HONEY APPLE CRUMB CAKE (GLUTEN-AND-DAIRY-FREE) / September 17, 2020 by Lindsey | Dolly and Oatmeal

HONEY APPLE CRUMB CAKE (GLUTEN-AND-DAIRY-FREE) | dolly and oatmeal

it’s been a while! i guess that seems to be a theme around here recently. since covid the dynamics have shifted and mutated, turned upside down, then right side up, and then back again. and with ames starting zoom pre-k a few weeks ago, our roles have shifted once more. so i’ve hit the pause button on all things work for the time being. but! i’m popping in here quick to share this spiced honey and apple cake that’s super cozy, and perfect for celebrating rosh hashanah this weekend.

this cake in an iteration of this cake from quite a few years ago.. since then, i’ve tweaked the recipe a bit replacing some of the sugar for honey, and replacing the crumble topping altogether with a very large crumble dome (reminiscent of a crumb cake top - so good!). there’s a good bit of cozy spice, too. cinnamon, and nutmeg were my choice here, but you could use whatever you like, really. i call for tart, crisp apples; anything too sweet and soft won’t hold up very well here, and could quickly make the cake overly sweet. it’s a really easy cake that utilizes a lot of pantry staples, and a few basic ingredients from your fridge. i hope this one makes it into your autumn baking rotation! it’s so good. guys 🥰

honey apple crumb cake | gluten & dairy-free

print the recipe here

| makes one 8-inch round cake |

notes:

i call for crisp, tart apples below, some of my favorites include: honeycrisp, gala, braeburn, and pink lady.
i also call for plant-based yogurt. this can be a little tricky since a lot of plant-based yogurt consistency’s vary. i used this yogurt, but if you can’t find it i would suggest these: culina or anita’s

INGREDIENTS

crumb topping

1 cup oat flour
1/2 cup monkfruit sweetener (or sweetener of choice)
1/2 teaspoon cinnamon
big pinch of fine sea salt
1/4 cup melted coconut oil

cake

1 cup brown rice flour
1/2 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
2 large eggs, at room temperature
1/4 cup melted coconut oil
1/3 cup coconut sugar
1/3 cup raw honey
1 teaspoon pure vanilla extract
1/2 cup unsweetened plant-based cultured yogurt
1 1/2 crisp tart apples, peeled, cored and sliced into 1/4-inch pieces
confectioner’s sugar, for topping

METHOD

preheat the oven to 350°F, oil an 8-inch springform pan and line the bottom with parchment paper; set aside.
make the crumb topping. with a fork, whisk together the flour, sweetener, cinnamon and salt; drizzle in the coconut oil and mix until combined, pop in the refrigerator while you make the cake.
make the cake. in a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. in another large bowl, use an electric mixer on low to beat together the eggs and oil together; then add the sugar, honey, and vanilla; mix on low until combined. lastly, fold in the yogurt.
1/3 at a time, add the flour mixture until completely combined.
push apple slices vertically into the cake as far down as they will go. remove the crumb topping from the fridge and use your fingers to break it up a bit into clumps; evenly distribute crumbs over top of the cake.
bake for 50-60 minutes, until a cake tester inserted into the center of the cake comes out clean. remove from oven and place on a rack; let cool completely before removing the sides of the pan and serving. dust with confectioner’s sugar before serving.

similar recipes:

CRISP & CHEWY FLOURLESS CHOCOLATE CHIP COOKIES (GLUTEN-FREE, DAIRY-FREE W/ A VEGAN OPTION)) / July 2, 2020 by Lindsey | Dolly and Oatmeal

CRISP & CHEWY FLOURLESS CHOCOLATE CHIP COOKIES (GLUTEN-FREE, DAIRY-FREE W/ VEGAN OPTION) | dolly and oatmeal

if you asked frank how many chocolate chip cookie (CCC) recipes i’ve tested in the past few years, and how many of them that i was happy with, he would probably answer you: zero! so there’s a reason i lean on a CCC recipe from one of my favorite cookbooks (sweet laurel bakery) each and every time we have a craving for them. the recipe has a few simple ingredients, it’s easy to make with amesy, and they’re on the healthier end of the cookie spectrum. while i love all these things about them, they still miss the mark (IMHO) of a typical CCC with that crisp exterior, and that melty, gooey center.

that’s where these CCCs come in. they’re still made with simple, gluten-and-dairy-free ingredients, but they have the taste and texture of my dream CCC! crisp, crackly on the outside, with chewy and soft centers. i wanted to keep the ingredient list on the simpler/traditional side, so maybe for the first recipe ever i’m only calling for 1 type of flour (!!!). from there, we use just general pantry staples: baking powder, baking soda, some salt, coconut sugar, coconut oil, and 1 egg (peep the recipe notes below for a vegan option). it’s a super straight forward recipe - no special ingredients, no soaking, no grinding your own flour, we’re just trying to keep everything easy-peasy here.

wishing everyone a safe and healthy start to summer 💛

crisp & chewy flourless chocolate chip cookies | gf & DF (w/ a vegan option!)

notes:

vegan option: swap the egg for a flaxseed egg: 1 tablespoon ground flaxseed+ 3 tablespoons water. whisk together and let the mixture sit for roughly 10 minutes, until it forms a gel-like consistency. use as directed in the recipe method. these came out delicious as well. however, the texture of the cookie is a bit softer and chewier than when using an egg.
can i use vegan butter instead of coconut oil? i tested these with equal amounts of miyoko’s vegan butter and to my surprise, i didn’t love them. the coconut oil gives these cookies that crisp exterior, while the vegan butter made the entire cookie soft. they still tasted delicious, but i personally prefer coconut oil.
as for dairy-free/vegan chocolate chips, my preference is lily’s brand, and in a close second is hu chocolate gems.
these are best eaten on the day of, as the CCCs sit they will get a bit softer.

PRINT THE RECIPE

| makes roughly 18 cookies |

dry ingredients

2 cups blanched almond flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
flaky sea salt, for topping

wet ingredients

1/2 cup coconut sugar
1/2 cup melted (and cooled) unrefined coconut oil
1 large pasture-raised egg, at room temperature (or 1 tablespoon ground flaxseed plus 3 tablespoons water)
2 teaspoons pure vanilla extract
1/2 cup vegan chocolate chips or chunks, plus a few more for topping (i use these)

method

prepare 2 cookie sheets with parchment paper, and set aside.
in a large bowl, whisk together the flour, baking powder, baking soda, and salt. set aside.
in another large bowl, whisk together the sugar and coconut oil until combined. add the egg (or flaxseed egg) and vanilla and whisk until combined once again.
add 1/2 the dry ingredients to the wet ingredients, use a rubber spatula and mix until combined. add the other half of the flour and mix once again until everything is completely combined. fold in the chocolate chips or chunks.
use a medium cookie scoop (roughly 1.5 tablespoons) to scoop your cookie dough out onto your cookie sheets, leaving at least 2 inches between each cookie. refrigerate for 20 minutes, until firm to the touch.
while the cookies are chilling, preheat your oven to 350°F.
one tray at a time, bake cookies in the center of your oven for 12-15 minutes, until edges are lightly browned and golden. sprinkle with flaky salt and let cookies cool on a rack for about 20 minutes before eating. these are best warm on the first day, but can be stored at room temperature covered with parchment for up to 3-4 days (if your house is hot, store in the fridge and warm in the oven if need be).

similar recipes:

frozen chocolate chip cookie dough balls

blueberry chocolate chip breakfast cookies

CHOCOLATE PEANUT BUTTER MAGIC SHELL / May 21, 2020 by Lindsey | Dolly and Oatmeal

CHOCOLATE PEANUT BUTTER MAGIC SHELL | dolly and oatmeal

we’ve been making ice cream around here. amesy has never been a fan, up until this point. maybe he’s getting older, and the cold doesn’t bother him anymore, but he’s been converted into a very enthusiastic ice cream lover. we made a very basic chocolate coconut milk ice cream, and added chocolate chips and rainbow sprinkles - because, why not? and he loved it. almost every day now he asks to “cook ice cream”, and it nearly kills me. he’s become quite the little cook, helping me scrub veggies, bake sweet potato wedges, whiz up my coffee creamer, and bake all the things.

at 3.5 he’s becoming his own little person, and getting bigger literally before our eyes. he lets us know what he wants, and definitely lets us know what he doesn’t want. he has ideas and interests, and is so passionate and spirited about things. here are a few of my favorite amesy phrases from the past few weeks:

“daddy, you clean up, I’m going to relax my body” as he promptly sits in a chair.
“goodbye, mommy, see you next later!”
“mom, mom, STARWORKS” (aka, fireworks)

it’s just the best. he’s the best.

anywho, while we’re on the subject of ice cream and things that amesy loves, let’s talk about this delicious peanut buttery chocolate shell. it’s the perfect combination of chocolate and peanut butter flavor all wrapped up in a perfectly gooey sauce to pour over everything from ice cream, to cookies, granola bars, frozen cookie balls, fresh fruit! it’s simple, easy to put together, and best part is you don’t have to wait for anything. mix it up, and pour - that’s it. it’s the perfect little touch to make an ordinary bowl of ice cream the best version of itself :)

sending positivity and hugs ❤️

chocolate peanut butter chocolate shell | v

print the recipe

| makes roughly 1/3 cup |

method

whisk together all the ingredients, taste and adjust, adding more maple syrup and/or salt.
serve over ice cream, use as a dip for fruit or cookies. as frosting for doughnut, etc.!

ingredients