baked goods

ginger-apple crumble pie (gluten + dairy free/vegan) /  by Lindsey | Dolly and Oatmeal

today i'm sharing a recipe for this gluten + dairy free/vegan (depending on if you use an egg wash for the crust) ginger-apple crumble pie.  it's my first foray into crumble pie topping, and i can say that it's going to be a staple around here for years to come.  as for the ginger-y apple filling, that's a fave too!  as i've said before, i'm not the biggest on overly sweet anything, so the ginger really balances it all out, all with a hint of spice.   and the recipe is over on food 52 today in celebration of pie week!  also, food 52 and squarespace are teaming up for a few giveaways, so head on over there to check it all out!

a few thanksgiving-y links:

renee's beautiful pie, using my pie crust recipe that was posted on food 52 earlier this week.  THYME marshmallows! this sweet video, family traditions (especially when they involve food) give me the happiest goosebumps!  for the day you needed powdered sugar, only to find your pantry empty of it: homemade! powdered sugar. heidi's  vegetarian thanksgiving dishes. and pumpkin brownie swirly-ness at it's finest!  

happy friday!!! and happy weekend!  wishing you all a cozy one! xo

peach, hazelnut + shiso crisp w/ ginger ice cream (gluten + dairy free) /  by Lindsey | Dolly and Oatmeal

most recipe posts of mine start out with an idea, either something i've seen in a cookbook or mag, and other times it starts with a single ingredient and evolves from there.  this time, i had an idea with flavors in mind...something herby, sweet, and spicy.  thinking about how it would all come together i thought, pie! mini pie! turnovers! hand pies!  all the crusty vessels you could imagine, naturally.  so, i went to the kitchen to try my hand at a gluten free pie crust recipe that used cold, cubed olive oil for a more savory crust than one that employs butter or coconut oil. the first recipe came out quite good; a little crackly and craggy, and overall colorless, but the flavor was there.  from there, i made a couple of changes; omitting and adding some flours and then working my way up to doubling the recipe to make sure it was solid.  well, 4 undertakings later, i was left a bit deflated (and generally pissed off) by the non-cooperating dough, that i gave the up the pastry world (for now) for a more luminous path: the crisp.  

a reserved dessert if there ever was one, however, the crisp is an all-star to me, and this one is kinda tight. baked up white and yellow peaches that form a beautiful salmon-pink juice, shiso that lends an herbaceous nudge, a mixture of textured oats and toasted hazelnuts, served up with a refreshing ginger-spiked (vegan) ice cream.  these flavors are all a testament to summer, its bountiful fruits, its herbs and vegetables, its gracious presence, and the easy-breeziness of it all.   summer sweetness on a plate. 

in other news, i beyond pumped to be interviewed over at Pure Green Magazine's blog, talking about food and my connection to it,  where i would like to take this blog in the future, and my favorite, (!) what i eat when i'm traveling.  Pure Green Mag is a beautiful publication totally dedicated to green living and an all around healthful lifestyle, i've been a fan for years and so should you!. also, if you find yourself traveling sometime soon, or even if you're not, be sure to check out Condé Nast Traveler's Global Guide to Clean Eats, where me, and a few other lovely peeps round out our favorites spots to hit up for some healthful eats; from brooklyn to stockholm, and london to denver, it's a good one, y'all!

peach + shiso crisp w/ ginger ice cream (gluten + dairy free)

ingredients

crisp 

  • 2 pounds, (ripe, but firm) peaches, peeled and sliced (or chunked)
  • 6-8 large shiso leaves, finely chopped; plus more for garnish
  • 4 tablespoons coconut palm sugar (or natural cane sugar), divided
  • 1 teaspoon fresh lemon juice
  • 1 1/2 teaspoons arrowroot powder
  • 1/2 cup (gluten-free) oat flour
  • 1/4 cup (gluten free) old-fashioned rolled oats
  • 1/4 cup almond flour
  • 1/4 cup chopped hazelnuts
  • 1/4 cup unrefined, virgin coconut oil, melted; plus more for pan
  •  pinch of fine grain sea salt

ginger ice cream

  • 1 can full-fat, coconut milk
  • 1 teaspoon freshly grated ginger root
  • 1/4 cup grade B maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 tablespoon arrowroot powder 

instructions

ginger ice cream

  • in a medium saucepan, over medium-low heat; combine the coconut milk, maple syrup, vanilla and ginger with a whisk.  once combined, ladle about 2 tablespoons worth into a small bowl and whisk in the arrowroot.  once arrowroot powder has dissolved, whisk it back into the saucepan with the other ingredients. keep stirring until the mixture is warm and steaming.  remove from heat and chill the mixture over an ice bath; once cool, transfer to an ice cream maker and churn it according to manufacturers instructions
  •  then place ice cream in a lidded container until ready to serve.  *allow to ice cream to sit for 5 minutes before serving for easy scooping

peach, hazelnut + shiso crisp

  • preheat oven to 400° and grease a 9" pie pan with coconut oil
  • place peeled and sliced peached in a medium bowl, add the chopped shiso, lemon juice, arrowroot powder and 2 tablespoons of the sugar, and stir to combine
  • in another medium bowl, combine the oat flour, rolled oats, almond flour, remaining 2 tablespoons of sugar, hazelnuts, and salt.  add the melted coconut oil, until combined and mixture is crumbly
  • place fruit mixture into the pie pan; using your fingers, evenly distribute topping over fruit. place in the center of your oven and bake for 20 minutes.  turn heat up to 450° and bake for an additional 5 minutes to brown the topping.  remove from oven and transfer to a cooling rack; allow crisp to cool for a few minutes before serving
  • while crisp is cooling, remove ice cream from freezer to allow it to soften a bit.  using a large serving spoon, serve the crisp and top with ginger ice cream.  garnish with leftover chopped shiso

enjoy!

banana buckwheat waffles w/ blue-barb syrup /  by Lindsey | Dolly and Oatmeal

the pursuit of happiness and being fulfilled has never been a big problem for me, however, the fear of failure and the waves of self-doubt have always been a hurdle to jump - nagging myself with questions like: am i doing the right thing, is this good enough, how can i be better? i know that a bit of self-analysis is good, healthy even, but the delicate balance of it all can be super tricky.  i would be lying if i said i never compared myself to another; wishing i could be, or think differently, that certain things wouldn't feel like such obstacles or that i could put it all out there without the fear of being judged.  but then there's a flicker of reflection where i realize i'm wasting too much time not being in the here and now, making the most of my time in this lovely, complex, sometimes crazy, world; that people will be people, and all you can do is surround yourself with positivity, a healthy dose of skepticism, laughter, creativity, and the feeling of being known and appreciated.  

these waffles were totally inspired and adapted by kimberley's pumpkin buckwheat waffles post from last fall.  at the time i didn't know what i was more touched and excited by, her words or the recipe.  she recounted her feelings on being gluten free, her fear of being judged for it, and deserving a chance at thriving in this world.  i totally empathized with her and quickly thereafter made her incredible waffles!  this time, i swapped the pumpkin for banana, and made them a little more dairy-free friendly.  the mixture of flours used give them a complex, wholesome quality, while the banana puree holds it all together and offers a banana bread-like flavor (when you press these gems in your waffle maker you'll think you're making banana bread, fo' reals!)!  and i topped it all off with my maple blue-barb jam from the other day - the best part about the jam is that it's maple syrup based, can be warmed up on the stovetop and used as a fruity syrup that's perfect for topping just about any breakfasty baked good.  

make sure you check out kimberley's new cookbook, vibrant food, which will be released on june 17th!  i've had mine pre-ordered for months, and from what i'm hearing it's a total gem (not surprising)!

banana buckwheat waffles w/ blue-barb syrup (gluten + dairy free)

adapted from The Year In Food

| makes 8-9 waffles |

ingredients

  • 1/2 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 1/2 cup oat flour
  • 1/4 cup almond flour
  • 2 tablespoons coconut palm sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fine grain sea salt
  • 3 small/medium bananas, pureed in a food processor
  • 2 eggs
  • 1 cup unsweetened almond milk
  • 3 tablespoons extra virgin olive oil, extra oil for greasing waffle iron
  • 1/2 teaspoon pure vanilla extract

toppings 

instructions

  • in a large bowl, whisk the dry ingredients; set aside.  in another large bowl, whisk together the wet ingredients; whisk the wet ingredients into the dry and set aside
  • heat your waffle iron on a medium-high setting (for instance, my waffle iron has 5 heat settings, so i heat the iron on 4).  also, preheat oven to warm and place a baking sheet with foil inside
  • using a pastry brush, brush the hot iron with oil; then ladle batter onto iron (i used approximately 1/3 cup worth of batter each time), cook for about 3-5 minutes (this depends on your waffle maker), and transfer to baking sheet - keep waffles warm while you repeat this process with remaining batter
  • while your waffles are keeping warm, place a small saucepan on the stove over medium heat.  place the 1/2 cup of blue-barb jam into the warm pot and stir until hot; then transfer syrup to a serving dish
  • serve waffles warm with syrup and toasted almonds

enjoy!