za'atar spiced chickpea crackers w/ maldon sea salt /  by Lindsey | Dolly and Oatmeal

did i ever tell you that my husband is a crazy-good photographer? well, he is, and i persuaded him to shoot (most of) this post!  in most instances he shoots strictly film, but in this case, because of time constraints, i convinced him to use my digi.  i love watching him do his photography thing...the way his eyes sustain their focus on his subject, how the muscles around his left temple move and shift when he's concentrating, and how cool and reserved he is about getting the image he wants.   it's a treat whenever i get to see him in his element, and - bonus! - on most occasions i learn a thing or two.  

these days me and garbanzo bean flour are bff's.  using it at least once a week for socca, and now for these chickpea crackers.  the flour and dough are super versatile and unlike a lot of gluten free flours out there, chickpea flour is packed with lots of good-for-you things: protein, fiber and iron - woot!  i've made these crackers plain, with garlic and herbs, with za'atar, etc. in the past i've mixed the za'atar into the dry mix, and you can totally do that, but since the colors and texture of za'atar are so pretty i thought rolling them into the surface would be best...and it was - total win both for looks and taste.  it was all perfect with some extra olive oil on top and some maldon for good measure.  i'm super stoked to play around with this dough and see just how versatile it is.  i'm already dreaming up a pizza dough, a savory galette and maybe dog treats!  

za'atar spiced chickpea crackers w/ maldon sea salt (gluten free + vegan)

crackers adapted from farm on plate

| makes 32 large crackers (as pictured) or 64 smaller crackers, or lots of teeny crackers |

ingredients

  • 2 cups garbanzo bean flour
  • 2 tablespoons extra virgin olive oil, plus more for brushing
  • 1 teaspoon baking powder
  • 1 teaspoon fine grain sea salt
  • 1/3 cup + 1-2 tablespoons warm water, plus more if needed
  • ~3 tablespoons za'atar 
  • maldon sea salt for garnishing

za'atar

  • 3 tablespoons dried thyme
  • 2 tablespoons dried marjoram
  • 3 teaspoons sumac
  • 1/4 teaspoon fine grain sea salt
  • 2 tablespoons toasted sesame seeds

mung bean hummus from 101 Cookbooks

instructions

make the za'atar

  • in a mortar and pestle, grind the marjoram and thyme until crushed.  add the sumac and salt, grind again until incorporated.  mix in the toasted sesame seeds and set aside 
  • store leftovers in a lidded jar at room temp

make the dough

  • in a large bowl, whisk the garbanzo bean flour with the salt and baking powder until combined.  using your hands, rub the olive oil into the flour to distribute evenly; about 2 minutes - make sure there are no large clumps
  • transfer the flour mixture to a food processor.  with the processor running, drizzle the 1/3 cup of warm water until the mixture comes together.  if your dough is still dry, add more water by the 1/2 tablespoon until dough ball has formed
  • knead the dough for 5 minutes.  divide it into two pieces and wrap each piece with plastic wrap. let it rest for 10 minutes

make the crackers

  • preheat oven to 350° and line two baking sheets with parchment paper
  • prepare a flat work surface with two pieces of parchment paper.  place one piece of dough on top of one piece of parchment, wet your hands a bit and flatten the dough with your palm.  cover dough with second piece of parchment and roll out to an 1/8-inch thickness with a rolling pin
  • trim edges and set scraps to the side, sprinkle with za'atar.  use your rolling pin and roll over the dough once more to push za'atar into the dough's surface.  using a pastry brush, lightly brush tops of crackers with olive oil, sprinkle with maldon sea salt
  • transfer the crackers to prepared baking sheets and bake for 18-20 minutes (**if you are making small crackers bake time will be between 12-15 minutes), rotating halfway through - crackers will be lightly browned on the edges when done.  remove from oven and let crackers cool.  repeat with remaining dough
  • crackers can be stored in an air-tight container at room temp for up to 4 days 

enjoy with your favorite dip, hummus, spread or with nothing at all! xo

my go-to rejuvenating citrus juice /  by Lindsey | Dolly and Oatmeal

this is the time of year after the holidays, new year's, and valentine's day when it sets in that we've got another solid month of hardcore winter.  i feel pale, drained, and suuuuper vitamin d deprived, this is when i call in the troops.  extra anti-inflammatories (i'm looking at you, turmeric, chia seeds, healthy fats, etc., etc.,), vitamin c up the ying-yang, hella tea and warm lemon water.  of course i'm also trying to chomp down on healthy meals but all i really want is chocolate and waffles...in that order. this weather is tough, especially this year- dry skin, ceiling leaks, water damage, and sidewalks full of soup-y slush.  i'm over you, winter.

so, this juice has everything in it to give me the extra energy i need to get through a long and cold day: apple cider vinegar to help my skin and aid in digestion, oranges and coconut water to keep my body and skin hydrated, and turmeric to add some earthiness, but also for its anti-inflammatory and antioxidant properties.   it is seriously one of the things i start my day with, or if i don't have the time in the morning, i make in the afternoon to restore my lost energy.  if you're not used to the taste of apple cider vinegar - the tanginess might be something to get accustomed to. although i have never tried, you could omit the vinegar if it's really offensive to you and replace it with equal parts lemon juice.  cheers, friends! xo

rejuvenating citrus juice

serves 2 - makes about 3 cups

i doubled the amounts here for 2, simply halve the recipe for 1 serving.  alternatively, you could also use a juicer instead of a high-speed blender.  

adapted from The Colorful Kitchen

ingredients

  • 2 cara cara or navel oranges, peels removed
  • 2 blood oranges, peels removed
  • 1/4 cup apple cider vinegar
  • 2 tablespoons raw agave nectar
  • 6 coconut water ice cubes (or water ice cubes)
  • 1/4 teaspoon ground turmeric

tools

  • high-speed blender (or juicer)
  • fine mesh sieve

instructions

  • place all ingredients in your blender and blend until smooth
  • place a clean glass below a fine mesh sieve, and strain half the juice - i like a mix of half pulp and half juice.  alternatively, you can strain all of the juice or none of it, totally delicious either way and totally up to you!

enjoy!

valentine cakes w/ blood orange cream filling ❤ /  by Lindsey | Dolly and Oatmeal

for some reason valentine's day takes me back to the 80s, when i would wear scrunchy socks, neon colored clothing, acid-wash legging-jeans, and my favorite outfit was a shirt and matching skirt with big, red sponge-painted hearts.  i had pink rimmed glasses and almost everyday i wore a super side-swept ponytail.  i LOVED valentines' day because i knew i could wear my sponge-painted heart outfit with no shame in my game, but mostly because my school would have a huge bake sale. so, my mom and i would go to the grocery store, buy duncan hines white cake and chocolate cake mixes, white and chocolate frosting and goodies like conversation hearts to decorate.  my favorite part was mixing the red food coloring into the white frosting to make PINK frosting!  like, seriously, what was more thrilling than that? and as this recipe shows, i'm still thrilled by pink frosting even as an adult.  

these cupcakes are filled with a pink, cream cheese-y center, riddled with red pulp.  the chocolate shell is hard compared to the moist and fluffy cake, so when you bite in, it begins with a crack and crunch of the shell.  these are somewhat a play on the snack cakes of my childhood (ones my parents never let me eat!) but with more wholesome ingredients.  i made a similar recipe last year, and if you're looking for another valentine goody i can steer you in the direction of heart-shaped whoopie pies, also from last year!

***also, donations are still being accepted for the Feed South Africa campaign.  please follow the link and donate here

valentine cakes w/ blood orange cream filling

| gluten + dairy free |

makes 20 cupcakes

 

ingredients

  • 1 cup brown rice flour
  • 1/4 cup + 2 tablespoons almond flour
  • 2 tablespoons arrowroot powder
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt
  • 3 free-range eggs
  • 3/4 cup coconut palm sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 1 cup hot water
  • 1 blood orange, zested

 

 

blood orange cream filling

  • 4 ounces (1/2 cup) tofutti cream cheese 
  • 3-4 tablespoons raw honey 
  • 2 teaspoons pure vanilla extract
  • 3-4 tablespoons fresh squeezed blood orange juice, and some pulp too! (more or less depending on how vibrant you want the color and taste) 

chocolate shell + pink piping

  • 1/2 cup dairy free chocolate chips (i use Enjoy Life)
  • 2 teaspoons virgin coconut oil
  • 1/3 cup powdered sugar
  • 1 tablespoon fresh squeezed blood orange juice
  • 1-2 teaspoons almond milk

instructions

for the cakes

  • preheat the oven to 350° and grease/line 2 muffin tins
  • in a large bowl, whisk the first 6 ingredients.  in another large bowl, whisk the sugar and eggs until the sugar is dissolved - about 1 minute.  add the vanilla, oil and vinegar and mix to combine. add the hot water while whisking; add the wet ingredients to the dry and mix thoroughly until combined, add the orange zest and mix once more
  • divide the batter between the tins (i used about 2 1/2 tablespoons worth of batter for each cake).  place in oven and bake for 16-18 minutes, rotating halfway through for even cooking.  remove from oven and let them cool completely

make the blood orange cream

  • in a medium sized bowl, combine the cream cheese, honey, vanilla, and blood orange juice with an electric mixer .  mix until smooth and creamy and taste to adjust sweetness - you may want to add more or less juice as well depending on what shade of pink/red you want
  • using a spatula, pour the filling into a pastry bag, let the filling rest in the refrigerator until you're ready to use

assemble the cakes

  • turn cakes upside down and using the filled pastry bag, fill each one with cream (you will notice that they will get heavier and more plump when they have enough filling, don't squeeze too much in or they will burst) wash pastry bag if you plan on using the same bag for the pink icing
  • melt the chocolate in a double boiler over simmering water until melted and add the coconut oil. place cupcakes rightside up and either dip, or use a spoon to cover top with chocolate shell.  place cupcakes on a tray and refrigerate them until chocolate shell has hardened - about 15 minutes
  • combine the powdered sugar, blood orange juice and almond milk until it forms a malleable pink paste - you want it neither runny nor too stiff.  transfer to the pastry bag and decorate the tops of your cupcakes.  store at room temperature covered with parchment for up to 3 days

enjoy with the ones you love! ❤