brunch

Plant-Powered Protein Pancakes / March 15, 2017 by Lindsey | Dolly and Oatmeal

Plant-Powered Protein Pancakes w/ Passion Fruit | dolly and oatmeal

hey, hey! i just completed my 3-week cleanse/elimination diet this past sunday, and i couldn't be more thrilled about how i'm feeling, but also that it's now over! it was somewhat of rollercoaster being that our little one went through/is still going through some sort of sleep regression (??) - again! (gosh, i hope it passes soon!) but overall i came out of these 21 days with a bit more clarity, which, whatever you're doing in life, i think is always a good thing. overall, it informed me that our bodies are capable. period. that given the capacity, our bodies are ready and able to adapt - to let you know what's working, and what's not.

seriously though, the only hard thing about being on somewhat of a strict diet for the past few weeks was not making and eating everything in laura's new, amazing cookbook! i'm sure i'm preaching to the choir, but her book is nothing short of totally lovely. i've been such a fan of the first mess blog for quite a while. it was one of the first blogs i reached for when i had changed my diet and was hunting for answers/inspiration/help. much like the best things in life, her blog has a way of luring you in, sweeping you up, gently encouraging you to try something new.

her book is only an extention of that - deeply nourishing both visually and substantively. laura's flavor combinations, kitchen techniques, her wildly ingenious recipes, and her stunning photography all ooze with inspiration. even when it's something as simple as a tea latte, laura has this way of making it special, and making it something you want to share in with others. there's also something to be said about a good recipe title, and laura's are enticing, yet cheeky, like: thai-ish cabbage salad, go-to kale salad with "master cleanse" dressing, lazy steel cut oatmeal, a casually specific green smoothie, and homemade popcorn with magic dust. maybe it's just me, but recipes with "casually specific" titles speak to me ;)

i made these plant-powered pancakes a few times, and (not surprisingly) they're aces. i'm not going to lie, i'm always on the lookout for an easy, lady-with-a-baby-recipe (i.e. anything involving little cleanup and a short cook time). and these pancakes are a one-bowl (blender container) situation, and are quick to make, which checks all the boxes. plus, the recipe calls to make 2 huge pancakes, instead of a few little ones, and i'm not sure why i never thought to do that! the pancakes are squidgy and earthy, and hearty, but light. i topped them with almond milk yogurt, some tart passion fruit, and drizzled it all with coconut nectar. you can really do no wrong with one of laura's recipes, so i would nudge you to go out and buy this book!

congrats, laura. this book is a gem.

here's to longer days, and the eventual pops of spring! xo

plant-powered protein pancakes | v & gf

| serves 2 |

1/4 cup certified gluten-free rolled oats (not quick-cooking oats)
1/4 cup raw buckwheat groats
2 tablespoons chia seeds
2 tablespoons hulled hemp seeds
1 cup boiling water
1/4 cup unsweetened apple sauce
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon pure vanilla extract
1/4 teaspoon sea salt
2 teaspoons pure maple syrup, or to taste
virgin coconut oil, for cooking

for serving

chopped fresh fruit
nut or seed butter
pure maple syrup

method

place the rolled oats, buckwheat groats, chia seeds, and hemp seeds in a high-speed blender. cover with the boiling water. place the lid on the blender and let the mixture sit for 5 minutes.
set a medium pan over medium-low heat.
after 5 minutes, add the applesauce, baking powder, vanilla, sea salt, and maple syrup to the blender. whiz the blender on high until you have a relatively smooth, pancake-like batter. you'll still see little flecks of chia and this is okay.
lightly oil the saute pan and pour in half of the pancake batter. spread the batter with a spatula. let the pancake cook for a good 2 minutes on one side, or until the edges of the pancakes dry and the underside is quite browned. carefully flip the pancake over and cook for another full minute. repeat this process with the remaining half of the batter.
serve the pancakes with fresh fruit, nut or seed butter, and maple syrup if you like.

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Gingerbread-Spiced Vegan French Toast / December 14, 2016 by Lindsey | Dolly and Oatmeal

Gingerbread-Spiced Vegan French Toast | dolly and oatmeal

i've written about how special breakfast is to me countless times probably. so, i won't bore you with describing my adoration for morning time meals again. but french toast has recently become one of my favorite AM nibbles once again! when i was a kid my dad was in charge of breakfast on the weekends, and he was awesome at them! his specialties included cheesy scrambled eggs, pancakes from the box, and challah french toast.

most times french toast was reserved for the days following rosh hashanah, the jewish new year where we always had extra pieces of the pillowy bread. he never measured the eggy batter, usually just adding a bit of milk here, and a cap-full of vanilla extract there. the toast always came out just right, and always, always tasted like perfection! my standards were pretty high, so when i went gluten-free years later, i never thought french toast would be an option since i couldn't get bread that came anywhere close to challah. but when i was developing recipes for my cookbook, i really wanted to make a vegan french toast with a slightly sweetened chickpea flour batter. i tried a couple different gluten-free breads, but finally settled on this one. while it's not challah by any means, it holds together with a wet batter, and has that doughy center that i love.

so when i was pregnant and wanted a "fancy" breakfast frank would whip up a slice for me. and now, post-pregnancy, i still crave it all the time, and i wanted to come up with a french toast that gave a nod to the holiday season. something that incorporates all the flavors we love to eat, and all the fragrances we love to smell wafting through the kitchen. so what better than a gingerbread-spiced toast. i got together with my favorite, go-to spice brand, Simply Organic - who truly have the most vibrant, robust spices that make up this homemade gingerbread spice mix. the spice recipe is enough to have extra gingerbread spice on-hand for the holiday season for whenever you want some - maybe in your coffee or tea latte, maybe in your cookies or quick bread. but hopefully for this jazzed up french toast, because honestly, it's a really good one :)

this recipe was created in partnership with Simply Organic. all thoughts and opinions, as always, are my own. thank you so much for supporting the sponsors that help to keep dolly and oatmeal going!

gingerbread-spiced vegan french toast

in my opinion, the chickpea flour-based batter is the best alternative to eggs. it's fluid, but holds together, and offers a great texture when cooked. however, if you don't have chickpea flour and don't need to be vegan, you can certainly use eggs here.

| serves 2-3 |

gingerbread spice mix

3 tablespoons Simply Organic ground cinnamon
1 tablespoon Simply Organic ground allspice
1 tablespoon Simply Organic ground ginger
1 tablespoon Simply Organic ground nutmeg
1 teaspoon Simply Organic ground cloves

french toast

1 cup chickpea flour
1/4 cup arrowroot flour
3 1/2 teaspoons gingerbread spice
pinch of salt
1 cup unsweetened almond milk
1 tablespoon maple syrup (preferably grade b), plus more for serving
1 teaspoon pure vanilla extract
hearty gluten free bread or your go-to vegan bread (about 6 slices)
extra virgin unrefined coconut oil, for cooking
1 cup unsweetened coconut yogurt, for serving
2-3 tablespoons chopped pistachios, for serving

method

in a small bowl, whisk together the ground spices thoroughly. then transfer to a lidded jar and store in your pantry.
in large shallow bowl, whisk together the chickpea flour, arrowroot powder, 3 teaspoons gingerbread spice, and a pinch of salt. in a separate bowl, whisk together the almond milk, maple syrup, and vanilla. whisk the wet ingredients into the dry until fully incorporated. if the batter is too thick add more milk by the teaspoon until the batter is more fluid.
heat a skillet over medium heat. once the pan is hot, add a nub of coconut oil (enough to coat the bottom of the pan), dip 1 bread slice at a time into the batter, then transfer to the pan. cook a few minutes on each side, until golden brown.
serve the french toast with yogurt, maple syrup, chopped pistachios, and a dusting of gingerbread spice.

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cranberry, lemon & poppy seed breakfast slice

Hemp-Buckwheat Blender Waffles w/ Spiced Apples / November 10, 2016 by Lindsey | Dolly and Oatmeal

Hemp-Buckwheat Blender Waffles w/ Spiced Apples | dolly and oatmeal #vegan #glutenfree

time is precious these days. life with a newborn has put a lot of things into perspective that i took for granted previously. even when amesy's napping there seems to be a million things that need my attention and there's just never enough time. between feeding him every 2 hours, changings, and just general fussiness there's little time for much else.

i kind of knew this would be the case, as people warned me. so before ames made his entrance into this world, i developed some busy lady recipes that bridge the gap between eating anything that resembles food, and easy-peasy, crave-worthy food that i would never have enough time to make. a recipe that simply throws a few pantry items into a blender and results in a delicious, and sustaining breakfast meal is something that made/makes me super excited. so, i was super thrilled when i got the recipe for these blender, high-vibe, good for any day, waffles just right and good enough to share them you! the ingredient list is really clean, sticking to a lot of the superfoods we all know and love. and while i love eggs, i get a lot of readers asking for vegan friendly recipes or alternatives. with a nod to my vegan friends, these waffles are egg-free, and utilize ground flax here for binding purposes - yay, flax! so, whether you're a new mom, a busy lady, a busy dude, or someone who appreciates an easy meal, this one's for you ;)

*i wrote this post before the election, but i would be remiss if i didn't address my feelings on this. first, i believe in this democratic process, and therefore i will continue my beliefs while continue theres. my only hope is that love, compassion, acceptance of differences, open-mindedness all continue to have a seat at the table in a trump administration. i keep hope alive that i will be able to raise my son in his first 4 years on this earth without the hate and discrimination the trump campaign so viciously spewed these past months. i am so tremendously sad at what could have been, and was extremely proud to have amesy at my side when i cast my ballot for the first female president. i spent most of yesterday with tears streaming down my face, and holding my baby close to me. that said, i'm hopeful that the rights we've worked so hard to attain won't be taken away; that so much of what keeps millions of americans safe, and insured, and healthy won't be overturned, and we can accept and understand one another a bit more.

peace, love & light. xo!

Hemp-Buckwheat Blender Waffles w/ Spiced Apples | v & gf

i like making a double batch of this recipe to freeze and have leftovers. the spiced apples take a bit more time to make, but can also be made ahead of time and reheated as needed.

| makes 4 waffles |

1 cup plus 2 tablespoons unsweetened almond milk
1 tablespoon apple cider vinegar
1 cup buckwheat flour
1/4 cup hemp hearts/seeds
2 tablespoons coconut sugar
2 tablespoons melted unrefined extra-virgin coconut oil. melted, plus more for waffle iron
1 tablespoon ground flax
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

spiced apples

1 tablespoon unrefined extra-virgin coconut oil
1 large apple (i like honeycrisp or pink lady)
1/4-1/2 teaspoon ground cinnamon
pinch of ground ginger
pinch of ground nutmeg
tiny pinch of salt

toppings

sliced almonds
hemp hearts
maple syrup

method

preheat oven to warm (about 180°F) and place a baking sheet lined with parchment paper inside.
in the container of an upright, high-speed blender, combine the almond milk and vinegar. let the mixture sit for 10 minutes, until bubbly. next, add the remaining ingredients and blend on high for 1 minute, scraping down the sides as needed. let the mixture rest while you preheat the waffle iron.
grease the hot iron with some coconut oil and pour a heaping 1/2 cup of the batter into it. cook for 3-4 minutes, until the edges are a bit crispy. place the waffle into the preheated oven and repeat with the remaining batter.
keep the waffles warm while you make the spiced apples.
heat a 10-12 inch skillet over medium heat. once hot, add the coconut oil, apples, spices, and salt. cook until soft and tender, gently flipping them over to cook evenly, about 7-10 minutes.
serve waffles warm topped with spiced apples, sliced almonds, hemp seeds, and maple syrup.

enjoy!