refined sugar free

Summer Fridays!: Breakfast-y Blueberry Chocolate Chip Cookies by Lindsey | Dolly and Oatmeal


we just got back from dog/house-sitting for my parents.  and even though we weren't technically on a vacation it was good to be away from the city and breath fresh air!  but now that we're home, i feel like i'm in full-on baby mode.  i've been cleaning out stacks of magazines, sifting through the kitchen cabinets of baking pans, odd spices, and glassware trying to make space for all things baby - bottles and whatever other storage we will likely need.  we're getting ready to put together the rocking chair and crib my in-laws so graciously gifted us.  so i think that will set the motions that all this is really happening!  and like most stressful situations - pregnant or not - the next couple of weeks will likely call for cookies.

i don't know about you, but against all my good judgement, i love a good cookie/sweet in the morning.  i usually pick up one gluten-free/vegan cookie at the supermarket every so often, but naturally the sugar goes right to my head.  so, my goal here was to make a balanced cookie, one that is all the things i love in a good chocolate chip cookie, but with enough good-for-you ingredients to make a respectable breakfast-y cookie.  after a few attempts, i found the right balance of healthy fat to leave you feeling good after a breakfast nibble.  so you'll find a mix of pecans and almonds ground into a meal, and mixed together with oat flour.  there's also a good amount of coconut oil that's creamed together with coconut sugar which sweetens these cookies while also keeping the glycemic index down. and lastly, the dark chocolate and blueberries are a favorite combo of mine, and i think you'll love them together here jumbled up in a delicious cookie! 

*also, there's still time to enter into this cookbook and chicago cutlery giveaway if you haven't done so already ;)

love & cookies! 



breakfast-y blueberry chocolate chip cookies | gf & df

feel free to substitute your favorite berry here, raspberries would be super, as well as currants - i'm thinking the tartness would play off the chocolate in an awesome way.  you could just as easily forgo any fruit and have yourself a really good chocolate chip cookie - however, it might take away from the cookie's breakfast-y vibe ;)

| makes 26 cookies |

  • 1/2 cup raw almonds
  • 1/2 cup raw pecans
  • 1 cup (gluten-free) oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 cup coconut sugar
  • 1/4 cup plus 1 tablespoon unrefined extra-virgin coconut oil, soft
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped dark chocolate or dark chocolate chips
  • 1/2 cup fresh blueberries 

method

  1. preheat the oven to 350° and line 2 cookie sheets with parchment paper, set aside.
  2. in a blender or food processor, pulse the almonds and pecans into a "meal".  in a large bowl whisk together the nut meal, oat flour, baking powder, baking soda, and salt.  set aside. 
  3. in another large bowl, use a wooden spoon to cream the sugar and coconut oil together, then mix in the egg and vanilla,  
  4. in about 3 applications, add the dry mix to the wet and mix to combine.  fold in the chocolate, then gently fold in the blueberries.
  5. drop dough by the tablespoon, about 2-inches apart, onto the prepared cookie sheets.  then place in the freezer or refrigerator for 10 minutes.
  6. bake 10-13 minutes, until edges are light brown.  place on a rack and let cookies cool before serving. 

enjoy!


similar recipes:


almond-blueberry pie bars

almond-blueberry pie bars

double chocolate gingersnaps

double chocolate gingersnaps

Summer Fridays! Fizzy Lemon-Limeade w/ Crushed Raspberries by Lindsey | Dolly and Oatmeal


hey guys! welcome to the 2nd installation of summer fridays!  a new weekly blog series i'll be sharing this summer all about easy-peasy, low-key snacks, bites, and beverages  :)  last week was all about this vibrant açaí bowl, but today we're talking strictly hydration in the form of this stellar little sipper!

i seriously cannot believe it's july, guys! and that we're almost in the thick of summer already! frank and i are still in the middle of trying to get all things baby organized before my mid-september due date.  after last summer of shooting my book and completing the manuscript, and having a pretty turbulent/life-changing fall and winter i'm ready to seriously chill out a bit. i feel like i haven't been in a peaceful place, like i haven't slowed down once since taking on this blog, and working freelance full-time.  so, in an effort to take care we're planning to lay low this summer, celebrate some weddings with friends, and maybe take a long weekend vacation at some point.  i fully plan to take advantage of any free time though and drive out to eastern long island where there are a ton of salty sea air farms that grow the tastiest of produce (and my favorite peaches!), and hopefully taking in some beautiful beaches as well. what are your plans? (i love to live vicariously through other people's summer vacations!)  ;)

as i mentioned in my last post, my all-time favorite summer beverage go-to is rosé, and since i won't be partaking in any for quite a while, i came up with an equally fun and bright drink to slurp this summer!  it's been getting me through the hottest and steamiest of days, because this whole carrying around another human inside you is no joke, especially in 80-90° temps! i've been using summer berries in this drink for the last few weeks, but raspberries are finally becoming available at the market around here so i was super excited to put them to use.  although, i can't wait until stone fruit season is in full swing - i think they would be way awesome all crushed up here, too!  

in any event, i know i'm going to making a slew of these this weekend with all the 4th of july festivities going on, and i so hope this little recipe provides you with some fizzy inspiration, whether you booze it up or not ;) 

xo's and happy friday!



fizzy lemon-limeade w/ crushed raspberries | v

feel free to make this a spritzer kind of deal with your favorite wine (my personal go-to would be a nice crisp rosé.), or if vodka or gin is your thing booze it up!

| makes 2 drinks |

  • a couple handfuls fresh raspberries
  • 1 large lemon, juiced
  • 1 lime, juiced
  • 2-3 tablespoons maple syrup, raw honey, or raw agave
  • 24 ounces sparkling water
  • ice

method

  1. divide the raspberries between 2 large glasses and crush them with a fork.  in a small bowl, whisk together the lemon juice, lime juice, and 2-3 tablespoons maple syrup (or sweetener of choice), depending on how sweet you want the drink or how sweet your berries are. divide the lemon-lime juice mix and sparkling water between the 2 glasses and add a couple pieces of ice. garnish with extra lemon or lime slices. 

enjoy!


similar recipes:


grapefruit & lime-grape cooler w/ crushed mint

grapefruit & lime-grape cooler w/ crushed mint

raspberry-currant crumble cake

raspberry-currant crumble cake

passion fruit & lemon-ginger fresca

passion fruit & lemon-ginger fresca

Dreamy Vegan Chocolate-Almond Sundae by Lindsey | Dolly and Oatmeal


it's been so hot here recently that all i've wanted to do is hibernate in air conditioning during the day, and spend the cooler breezy evenings outside in our backyard.  we generally try not to put the air conditioner in until later in june, but the heat hit me one day last week where i broke down in a full-on ugly cry and frank made the executive decision to install the ac once and for all.  i've always run hot, but being pregnant (and nearly in my 3rd trimester) has upped ante to a new level.   to make the yard a little cooler, frank has also been working to build a small deck out back.  we've had this 10x6' patch of dirt right outside our door since we moved in last year where we've attempted to grow everything from grass (but would we have to mow it?), to creeping thyme (which never grew in enough), and sedum with little luck.   so, within a couple days there was an impressive little deck built which has been the ultimate luxury when the sun goes behind our apartment building and the harbor breezes blow through in the late afternoon.  

another thing that's been super refreshing in this heat are frozen treats like this recipe i'm sharing today! it's from tuulia and vanelja's new book, n'ice cream: 80 recipes for healthy homemade vegan ice creams.  i tend to stay away from super market ice creams, mostly because they're made with a lot of fillers, and refined sugar that generally don't agree with me.  so when this book landed on my doorstep i was more than excited to start messing around with their beautiful, wholesome, refined-sugar-free frozen recipes!  this vegan sundae is banana and coconut based and is a complete dream.  i've made banana-based ice cream a while back (pardon the photography!) and was really excited by its taste and texture.  i know there's a lot of controversy about whether a banana-based ice cream is truly ice cream, but i think it's a totally genius way to fulfill a craving while simultaneously feeding your bod some good stuff.  this ice cream comes together really quickly and can be served right away (or you can freeze it overnight like i did for a sturdier consistency) with all the toppings! i served mine and frank's with the fastest and most delicious raw-ish chocolate sauce that made for the most perfect chocolate shell.  seriously, guys, make this!

hugs + all the frozen treats! xo



dreamy chocolate-almond sundae | v

from n'ice cream: 80 recipes for healthy homemade vegan ice creams

to make this sundae a bit more almond-y i swapped in 3/4 teaspoon of almond extract instead of the vanilla extract, which gave the ice cream a mild almond essence which is really nice here.  i also added frozen raspberries instead of cherries simply because it's what i had on-hand.

| serves 2 |

  • 1 (14-ounce/400ml) can full-fat coconut milk (refrigerated overnight)
  • 2 frozen bananas
  • 2 to 3 tablespoons raw cacao powder or unsweetened cocoa powder
  • 1 tablespoon almond butter or other nut or seed butter
  • 1 -2 tablespoons maple syrup or other sweetener
  • 1/2 teaspoon vanilla extract 

toppings

*chocolate sauce

  • 1/2 cup unrefined extra virgin coconut oil
  • 1/2 cup raw cacao powder
  • 1-2 tablespoons maple syrup
  • 1/2 teaspoon pure vanila extract


method

  1. open the coconut milk can and scoop the thick white cream into a blender.  add the bananas, cacao powder, almond butter, maple syrup, and vanilla and blend until smooth, scraping down the sides of the blender, as necessary.  taste and add more sweetener or cacao powder, if desired.  scoop into bowls, decorate with coconut whipped cream, chocolate sauce, cherries or raspberries, and almonds, and enjoy!

chocolate sauce

  1. whisk ingredients until combined. taste and adjust sweetness, if needed.  use immediately, or cover and store sauce at room temperature, whisking before each use, for up to 3 days.

Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Virpi Mikkonen and Tuulia Talvio, 2016.


similar recipes:


granola ice cream w/ blackberry chia sauce

granola ice cream w/ blackberry chia sauce

vegan frozen salted s'mores

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coconut blu-barb ice cream (dairy-free)

coconut blu-barb ice cream (dairy-free)