dessert

(CRINKLE TOP!) FUDGY FLOURLESS BROWNIES / July 25, 2019 by Lindsey | Dolly and Oatmeal

at first thought you may think a brownie recipe which instructs you to turn your oven on in the dog days of summer is laughable, but i’m here to tell you that indeed this recipe is a must-make! once you’re finished baking these fudgy chocolate-y squares, and the heat emitting from your oven has surrendered, you’re left with a few options: eat these brownies as is, and hope you can control yourself to eat just 1 or 2. or (my preference), plop a couple in a bowl, scoop some vanilla bean ice cream over top, grab yourself a couple spoons (if you’re sharing), and dig in! in all seriousness, making brownies in the summer time is certainly one of my favorite things to make. before having a baby, frank and i would spend our weekends at the beach, and if i had enough forethought, i would make beach brownies for us and our friends. a beach day is good like that. throw all caution to the wind, surrender yourself to the salty sea air, and dig in to a delicious batch of brownies!

these are by far the easiest brownie recipe i’ve made to date. we use a handful of ingredients that (if you’re gluten-free) are pantry staples, an easy-peasy technique to get that notorious crinkly top, and a quick step to melt the coconut oil and chocolate in one bowl. it all comes together in about 10 minutes, then off to the oven for just over 20 minutes. these brownies are chewy with a bit of crispiness along the edges, and fudgy in the center without feeling too rich. you could easily throw some chopped chocolate in the batter (even though i think these are sweet and chocolatey enough), and/or chopped nuts for some texture and nutty tones. but i love these as is with a good sprinkle of flaky salt sprinkled over top 👌🏼

hope you love these! xo!

(CRINKLE TOP!) FUDGY FLOURLESS BROWNIES | dolly and oatmeal

(crinkle top) fudgy flourless brownies | gf & df

*updated 2/22/22

print the recipe!

| makes 16 square brownies |

1/3 cup almond flour
1/3 cup cacao powder (or cocoa powder)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup coconut sugar
1/4 cup maple syrup
1/4 cup melted extra virgin coconut oil, plus more for the pan
1/4 cup unsweetened almond butter
1 cup dark chocolate chips or chunks, divided (roughly 6 ounces)
1/2 teaspoon pure vanilla extract
2 large pasture raised eggs

method

Preheat oven to 350°F. Grease an 8x8-inch square baking pan, and line it with parchment paper making sure there’s enough overhang on each side. Grease the bottom of the parchment paper.
In a medium bowl, whisk together the almond flour, cacao powder, baking soda, and salt.
Over a low heat, melt the oil and 1/2 cup of the chocolate. Once melted remove from heat, and whisk in the almond butter.
In the bowl of a stand mixer (or with an electric mixer in a large bowl), beat together the sugar, maple syrup, and the chocolate mixture until thoroughly incorporated, about 2 minutes. Add the eggs and vanilla, and mix on medium for 5 minutes, until the mixture has become slightly thick and gooey.
With a rubber spatula, add the dry ingredients and fold the batter until everything is combined. Then fold in the remaining chocolate chips/chunks.
Pour the batter into your prepared pan, use a rubber spatula to spread the batter evenly into the corners and sides of the pan.
Bake in the center of your oven for about 24-26 minutes, until the center is set but slightly gooey when a toothpick is inserted.
Let the brownies cool for roughly 30 minutes. Use the parchment wings to remove them from the pan. Let them cool completely before cutting.

similar recipes:

hazelnut butter brownies (gluten-and-dairy-free)

FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS / June 12, 2019 by Lindsey | Dolly and Oatmeal

FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS | dolly and oatmeal

i know temps will cool soon, but it’s been hovering around the 100°F height mark in socal, and this very pregnant lady needed chocolate chip cookies without turning the oven on (because even with AC on the feet swell, and the dizziness sets in). this super easy, super quick recipe came about because i was constantly snacking on amesy’s stash of cookie dough in the freezer. he liiiiiives for chocolate chip cookies so i usually make about a batch of chocolate chip cookies that i cook off one by one. but i had found myself plucking a frozen chocolate chip cookie dough ball almost nightly. that’s when i decided i needed a stash all my own (because mom guilt), and i also wanted to make them a little more freezer friendly.

these are completely almond-based and made from almond flour and almond butter. both give the smooth velvety consistency of cookie dough, all you have to do is let the ball sit at room temperature for about 5 minutes before you take a bite. aside from those ingredients, we add some super basic pantry staples: almond butter, coconut oil, maple syrup, vanilla extract, chocolate chunks, and salt! that’s it. these literally could not be easier to make. from there, we mix the dough together, and form them into balls. then into the freezer for about an hour. you could top with with a chocolate drizzle and some flaky salt, or just keep them as is. they’re stored in an airtight container in your freezer and keep for months (if you can make them last that long).

they’re the perfect little pop of chocolate chip cookie dough on these hot summer days, and i hope you love them as much as i do!

xo!

frozen chocolate chip cookie dough balls | gf & v

before eating, let the balls sit out at room temp for about 5 minutes, just to soften slightly.

print the recipe

| makes about a dozen |

1 1/2 cups blanched almond flour
heaping 1/4 teaspoon fine salt
2 tablespoons unsweetened almond butter
3 tablespoons melted coconut oil
3 tablespoons maple syrup (preferably grade b)
1/2 teaspoon pure vanilla extract
1/2 cup vegan chocolate chunks (60-70% cacao)

optional toppings:

chocolate drizzle
flaky sea salt
cacao nibs
chopped nuts
hemp seeds

method

line a baking sheet with parchment paper. set aside.
in a large bowl, whisk together the almond flour and salt. using a rubber spatula, add the coconut oil, maple syrup, almond butter, and vanilla until combined. then add the chocolate chunks (the dough will be quite thick, this is what we want).
using a tablespoon cookie scoop (or an equivalent), scoop the dough out into the palm of your hands. moving quickly (especially if you hands are warm), roll the dough between your palms making even-sized balls. place on the parchment and repeat with the remaining dough. pop the tray in the freezer and freeze for 1 hour. top with chocolate drizzle and other toppings if desired. freeze once again. then store in an airtight container for up to 2 months.

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RHUBARB CAKE LOAF W/ ROSY RHUBARB GLAZE / May 9, 2019 by Lindsey | Dolly and Oatmeal

i don’t think i ponder motherhood as much as i should, or at least as i think i should. it’s difficult at times with the messy, busy, grinding days to take a breath and fully absorb the magnitude of raising a child, carrying a child, and what that role means - to you, to the one/s you are raising, to your spouse, to the general public. it’s something i’ve come to realize is different for us all. when amesy was first born i was very hard on myself. i was scared, and exhausted, and i often felt guilt for these feelings. instead, i thought i should be feeling euphorically in love with my little human 100% of the time like i had seen in movies, or on TV, or on various social platforms. it took me a while to be comfortable with the idea that not everything about motherhood is rosy (even if you are blessed with the sweetest little baby). and as i’ve spoken to friends and colleagues over the years, it’s become more evident to me that this is a common trait with a lot of women, regardless of whether you have children or not. the permission to be honest, to not go along as if everything is perfect. to embrace the messy, to talk about it, and most importantly to share in it and grow from it. i see this popping up more and more in some circles, and it’s very so refreshing.

rhubarb is something that will forever remind me of my mom. she grew a bushel of it in the garden just outside her kitchen. we would wait for it to pop up from the ground each spring, and usually by the time mother’s day rolled around we had enough stalks to harvest to make a pie or crumble. i love rhubarb for so many reasons. its blush-y hues, and tartness, and the variety of ways you can use it. it’s strong and hearty, and soft and fragile all at the same time. and for those sweet memories its provided me with.

in this recipe we use it in 2 different ways. the first is chopped small and folded in the cake batter. it bakes up moist, adds a bit of tartness, but is enveloped with enough cake that you get both the sweet and tart altogether in one bite. the second way we use it here, is to saute it a bit, blend it with some blood orange juice (just to punch up the color a bit), and use the juices to make the most beautiful shade of pink for a tart-but-sweet glaze. there are a couple different gluten-free flours used for the cake to give it a light and tender crumb. while it’s in loaf form, don’t be fooled, this is all cake - just the way it should be :)

here’s to being kind and patient with yourself, and to cake! xo

rhubarb cake loaf w/ rosy rhubarb glaze | gf & df

print the recipe!

| makes one 9x5-inch loaf |

1 cup fine brown rice flour
3/4 cup almond flour
1/4 cup arrowroot powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar (i use monkfruit sweetener or coconut sugar)
zest from 1 lemon
2 large pasture-raised eggs, room temperature
3/4 cup unsweetened almond milk
1/2 cup coconut oil, melted and cooled
2 teaspoons pure vanilla extract
1 cup chopped rhubarb, cut evenly into 1/4-inch pieces
poppy seeds, to top (optional)

glaze

3 teaspoons coconut oil, for cooking
1 1/2 cups chopped rhubarb, cut evenly into 1/2-inch pieces
juice from 1/2 blood orange
2-3 tablespoons unsweetened almond milk
1 1/2 cups powdered monkfruit sweetener
1 tablespoon vegan butter, melted and cooled

method

preheat oven to 350°F. grease a 9x5-inch loaf pan. line with parchment paper, leaving enough paper to overhang on each side.
in a large bowl, whisk together the flours, arrowroot, baking powder, baking soda, and salt. set aside.
in another large bowl, use your fingers to rub the sugar and lemon zest together, letting the zest oils release. whisk in the eggs, almond milk, oil, and vanilla.
slowly add the dry ingredients into the wet until combined, then fold in the rhubarb. pour the batter into the prepared pan. bake for 55-70 minutes, until a cake tester inserted into the middle of the cake comes out clean. let the cake cool on a rack, then use the parchment wings to remove it from the pan.
while the cake is cooling, make the glaze. heat a large saute pan over medium heat. add the coconut oil and rhubarb, cook for about 3 minutes; until soft. transfer the rhubarb and juices to a high-speed blender. add the almond milk and a few teaspoons blood orange juice and whiz everything together on high, scraping down the sides as needed until everything is smooth. add another teaspoon blood orange juice if you want the glaze a deeper pink. place a fine mesh colander over a large bowl, pour in the the rhubarb mixture in, and use a rubber spatula to work it through, discarding any solids, and preserving the liquid.
sift the powdered into another large bowl, start by whisking in 3 tablespoons of the rhubarb liquid, adding more if needed to get your desired consistency (i used about 6 tablespoons to achieve a spreadable glaze). spread over top of your cake, use an offset spatula to evenly cover the top. then sprinkle with poppy seeds, if using. slice and serve :)