baked goods

overnight oat waffles w/ lemon zest + poppy seeds (+ pomegranate honey!) /  by Lindsey | Dolly and Oatmeal

breakfast meals are somewhat of a big deal around here...on the weekends.  first of all, it's probably my favorite meal of the day, and the most fun to think about and prepare.  i love running through the various morning recipes i've collected (and pinned, hello technology) and thinking up a really killer breakfast.  there's something super about weekend breakfasts - the relaxation with a perfect hot cup of coffee all while chowing down on a morning meal!

breakfast is also the only couple days where frank and i get to slowly welcome the day, have coffee in bed, curl up on the couch with the newspaper, and eat a breakfast that's a bit more complex than instant oatmeal.  more likely than not, we go the savory route and have something consisting of eggs (lately, we've been super into eggie burritos with guac and sriracha - sooo good!), but every so often we find a need for something a little sweet.  these waffles were perfect, hearty and full of (vegan) buttermilk-soaked oats, lemon zest - both its scent and flavor, and poppy seeds which provided small flecks of crunch! all of that topped with a syrupy pomegranate honey i made last week.  

(*lead photo: Polaroid taken on Impossible 600 color film) 

overnight oat waffles w/ lemon zest + poppy seeds (+ pomegranate honey!)

| gluten free + dairy free |

makes 4 large waffles

adapted from Orangette's Oatmeal Pancakes

ingredients

  • 1/2 cup gluten free rolled oats
  • 1/4 cup + 2 tablespoons almond flour
  • 3 tablespoons brown rice flour
  • 2 tablespoons arrowroot powder
  • 2 tablespoons coconut palm sugar
  • 2 1/2 teaspoons lemon zest 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt
  • 1/2 cup almond milk 
  • 1/2 tablespoon apple cider vinegar
  • 2 large free range eggs
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon poppy seeds
  • 1/4 cup pomegranate honey for serving
  • 1/4 cup pomegranate seeds for serving (optional)

instructions

the night before

  • combine almond milk with apple cider vinegar, let the mixture rest for about 10 minutes.  add the rolled oats and cover with plastic wrap and refrigerate until the next morning

the morning of

  • heat your waffle iron on medium-high.  turn your on oven on low (to keep your waffles warm) and place a parchment lined baking sheet inside.  remove oat mixture from the refrigerator 
  • in a large bowl, combine almond flour, brown rice flour, arrowroot powder, sugar, salt and baking soda.  rub the lemon zest between your fingers as you add it to the dry mix (to release natural oils), mix with your hands to combine. set aside
  • in another large bowl, whisk the eggs, olive oil and vanilla.  add the soaked oats and mix.  add the wet mix to the dry, and stir until combined. add the poppy seeds and mix until combined
  • using a ladle, spoon roughly 2-3 tablespoons of batter onto iron and cook according to your preference and waffle maker's settings.  (my waffle iron has a 1-5 setting, i place the setting on 4, and cook it for 5 minutes.)  once waffle is done, use a spatula or fork to transfer it to the preheated baking sheet.  repeat with remaining batter
  • once finished, serve waffles and drizzle with pomegranate honey

enjoy!

soda bread muffins w/ whiskey soaked currants /  by Lindsey | Dolly and Oatmeal

every christmas morning, for as long as i can remember my brother and i would wake up, go downstairs and find a full spread of cookies and fruit on the coffee table in our living room.  as a child i was so excited to rip through my presents and see what santa left me that i didn't pay much mind to what was on the table. but as i got older i appreciated the quiet morning with my family sitting around and enjoying each others company. through the years the cookie-filled coffee table transformed into a more substantial morning meal which included eggs and on occasion my dad's pancakes.  my mom and i looove irish soda bread, so much so that we have made it a new tradition to add it to our christmas morning routine.  last year i attempted a gluten free version of it using oat flour with a so-so result (i'm not giving up on this, it's still a work in progress!); it resembled a somewhat large disk, much like a hockey puck.   this year i tested a series of soda bread's all yielding a very dry and crumbly bread.  then there was one morning when i had all of 1 egg left, i thought to myself that if this didn't work i would wait until another time to attempt the bread again.  i mixed my wet ingredients into the dry, i stirred and stirred but the dough was more of a batter, i tasted the raw batter, and it was too good to throw away.  i knew that if something could contain the runniness of the batter it could possible be good.  so i grabbed my muffin tin, threw some liners in and baked those little effers up! 

these are truly my favorite muffins, like ever!  they're a little different than a traditional soda bread in that a) they're in muffin form (duh), and  b) they're super moist.  the coconut milk lends a rich and velvety texture, while the apple cider vinegar gives them that buttermilk tang.  while i'm not a big fan of fried fruit, i do love me some currants, especially when they've been soaking in bourbon whiskey and get all plump and boozy. we have a distillery just around the corner from us called Cacao Prieto, and they've got some pretty epic liquor.  we have a little bottle of their house-made bourbon sitting around for special occasions. what's a better occasion than to use it to booze-up christmas morning baked goods!?  i know these cannot compare to some of crazy beautiful cookie or holiday cakes out there, but if you share my appreciation for soda bread you may understand my utter excitement over these! wishing you all a very happy holiday! peace + love xo

soda bread muffins w/ whiskey soaked currants (gluten free + dairy free)

makes 10 muffins

  • 1 cup brown rice flour
  • 1/2 cup almond flour
  • 1/2 arrowroot flour
  • 1 tablespoon coconut palm sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine grain sea salt
  • 1 organic egg
  • 3/4 cup full-fat coconut milk
  • 1 tablespoon apple cider vinegar
  • 1/4 dried currants
  • 1 tablespoon bourbon whiskey

instructions

  1. place dried currant in a small bowl with the whiskey, soak for at least an hour, until currants are plump and most of the liquid is gone
  2. preheat oven to 350°, grease or line muffin tin to hold 10 muffins
  3. in a large bowl, whisk the dry ingredients until combined
  4. in a large measuring cup combine the coconut milk with the vinegar and let the mixture rest for 5-7 minutes - until bubbles form on the surface.  once bubbles have formed, whisk in the egg and the soaked currants
  5. add the wet mixture to the dry and stir to combine.  fill 10 muffin holders 3/4 of the way up.  bake in the middle of the oven for 30-35 minutes, until tops are lightly browned and a cake tester comes out clean
  6. let the muffins cool a bit, eat while warm and enjoy with a cozy cup of tea (or some more bourbon)

heirloom pumpkin bread w/ sesame seeds + orange zest (and some chocolate chips too!) /  by Lindsey | Dolly and Oatmeal

 

a lot has happened in only a short week.  we booked plane tickets, train tickets, hotels, b&b's and did some research on places we would like to visit if time permitted.  within that week we were on our way to our first destination: berlin, germany.  frank needed to travel for work, so we scrounged around and made it possible for me to join him.  berlin has completely exceeded my expectations and the little that we have seen has totally altered my opinion of this city.  as a history major in college, i studied a lot about european history as well as the world wars.  so my idea of germany and berlin was somewhat couched in a historical context.  the first half of our day was devoted to getting some sleep (as we did not sleep at all on the plane ride over, enter monster-lindsey) and explore a bit.  after a power nap and a shower we took to finding some lunch.  i went off the recommendation of ashley from oh, ladycakes and her fiance who are currently travelling europe.  on their travel blog they recommended factory girl!, and it did not disappoint.  it was just the kind of lunch one needs after a long travel: a salad with torn romaine, bitter arugula leaves, pinto beans for protein and sustenance, sweet, crunchy pomegranate seeds, grapes, tomatoes, walnuts, with splashes of aged balsamic vinaigrette.  is was quite the mashup salad but it totally hit the spot!  from there we walked through the mitte section of berlin, and to the berlin wall memorial - quite overwhelming given its important role in recent history.  from there we visited the brandenburg gate, the reichstag building, and the holocaust memorial.  i'm not sure i have words yet to really describe the importance of seeing these landmarks and monuments, all while sharing these moments with my sweet husband.  i'm excited for the next few days and our european journey ahead of us.   

so, from europe i bring you an heirloom pumpkin bread.  a few weeks ago a shop (saipua, you may have heard of them before - seriously talented florist, floral designer, and soap maker!) down the street from us had an heirloom pumpkin sidewalk sale (say that 5 times fast).  frank and i stopped by and picked up a few little beauties to make the apartment feel all autumnal and festive.  not knowing what i would do with them, i asked if they were edible.  they indeed were, but i had no intention of using them for anything specific.  a couple weeks later i decided to use up a can of pumpkin puree i had in the cabinet for a banana bread recipe that i wanted to adapt for pumpkin bread.  the bread came out nicely, but i was looking to make a few adjustments to the recipe and tried a second time.  this time i spotted that beautiful knobby pumpkin with the most perfect wooden stem sitting in our windowsill and i went to chopping it up. she gave me quite the workout - my wrist and forearm was sore for a good 5 days after.  in the end it was all worth it as the homemade pumpkin puree made the second version of the pumpkin bread insanely moist - not dense - with a super velvety texture.  can i say, that this by far, has been my most favoritest pumpkin bread ever?  seriously people, give homemade pumpkin puree a shot!  

heirloom pumpkin bread w/ sesame seeds + orange zest (and some chocolate chips too!) - gluten free + dairy free

 | makes 1 loaf |

ingredients

  • 1 1/2 cups heirloom pumpkin puree (instructions below) or canned pumpkin puree
  • 1/2 cup almond oil (or another vegetable oil)
  • 1 1/2 teaspoons vanilla extract
  • 2 organic free range eggs
  • 1 cup coconut palm sugar
  • zest from 1 orange
  • 1 cup brown rice flour
  • 1/4 cup oat flour
  • 1/4 cup almond flour
  • 1/4 cup arrowroot powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 tablespoon white sesame seeds
  • 1/2 cup toasted almonds, roughly chopped
  • 1/4 cup enjoy life chocolate chips (optional) 

 

instructions

  • preheat oven to 350° and grease and line a standard loaf pan with parchment paper, extending edges up and over the sides of the pan
  • in a large bowl, combine pumpkin puree, olive oil, vanilla, eggs, sugar and zest.  in a separate, and also large bowl, whisk together the brown rice flour, arrowroot powder, baking powder, salt and spices.  using a spatula, mix the wet ingredients into the dry - stir until combined.  fold in walnuts, sesame seeds (reserve ~1 tablespoon for sprinkling the top of loaf) and chocolate chips if using 
  • transfer batter to prepared loaf pan and bake in the center of your oven for 60-75 minutes (rotating halfway through), until a cake tester inserted comes out clean
  • remove from oven and transfer to a wire rack to let the loaf cool completely
  • loaf will stay fresh at room temperature under a sheet of parchment paper for 3-4 days

slice and enjoy!  

 

homemade pumpkin puree

 

| makes about 3 cups | 

  • 1 medium sized pumpkin or 2 small
  • coconut oil to coat pumpkin pieces

preheat oven to 350° and line a rimmed baking sheet with parchment.  carefully, cut the top off the pumpkin.  then slice pumpkin in half, cut in half once more until you have 4 pieces.  slice each of the 4 pieces into one-inch pieces.  using a pastry brush, lightly coat the flesh of each pumpkin piece.  transfer to oven and bake for 45-60 minutes, until the flesh is fork-tender.   let the pumpkin cool, about 10 minutes, before cutting.  slice or peel the skin from the flesh, and transfer to a food processor.  pulse the pumpkin, stopping a few times to scrape down the sides, until the mixture is smooth.  transfer to an airtight container or use immediately