baked

BAKED KABOCHA SQUASH CHIPS / November 12, 2020 by Lindsey | Dolly and Oatmeal

since there’s so many thanksgiving recipes already out there, i thought i’d come in here with something festive, yet a little lighter. personally, with 2 little ones and not much time to cook, we’re planning to order our holiday sides from a local shop (frank and i are making a turkey - it’s become our yearly thing). so i thought i’d share this super easy recipe for homemade winter squash chips!

not only are they aesthetically pleasing, but they taste so good. they definitely bring me back to my Terra chip days - a bit heartier than a potato chip, and a smidge on the sweet side. because they can be a bit time consuming (and by time consuming, i mean you’re mostly just babysitting while they bake in the oven), i like to serve them with other dippers - potato chips, crackers, cut veg, etc. they bring a super festive vibe to the appetizer table, too, which i especially love this time of year :)

baked kabocha squash chips | gf & v

print the recipe!

notes:

if you don’t have/can’t find kabocha squash, acorn squash is a great alternative.
i like to serve these chips alongside other favorite dippers - potato chips, crackers, cut veg, etc.
go wild with seasonings. i went plain, but you could use anything here - get creative!
serve this with your favorite dip - hummus (my favorite), vegan onion dip, whipped tahini, or vegan labneh.
these are best eaten the day they are made, but will stay fresh in a sealed bag for up to 2 days.

ingredients

1/2 kabocha squash, cut in half and seeds scooped
2 tablespoons extra virgin olive oil
1/2 teaspoon fine grain sea salt
fresh ground pepper, to taste
flaky salt, to finish

method

preheat oven to 250°F, line 2 baking sheet with parchment or a silpat, and set aside.
use a mandolin to slice the squash super thin - about 1/16-inch. with your hands, toss squash slices with the olive oil, fine salt, and pepper to taste, until all slices are nicely coated (add more oil as needed, but be careful not to add too much). arrange the squash slices in a single layer on the baking sheets.
bake the squash for 1 hour, rotating the sheets top to bottom, halfway through. after 1 hour flip the chips over and continue to bake them until they’re browned and crunchy, about 30-40 minutes.
remove the chips as they bake and become crispy (some chips may take longer to crisp up), transfer them to a cooling rack to cool completely.
once all chips are baked and crunchy, serve with a good sprinkle of flaky salt, and a good dip (like hummus!).

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VANILLA-GLAZED GINGERBREAD DOUGHNUTS (GLUTEN-FREE) / December 18, 2019 by Lindsey | Dolly and Oatmeal

VANILLA-GLAZED GINGERBREAD DOUGHNUTS (GLUTEN-FREE) | dolly and oatmeal

holiday baking has commenced! it’s always a fine line of when to actually start. if i had it my way, i would be baking all month long. but for the sake of nutrition and my sanity, i’m keeping it simple (especially this year). while we’re not huge on sweets in our house, at least as a norm. we all love the occasional baked good, and amesy is an equal opportunity cookie-lover. but i wanted to switch it up a little and make these delicious and festive gingerbread-spiced doughnuts. the first time i made them, amesy was astonished that his “cake” was in a different shape than what he was used to. aside from saying the doughnuts were delicious, he said: “mommy, i’m eating a circle!”. so if nothing else, dessert can become a lesson in shapes as well ;)

in all seriousness though, i do endeavor to make baked goods as wholesome as i can. these doughnuts take a blend of whole grain gluten-free flours, providing some nutrients. a blend of coconut sugar and monkfruit sweetener, lowering the overall amount of sugar. and Thrive algae oil, a better-for-you, flavorless cooking oil that’s super versatile so i love using it when i’m baking and cooking. my favorite reason for using it in baked goods is that unlike coconut oil, it doesn’t interfere with the flavor of your treat. unlike most other flavorless oils though, algae oil is high in healthy monounsaturated fat, and lower in saturated fat, making it my ultimate go-to. plus, i love that it’s so widely available at grocery stores nationwide, and also online making it available to everyone.

wishing you a lovely holiday season! xo

this post was created in partnership with Thrive Algae OIl. all thoughts and opinion, as always, are my own. thank you for supporting the sponsors that help keep dolly and oatmeal running.

vanilla-glazed gingerbread doughnuts | gf & df

-these are best the day of. if you’re making them in advance, bake the doughnuts, store them at room temp covered with parchment. before serving, dip them in the glaze, then serve.

PRINT THE RECIPE

| makes 12 doughnuts |

dry

3/4 cup brown rice flour
1/2 cup (gluten-free) oat flour
1/4 cup arrowroot flour
1/3 cup monkfruit sweetener
1/3 cup coconut sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch allspice
pinch ground cloves

wet

2 large pasture-raised eggs, at room temp
1/2 cup unsweetened applesauce
1/4 cup unsweetened almond milk, at room temp
1/4 cup Thrive algae oil
1 teaspoon pure vanilla extract

glaze

1 1/2 cups powdered sugar
2 (plus more, if needed) tablespoons unsweetened almond milk
1/2 teaspoon pure vanilla extract
chopped pistachios, for garnish

method

preheat oven to 350°F and oil a doughnut pan.
in a large bowl, whisk together the dry ingredients. in a separate bowl, whisk together the wet ingredients. add the dry ingredients to the wet using a whisk, a little at a time until everything is thoroughly combined.
pour batter into a batter bowl, liquid measuring cup with a spout, or a large plastic ziplock bag with one edge snipped off. carefully fill each doughnut cavity 3/4 of the way with the batter. bake doughnuts until a cake tester or toothpick inserted into the center of a doughnut comes out clean, 12-15 minutes.
while doughnuts are cooling, make the glaze. sift the powdered sugar into a large shallow bowl. whisk in 2 tablespoons milk, and vanilla until you have a fluid glaze (add more almond milk if needed). once the doughnuts have cooled completely, remove them from the pan; then dip the tops into the glaze (for a thicker glaze, dip them again), and sprinkle with chopped pistachios.
serve immediately.

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cranberry, lemon & poppy seed breakfast slice

STRAWBERRY BAKED FRENCH TOAST FROM "LOVE & LEMONS EVERYDAY" / April 26, 2019 by Lindsey | Dolly and Oatmeal

STRAWBERRY BAKED FRENCH TOAST | dolly and oatmeal

happy friday! i’m popping in just before the weekend with this baked french toast recipe just in time for brunch. but i’m also talking about the fun topic of blood sugar - yay! here’s a little bit of how they coexist in today’s post:

like i noted in last week’s blog post, my go-to breakfast is a “fab4” smoothie. it’s routine and somewhat boring, but i’m someone who thrives in a routine. plus, it’s the first breakfast i’ve eaten in recent memory that doesn’t leave me with stomach pains and bloat, so i’m quite happy where i’m at with it. so when we’re planning on brunch where pancakes, waffles, bagels, or a baked french toast is involved, i make sure to load up on a smoothie ahead of time to keep me balanced before i eat anything that’s going to elevate my blood sugar.

i’m assuming that a blood sugar rush feels different for everyone. but for me, i can get dizzy, my heart can palpitate, i’ll likely feel depressed, reach for snacks, and/or get sleepy. it can be one, or a combination of all the symptoms, but either way i try to avoid any of them at all costs. but, if you’re not one for smoothies, or if you’re just not as sensitive as me, i’ve got a few other techniques to keep your blood sugar in check while also partaking in a perfectly delicious brunch:

if you’re serving brunch: prepare a few difference items, so you and your guests don’t just load up on the dish/es that make blood sugar increase. for instance - serve this baked french toast along with eggs, a big tossed salad, and sliced avocado. that way you all have an option for protein, fat, greens, and french toast.
if you’re attending a brunch: load up on a big hearty breakfast ahead of time that contains quality protein, some healthy fats, and greens. like i’ve already said i go for a fruitless fab4 smoothie, but a hearty breakfast could also look like eggs, greens, and avo. or you could substitute in your favorite plant-based protein instead. i’m no doctor, but this are the best techniques i’ve found so far to limit any of those non-desirable side effects of increased blood sugar.

but let’s talk more about this baked french toast! to be honest, i was always afraid to make a gluten free baked french toast. gluten free bread isn’t the best when you want it absorb water and stay somewhat bread-like. instead, it can dissolve into a gummy, gooey mess. luckily, there’s a trick i discovered here that works perfectly and saves you from any form of gooey-ness. what we do here leave the bread out a day ahead to get a bit stale, or toast the bread cubes in the oven for a bit; that way the bread is starting out a bit dry and sturdy. from there, you use it as the recipe directs and you’re delivered a perfectly delicious baked french toast.

this particular recipe comes from jeanine donofrio’s second, and newest book: love & lemons everyday. it’s a lovely recipe for this time of year when the sweetest strawberries are just beginning to come into full swing, and it’s loaded with some warming spices, making this dish both cozy and seasonal. this book is so functional and beautiful. the images alone with make you want to cook just about everything in it, but the recipes are functional and attainable without being predictable. jeanine is great at adding flavorful seasonings or tasty dressings/sauces where they need to be to make each of these recipes shine. if you’re a vegetarian, or want to incorporate more vegetarian dishes into your day-to-day, then this book is definitely one you might want to consider owning.

happy friday! xo!

strawberry baked french toast |df

print the recipe

recipe from Love & Lemons Everyday by Jeanine Donofrio and Jack Matthews

| serves 6 |

3 large eggs
3/4 cup almond milk
1 tablespoon maple syrup, plus more for serving
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper
10 (1-inch-thick) challah bread slices, cubed (8 cups)*
16 ounces strawberries, hulled and halved
1/3 cup sliced almonds
1 teaspoon melted coconut oil, plus more for greasing

my notes on how to make this gluten free:

to make this gluten free: substitute the challah with equal amounts gluten free bread (the heartier, the better) . i’ve seen versions of baked french toast that use sandwich bread (and if that’s all you can find, go for it), but if you can get your hands on a gluten free boule-style bread do just that.

stiffen the bread by cutting it into about 1-inch cubes and either leave them out overnight to get stale, or preheat your oven to 350°F and spread the cubes out onto a large baking sheet (you may have to do this in batches), toast for about 12-18 minutes, tossing halfway through, until toasty and stiff. let the cubes cool completely and proceed with the recipe.

method

preheat oven to 400°F and grease an 8x11-inch or similar baking dish with coconut oil.
in a a large bowl, combine the eggs, almond milk, maple syrup, cinnamon, nutmeg, ginger, cardamom, salt, and pepper. beat until combined. add the bread cubes and half the strawberries and toss to coat. pour the mixture into the preapred baking dish and top with remaining strawberries and the almonds. drizzle the coconut oil on top and bake for 18 minutes, or until the tops of the bread cubes are lightly browned.
remove from the oven and serve with maple syrup.