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!

herbed wild rice patties / January 31, 2013 by Lindsey | Dolly and Oatmeal

these patties are versatile, and can be made using brown rice, lotus rice, red rice, etc. however, i would stay away from white or sushi rice, i'm not sure they would add any flavor to the dish. additionally, you do not have to use oat flour. i simply prefer it. you can also substitute the grape seed oil for another "high heat" oil. just to note, if you are using dried herbs you can decrease the amount by 1/2.

inspired by sprouted kitchen

:: makes 7 patties ::

1/2 cup uncooked wild rice

1/2 cup oat flour

1/2 of a small onion, diced

2-3 cloves of garlic, minced

2 eggs

fine grain salt and pepper

grape seed oil for cooking

:: herb mixture ::

2 tablespoon parsley (if using dried herbs, reduce to 1 teaspoon)

2 teaspoons thyme

1 1/2 teaspoon oregano

1/4 teaspoon crushed red pepper

:: directions ::

prepare your rice according to the directions that are given on the packaging.

while the rice is cooking - chop the onion, and mince the garlic. heat a small skillet on medium heat. once hot (your skillet is hot when a droplet of water sizzles), cover the bottom of the skillet with grape seed oil. sautè the onion for a couple of minutes, then add the garlic. let it cook stirring every few minutes - about 4-5 minutes. remove from heat and let cool.

next, prepare the herb mixture. chop the parsley, thyme, and oregano.

once the rice is cooked, let it cool. combine the cooled rice, the eggs, the onion and garlic, and the herb mixture. stir in the flour. mix until the ingredients are combined. toss in the crushed red pepper, the salt and pepper (i used about 3 pinches of salt). stir.

let the mixture sit for a couple of minutes. in the meantime, heat your pan. (i used an 8-inch cast iron skillet and cooked the patties in batches of 2.) once the skillet is hot, add 1 tablespoon of grape seed oil (more if you are using a larger pan). while the oil is heating, form the patties: using a small ramekin (mine was 2 inches), scoop a portion of the mixture in the bottom - pat it down to make it compact. then, turn it out onto your skillet, and let it cook 4-6 minutes on each side. ready a plate with a paper towel to sop up any unwanted oil. repeat with the remaining mixture.

:: enjoy ::