8 Favorite Recipes Using Chickpea Flour (+ a giveaway) / September 9, 2016 by Lindsey | Dolly and Oatmeal

8 Favorite Recipes Using Chickpea Flour | dolly and oatmeal

happy friday! just in case you're looking for some, i'm popping in for a bit of weekend inspiration! before i developed an entire cookbook based around chickpea flour, i used it quite frequently in my daily life, and here on the blog. some of you may remember a few of the recipes highlighted here, or if you're a newer visitor you may have missed them all together! no worries, though! i've put together 8 of my all-time favorite savory chickpea flour recipes for you :) there's a vegan pizza dough recipe, a falafel recipe, savory waffles (!), and a protein packed chickpea salad with the chickpea flour-based tzatziki from my book!

and i'm not sure if you're aware, but 2016 is the international year of pulses! what are pulses you ask? they're the delicious, edible seeds of plants in the legume family, like: lentils, beans, and chickpeas. i'm always trying to get my plant protein on - especially since i've been pregnant. when i was developing my book i quickly came to realize that, in particular, chickpea flour was endlessly versatile and could be used in just about any application. along with the recipes below, my book also highlights savory recipes like chickpea flour noodles, pasta-like spaetzle, dressings made from chickpea flour (they're not weird, i promise!); and a slew of sweet baked goods like a birthday cake, cookies, and some super delish almond butter brownies! so if you'd like, you can join me in taking the pulse pledge you can do so here and pledging to make pulses a larger part of your diet :)

*giveaway: my book, Chickpea Flour Does It All made its debut just over 5 months ago! so, in celebration of that, and in celebration of pulses in general, i'm giving away a copy to one of you all! to enter: leave a comment below about your favorite dishes using pulses! giveaway will close friday, september 16, 2016, at 5pm EST. (open to US and Canada only.)

this post was created in partnership with USA Pulses & Pulse Canada. all opinions, as always, are my own. thank you for supporting the sponsors that help keep dolly and oatmeal going!

chickpea & avocado tzatziki salad this salad is a year-round favorite, and a quick meal to throw together. whether for lunch, or as a side for dinner, it's hearty and light at the same time. plus, the chickpea flour-based tzatziki recipe makes enough servings for plenty of leftovers, or to use as a dip!

zucchini-basil chickpea waffles with tomato & shaved fennel salad waffles for dinner is always something i can totally get down with! these savory waffs are made with zucchini and basil, but feel free to substitute shredded carrots in for the summery zucchini, or another herb for the basil. the salad on top can also be swapped for a more seasonal-friendly option. i would think that a root veg slaw (maybe beets) with a zippy dressing would be fun here.

chickpea pizza with garden pesto & caramelized balsamic shallots this recipe comes right out of my book, and it's a weekly favorite in our house! while the pizza dough does call for other flours besides chickpea (brown rice, sorghum, and arrowroot), this blend is only used to give it a more familiar flavor and texture. i particularly love using a baking stone to provide a more even flow of heat, making the bottom crisp up really nicely and offer the dough those air bubbles we all know and love! plus, it's vegan friendly as well!

kabocha squash biscuits (with black lentil & kale chili) whether you're making this complete dish (which i gently nudge you to), or just making the biscuits themselves, you'll end up with a baked treat that's nourishing and cozy. these kabocha squash biscuits can be made with any winter squash puree, whether it's butternut, acorn, or pumpkin.

chickpea flour flatbread with new potatoes & fresh basil this is a super versatile flatbread recipe that can be topped with your go-to toppings, or whatever ingredients you have on hand. the recipe is super easy to put together, doesn't call for yeast and a quick resting period.

mung bean, chickpea & cilantro falafel tacos the chickpea flour and mung beans give these falafel a double dose of protein, while the cilantro and spices give them tons of awesome flavor. i love throwing them in a brown rice, or sprouted corn tortilla, topping with a simple avocado-radish salad, and a lemony tahini sauce. they're good for on-the-go, or just a fun lunch or dinner.

za'atar spiced chickpea crackers these crackers were so good and have been such a staple in my house, that they made it into my book. they're crisp, flavorful, and perfect for any dip. their toppings can be super versatile as well. i've made them with shredded nori and sesame seeds, as well as a garlic & herb mix. have fun and play around!

summer socca salad with burst tomatoes & roasted zucchini another year-round go-to is socca. anyone who has made it probably knows that it can be made plain, with any and all add-ins, topped with various toppings, made as pizza, or as a side companion to most dishes. i love topping socca with simple salads in the summer, grains and beans in the colder months, or served alongside soup or eggs.

Cilantro-Watermelon Granita w/ Mint / August 31, 2016 by Lindsey | Dolly and Oatmeal

Cilantro-Watermelon Granita w/ Mint | dolly and oatmeal

i know this space is usually reserved for the more mundane conversations about food, life, weather, what's going on at the moment; but there's so much more of the heavier things that impact us all on a daily basis that i typically reserve for conversations with family or friends. maybe some of you are aware that before i started blogging i was a teacher here in nyc. i came into contact with students from all walks of life - those more affluent, those of whom who weren't. the last position i occupied before i left was in a low-income neighborhood in upper manhattan where i was working with elementary-aged children with learning disabilities. it was a program that was run both during the day and after school. i got to see these children in the morning, in the afternoon during lunch, and after school when they were tired and depleted from a long day.

as i was running my blog part-time on the weekends and connecting my personal relationship with food and its impact on my health and well-being, i couldn't help but do the same with the kids i was working with each day. i remember coming home and telling frank that there was nothing to eat in the neighborhood for lunch, or to grab for a snack. so each morning i would meticulously pack my meals with fresh fruit from my local farmers market, make big green salads, and have my tea or green juice concoctions in my travel mug. my kids would come in with their snacks brought from home - cheese puffs, potato chips, cookies, etc. when the students in our after school program showed up they too would come with various snacks they had bought or that was packed for them and seldom was there anything substantial like a fruit or some sort of vegetable. i began connecting the dots. i was bringing food everyday because there were little options for purchasing fresh produce and meals in this neighborhood and my students didn't have that option either.

there was no term for neighborhoods or even towns like this when i was teaching (or at least i wasn't aware of them then), but they're now identified as food deserts. food deserts effect more than 30 million americans across the country; they're places that have little or no access to fresh, affordable vegetables and fruit. they can be in the middle of a busy city like nyc, or in the middle of the country where contact with main routes of travel often produce less traffic, and therefore less fresh fruit and veg. i'm teaming up with naked juice and their #DrinkGoodDoGood initiative to fight food deserts. for every fruit or veggie selfie taken with the hashtag: #DrinkGoodDoGood, naked juice will donate 10 pounds of produce to aid communities in need - how awesome is that!? and you can totally join in on the cause by posting a selfie on instagram or twitter using the #DrinkDoGood hashtag - simple as that!

*this post was created in partnership with Naked Juice. all thoughts and opinions are my own. thank you so much for supporting the sponsors that help keep dolly and oatmeal going!

cilantro-watermelon granita w/ mint

this is a simple, hydrating and super refreshing snack or dessert for this last hurrah of summer before we go back to school and things get back to the hustle and bustle. i used cilantro and mint to herb the granita up a little bit, and i love the flavor here! sweet, watermelon-y, a few hints of cilantro and mint, and a little tang from the lime juice. it's my perfect summer cooler -especially at 37 weeks pregnant! :)

| serves 4-6 |

1 medium seedless watermelon, rinds removed and cut into chunks (roughly 4 cups)
1/4 cup organic cane sugar
juice from 1 1/2 limes
pinch of salt
1 1/2 tablespoons fresh cilantro
1 1/2 tablespoons fresh mint
mint blossoms, for garnish (optional)

method

place the chunked watermelon, sugar, lime juice, and salt into the container of a blender. blend on high for a minute or so, until watermelon is completely broken down and sugar is dissolved. add the cilantro and mint and pulse until herbs are broken up. pour mixture into a 9x13" rectangular pan and place in the freezer.
freeze mixture until the edges begin to set, about 35-40 minutes. use a fork to scrape and break up any frozen parts, then return to the freezer for another 35-40 minutes. continue to scrape and freeze until all shavings are frozen and fluffy, about 3-4 hours. (granita can be made a few days in advance and kept covered in the freezer.)
scoop granita into cups or bowls and top with mint blossoms (optional).

enjoy!

similar recipes:

granola ice cream w/ blackberry chia sauce

Summer Fridays!: Frozen Chia Seed Peanut Butter Cups | V / August 26, 2016 by Lindsey | Dolly and Oatmeal

Summer Fridays!: Frozen Chia Seed Peanut Butter Cups | dolly and oatmeal #vegan

happy summer friday, friends! it's also the last friday of august which means that these summer friday posts are sadly coming to an end. as someone who's birthday is september 17th and is adamant that it still falls within the confines of summer, i'm keenly aware that summer doesn't officially end until september 21st. but with our babe coming in just over 3 weeks (his due date is actually my birthday!) and other work needing to get done, i figured this would be an appropriate time.

i hope you've liked these little posts, because goodness knows i have loved creating them! especially this acai bowl, one of my favorite peachy breakfasts, these spicy hummus fries from last week's post, and if this summer had an anthem in the form of a beverage this would be it! i've been so very grateful for your feedback and enthusiasm for the summer friday posts, and for your well wishes as i've babbled on about pregnancy and crying and all the cravings i've had! and i know i'll look back at this summer and these posts in particular with the fullest heart, and i have you all to thank!

but for today i'm sharing these homemade chia seed peanut butter cups that are frozen because summer temps are so high this week, that even with the AC on chocolate be melting! these PB cups are just like your typical cups, but with high-vibe chia seeds mixed into the the creamy peanut butter center. not only do these super seeds provide some added health (like major omega-3's) but they also give them a crunchy center that's totally unexpected and super fun :)

i'll still be around during the week on my regular wednesday/thursday schedule, and i'm cooking up some other ideas i have swirling around for after the baby is born and life gets into somewhat of a rhythym. big hugs! XO

frozen chia seed peanut butter cups | v

| makes 12 large cups |

1/2 cup unsalted peanut butter
3 tablespoons powdered coconut sugar*
2 tablespoons chia seeds
9 ounces dark chocolate (i use this brand)
2 tablespoons extra virgin coconut oil
chopped peanuts & flaky sea salt to top

method

mix together the peanut butter, sugar, and chia seeds. refrigerate for 1 hour (this makes it easier to form into balls. if you're in a hurry skip this step, but the peanut butter balls will be sticky.)
while the peanut butter is chilling, line a muffin tin with 12 liners, set aside. melt the chocolate and oil in a heat proof bowl over simmering water until melted. set aside to cool for about 10 minutes. scoop a heaping teaspoon of the peanut butter mix and use your hands to form 12 balls, then flatten a bit with your palm.
pour 1 1/2 teaspoons of the chocolate mix into the bottom of each liner, then place a peanut butter disk on top. cover with another 1 1/2 teaspoons of chocolate. freeze until solid but surface is still a bit wet, about 10-15 minutes. then remove and sprinkle with chopped peanuts and flaky sea salt. place back in the freezer for another 20 minutes. place the peanut butter cups in a lidded container and store in the freezer.

*to make powdered coconut sugar, blend 1/2 cup coconut sugar in a high speed blender on high for 1 minute. transfer to a lidded jar and store at room temperature.