cranberry, lemon + poppy seed breakfast slice (gf + df) / December 23, 2015 by Lindsey | Dolly and Oatmeal

cranberry, lemon + poppy seed breakfast slice (gf + df) | dolly and oatmeal

just a quick post today, and the last one of 2015!

i wanted to share a recipe for a really humble breakfast cake that's been a tradition in one form or another for years. whether they're soda bread muffins, or a twist on a holiday fruit cake, it's always sliced up for christmas morning and served with cups of coffee, fresh fruit, and christmas cookies. this year i wanted to take this cake back to its' roots - my nana's 1,2,3,4 cake. whenever my mom would make my grandmother's cake she would often add a few drops of lemon extract giving the cake more of a citrusy flavor than one of vanilla. so, for this year's breakfast cake i wanted to bring back those lemony sentiments with a good amount of tart cranberries to offset the sweetness of the cake batter. there's lemon zest rubbed into the sugar releasing the flavor that much more, along with the lemon extract as well (adding lemon flavor without the tartness), flecks of pink cranberries. and poppy seeds for a bit of crunch.

wishing you all the sweetest of holidays and a happy start to 2016!!! big, big hugs, xo.

cranberry, lemon + poppy seed breakfast slice (gf + df)

this is a basic cake, one that can be altered to the tastes and flavors you desire, so feel free to change it up a bit!

3/4 cup coconut sugar
zest of 1 lemon
1/2 cup sunflower oil
2 large pasture raised eggs
1/2 cup unsweetened almond milk
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon lemon extract
1 1/2 cups chopped cranberries (i blend them quickly in a food processor)

| makes one 8-inch cake |

1 cup brown rice flour
3/4 cup oat flour
1/4 cup arrowroot powder
1 tablespoon poppy seeds
2 teaspoons baking powder
1 teaspoon psyllium husk powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

method

preheat oven to 350°F and grease an 8-inch round bundt pan; set aside.
in a large bowl, whisk together the flours, arrowroot, poppy seeds, baking powder, psyllium, salt, and cinnamon, set aside. in another large bowl, use your fingers and rub the sugar and lemon zest together to release the lemon fragrance. then whisk in the oil, eggs, milk, and extracts. in 3 separate applications, add the dry mix to the wet and gently whisk to combine. lastly, fold in the cranberries until evenly distributed.
pour the batter into the pan and bake for 30-35 minutes, until a cake tester inserted into the center of the cake comes out clean, and the edges are golden brown. let cake cool completely before removing from the mold and slicing. store the cake in a sealed container at room temperature for up to 3 days.

enjoy!

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fruity shredded kale salad, for a crowd / December 17, 2015 by Lindsey | Dolly and Oatmeal

fruity shredded kale salad, for a crowd | dolly and oatmeal

i may have come to the massaged kale game a few years too late, but can a girl get points for showing up eventually?? i was initially put off my massaged kale salads because of a bad experience i had with one a few years ago. perhaps that restaurant was having a bad day, or maybe my senses weren't up to par, but the kale was super tough and hard to swallow. i specifically remember guzzling my water to get the curly itchy kale down my pipes. since then i've been completely turned off. however, a few months ago i was developing a recipe for a client who wanted to pair their granola clusters with something savory. i knew i needed a substantial and hearty green, something that could cut through the sweetness. and that's when i overcame my irrational fear of massaged kale!

along the way i've not only come to tolerate a kale salad, but absolutely love and crave it on most days! i've found that a sufficient amount of massaging action, and a good period of rest really lets the kale chill out, relax a bit, and become more tender. i also learned that a really tasty and substantial dressing goes a long way. i tend to go with a creamy base, either tahini or dairy-free yogurt, just to give it another texture. while most days i add some form of grain or protein to the salad, today i wanted to add some of cold weather's most sweet and colorful fruit. the idea was to add an even ratio of kale to fruit to make somewhat of a savory fruit salad ;) with the holidays and all the festivities around the new year, i thought a mountainous bowl of this salad was appropriate for some celebratin'! i love making this the day before i serve it - the fruit absorbs a good amount of the dressing beautifully, while the kale becomes suuuper soft and almost delicate. it most certainly has become a new favorite around here! what are some of your go-to holiday dishes to serve to a crowd?

happy holiday season! xo

*and if you didn't see my last post, my cookbook (over in the right top corner ---->) is available for pre-order!

Fruity shredded kale salad | dolly and oatmeal

fruity shredded kale salad (gf + v)

| serves 6 to 8 as a side |

creamy shallot dressing

2 shallots, roughly chopped
1/4 cup white wine vinegar
3/4 teaspoon fine sea salt
1/2 cup extra virgin olive oil
2 tablespoons dairy-free cultured yogurt (i use this one)
2 teaspoons dijon mustard
1 1/2 teaspoons maple syrup
freshly ground pepper, to taste

salad

2 bunches kale, shredded
salt and fresh pepper
2 to 3 clementines or satsumas, peeled, segmented, and sliced in half
1 large asian pear
1/2 cup pomegranate seeds
1/3 cup chopped walnuts

method

to make the dressing, combine the chopped shallots, vinegar, and salt in a shallow bowl for 10 minutes, until the shallots have softened a bit. then, in a food processor or blender, combine the shallot and vinegar mix with the remaining ingredients and blend until thoroughly combined. taste and adjust if necessary. transfer to a lidded container until ready to use. dressing can be made a couple days in advance.
to a large bowl, add the shredded kale; season with a couple pinches of salt, and some fresh pepper to taste. add about 2 to 3 tablespoons of dressing and use your hands to massage the kale for at least 5 minutes (until your hands are adequately green in color!); the kale should be looking darker in color and feel more tender. let the kale sit for another 10 minutes.
add the fruit and another tablespoon or 2 of the dressing and toss until incorporated. serve the salad right away or refrigerate it for up to 1 day in advance. (if refrigerating, i suggest taking the salad out at least 2 hours before serving, letting it come to room temp.)

enjoy!

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my cookbook is available for pre-order! / December 16, 2015 by Lindsey | Dolly and Oatmeal

chickpea flour does it all by: lindsey love

if you haven't seen already, my cookbook, chickpea flour does it all, is available for pre-order! aside from this being totally surreal, it is one of the most exciting, anxiety ridden, faint-y feelings i've had in my life. it's such an incredibly scary idea to put something so personal out there in the world, and perhaps be judged by it, but this experience of creating this book was such an overwhelming honor.

chickpea flour has long been a staple in my kitchen since i went gluten-free about 5 years ago. it has graced this blog in countless recipes, and many times in combination with other flours has given structure, protein, and flavor to certain savory or sweet dishes. i am beyond excited to share over 90 recipes all highlighting chickpea flour in various ways. i use it in baked goods: layer cakes, holiday cookies, and a summer berry cobbler. it's also used in so many different savory applications as well - my favorite is a vegan and gluten-free pizza crust that my husband and i eat every friday night for pizza night! then, i am over the moon about the countless vegan sauces that use a chickpea flour roux of sorts as the creamy base! lastly, it's highlighted as a soy alternative in many dishes that use tofu - my favorite here is a chickpea banh mi!

i really took aim to highlight seasonality here as well. it's such a large part of how so many of us eat and function so that just seemed like an organic way to structure the book. in doing so, each chapter is a month of the year, starting in january and ending in december. but the recipes are loose and fluid enough to swap out produce that's available to you wherever you are, or whatever season you are in.

also, i had a really fun time shooting and styling this book in my apartment! i really wanted a lot of visuals in the book, so i shot every single dish giving each one a photograph. the chickpea flour does it all will officially be released on april 5th, 2016 (!!!) but is now available for preorder (here) :)

thank you all so much for your continued support, cheerleading, and excitement! big hugs! lindsey xo