Almond-Cashew & Chia Balance Balls / March 22, 2017 by Lindsey | Dolly and Oatmeal

Almond-Cashew & Chia Balance Balls | dolly and oatmeal

happy spring, friends! i've been looking forward to saying that since basically november, and it's finally here (even though the temperature outside and sloooowly melting snow may tell a different story)! spring has a way of having seemingly endless boundaries. the days seem a bit more easy-breezy and free, since there aren't the confines of it getting dark at 5pm. and the notion of a revived sense of being. we have had little suggestions of green buds appearing on the raspberry and elderflower bushes that i planted last year which i'm sure are thoroughly confused since we had an 8-inch dump of snow last week. i have little garlic and chive shoots popping up as well and it's giving me all the hope that the warmth is coming!

i'm not sure if this winter hit me as hard as it did because we had a baby and i essentially felt stuck inside most days. and even though i made it a mission to take walks when it was freezing, those feelings felt quite suffocating at times. so the impending spring weather is feeling like a release more than anything at this point, which i'm so grateful for.

it seems as though spring growth has cast its spell on our amesy as well. at times he seems like is a completely different baby from just 2 months ago. his curious streak is continuing with trying to grab our breakfast, put his hands in my lunch bowls, and swing, swat, and snatch anything that comes into his purview. he's a totally wild soul and i cannot get enough of him exploring his environment and taking in his little world.

a couple weeks ago when i was still mid-cleanse, i needed something chocolatey, also something cookie-like. while these balls are completely "grain-free" and made from primarily nuts and seeds, they taste like cookie dough! they're slightly sweetened with a few dates and vanilla, but they have that little bite of salt at the end like a good cookie. i love that there's no sugar high or low, nor is there any nonsense, just straight up nourishing, good-for-your-body/soul healthy fats! there are some powdery potions in the mix as well if you're wanting that extra self-love care, if not, no worries, they'll be just as yummy :)

cheers to spring!!! xo

almond-cashew & chia balance balls | v & gf

| makes about 16 balls |

1/2 cup raw almonds
1/2 cup raw cashews
1 1/2 teaspoons chia seeds
1 1/2 teaspoons maca powder
1/2 teaspoon ashwagandha (optional)
1/2 teaspoon reishi (optional)
1/4 teaspoon salt
4 soft pitted dates
1 teaspoon pure vanilla extract
1/4 cup virgin coconut oil, melted
cacao powder, for dusting
crushed dried flowers, for garnish

chocolate shell

1/4 cup virgin coconut oil, melted
1/4 cup cacao powder
1 tablespoon coconut nectar (or maple syrup)
1 1/2 teaspoons pure vanilla extract

method

in a food processor fitted with a metal "s" blade, pulse the almonds, cashews, chia seeds, maca, ashwagandha (if using), reishi (if using), and salt until the nuts are finely ground into what looks sand-like. then add the dates and pulse until they are broken down and incorporated. next, add the vanilla and coconut oil and pulse until the mixture comes together in a loose ball. transfer the mix to shallow bowl; cover with plastic wrap and refrigerate until the mixture is stiff, about 20-30 minutes.
line a small baking sheet with parchment paper. use a 1/2 tablespoon measure to form about 16 balls and place them on the prepared baking sheet. freeze for 15 minutes.
while the balls are freezing, make the chocolate shell. in a small bowl, whisk together the ingredients together until smooth and set aside.
dip the tops of the balls into the chocolate then place them back onto the baking sheet and freeze for another 30 minutes, until balls are frozen through.
store the balance balls in a lidded container in the refrigerator for up to 2 weeks.

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Plant-Powered Protein Pancakes / March 15, 2017 by Lindsey | Dolly and Oatmeal

Plant-Powered Protein Pancakes w/ Passion Fruit | dolly and oatmeal

hey, hey! i just completed my 3-week cleanse/elimination diet this past sunday, and i couldn't be more thrilled about how i'm feeling, but also that it's now over! it was somewhat of rollercoaster being that our little one went through/is still going through some sort of sleep regression (??) - again! (gosh, i hope it passes soon!) but overall i came out of these 21 days with a bit more clarity, which, whatever you're doing in life, i think is always a good thing. overall, it informed me that our bodies are capable. period. that given the capacity, our bodies are ready and able to adapt - to let you know what's working, and what's not.

seriously though, the only hard thing about being on somewhat of a strict diet for the past few weeks was not making and eating everything in laura's new, amazing cookbook! i'm sure i'm preaching to the choir, but her book is nothing short of totally lovely. i've been such a fan of the first mess blog for quite a while. it was one of the first blogs i reached for when i had changed my diet and was hunting for answers/inspiration/help. much like the best things in life, her blog has a way of luring you in, sweeping you up, gently encouraging you to try something new.

her book is only an extention of that - deeply nourishing both visually and substantively. laura's flavor combinations, kitchen techniques, her wildly ingenious recipes, and her stunning photography all ooze with inspiration. even when it's something as simple as a tea latte, laura has this way of making it special, and making it something you want to share in with others. there's also something to be said about a good recipe title, and laura's are enticing, yet cheeky, like: thai-ish cabbage salad, go-to kale salad with "master cleanse" dressing, lazy steel cut oatmeal, a casually specific green smoothie, and homemade popcorn with magic dust. maybe it's just me, but recipes with "casually specific" titles speak to me ;)

i made these plant-powered pancakes a few times, and (not surprisingly) they're aces. i'm not going to lie, i'm always on the lookout for an easy, lady-with-a-baby-recipe (i.e. anything involving little cleanup and a short cook time). and these pancakes are a one-bowl (blender container) situation, and are quick to make, which checks all the boxes. plus, the recipe calls to make 2 huge pancakes, instead of a few little ones, and i'm not sure why i never thought to do that! the pancakes are squidgy and earthy, and hearty, but light. i topped them with almond milk yogurt, some tart passion fruit, and drizzled it all with coconut nectar. you can really do no wrong with one of laura's recipes, so i would nudge you to go out and buy this book!

congrats, laura. this book is a gem.

here's to longer days, and the eventual pops of spring! xo

plant-powered protein pancakes | v & gf

| serves 2 |

1/4 cup certified gluten-free rolled oats (not quick-cooking oats)
1/4 cup raw buckwheat groats
2 tablespoons chia seeds
2 tablespoons hulled hemp seeds
1 cup boiling water
1/4 cup unsweetened apple sauce
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon pure vanilla extract
1/4 teaspoon sea salt
2 teaspoons pure maple syrup, or to taste
virgin coconut oil, for cooking

for serving

chopped fresh fruit
nut or seed butter
pure maple syrup

method

place the rolled oats, buckwheat groats, chia seeds, and hemp seeds in a high-speed blender. cover with the boiling water. place the lid on the blender and let the mixture sit for 5 minutes.
set a medium pan over medium-low heat.
after 5 minutes, add the applesauce, baking powder, vanilla, sea salt, and maple syrup to the blender. whiz the blender on high until you have a relatively smooth, pancake-like batter. you'll still see little flecks of chia and this is okay.
lightly oil the saute pan and pour in half of the pancake batter. spread the batter with a spatula. let the pancake cook for a good 2 minutes on one side, or until the edges of the pancakes dry and the underside is quite browned. carefully flip the pancake over and cook for another full minute. repeat this process with the remaining half of the batter.
serve the pancakes with fresh fruit, nut or seed butter, and maple syrup if you like.

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Za'atar Swirl Bread / March 2, 2017 by Lindsey | Dolly and Oatmeal

as i'm sure a lot of you know, my love for chickpea flour runs deep, deep enough to write an entire cookbook dedicated to it. that's not to say that my affinity for the flour didn't fade. after recipe testing with it for over a year or so, i developed a distaste for it. after i turned in my manuscript, i was somewhat repulsed by its subtle flavor for a good year. each time i went to the grocery store i stocked up on chickpea flour, so when i was done with writing it, i felt a sense of freedom that i could shop without the demand to purchase it. there are still some favorite recipes that i make almost weekly, namely socca. frank loves it. plus, it's an easy meal to pull together with a hearty vegetable for dinner, and (bonus!) frank knows how to make it, so that means i can get a night to not worry about prepping a meal.

since having amesy our meals have become somewhat of a routine; a well-oiled machine, i would say. i generally worry about what we're going to eat way too far in advance of dinner. so having a little schedule provides some much needed sanity in a world of baby-uncertainty and chaos. and while i love routine (almost to a fault), i also crave spontaneity at times. which is why i love this za'atar bread recipe with my whole heart. it's very much like socca in that it's made from chickpea flour and water, but it's is baked, not fried, and has an abundance of flavor from the za'atar. this little dish was all i needed on "socca night" to get me out of my routine (while still kinda existing in one) and jazz it up a little. plus, i'm not sure i had this much fun cooking a dish in a really long time (thank you jessica!). polka-dotting the bread batter with za'atar oil, and then swirling them to make super easy/fancy looking swirls is a good night in my book. i guess the moral of this story is go beyond what makes you comfortable, if only a teeny bit, it may make all the difference.

this recipe comes from jessica murane's debut cookbook, one part plant. i was first introduced to jessica via twitter (i think), when we were first starting out in the blog world. jessica had graciously asked me to contribute a little write-up on one of my favorite ingredients and i was completely taken aback that someone was interested enough in what i thought, let alone what a favorite ingredient of mine was. and from that time on, i learned that jessica's way was to engage, discuss, and understand, as she had done on her blog, and now, on her podcast. she carries that beautifully into her book with a frank conversation about how she healed her body/mind/soul with plant-based whole foods. her recipes are simple, full flavored, and vibrant. there's a recipe for white bean buffalo hummus (for those of us who can't digest chickpea easily - hello!), an open-faced falafel sandwich, and a recipe for chocolate hazelnut crispies that are all on my to-make list when i'm off of my cleanse. in the meantime, i'll be swirling some za'atar into my bread from now on!

xo's!

za'atar swirl bread | v + gf

the za'atar bread is amazing as is. i happen to love garlic, so i added a clove to the batter after adding the water. i also sprinkled some flaky sea salt on top when it had finished baking.

| makes 8 servings |

2 tablespoons ground sumac
5 teaspoons sesame seeds, toasted
1 tablespoon dried thyme
1/2 teaspoon salt
3 tablespoons olive oil, plus more for the pan
1 cup chickpea (garbanzo bean) flour
1 cup water

method

first, make the za'atar mixture: in a small bowl, combine the sumac, sesame seeds, thyme, salt, and oil. set the mixture aside to let the flavors meld until your batter is ready.
add the flour to a medium bowl and stir in a little water at a time until you have a thin batter. set it aside for 2 hours.
preheat the oven to 350°F and grease an 8-or 9-inch round pan (jessica notes that she prefers a cast-iron skillet for this - and so do pour the batter into the pan. drop and scatter 1/2-teaspoon-size scoops of your za'atar spice mixture on top of the batter. it should look like za'atar polka dots. with a knife or skewer, zigzag and swirl through the batter from one side of the pan to the other. make sure you go all the way to the edges; you want to be sure to distribute the spices throughout.
bake the bread for 25-30 minutes, until the edges begin to brown and the dough pulls slightly away from the sides. let it cool for at least 5 minutes. cut and serve. jessica notes: this bread makes a great appetizer to go with dips and spreads, especially hummus and baba ganoush.