July 15, 2016 by Lindsey | Dolly and Oatmeal

Summer Fridays! Steel Cut Oats w/ Peaches & Cashew Cream | dolly and oatmeal

these breakfast oats are a reminder of my time spent in LA last summer with my brother, his fiancé, and my husband. we stayed in my brother's apartment in downtown near one of cafe gratitude's locations (aka my favorite restaurant on earth). every morning frank and i would head down there for some breakfast. i would either get the granola or their steel cut oats, and frank would try some funky thing that i would never go for (like this savory french toast with tempeh chorizo!). the oats became an instant favorite. they had a creamy yet al dente consistency, they were mixed with stewed peaches, and topped with a mildly sweet cashew cream. when i went back for another visit a couple months ago all i wanted was their oats and those stewed peaches! to my (somewhat) dismay, they were serving the oatmeal with seasonal pears instead of summer peaches. womp, womp.

so, i decided to make my own variation of peachy oats and share it here on this summer friday! i think i far surpassed any expectation i had with this recipe. i thought nothing would come close those LA oats. turns out i was wrong (or maybe it's been too long since i had the original). i've been eating bowls and bowls of this stuff each morning and cannot get enough! it's a really adaptable recipe if you want to include another fruit other than peaches - nectarines, apricots, cherries, etc.! and the cream is way delish. it's sweet, but not overly so, and has bit of a bite thanks to some lemon juice and vinegar.

wishing you a bright & beautiful weekend! xo.

steel cut oats w/ peaches & cashew cream | v & gf

| makes 3-4 servings |

1 cup raw cashews, soaked overnight, rinsed, and drained
1/2-3/4 filtered water, plus more for soaking
2 tablespoons maple syrup
3 teaspoons fresh lemon juice
2 teaspoons pure vanilla extract
1/4 teaspoon apple cider vinegar
fine sea salt
1 cup steel cut oats
1 tablespoon extra virgin coconut oil
1 1/2 tablespoons maple syrup
3 ripe but firm peaches, cut into 1-inch chunks

method

make the cashew cream. place the cashews, 1/2 cup of water, maple syrup, lemon juice, 1 teaspoon vanilla extract , vinegar, and a pinch of salt into a high-speed blender (preferably a vitamix). blend on high for about 1-2 minutes, scraping down the sides of the container and adding more water as needed to get a smooth, fluid consistency. taste and adjust, adding more syrup or salt. place in a lidded jar and set aside.
make the oats. cook the oats according the instructions on the back of your package. (i like adding a pinch or two of salt to the water.)
while the oats are cooking, make the peaches. heat a sauté pan over medium-low heat. once the pan is hot, add the oil and maple syrup and give it a swirl. add the peaches and 1 teaspoon vanilla extract, use a rubber spatula to gently toss everything together. let the peaches cook, stirring every couple of minutes, until they are soft but not falling apart; about 7-10 minutes.
serve with peaches and a good drizzle of cashew cream. leftovers can be stored in a lidded container in the refrigerator for up to 1 week.

enjoy!

similar recipes:

breakfast quinoa flakes w/ stewed blackberries and basil flowers

banana buckwheat waffles w/ maple blue-barb syrup

pea shoot, radish + fermented jalapeño tostadas / March 25, 2016 by Lindsey | Dolly and Oatmeal

pea shoot, radish + fermented jalapeño tostadas | dolly and oatmeal

the beginning of spring gets me every time. the simple pleasures of warmth, growth, and outside vibes are enough to make me super giddy. i'm looking forward to a less agitated beginning of spring since last year there was a stressful move to our new apartment while i was in the midst of finishing up my cookbook. so i can't wait to get out into our little outside space and bring our backyard back to life a bit earlier this year. i'm hoping to plant some of my favorite plants, veggies, and bushes, including sweet honeysuckle, perhaps a raspberry and edlerflower vine, and i'm super hopeful about growing a rhubarb bushel. i guess we shall see if these grow in brooklyn too!

spring also means a slew of new cookbooks hitting the shelves! i couldn't be more excited for so much of the creativity and beauty that dress the pages of so many bloggers and cooks that i admire. so in the spirit of cookbook season, i'm sharing a recipe from autumn giles (of autumn makes and does), new cookbook, beyond canning! i was so excited for this book, because i am totally overwhelmed by all things preserving, fermenting, pickling, etc.! when i opened autumn's book it was like a breath of fresh air - a steady voice guiding me through the steps until boom!, i had fermented my first piece of food without incident! for this and many other recipes you will need a kitchen scale (which i've been using for a while now, and have really become reliant on especially when baking), mason jars/weck jars/ ball jars, salt, and water. the fermented jalapeños were so welcome in this breakfast tostada situation, adding heat and tons of flavor that i'm eager to add them to a salad or blend them up in a dressing. autumn also provides a recipe for fermented jalapeño salsa, which i think i'll definitely be making with the leftovers as well!

and i'm thrilled to give away a copy of beyond canning: new techniques, ingredients, and flavors to preserve, pickle, and ferment like never before, to one reader (giveaway open worldwide!). if you'd like to enter, please leave a comment below about your favorite spring or summer-time produce to preserve throughout the season - as a beginer who needs all the help i can get, i'd love to hear your thoughts! thank you for entering :) *giveaway closes friday, april 1 at 5pm EST

pea shoot, radish + fermented jalapeño tostadas | gf

these can easily be made vegan by substituting the sunny egg for a chickpea or tofu scramble, or even leaving that off altogether and adding a grain like quinoa or brown basmati rice.

fermented jalapeños

| makes 1 scant quart |

340 grams jalapeño slices; you can decide how thick you’d like them
5 percent brine to cover by at least 1 inch

tostadas

| makes 4 tostadas |

8 toasted tortillas (i like these)
1 batch 5-spice black beans, (omit cayenne pepper)
roughly 1/4 cup fermented jalapeños
2 radishes sliced paper thin on a mandolin
handful of pea shoots or microgreens
extra virgin olive oil
4 organic farm eggs
1-2 avocados, pitted and sliced thin
hot sauce (optional)
salt and fresh pepper

method

fermented jalapeños

make the brine. place a quart mason jar on a kitchen scale. zero the scale. fill it with water. calculate 5% of the weight of the water, add that amount in salt which creates the 5% brine. cover and shake the jar until salt is dissolved.
drop the jalapeño slices into a clean quart mason jar, shaking the jar side to side to help them settle, but not packing them down. if you slice them especially thick, you may not fit the full amount in the jar. fill the jar only to its shoulder.
pour the brine into the jar so that it completely covers the jalapeños. jiggle a wooden chopstick around in the jar to help remove air bubbles.
weight the contents, secure with an airlock, and allow the jalapeños to ferment for up to 2 weeks. you may begin tasting for doneness after 3 days. jalapeños and other hot peppers have a tendency to produce more surface yeasts than other vegetables, so if that happens, don't be alarmed, just skim it off and proceed with fermentation.
cover, label, and refrigerate.

tostadas

toast the tortillas using tongs over a gas stovetop flame, or heat them in the oven until warm. plate one tortilla and top with the beans, a couple of jalapeños and radishes, and some pea shoots (or microgreens). top with another tortilla and set aside. (repeat with remaining tortillas before you cook the eggs.)
heat a skillet over medium heat and add enough olive oil to thinly coat the pan. once the pan is hot, carefully crack the eggs into the pan and cook until whites are set, but yolk is still a bit runny, about 5-6 minutes.
top each tostada with 1 egg, a few slices of avocado, more jalapeños, radishes, and pea shoots. drizzle with hot sauce (optional), a sprinkle of salt, and a few grinds of pepper.

enjoy!

similar recipes:

balsamic roasted asparagus w/ fried capers + a 7-minute egg

super seed power pancakes (gf + v) / January 6, 2016 by Lindsey | Dolly and Oatmeal

super seed power pancakes (gf + v) | dolly and oatmeal

hi friends! happy 2016! i'm not sure about you, but i've been slowly easing into this new space in time. little by little i've been setting some intentions for this new calendar year. there's plenty of personal stuff that i want to work really hard on - having more patience, being more present in the moment - whether in an achievement or a complete failure, taking on new challenges (no matter how scary they might be) and hopefully finding peace and comfort in them. i guess my hope is that in 2016 i can focus on taking better care of myself, and from that be a better human to those around me.

for me, a big part of taking care is finding balance. and we certainly all have our own personal definitions of what balance is or can be, but i find solace in being super mindful of what i put in my body - what's going to make me feel legitimately good. so a healthful and wholesome breakfast is my key to really having a feel-good-day! weekends around here are reserved for more lush morning bites - fancy eggs, waffles, and certainly pancakes! this pancake recipe is a new one that we've been making recently, full of protein from the quinoa flour, but with a subtle sweet flavor all thanks to the oat flour. they're simply spiced with ground cinnamon, and gently sweetened with a bit of maple syrup and vanilla. the super seed mix i put together not only lends some mega nutrition, but also offers the pancakes some killer texture! basically, you can have your pancakes and eat a sh!t ton of them, too, without feeling like a hangry mess 20 minutes later ;)

lastly, i just want to say *thank you*. thank you to anyone who stops by this space, who finds something they like, or maybe don't; thank you for the sweet notes and emails, and questions, and suggestions. you were all so very much a part of why 2015 was an incredible year and i aspire to make this space even better and more beneficial to you this year. i would love to hear your thoughts - is there anything you would like to see more of? less of, perhaps? let's talk about it! i would love if you would take any time you have to write a comment or send me a quick email :)

i hope that you're finding all good things in this first week of 2016. love + light, xo.

super seed power pancakes (gf + v)

these are a hearty pancake that also maintain a light and fluffy texture. and while i've haven't tried yet, i'm pretttty sure that these could made into savory pancakes by simply removing the maple syrup and vanilla, perhaps adding some herbs and swapping the cinnamon for alternative spices. the super seed mix is also great to sprinkle over morning porridge, over an afternoon salad, or any meal you see fit just to give than extra boost.

1 tablespoon ground flaxseed
3 tablespoons water
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
2 tablespoons coconut oil, melted, plus more for cooking
2 tablespoons maple syrup, more for serving
1 1/2 teaspoons pure vanilla extract
3/4 cup gf oat flour
3/4 cup quinoa flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt

super seed mix:

2 tablespoons toasted sunflower seeds
2 tablespoons toasted pumpkin seeds
2 teaspoons chia seeds
2 teaspoons hemp seeds
1 teaspoon poppy seeds
1 teaspoon black sesame seeds

possible toppings:

sliced mango
sliced banana
chia seeds
bee pollen
sliced almonds or other nuts
hemp seeds
cacao nibs
cinnamon

method

whisk together the flax and water, set aside for 10 minutes, until mixture is a gooey egg-like consistency. in a liquid measuring cup, combine the almond milk and vinegar and let the mixture sit for about 10 minutes, until the surface is bubbly and curdled. then whisk in the oil, syrup, vanilla, and flax egg, set aside. in a large bowl, whisk together the flours, cinnamon, baking powder, baking soda, salt, and super seed mix. whisk the wet ingredients into the dry until thoroughly combined. let the batter sit for about 5 minutes, until it has thickened a bit.
while the batter is resting, preheat oven to warm and line a baking sheet with parchment, set aside. heat a large skillet over medium heat, once the skillet is hot, add enough oil to coat the pan; add roughly 2 tablespoons of batter for each pancake and cook for 2 to 3 minutes on each side until golden brown. place pancakes in the preheated oven to keep them warm, and repeat with remaining batter adding more oil as needed.
plate warm pancakes, add desired toppings, and drizzle with maple syrup.

enjoy!