honey, ginger + sesame roasted nuts /  by Lindsey | Dolly and Oatmeal

if you hadn't noticed already i'm completely and utterly obsessed with fresh ginger!  i've written about it, and cooked/baked with it for the past few weeks.  this week ginger made its way into a super easy, one-bowl recipe that lends itself to the autumnal season, the upcoming holidays, or at home on the couch watching 13 year old seasons of Survivor.  did i just say that? it 's true, frank and i have been completely obsessed with that show, but that's for another day and time.  back to ginger! i wish i could say my ginger kick kicked my cold's butt last week, but that would be a lie.  everything that ginger is good for (in my case, my immune system) didn't seem to help me out, as i am still recovering from the world's lousiest cold!  

in any event. i cannot take full credit for the honey and sesame part of this recipe, that was inspired by a vendor we happened upon when we went to the new amsterdam market by the south street seaport.  the market had so many wonderful vendors from new york state as well as some others.  there we met the individuals behind nuts+nuts , a small company that works with Indonesian cashew farmers and pairs them with their mother's recipes - amazing, yeah?  long story short, frank and i bought a couple of their sample packs and i devoured the honey sesame cashews in about 5 seconds.  i was determined to recreate them as best i could.  i threw in some almonds and ginger for good measure, and also some salt to give them that savory/sweet goodness.   there are so many different combinations to play with here, so explore and have fun with the possibilities :)

 

honey roasted ginger-sesame nuts

| makes 2 cups | 

ingredients

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/2 teaspoon coconut oil, melted
  • 2 tablespoons sesame seeds
  • 2 tablespoons raw honey
  • 1 1/2 teaspoons freshly grated ginger
  • 1/2 teaspoon medium grain sea salt

instructions

  • preheat oven to 325°.  line a rimmed baking sheet with parchment paper
  • in a medium sized bowl, combine the almonds with 1/4 teaspoon of the coconut oil.  mix to coat the nuts evenly, and turn out onto parchment-lined baking sheet. bake almonds for 8-10 minutes.  while almonds are baking, combine the cashews with the leftover 1/4 teaspoon of coconut oil, mix to coat evenly.  when almonds are finished, place cashews on the baking sheet with them and bake for another 8-10 minutes - the nuts should be lightly browned and fragrant
  • in the same medium sized bowl, mix the honey and ginger together (if the honey you're using isn't runny, place in the microwave for about 10-15 seconds, until the honey is easily poured).  carefully, pour the nut into the honey-ginger mixture and stir to combine.  mix in the sesame seeds and combine once more.  turn nuts out onto baking sheet and sprinkle with the sea salt
  • place nuts in the center of the oven and bake once more for 8-10 minutes
  • let nuts cool completely before storing in an airtight container

enjoy! 

 

apple cider + honeycrisp puffed pancake /  by Lindsey | Dolly and Oatmeal

i never realized that so much of what i do each day and night relies on my ability to smell and taste.  i was forced to come to this realization last week when i down and out with a wicked cold.  perhaps i was (and still am) a big baby about it, but i haven't been sick in quite some time.  i suppose not being able to breath, the coughing, congestion, sneezing, and sleepless nights will do that to you, yeah?  it's been super frustrating to cook and want to get all experimental in the kitchen only to have an end product that is only distinguishable by the contents of it's sugar, salt, or acid (i.e. the only things halfway distinguishable).  i guess my point is that until one of these senses is temporarily not working, it's not entirely clear how important a purpose they serve. because of my limited ability to smell  and taste, i have commissioned my unofficial taste-tester: my husband.   he has been happily testing my puffy pancakes in my attempt to get them just right.  he doubted his palette and his ability to distinguish flavors, but i found his feedback quite helpful these past few days.  i have come to rely on him in yet another way i never imagined i would have to.  so, here's to my husband, who brings you these fun, puffy pancakes.   

i was gifted a bottle of boiled cider by my mother.  when i asked her what to do with it, she said something along the lines of "i don't know, play with it."  the teacher in me decided to go with an apple theme with this recipe and i took to replacing some of the pancake's liquid with cider.  the cider is not sweetened and therefore lends a tanginess to the pancake much similar to baked goods with sour cream or buttermilk - yes!  frank and i love honeycrisp apples, and they're at their absolute finest this time of year, so in they went.  (i hear honeycrisps are not so easy to come by outside new york state, i would say that gala apples or pink lady apples would make great substitutes.)  dutch baby pancakes or puffed pancakes seem to really be making the rounds on the interwebs since autumn has come to.  so, i wanted to make a version that i could enjoy and eat, and of course also share with you all.  i had had my eye on a beautiful recipe from a publication i received last year, and it took me awhile, but i managed to swap most of the flour and dairy products with ingredients that i normally bake with to make a light and puffy pancake that's crisp in all the right places!

apple cider + honeycrisp puffed pancake | GF + V

the flour and arrowroot powder can be substituted with any other flour with the same amount.  i use coconut palm sugar because of its low glycemic index, but it can similarly be replaced by any other sugar - i'm not sure how liquid sweetener would be since the batter is essentially liquid to begin with

adapted from Fig & Fauna for Pure Green Magazine, Volume 4

| serves 2-3 | 

ingredients  

  • 1/4 cup + 2 tablespoons almond flour (i prefer Honeyville brand)
  • 2 tablespoons arrowroot powder/flour
  • 1 1/2 tablespoons + 1/2 teaspoon coconut palm sugar 
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg (plus a pinch for the apples)
  • 1/4 teaspoon cinnamon (plus a pinch for the apples)
  • 3 large organic eggs
  • 1/4 cup + 2 tablespoons unsweetened coconut milk
  • 2 tablespoons boiled cider or unsweetened apple cider
  • 1/2 cup honeycrisp apples, sliced about an 1/8" thick
  • 2 teaspoons coconut oil
  • powdered sugar for dusting (optional)

directions

  • preheat the oven to 425°
  • heat your cast iron pan to medium-low on the stovetop.  when hot, add the coconut oil.  using a silicone pastry brush, brush up the sides and all around the pan to coat evenly with the oil (if you don't have a pastry brush, using a paper towel will work as well).  add the apples, stir in a 1/2 teaspoon of the coconut palm sugar and sprinkle with nutmeg and cinnamon to taste - stir.  cook the apples about 2-3 minutes on each side until they're lightly browned and soft.  arrange them to cover the bottom of the pan.  turn off the heat and set aside
  • in a blender or food processor, add the almond flour, arrowroot, salt, sugar and spices; pulse to combine.  then add the eggs, coconut milk, and cider.  blend for approximately 1 minute
  • pour the batter (it will be quite thin) into the pan to cover the apples.  very carefully, place the pan into the middle of the oven - bake for 15-20 minutes until pancake puffs up and lightly browned on top and around the edges 

dust with powdered sugar and serve immediately - enjoy!

ginger + lemon zest granola w/ puffed quinoa /  by Lindsey | Dolly and Oatmeal

part of my morning routine includes drinking a mug full of warm lemon-ginger water each day.  years ago i had been told that drinking lemon water in the morning helps aid the digestive process for the day, helps to boost the immune system, and aids in the cleansing of the liver to boot.  for me, starting my day off like this has been a way to balance and maintain a healthy and more cleansed system.  after all that birthday celebrating last month, and eating foods with more sugar than i'm used to, i began incorporating grated ginger into my lemon water for its anti-inflammatory properties.  i began thinking of ways to incorporate these two flavor powerhouses into things i eat regularly and with autumn here, granola seemed like a good candidate.  

store-bought granola isn't usually my jam, but when i make it at home you can be sure that i down it by the handful.  for years i've made heidi's granola from her cookbook, Super Natural Everyday, and i have to say that it is my favorite by far!  granola is one of those things that lends itself to so many flavor varieties that it's hard to nail down which are your favorite.  i'm usually a fan of granola that's low on the dried fruit, high on nuts and seeds, and sweetened slightly with a touch of salt.  ideally, the texture is always crunchy, but here i decided to add more crunch, and dare i say pop (!), to this granola with the inclusion of puffed quinoa. while i never found the puffed version of quinoa in any health stores or grocery stores in brooklyn or the city, i did manage to find them online here .  i highly recommend this puffed version, as it has been making its way into just about anything and everything i can think of.   in any event, the ginger and lemon combination was pretty spot on and is a new staple in our household.

ginger + lemon zest granola w/ puffed quinoa - GF + V

  if you do not have puffed quinoa on hand, substitute puffed brown rice or 1 cup rolled oats.  if using ground ginger, reduce the amount to 1 teaspoon and taste to adjust to your liking.  

| makes about 5 cups | 

 

ingredients

  • 3 cups gluten free rolled oats
  • 1 1/2 cups puffed quinoa
  • 1 cup raw almonds, roughly chopped
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • zest of one large lemon
  • 2 teaspoons freshly grated ginger
  • 1/4 cup coconut oil
  • 1/2 cup raw honey

instructions 

 

  • preheat oven to 300° and line two rimmed baking trays with parchment
  • in a large bowl, combine the rolled oats, puffed quinoa, almonds, cinnamon, cardamom and salt.  once mixed, add the lemon zest and fresh grated ginger, mix until combined - about a minute
  • in a microwave-safe bowl, heat the honey until warm and runny - 20-30 seconds.  add the coconut oil and let it rest until melted
  • add the honey mixture to the oat mix and stir thoroughly until combined - about 1 minute
  • divide the granola between the two baking trays and spread in a thin layer. bake, for 35-45 minutes.  stir the granola a couple of times until toasted and golden.  (you may want to rotate pans top to bottom to make sure the granola is cooking evenly.)
  • remove from oven.  let the granola cool completely (this allows the granola to get all clumpy!)  once cooled break up the granola into chunks and store in an airtight container at room temp  

sprinkle on yogurt or fresh fruit, eat as cereal with some almond milk.  it can also be used to top fruit crumbles, or eaten dry as a snack.  enjoy!