toasted oat + baby zucchini muffins / August 25, 2013 by Lindsey | Dolly and Oatmeal

while these may not look the prettiest, they pack a tasty punch of flavor. the baked goods i make often incorporate some combination of almond flour, oat flour, and coconut oil. and while i'm not totally disappointed by the results, they usually end up having the same texture and density. this is where arrowroot powder/starch comes into play. as i have come to find out, arrowroot powder, an alternative to corn starch, is usually used as a thickener for puddings or soups. however, it can be used for baking as well. and after doing quite a bit of research i took to experimenting with this odorless, white, starchy powder. the first time i baked with it, i used too much and was left with a gummy gooey muffin. i kept adjusting and readjusting the ratio of dry to wet ingredients until i was happy with both the consistency and crumb. arrowroot powder is a finicky ingredient, it absorbs more liquid than other starches, but if met with too much liquid, it will never bake off and you will be left with something too heavy. another thing i came across while researching was that arrowroot powder has a longer bake time, as it allows the some of the starch to dry out. do you have any experience baking with arrowroot powder? i would love to hear any feedback you may have :)

toasted oat + baby zucchini muffins

| makes 12 minis |

ingredients

| dry |

1 cup almond flour (Honeyville brand)
3/4 cup gluten free rolled oats, toasted
1/4 cup arrowroot powder
1 teaspoon baking soda
1/3 cup coconut palm sugar
1/2 teaspoon fine grain sea salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom

| wet |

2 tablespoons ground flax + 6 tablespoons water (or 2 eggs)
1/2 cup grated zucchini (1 medium zucchini)
2 teaspoons pure vanilla extract
1 tablespoon virgin coconut oil, softened

| streusel | - optional

1/4 cup oat flour (any flour just about works here)
2 tablespoons sunflower seeds
2 tablespoons coconut palm sugar
pinch of fine grain sea salt
1/2 teaspoon ground ginger (optional)
2 tablespoons virgin coconut oil, hard

instructions

preheat the oven to 375°

oil a mini muffin pan, or use paper liners

| make the streusel |

in a small bowl, combine the flour, sugar, salt, ginger, and seeds. with a fork, combine the coconut oil until the mix is crumbly. let it harden in the refrigerator while you prepare the muffin batter

| make the batter |

spread rolled oats on a baking sheet, bake for 5-7 minutes, until they are fragrant and browned in spots. remove from oven and let cool
prepare your flax eggs; combine the ground flax with 6 tablespoons of water. let the mixture sit until it is absorbed - about 10 minutes. *if using eggs, skip this step
in a large bowl, combine the dry ingredients with a whisk, making sure to break up any lumps - set aside
in a medium bowl, combine your flax eggs with the shredded zucchini, vanilla extract, and coconut oil. using a spoon or spatula, combine the wet ingredients into the dry. mix until combined - the batter will be quite thick, that's ok
remove the streusel from the refrigerator. divide the batter into the muffin pan, filling it up to the top. using your hands or a fork, break up the streusel and sprinkle on each muffin. (if you have leftovers, they can be stored in an airtight container in the freezer.)
bake in the oven for 35-37 minutes, or until a tester comes out clean. let them cool a bit. serve and enjoy!

charred corn salad with spicy cilantro vinaigrette / August 21, 2013 by Lindsey | Dolly and Oatmeal

the thought of changing my last name was never a big deal for me. i think it's rather romantic to share a name with the one you love. but it was something i hadn't given much thought to. over the past couple weeks, as i slowly wrapped my head around this whole marriage thing, i have given a lot of thought to not having the same name i grew up using. it made me think about how much i love my name, and how special a name can be. it is something that really identifies us - how we identify ourselves, and how others identify us. to me, my name is not only is an identifier of myself, but my family, my extended family even. names can also be something that solidifies and bonds individuals together. not to say that names are the only things that bring us together, there are many other many other significant forces that drive relationships and bonds with one another. but, if given enough thought, the severity of a name is something pretty cool and powerful. i definitely see it as perhaps one thing i own; something that is inherently mine without the cost of anything monetary.

i'm not sure what category corn falls under. it is certainly a versatile vegetable. one that lends itself to both the sweet, and the savory. whatever category it belongs to is besides the point. freshly picked, sweet, crisp, crunchy, corn. i would say that fresh corn is perhaps one of my favorite summer veggies. i have fond memories of family bbqs, eating burgers, hot dogs, a big salad, and corn on the cob! as my dad would get the grill ready, my mom would take day old newspapers, lay them out on the table, and we would peel the ears of corn, layer by layer. my mom would boil the ears until they were just tender enough to be eaten. then, that first bite! when your teeth sink into the juicy kernels as they pop and crunch in your mouth. this was the first corn of the season for us two married folk, and it was pretty amazing. i chose to "grill" the corn on the stovetop for only a few minutes, keeping the crunchiness alive and well, and threw it together with a spicy cilantro vinaigrette. i chose to leave lettuce greens out this time around, but feel free to throw them in for some extra nourishment.

| serves 2 |

ingredients:

2 ears fresh corn, grilled
1 large heirloom tomato, chopped small
1/4 of a small red onion, sliced thin
1/2 of a ripe avocado, cut into small chunks
1 tablespoon cilantro, torn into pieces
1 handful pepitas, toasted

dressing:

1 small garlic clove (or 1/2 of a large clove)
1/4 cup packed cilantro
1/4 cup olive oil
2 tablespoons fresh squeezed lime juice
1/4 teaspoon fine grain sea salt
1/8 teaspoon ancho chili powder
a pinch of cayenne pepper (optional)

instructions

prepare the dressing

using a mortar and pestle, crush the garlic with a pinch of salt until you have a paste. then add the 1/4 cup of cilantro; grind until the cilantro is crushed and fragrant. in a small mixing bowl, combine the lime juice, salt, chili powder, and cayenne (if using), whisk until combined. drizzle the olive oil while whisking. add the cilantro-garlic paste, and whisk again *if you do not have a mortar and pestle, use a knife and chop the cilantro and garlic together until minced. alternatively, you could blend all the ingredients in a small food processor

char the corn

because i don't have a grill (or an outside area) i grilled my corn on my gas top stove.
over a low flame, let the corn cook in 20-30 second intervals. using tongs, turn the ears of corn to cook and char evenly - you should hear a crackling sound (this is normal) and smell the corn cooking. cook until all sides are browned in spots
if using a grill, the same technique applies

assembly

once the corn has cooled, stand it upright. using a sharp knife, start from the top of the ear and cut straight down to dislodge the kernels from the cob. rotate and repeat on all sides of the ear
in a large bowl, combine the corn kernels, chopped tomato, sliced red onion, chunked avocado, toasted pepitas, and torn cilantro, mix until combined
using a spoon, dress the salad with the vinaigrette to your liking

enjoy!

pancakes in a pinch / August 18, 2013 by Lindsey | Dolly and Oatmeal

first of all, it feels great to be back. the last few weeks have been the some of the most memorable and cherished times i have ever had. we had an incredible wedding, and a very relaxing, yet adventurous honeymoon. however, as dorothy gayle once so eloquently said, "There's no place like home." and that is exactly how i am feeling. frank and i are back as husband and wife in our little space we call our home, surrounded by the things we've collected, bought, and shared memories with, and nothing feels better. home is truly a wonderful thing.

i'm a little ashamed of this "recipe" if you will. it was thought up and conceived out of fear and anxiety. not of whether making instant oats into pancakes would work, but out of wedding nerves. my normal go-to breakfast is boring by most standards: a pack of instant oatmeal, with a half spoonful of honey, some cinnamon, and berries. as our wedding approached i began craving things i normally don't eat but once in a blue (take pancakes for instance). this one particular morning i couldn't fathom the thought of gumming oats, and chewing berries that were lodged inside the pasty oatmeal, and for whatever reason i thought: i must have PANCAKES! these random ideas usually do run through my mind, and when they're food ideas i often latch onto them until i make them as good as i think they can be. much to my surprise, this particular idea worked the first time. because we were in a rental house, i didn't have my usual flours i work with, so my options were limited to the oatmeal pack. i substituted the 1/2 cup of water i usually use, for almond milk and an egg (in the recipe below i used ground flax with the same results), and added some salt that was on hand. i added my usual amount of honey, cinnamon and berries, and cooked one large pancake in a skillet. i smothered some extra honey on top, dug in, and shared it with my dad. it was a good morning.

i decided to share this "recipe" because if you've been living out of a suitcase for almost a month like i have, and you're not in your home kitchen with everything that is familiar to you, this is a great little recipe to have and whip up in a pinch. whether you're using sugar in lieu of honey, or dairy milk instead of almond milk, it's all good. similarly, add different spices, or make it a savory pancake for dinner - options have no end.

instant oatmeal pancakes

| makes 1 very large pancake, or 2 medium pancakes |

ingredients:

1 packet instant oatmeal (i use Whole Foods brand)
1/4 teaspoon fine grain sea salt (adjust the salt if your instant oatmeal contains sodium)
1/4 cup unsweetened almond milk
1 tablespoon ground flax + 3 tablespoons water (or 1 egg)
1/2 teaspoon honey, plus more for serving
cinnamon to taste
a handful of blueberries
a nub of coconut oil, for cooking

instructions

in a small bowl prepare your flax. combine the ground flax with water, stir to combine - let rest for 5 minutes or until the consistency is that of an egg
in a medium bowl, combine the instant oats with the salt and a few sprinkles of cinnamon - mix. add the milk, flax mixture, honey, and berries - stir to combine
heat a small skillet on medium, when the skillet is hot, add the coconut oil. either use entire batter to make 1 large pancake, or split the batter to make 2 pancakes. use the back of a spoon or a spatula to flatten the pancake/s
cook for roughly 2-4 minutes on each side, depending on the size of your pancake/s
remove from heat and slather with honey

enjoy!