Roasted Strawberry & Vanilla Pepita Yogurt (v) / April 13, 2016 by Lindsey | Dolly and Oatmeal

i'm usually not the one to jump the gun when it comes to spring fruit. i can wait long enough to find fresh picked strawberries at the market, on a roadside vendor out east on long island, or pick up some local ones at my neighborhood grocer. this winter, albeit mild, was a somewhat brutal one, and reaching for non-local, non-seasonal fruit was my go-to. strawberries, raspberries, blackberries, kiwi, and mango have been comforting and soothing to me, so as the weather has been warming i've been even more eager for the future fruits to come.

i usually throw out-of-season, tart berries into smoothies or juices, but i've also been roasting them in the oven with aromatic, unrefined coconut oil, and a bit of maple syrup for sweetness. they roast up just long enough for their juices to mix with the oil and syrup, and for the strawberries to melt and soften before any caramelizing action happens. the juices, and warm, melty strawberries are my favorite to pair with yogurt - the flavors together remind me of my childhood strawberry yogurt snack i would have everyday when i'd come home from school. so this version is perhaps a little more fancy, and in my opinion a bit more luxurious. for crunch, there's a good helping of Kashi GOLEAN Vanilla Pepita Clusters that make this breakfast/snack/treat come together so nicely. the cereal includes red beans, millet, yellow peas, and popped sorghum (!) in its ingredients which add flavor, texture, and added nourishment to this bowl.

on another note, the winners of my cookbook giveaway last week have been chosen, and an email was sent to the 2 winners. thank you all for your comments and support it's made this all so special! xo

this post was created in partnership with Kashi. all opinions, as always, are my own. thank you for supporting dolly and oatmeal's sponsors!

Roasted Strawberry & Vanilla Pepita Yogurt (v) | dolly and oatmeal

roasted strawberry & vanilla pepita yogurt | v + gf

i use unsweetened cultured coconut yogurt, but a vanilla flavor would also work nicely as well. the preparation of the strawberries would also lend itself well to any type of berry, just adjust the cook time for more delicate berries.

roasted strawberries

| makes about 6 servings |

1 lb. (16 oz.) strawberries, halved
2 tablespoons unrefined virgin coconut oil, melted
1/2 tablespoon maple syrup
pinch of salt

yogurt bowls

roughly 1/4 cup roasted strawberries
1/2 cup unsweetened coconut yogurt
1/2 cup Kashi GOLEAN Vanilla Pepita Clusters, or granola

method

preheat oven to 350°F. toss together the strawberries, coconut oil, maple syrup, and pinch of salt in an oven safe baking dish, and arrange the berries in a single layer. bake in the middle of your oven for 15-18 minutes, until strawberries are soft and tender and edges are slightly browned. set aside to cool for 10 minutes.
place yogurt in a bowl, top with strawberries and vanilla pepita clusters.

enjoy!

similar recipes:

cardamom toasted millet breakfast bowl w/ summer blackberry compote

superfood granola w/ homemade almond-macadamia milk

breakfast quinoa flakes w/ stewed blackberries and basil flowers

Chickpea Flour Does It All Cookbook Release + A Giveaway! / April 5, 2016 by Lindsey | Dolly and Oatmeal

Chickpea Flour Does It All | Lindsey Love

when i was in college studying history friends would ask me what i wanted to do with my degree when i graduated. i envisioned myself getting a higher degree, whether that was a master's or doctorate, teaching at the college level, and maybe locking myself in a quiet room for years to flesh out my senior thesis into a book. history, particularly early american immigration forever fascinated me - what drove people to leave their home, their family, to come to a foreign place and start anew. the spirit of exploration, of pushing one's self, of getting out of your comfort zone has simultaneously scared the shit out of me, while also leaving me wildly fascinated. when i left teaching to blog and freelance full-time, i had that similar feeling. i was approached to write a book and knew that i wouldn't have the time to both teach and write. i made the decision to take a leap and see where it lead me. so that notion of not really feeling the floor below my feet, although knowing it really was there if i were to fall, was something i had to keep reminding myself of. it's been such a gratifying journey, and i'm so excited to share that today is the day that Chickpea Flour Does It All is officially released!

you can grab a copy at any of the following outlets: amazon | barnes & noble | indie bound | workman.com

it's been so fun looking at the #ChickpeaFlourDoesItAll hashtag on social media - seeing the arrival of the book, how people are cooking from it, or what recipe you're excited to try first! so, if you can, i would love it if you could tag your photos if you make a recipe:) thank you all so much for your continued support and enthusiasm!

and with that, i'm running a *giveaway*. 2 winners will receive a copy of the book, plus a bag of chickpea flour to get your started :) please leave a comment below with a working email address. giveaway closes at 5pm EST on April, 12, and is open to everyone, anywhere! good luck, y'all! **GIVEAWAY IS NOW CLOSED, thank you for participating!

infinite xo's!

some recipe and book links:

the washington post wrote a feature about the book here

i nstyle,com featured the recipe for my chocolate banana bread. it's seriously one of my favorites from the book, and favorite renditions of banana bread in general!

i did an interview with epicurious where we chatted about chickpea flour! among many things, we discussed its amazing binding properties, how it's a great cheese and dairy substitute, and why it's gaining notoriety even in the non-gluten-free world :)

13 healthy cookbooks that MindBodyGreen is looking forward to!

i shared my chickpea flour and quinoa falafel recipe over on Food52, and also showed how you can repurpose it throughout the week.

nina, from the gorgeous blog, nourish atelier, made the sautéed pear and sage pancakes from the book, but with bananas and cacao nibs! plus, i chat with nina about life, diet, and chickpea flour does it all!

carrot gazpacho with lemongrass / March 30, 2016 by Lindsey | Dolly and Oatmeal

carrot gazpacho with lemongrass | dolly and oatmeal

i know last week i talked about the spring cookbook season, but we're getting into the thick of here! love & lemons is one of the first internet food spaces i visited and became a fan of before i even had a blog of my own. i always admired jeanine's simple, easily prepared but flavorful dishes, and her husband's light, bright, and airy photography. their book, the love & lemons cookbook, is the best kind of extension from their blog that they create together - thoughtful, charming design, and heavy on beautiful food photos. my favorite part (which gave me actual goosebumps!) is where jeanine lays out recipe diagrams in the back of the book. among others, there's one for pesto with variations including: traditional, pepita, zucchini, and mint. it's quite possibly the most fun and inventive thing i've seen in a cookbook in a long while!

truth be told i've never made a gazpacho. i've surely eaten my fair share, but making a cold soup never appealed to me for some reason. perhaps i never came across the right recipe, or maybe i have too much nostalgia for simmering veggies over a hot stove. but you can totally count me as a gazpacho convert now. first of all, it's super easy on the prep, "cook", and cleanup - which are waaaay important for us all, i'm sure. secondly, i thought that the raw-ness of the soup wouldn't make for that soup-y aroma i know and love, the one that fills your house with cozy scents. so i was pleasantly surprised when i left my kitchen and came back in to a waft of fragrant sweet carrots, a hint of aromatic lemongrass, and punchy curry paste. i cannot wait to dig in to more of this book and explore more of what i've been missing these years!

xo's!

*ps there's still time to enter last week's giveaway of autumn giles book, beyond canning. the giveaway ends this friday at 5pm.

carrot gazpacho with lemongrass | v + gf

since i never made a gazpacho before, i followed jeanine's recipe exactly. the only addition i did make was adding some crushed red pepper to the garnish just for a little extra heat.

| serves 4 |

1 stalk lemongrass
16 ounces (450 g) peak-season carrots, peeled and slices, about 2 bunches
1 (14-ounce/414-mL) can light or full-fat coconut milk; reserve 1/4 cup for garnish
1 clove garlic
2 tablespoons (30 mL) extra-virgin olive oil, plus more for drizzling
2 tablespoons (30 mL) sherry vinegar
1 teaspoon (5 mL) red curry paste
1/2 cup (125 mL) filtered water
Sea salt and freshly ground black pepper

optional garnishes

hemp seeds
pepitas
microgreens
drizzles of coconut milk

method

prepare the lemongrass by cutting off the root end and the tough upper stem of the stalk. remove the one or two layers of outer leaves and finely chop the tender, aromatic part of the lemongrass.
using a high-speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, and a few generous pinches of salt and pepper. blend until smooth. if you're not using a high-speed blender like a vitamix, strain the soup and blend again until completely smooth.
chill for at least 4 hours. if the soups thickens in the fridge, stir in a little more cold water. add more salt and pepper, to taste.
drizzle with olive oil and serve with desired garnishes.

enjoy!