Raspberry-Tomato Yogurt Pops / June 28, 2017 by Lindsey | Dolly and Oatmeal

Raspberry-Tomato Yogurt Pops | dolly and oatmeal

the idea for this popsicle has been in the works for a little over a year now. it all started last spring when frank and i went for this walk/picnic at stone barns. it happened to be sheep shearing day, so they had a buffet of spring treats, and a raspberry-tomato yogurt smoothie was one of them. if it weren't for the smoothie's beautiful blushy color i most likely would have let it be. tomatoes and raspberries muddled together with yogurt seemed like a bad idea. until it wasn't. i should mention, that i was emerging out of the first, very queasy, trimester of my pregnancy, so i was feeling adventurous. i was surprised by the subtle tomato flavor, the hint of sweet raspberries, and a good amount of tart creaminess provided by the yogurt. it was a welcomed beverage to sip on. since then, i've been wanting to turn them into popsicles. i was too late for billy's #popsicleweek last year, so i started testing this recipe weeks ago in anticipation of today.

getting the ratio of tomato to raspberry proved to a bit tricky especially if you're not using seasonal tomatoes. i tested these a few weeks ago with tomatoes from the super market and it made somewhat of a difference. overall, it gave the pops less tomato flavor, and more of a watery/acidic taste. so i would definitely recommend buying tomatoes from a local market, or hot-house tomatoes. but in the end you get a really great mix of flavors that is such a great refresher this time of year. they're also super low in sugar so they're great for kids, or a snack after dinner :)

and if you haven't already seen the abundance of beautiful pops gracing the internet this week, hop over to billy's site to check it all out!

big summer hugs! XO

raspberry-tomato yogurt pops | v

these pops have a subtle sweetness, so add more to your liking if need be. feel free to leave off the nuts or replace them with another variety.

| makes 7 popsicles |

1 1/2 cups raspberries
1/2 cup cherry tomatoes
1 cup unsweetened coconut or almond milk yogurt
2 tablespoons coconut nectar, more for dipping
1/2 cup toasted sliced almonds (optional)

method

combine the raspberries, tomatoes, yogurt, and coconut nectar in a blender (preferably high speed). blend on high for roughly 45 seconds - 1 minute, until the mixture is smooth.
pour the mixture evenly into 7 popsicle molds. insert popsicle sticks and freeze until firm, about 5 hours, or up to 3 days.
pour some extra coconut nectar into a small bowl. place the sliced almonds in a separate small bowl. dip the tops of the popsicles into coconut nectar and then into the almonds. eat right away or place on a large platter and freeze.

similar recipes:

granola ice cream w/ blackberry chia sauce

Red Berry Almond Blondies / June 22, 2017 by Lindsey | Dolly and Oatmeal

Red Berry Almond Blondies | dolly and oatmeal

this past weekend sasha from the beautiful site, tending the table made her way down to los angeles. she and i had been planning a shoot for almost a month before she got here. we went back and forth about recipe ideas - we originally were thinking gazpacho but somehow we made our way to these blondies ;) we also secured a sponsorship with one of our favorite brands, california olive ranch, and made it our goal to make a recipe that highlighted their delicious olive oil. so last sunday i met sasha at one of my favorite spots of all time, cookbook. we chatted a bit and then drove to the farmers market. we circled the market a few times scouting all the beautiful produce they had, and settled on a flat of strawberries, and another flat of blueberries, blackberries, and raspberries.

when we got back to my place, we quickly got to work measuring out our ingredients and stirring everything together. once the blondies were in the oven we got to styling and shooting. i was most looking forward to having fresh eyes in my space. so often i reach for the same props or style things in a simple, time-saving way. but with a free (baby-less) day to work and being alongside sasha revived a feeling i haven't had in some time. it was so nice to focus on work and not have to worry about 5 other things simultaneously. plus, it was such a pleasure working alongside someone who's work i've admired for some time. we styled and shot things in a backward motion starting with a few ingredients shots, then some berries shots; and then, once the blondies cooled, we got to work on them. they weren't completely cooled when i lifted them from the pan (i should have listened to my recipe notes!), and they cracked a little in the center. i would normally freak out and try my best to squish them back together but sasha, very coolly, said that they looked better that way, so i went with it ;) after we finished we talked some more about life and work, and it couldn't have been a nicer afternoon.

you wouldn't guess by looking at them, but these blondies are quite rich. they're definitely on the sweet side which is why using olive oil is so key, as it helps to mellow the sweetness and provide a subtle earthiness. the berries are a bonus here as well. while they are sweet on their own, when paired with the blondies their flavor and slight tartness produces the ultimate summer treat!

xo's! and be sure to check out sasha's site and her beautiful strawberry shot below 😍

this post was made in collaboration with california olive ranch. all thoughts and opinions, as always, are my own. thank you so much for supporting the sponsors that keep dolly and oatmeal going ❤️

red berry almond blondies | gf & df

just like the perfect brownie, these blondies are quite dense and dare i say, gooey. they're grain free, naturally gluten free, and free of dairy. they're also on the sweet side. i would say these border on the almost too sweet side for my taste, but i know blondies/brownies are supposed to be ;) the berries really cut through a lot of the sweetness, so i wouldn't leave them out, but they could definitely be swapped for your (tart) fruit of choice.

| makes 16 blondies |

1 1/4 cups almond flour
1/2 cup arrowroot powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups coconut sugar
1/2 cup california olive ranch olive oil
2 large pasture raised eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup fresh strawberries, halved or quartered (depending on size)
handful of fresh raspberries
sliced almonds, for garnish
powdered sugar, for garnish

method

preheat oven to 350°F. grease an 8x8-inch square baking pan, and line it with a parchment paper sling.
in a large bowl, whisk together the almond flour, arrowroot, baking powder, and salt. in another large bowl, whisk together the oil and sugar until the mixture looks like wet sand, whisk in the eggs and vanilla until combined.
add the dry ingredients to the wet and stir to combine. spread the batter evenly into the corners and sides of the pan.
bake for 28-35 minutes, scattering the berries on top of the blondies halfway through baking. bake until a cake tester or toothpick come out mostly clean (you want a couple of crumbs to cling).
let the blondies cool on a rack. once completely cool, run a thin knife around the edges to loosen them. use the parchment paper wings to carefully lift the blondies from the pan.
dust with powdered sugar, and slivered almonds (if desired). slice into 16 squares.

similar recipes:

strawberry rhubarb & olive oil chocolate cake

Izy's Fattoush Dip / June 15, 2017 by Lindsey | Dolly and Oatmeal

i have to say, it takes a lot for me to admit i'm tired. but i am. i don't think i ever knew an exhaustion like this. every day is full throttle, taking care of a crawling, teething child who has a determination to pull himself up on just about anything and everything. trying to balance being a baby chaser and having some semblance of a career has been a challenge as well. i've been determined to do "this" on my own, to take care of my child without the help of someone during the day. i'm not sure why i limit myself, why i have to stick with an idea regardless of how realistic it is. i can be very harsh with myself. i don't like taking things easy, nor do i like not being busy. but since we touched down in LA it's been go, go, go.

so some things have changed around here. frank and i found a babysitter, and are going on our first date since amesy was born (yes, he's almost 9 months old), we are also in the process of getting a very part-time nanny to help during the week, and we just booked a little vacation next month to the desert (not sure if that was the smartest idea at the height of summer). all good things that will hopefully alleviate some of the drained vibes around here.

i haven't been cooking for fun lately, and i rarely find time to recipe develop anything more than an iced matcha latte. so i couldn't be more grateful to cookbooks these days. their pages are like little gifts giving me instructions and measurements and telling me how put one foot in front of the other and put a meal together. this fattoush dip recipe comes from izy hossack's 2nd book, the savvy cook. the dip is a riff on a traditional fattoush salad but placed on top of a kidney bean puree. i love a good dip, and this one popped out at me. first, i love how vibrant it is, but it's wonderfully original, and delicious. the dip is flavored with a bit of garlic, and the salad is dressed with a simple dressing that's tossed with cinnamon. i wasn't sure how the garlic and the cinnamon would play off each other, but it's definitely a flavor i'm going to revisit.

happy almost summer! xo

fattoush dip | v

recipe from The Savvy Cook by Izy Hossack

| serves 3 to 4 |

dip

1 1/3 cups (240g) red kidney beans, drained (except for 3 tablespoons liquid from can) and rinsed
2 tablespoons extra virgin olive oil
2 garlic cloves, coarsely chopped or crushed
salt
juice of 1/2 lemon

salad

handful of cherry tomatoes, halved or quartered
2 radishes, thinly sliced
handful of arugula or pea shoots
handful of cilantro, coarsely chopped (leaves and stems)
handful of mint leaves, coarsely chopped
1 scallion, finely sliced
handful of pomegranate seeds (optional)

dressing

2 tablespoons olive oil
1/2 teaspoon ground cinnamon
juice of 1/2 lemon
pinch of salt

method

using a handheld blender or a countertop blender, blend all the dip ingredients together until smooth. transfer the dip to a serving plate, spread it out slightly, then top with the salad ingredients.
in a jar with a screw-on lid, combine all the dressing ingredients, put on the lid, and shake to mix.
pout the dressing over the salad and dip, then serve with pita chips, pita bread, or crackers for dipping.