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CARDAMOM TAHINI ZUCCHINI BREAD (GF) / August 20, 2020 by Lindsey | Dolly and Oatmeal

CARDAMOM TAHINI ZUCCHINI BREAD (GF) | dolly and oatmeal

it’s that time of year where zucchini is spilling out of my refrigerator crisper drawer, and i’m finding ways to slip it into every dish i’m making - cue: zucchini bread. while i love the spices what usually come along with a zucchini loaf, i wanted to switch it up a bit. while i love cardamom, there are only so many recipes that can handle its complexity (in my opinion). cardamom is a spice made from the seeds of 3 different plants, and its flavor is an interesting one. parts herbal, floral, and spicy all at the same time. and it’s the perfect punch of flavor here in this zucchini bread. i especially love it paired with tahini which lends this loaf a distinct nuttiness that hits in all the right places, giving warmth to each bite.

the ingredient list is a bit long, but i think (fingers crossed) you’ll have all the ingredients if you’re pantry is gluten-free-friendly. i mix a few different flours for a nice tender crumb - not too dense, but not too light and airy either. i also call for 2 kinds of sugar: monkfruit sweetener (you could also use granulated sugar if that’s what you prefer/have on hand), and coconut sugar. we do this simply for flavor purposes. coconut sugar has a slight caramel flavor which i find to be overpowering, especially with all the other flavors going on here. you’ll also find i call for “runny” tahini. i go into more detail in this post about the importance of the quality of your tahini, but we’re looking for a drippy, yet coat-the-back-of-a-spoon consistency. and lastly, and most essential is two very simple ingredients that take the flavor of this zucchini loaf to the next level: granulated sugar and sesame seeds.

and here’s where things get even more delightful - after the batter is poured into the pan, we sprinkle sugar and sesame seeds over top. they get baked into the dome, and a bit toasted. but for the ultimate flavor bomb, we broil the top of the zucchini bread to caramelize the sugar and toast the sesame seeds, giving everything an even deeper flavor while also giving the top a sugary, nutty, crunchy surface that is the perfect compliment to an already delicious zucchini bread.

i hope you love it :)

cardamom tahini zucchini bread | gf & df

| makes one 8.5 x 4.5 inch loaf |

print the recipe

notes:

this recipe calls for an 8.5 x 4.5-inch loaf pan. however, a 9 x 5-inch loaf pan will work as well. the loaf will cook for slightly less time (i would test it around the 40/45-minute mark), and the loaf will be a bit more squatty in stature.
i love cardamom here, however if you don’t have it/don’t like it, simply swap it out for more cinnamon, or use ground nutmeg, or even ground ginger.
the tahini i always find to be perfectly runny enough to bake with includes: soom, seed + mill, and 365 brand tahini.

ingredients

1 large zucchini
1 cup brown rice flour
1/4 cup almond flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup granulated monkfruit sweetener (or granulated sugar)
1/4 cup coconut sugar
2 pasture raised eggs, at room temperature
1/3 cup runny tahini
1/3 cup unrefined coconut oil, melted and cooled, more for greasing the pan
1 teaspoon pure vanilla extract
1 1/2 tablespoons granulated sugar
1 1/2 tablespoons white sesame seeds
dried rose petals (optional)

method

preheat oven to 350°F. grease a 8.5 x 4.5-inch loaf pan with coconut oil, and line it with parchment paper, leaving enough to hang over each side.
grate the zucchini over the large holes on a box grater. grab a clean dish towel, put the shredded zucchini in, and wring out the liquid. use your fingers to fluff the zucchini, then measure out 1 cup and set aside.
in a large bowl, whisk together the flours, arrowroot, baking powder, baking soda, salt, and spices until combined.
in another large bowl, whisk together the sugar and eggs. add the zucchini, tahini, coconut oil, and vanilla. use a rubber spatula to mix everything together. 1/3 at a time, add the dry ingredients to the wet, until the batter is completely combined.
pour the batter into your pan, and use your spatula to smooth out the top. sprinkle the granulated sugar and sesame seeds over top.
bake in the center of your oven for 50-60 minutes, until a cake tester (or toothpick) inserted in the middle comes out clean. remove the loaf from the oven, and position an oven rack in the upper third of your oven. turn your broiler to high. place the loaf on the rack, and broil until most of the seeds are golden, and the sugar is caramelized, about 1-2 minutes.
remove the zucchini bread, and place on a cooling rack. allow it to cool, then remove from the pan. slice thick and serve warm. the tahini zucchini bread is best served the day of, but will stay fresh on your counter covered with parchment for up to 2-3 days. if the loaf dries out a bit, toast it up in your toaster oven (or oven) and smear with vegan butter and flaky salt (you won’t regret it 😉). better yet, melt butter in a hot skillet, fry both sides until a bit toasty; sprinkle with salt.

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HOMEMADE GLUTEN-FREE PITA BREAD (VEGAN TOO!) / July 30, 2020 by Lindsey | Dolly and Oatmeal

HOMEMADE GLUTEN-FREE PITA BREAD (VEGAN TOO!) | dolly and oatmeal

i can’t really contain my excitement, so we’re just going to jump right in to talking about this pita bread recipe!

when i was testing this recipe it was for just a basic, soft flatbread. i had tried a few different baking techniques and temperatures for the flatbread, and to my surprise one of them resulted in these beautifully puffy pitas 😍. i cut one open right away to find a steamy hollow pocket that was begging to be filled with all the things. and i could not think of a time that i was more excited.

pita bread and i go way back to my childhood. my favorite was a tuna salad pita sandwich, with pita pizza coming in a close second. and on occasion, when my mom would make hummus, she would buy pita bread to serve alongside chopped veggies. when i was older i frequented an old favorite, mamoun’s. my friends and i would always go there late night and get their “classic” sandwich: pita bread stuffed with falafel, hummus, tomatoes, lettuce, onions and tahini sauce. while it was the messiest, it was also the best sandwich i ever ate. i honestly never thought i could get this close to a traditional pita bread while still being gluten-free.. until now.

with about 5 basic ingredients, this dough is super simple to put together. we start by whisking the flours and salt. from there, we bloom the yeast, and then add in the psyllium husk powder to help in binding the dough and to give it a springy texture. we let it rise, and then divide the dough. from there, we make little flat dough balls, and let them puff up a bit. we place a baking stone in the oven (or baking sheet turned upside down) and crank the heat. once the pitas are in the oven, they take about 6-8 minutes to puff up and cook through. here are a few things to keep in mind while making these:

rolling the pita bread out - 1/3-inch was the perfect thickness. i found that anything less than 1/3-inch resulted in pitas that didn’t puff up as well.
we want a hot oven! - the high heat is what makes them fluffy and puffy! so i cranked mine up as high as it would go - 550°F! if yours doesn’t go up that high, bake the bread for longer increments until it’s puffy and cooked through.
baking the pita bread - we don’t want to overcrowd the baking stone (or baking sheet), otherwise the pitas won’t cook evenly. i found baking them 2 at a time was best.
toasting the pita - i threw mine over my gas stove for a few seconds on each side just to them a wood-fired vibe, but this is completely optional.
reheating the pita bread - the bread is best eaten on the day it’s baked, but it can be refrigerated for up to 3-4 days and reheated in the oven (the bread does dry out a bit, so try to eat the first few days).

happy baking, friends. i hope you love this one ❤️

homemade gluten-free pita bread | v

| makes 8 pitas |

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ingredients

2 cups superfine brown rice flour, plus more for dusting (i use this one)
1 cup arrowroot flour
1 1/2 teaspoons salt
1 2/3 cups plus 1 tablespoon filtered water, warmed to 110°-115°F
1 teaspoon cane sugar
1 packet instant yeast (roughly 2 1/4 teaspoons)
1 tablespoon psyllium husk powder
extra virgin olive oil

method

mix ingredients. in a large bowl, whisk together the flours and salt, set aside.
in another large bowl, whisk together the warmed water and sugar. mix until sugar is dissolved. whisk in the yeast and let it sit until it has bloomed, roughly 10 minutes. whisk in the psyllium husk powder. let sit, whisking every so often until mixture has thickened and is a bit gel-like, about 5 minutes.
make a hole in the center of the dry ingredients and add the wet mixture. use a rubber spatula to bring everything together. dough will be a bit shaggy and hard to stir, at this point set the rubber spatula aside, and use your hands to knead the dough together until you have a smooth, slightly sticky dough.
let the dough rest. lightly oil another large bowl and place the dough inside. pat some oil on the top and sides of the dough. cover with a clean dish towel and place in warm spot until the dough has puffed up and nearly doubled in size, about 1 hour. (if not using on the day of making the dough, wrap the dough in cling wrap and place in the refrigerator for up to 1 week.)
prepare the dough. line a cookie sheet or baking sheet with parchment, then dust it with brown rice flour. turn dough out onto it, and cut the dough in half. then cut each half into 4 equal sized pieces, giving you 8 pieces of dough. shape the dough into balls, dusting them with flour as needed. place a clean dish towel over top and let them rest for 30 minutes.
preheat the oven. while dough is resting, place a baking stone in the center of your oven (alternatively, flip a sheet pan upside down for baking). preheat oven to 550°F.
shape the pita. dust a rolling pin with flour and roll the dough into a circle that’s about 7-8 inches wide and about 1/3-inch thick (the dough tends to be a little sticky, therefore i prefer rolling it out on top of a large piece of parchment paper). repeat with remaining dough. *i like to roll and bake no more than 2 at a time. while the pitas are baking i am rolling out another 2.
bake the pita. once the pita is rolled out, use a pizza peel dusted with flour (or cutting or bread board) to shuffle the pita dough onto your baking stone. bake for 4-5 minutes, until puffed up. carefully, use tongs to gently flip the pita over, cook for an additional 2-3 minutes. remove from oven and place on a cooling rack. repeat with remaining dough.
eat as is, or toast over a flame. if you have a gas range, quickly toast the pita by quickly turning it over an open flame, until the edges and tops are slightly charred (this is totally optional, but it gives the pita a slightly more wood-fired, smoky flavor).
store the pita. pita is best eaten the day of, but you can store it in the fridge for up to 3-4 days, or in the freezer for up to 2 months if need be.

similar recipes:

tomato toast w/ macadamia ricotta & shiso

cilantro-hemp salad on tahini yogurt toast

SUPER EASY GLUTEN-FREE & VEGAN PIE CRUST RECIPE / July 16, 2020 by Lindsey | Dolly and Oatmeal

SUPER EASY GLUTEN-FREE & VEGAN PIE CRUST RECIPE | dolly and oatmeal

this blog post has been a long time coming. just like my chocolate chip cookies from a couple weeks ago, i’ve been working towards a final edit of this recipe on and off for a couple of years now. so i cannot tell you how excited i am to finally have a finished product that not only tastes outstanding, but is simple and straightforward to make. not to mention, the ingredient list is pretty minimal too.

growing up my mom was the pie maker of our family and extended family. every year my aunt would ask her to make her apple pie for thanksgiving dessert, and it wasn’t summer without my mom making her blueberry pie. they were always perfectly latticed, the edges impeccably crimped, and the filling just tender and not overly sweetened. but the crust. the crust was the best part. even before i ate the fruit part (i was super picky) i ate the crust. almost biscuit-like - it was flaky, and buttery, and had the perfect lick of salt. along with pie making there was also cursing (probably my first memory of her doing so, she rarely used expletives). if you’ve ever made pie crust in your life then you know temperature and humidity play a role. we didn’t have air conditioning, and humid new york summers were not a pie’s best friend. i just remember my mom using lots of 4-letter words, frantic pie dough rolling, and praying to the pie gods that everything would turn out ok. it always did, every pie turned out heavenly.

needless to say, the pie-bar is pretty high. and that’s where this pie crust comes in. to put it simply, it’s a spitting image of the memory i have of my mom’s pies. flaky, and buttery with that distinctive hit of salt. but because it’s gluten-free and vegan, we treat it a bit differently. a traditional pie dough made with flour containing gluten is inherently going to have some elasticity, therefore making it easier to handle. with a gluten-free pie dough there is zero elasticity making it a bit more difficult to handle, but no need to worry, we have a couple tricks to get around some of the difficulty:

parchment paper - parchment paper is going to be your friend here. we roll the dough out onto a large sheet of parchment paper. whether you’re making a pie or a galette, we start here first.
psyllium husk powder - if you’ve made my pizza dough or garlic knots recipe, or if you have my book, then you know i rely on psyllium husk powder to give certain recipes a bit of elasticity (among other things). is it essential to this recipe? i think so. but you could also replace it with 1 egg yolk if need be. psyllium husk powder is a wonderful source of soluble fiber. it’s typically taken in supplement form, but it’s similar to ground flaxseed when combined with water to form a gel-like consistency. this gel is what gives life to this pie dough. while i’ve made this recipe by replacing the psyllium husk with an egg yolk, i much prefer the texture when made with psyllium husk powder. (psyllium husk powder can be found in the supplements section of your grocer, or online.)
food processor - while it’s not essential, this is the way i make my pie dough, and i have not tried making it without one. keeping this dough cool is essential in any pie dough, but especially with gluten-free dough, as it can easily become too wet and sticky. a food processor is my preferred tool, as it’s quick and keeps the dough chilled.
galette vs. pie - i’m going to argue that making a galette is an easy trick in making this whole gluten-free-and-vegan pie thing easier. simply because when making a pie, you have to transfer the rolled dough sheet to a pie dish. for gluten-free dough, this is a delicate task - because, no gluten! for galettes we simply form everything right on parchment paper which helps support a somewhat delicate dough. then, with the galette filled and formed, we slide it onto a baking sheet. a galette provides you with everything a pie offers, plus it’s bit more rustic

super easy gluten-free & vegan pie crust recipe

| makes 1 pie crust |

notes:

since gluten-free pie crust is more delicate, i tend to go the route of a galette. however, you could easily double this recipe and have yourself a traditional pie, or 2 galettes! as for substitutions, i wouldn’t make any. if you’re familiar with pie crust then you know how fickle it can be. because we’re already testing the pie gods by making this gluten-free and vegan, i would advise to keep the recipe as is ;)
stone fruit & blueberry pie recipe below

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method

place the flours, tapioca starch, sugar, and salt in the container of a food processor fitted with a metal “s” blade. pulse a few times to combine.
add the butter. pulse until the butter is the size of peas, roughly 5-8 times. with the machine running, pour the water through the feed tube. start with 5 tablespoons water, adding more water 1 tablespoon at a time if necessary, until the dough forms a solid, but not wet ball.
dump the dough out onto a large piece of plastic wrap. shape the dough into an oval with about 1-inch thickness. wrap it up and refrigerate for 1 hour. (you could also freeze the dough for up to 3 months.)
when you’re ready to use the dough, take it out of the refrigerator and let it sit at room temperature for 10 minutes.
to roll the dough, place a big piece of parchment paper on a flat, clean surface. dust it well with flour, and place the dough in the center. dust a rolling pin with more flour, and roll from the center out, turning and flouring the dough as needed until you have a large circular shape with about 1/8-inch thickness. there likely will be cracks in the dough, just pinch the dough back together and continuing working.

ingredients

1 cup (140 g) superfine brown rice flour, plus more for dusting
1/4 cup (25 g) oat flour
1/4 cup (30 g) tapioca starch
1 1/2 teaspoons sugar, plus more for sprinkling
1 teaspoon psyllium husk powder
3/4 teaspoon fine salt
4 ounces (1/2 cup) cold miyoko’s cultured vegan butter, cut into 1/2-inch pieces
5-8 tablespoons ice water

stone fruit blueberry galette

method

remove the stones from the peaches and nectarines and slice them evenly into pieces. toss the fruit slices, blueberries, tapioca starch, lemon juice, and salt together in a large bowl.
roll out the dough according to the instructions above.
once the dough is rolled out, spread the hazelnut flour over it, leaving roughly a 2-inch edge.
arrange the peach and nectarine slices over the dough, leaving that 2-inch border again. tuck the blueberries over top and in the crevices of the stone fruit. slide your hand below the parchment paper to gently fold the 2-inch border of dough over the fruit (if you have any cracks in the dough, gently pinch them back together).
slide everything (the galette on the parchment paper) onto a cookie sheet and refrigerate for 15 minutes.
while the galette chills, preheat the oven to 425°F.
remove the galette from the fridge and brush with almond milk; generously sprinkle with cane sugar all around the dough.
bake in the center of your oven for 40-45 minutes, until lightly browned and golden, and fruit is tender.
let the pie cool on a rack for at least 20 minutes. before serving, brush the fruit with a bit of maple syrup (i like doing this to make it a bit shiny, but it’s totally optional).
slice and serve!