gluten free

Everyday Blueberry Crumb Muffins (Gluten-Grain-Dairy-Free) / July 8, 2021 by Lindsey | Dolly and Oatmeal

Hi! It’s been a while ;)

We’ve been putting summer blueberries to use over here! Blueberry galettes, blueberry pancakes, and these delightfully tender blueberry crumb muffins. I wanted an everyday, go-to recipe to have on-hand for summer fruit-filled-muffins. These are classic blueberry muffins, with hints of lemon zest and cinnamon, sweet blueberries in every bite, and a perfect crumb cluster to top them off. I really developed this recipe for my kids - low in sugar and big on muffin-y/baked good vibes. They’re always asking for a “treat’ so I wanted something portable, sturdy, and somewhat wholesome to eat. While they’re great for kids, they’re just as delicious for big people too ; )

These are quite literally an “all the frees” muffin. I tried to make these full of all the good substitutes - almond flour and coconut oil for good fats. Monkfruit sweetener to cut out all of the sugar (I do use a bit of maple syrup in the crumb, so if you’re wanting to avoid sugar don’t use the topping). They’ve got some protein in there too thanks to a few eggs and the almond flour. We use coconut, arrowroot and cassava flour, as well just to give them that tender, yet structured texture. From there, we make a super simple crumb topping, that isn’t totally necessary, but makes the muffins a bit more fun :)

I hope you get a chance to make these! xo!

Everyday Blueberry Crumb Muffins

| gluten-grain-and-dairy-free |

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Ingredients

1 cup almond flour
1/2 cup cassava flour
1/4 cup arrowroot flour
2 tablespoons coconut flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup monkfruit sweetener (or coconut sugar, or granulated sugar)
zest from 1 lemon
3 tablespoons melted (and cooled) coconut oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup unsweetened applesauce
1 cup blueberries
Powdered monkfruit sweetener

crumb topping

1 cup almond flour
1/2 cup chopped walnuts
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons melted (and cooled) coconut oil
2 1/2 tablespoons maple syrup

method

Preheat oven to 350° and line a 12-cup muffin tin.
In a large bowl, whisk together the flours, cinnamon, baking powder, baking soda, and salt.
In another large bowl, rub the monkfruit sweetener and zest between your fingers to release the citrus oil. Whisk in the oil, eggs, vanilla, and applesauce. Mix the dry ingredients into the wet, then fold in the blueberries, reserving about 1/4 cup.
To make the crumb topping, whisk together the almond flour, walnuts, salt and cinnamon. Mix in the coconut oil, and maple syrup until everything looks wet and clumpy.
Divide the batter between the muffin cups. Top with remaining blueberries, and sprinkle evenly with the crumb topping.
Bake for 25 minutes. Turn oven off, and leave muffins in for an additional 5 minutes. Remove and let the muffins cool on a rack completely before serving. Dust with some powdered monkfruit sweetener and enjoy :)

OLIVE OIL CHOCOLATE CHIP COOKIES (GLUTEN-AND-DAIRY-FREE) / April 1, 2021 by Lindsey | Dolly and Oatmeal

Happy April! I should probably be talking about buds sprouting, and green grass shooting through the earth. Maybe the fragrance of a springtime rain shower? But here we are, talking about cookies :)

These are by far my favorite chocolate chip cookies. Bold statement much? They’re dense and chewy, with crisp exteriors. There are puddles of dark chocolate, buttery pecans, and flecks of salt for that perfect bite time and again. They’re a throwback to a better version of these cookies they used to serve in middle school - slightly underdone, a little gooey, but so very satisfying. I’ve been a fan of olive oil chocolate chip cookies for a while now. I originally developed a recipe in my book years ago, and I’ve always come back to their simple complexity. The olive oil adds a subtle grassy fruitiness, that’s creates a wonderful balance with the sugar-laden chocolate chip cookies. Plus, everything is right in the world when chocolate and olive oil have the opportunity to work together.

We keep these cookies on the smaller side, about a 3-inch diameter, so that you can eat a whole cookie without feeling like it’s too much. No shade to super large cookies, but I personally prefer eating a smaller portion. Here’s a few other notes on these cookies in case you might have any questions:

Olive oil. I nudge you to use a good quality extra virgin olive oil here. It’s going to give you those big flavor notes you’re looking for. A few of my favorites: Birghtland (expensive for the 1/2 cup the recipe calls for, but worth it if you can swing it), and my everyday go-to, California Olive Ranch (best budget-friendly EVOO in my opinion).
Chocolate. I call for chocolate chunks. I generally buy bars, and chop them coarsely. You can use chocolate chips, but the cookies won’t have those mouthwatering chocolate puddles, and they will also spread more. You can also use chocolate wafers. A couple favorite dairy-free chocolate brands include: Chocolove’s 65% dark chocolate bars, and Guittard dark chocolate wafers.
I use a cookie scoop here, which isn’t a deal breaker, but it makes it a lot easier to evenly portion the cookies. If you don’t own one, and make cookies often, I suggest purchasing one. This is the one I have.
Superfine brown rice flour. This is a frequent ingredient in many of my recipes. I find that the superfine flour produces baked goods that are less grainy. But if all you have is regular brown rice flour, that will work as well, but it will effect the texture of the cookies.

I hope I’ve sold you on the magic of olive oil in chocolate chip cookies, and that you get the chance to make these!

olive oil chocolate chip cookies

| makes 18 cookies |

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ingredients

3/4 cup superfine brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup extra virgin olive oil
3/4 cup coconut sugar
1 large egg
1 teaspoon pure vanilla extract
6 ounces dark chocolate chunks (preferably 60-70% cacao)
1/2 cup coarsely chopped pecans or walnuts
Fleur de sel or Maldon salt, for sprinkling

method

Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
In a large mixing bowl, whisk together the flours, arrowroot, baking powder, baking soda, and salt. In another large bowl, whisk together the olive oil and sugar. Whisk in the egg, and vanilla. A little at a time, mix the dry ingredients into the wet using a rubber spatula until the flour mixture is completely combined. Fold in the chocolate and nuts. You’re going to use a bit of elbow grease, but just keep going until the chocolate and nuts are evenly distributed.
Using a medium scoop (approximately 1 1/2 tablespoons), portion cookie dough out onto your prepared cookie sheets, spacing about 2-inches between each cookie.
Pop one tray in the fridge and bake the other for 10-11 minutes, until edges are golden and set. Cool cookies on a rack, and repeat with the other tray of cookie dough.
Once cookies have cooled a bit, sprinkle with fleur de sel or Maldon salt. Eat cookies warm (if possible). Leftover cookies can be stored in an airtight container for 3-4 days.

SPINACH & ZESTY ALMOND RICOTTA STUFFED SHELLS / February 25, 2021 by Lindsey | Dolly and Oatmeal

SPINACH ALMOND RICOTTA STUFFED SHELLS | dolly and oatmeal

we’ve made it in one piece to our new home here in the valley. settling in one day at a time, and so grateful for this opportunity to start a new chapter. ames and joey love the “new house” as ames has dubbed it, and it seems as though they’re really enjoying living in a house and having a backyard for the first time. i can already see them being a lot more independent, which is both terrifying and such a welcome.

on to our recipe, though! i made these stuffed shells for a special christmas dinner a few months back and we all loved them. so, for our last night in our apartment i made them again. they’re simple and straight to point - cheesy, pasta-y carbs that provide all the nostalgic, cozy/home-y feelings.

it’s really a simple meal with just a few components that get assembled to put everything together. we begin by sautéing spinach in some olive oil, we throw some salt and pepper in to season it a bit. then we make our filling with almond ricotta (i call for store bought, but i also linked to a recipe in the notes if you want/prefer to make your own). we add a few pantry ingredients, some plant-based mozzarella shreds, and our lemon zest! i love how the zest completely brightens these shells and takes the flavor to a new, yet familiar place. in goes the sautéed spinach and we now have our filling! we cook the shells until al dente, and run them under cold water. then we pipe the filling into the shells, smother them in your favorite marinara sauce, and toss them in the oven for about 30 minutes until everything is nice and hot. plus, these are really good for leftovers, they actually gave us about 2 nights worth of leftovers which was amazing after the move!

i just want to note - these shells are what i call a “special meal”, for many, this recipe might not be ideal as a weekly rotation, simply because many of the ingredients i call for are on the pricey side and/or have to be purchased online. however, if you can swing those kinds of purchases, then go for it!

spinach & zesty almond ricotta stuffed shells | gf & v

| serves 4-6 |

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notes:

although i call for store bought almond ricotta, it is pretty pricey (unfortunately). if you’re not wanting to spend money on it, but still want to make this recipe, i suggest using laura’s recipe for her almond ricotta.
similarly, the plant-based mozzarella shreds i call for are also on the pricier side. if you have a preferred brand that’s less expensive, by all means use it. you could also leave the mozzarella out altogether and just add a bit more nutritional yeast and salt to the filling.
the only gluten-free jumbo pasta shells that i’m aware of are made by tinkyada. however, they are not readily found at many grocery stores, so you may have to purchase them online.

ingredients

2 teaspoons extra virgin olive oil
3 ounces fresh spinach, roughly chopped
fine salt & freshly ground pepper
1 8-ounce box tinkyada jumbo pasta shells
16 ounces kite hill almond ricotta (or see notes above)
1 1/2 cups parmela creamery mozzarella shreds
1/4 cup chopped basil
1/4 cup nutritional yeast
2 small cloves garlic, grated over a microplane
zest from 1 lemon
1/4 teaspoon ground nutmeg
24 ounces marinara sauce
1/4 cup chopped parsley

method

preheat oven to 350°F.
in a saute pan, heat the olive over medium heat. once hot add the spinach, and season with salt and pepper. cook until spinach is bright green and wilted, about 1 minute. use tongs and remove spinach; place in a bowl and set aside.
make the filling. in a large bowl, mix together the ricotta, mozzarella shreds, basil, nutritional yeast, grated garlic, lemon zest, nutmeg, salt, and pepper. give it a taste and adjust any seasonings - adding more nutritional yeast, lemon zest, nutmeg, salt and/or pepper. stir in the spinach and mix until evenly distributed. set aside.
cook the shells in a large pot of boiling salted water. stir occasionally, until al dente, about 12 minutes. drain the shells, and run under cold water to stop them from cooking. set aside.
cover the bottom of a 13x9” baking pan with about 1 cup of sauce.
spoon the filling into a piping bag, or a resealable bag with the corner snipped. pipe the filling into each shell and arrange in a single layer in your sauce covered pan. cover the tops and sides of the shells with more marinara sauce.
cover the pan tightly with foil and cook for 20 minutes, remove foil, and cook for another 10 minutes.
serve warm with chopped parsley.