breakfast

VEGAN SHAKSHUKA TOASTS /  by Lindsey | Dolly and Oatmeal

We’re still settling in to life in the new house. It’s a larger space than the apartments we’ve always lived in, so it’s a welcome adjustment. We also have a pretty spacious backyard that I’m looking forward to setting up, and hopefully having friends and family over when it’s safe. Warmer weather, more and more vaccinations everyday, it seems like things are finally inching towards a new day. With that in mind, I can’t help but want to make brunch food. A DIY bagel bar, a make-you-own-toast station, all the pancakes and waffles one could imagine, and a big pot of shakshuka. These are things that run through my head regularly.

In that vein, I thought a combination of a few of those ideas sounded super fun. So here we have it, Shakshuka Toast! Shakshuka is a staple in North African and Middle Eastern cuisine, which consists of: onions, pepper, garlic, spices (I like adding harissa paste, but it’s not a deal breaker), canned tomatoes, and in this vegan variation we use butter beans instead of eggs. We pan-fry some toast with olive oil, rub it with some garlic, sprinkle it with some flaky salt, then on goes the shakshuka sauce. We serve it warm with some chopped radishes, maybe some herbs - you could also top it with a dollop of plant-based yogurt as well. This kind of meal is made for a family style meal, and I actually love that with making this version vegan, here isn’t the pressure to poach the eggs perfectly. Super low maintenance, which is something to love.

We’re using Little Northern Bakehouse Sprouted gluten-free bread here. They sent me some try to a few weeks ago, and my kids and I love it. It does double duty as an everyday sandwich bread, while also being great to jazz up for a fancy toast brunch situation. It has an airy quality, but also has great texture and flavor (if you’re gluten-free, then I’m sure you know that’s a hard thing to come by!). I especially love using their sprouted bread for all these reasons, and also because the sprouting process makes nutrients more accessible and more easily digestible. It stands up great to the shakshuka here (but don’t let it sit too long, like with any bread, it will get soggy), adding a wonderful crunchy texture.

*This post was sponsored by Little Northern Bakehouse, as always all the thoughts and opinions are my own.

VEGAN BUTTER BEAN SHAKSHUKA TOASTS | GF

| makes 8 toasts |

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ingredients

  • 2 tablespoons extra virgin olive oil, plus more for frying the bread

  • 1 medium onion, finely chopped

  • 1 red bell pepper, seeded and finely chopped

  • 3 garlic cloves, minced

  •  1-2 tablespoons prepared harissa paste (depending on how spicy you want it)

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon coconut sugar

  • 1 (28 ounce) can whole San Marzano tomatoes, crushed with a masher or your hands

  • 1 teaspoon fine salt

  • Fresh ground pepper, to taste

  • 1 15-ounce can butter beans, drained and rinsed

  • Spray oil (preferably high-heat oil like avocado)

  • 8 pieces Little Northern Bakery Sprouted 7 Grain Gluten-Free Bread

  • 1 clove garlic, sliced in half

  • Flaky salt

  • Sliced radishes, for serving

  • Fresh dill, for serving

method

  1. Heat the oil in a large skillet over medium-low. Add onion and pepper, cook, stirring every so often until soft; about 15-20 minutes. Add garlic and cook until tender and fragrant, about 30 seconds. Add in the harissa, cumin, coriander, turmeric, and sugar. Stir, and cook for another minute. Pour in the tomatoes, salt, and pepper. Bring everything to a simmer, cover and cook for about 30 minutes, until the sauce has thickened.

  2. Fold in the beans. Taste and adjust any seasonings, adding more salt or spices if necessary. Remove from heat and cover.

  3. Heat a small skillet over medium heat. Once hot, spray with oil, place bread in the pan, and spray the other side of the bread. Cook for 1-2 minutes per side, until toasted. Remove from the pan and rub one side of the toast with the cut side of the garlic. Top with flaky salt, and repeat with remaining pieces of toast.

  4. Serve toasts with a heaping serving of the shakshuka. Top with sliced radishes, fresh dill, and more flaky salt. Serve immediately.

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COCONUT-Y APPLESAUCE BELGIAN WAFFLES (GLUTEN-AND-GRAIN-FREE) /  by Lindsey | Dolly and Oatmeal

I finally invested in a Belgian waffle maker and it’s one of the best pieces of kitchen equipment I’ve purchased! The waffle cavities are a bit deeper, which give the waffles a moist, fluffy, interior. Plus, they are the perfect little vessels to hold all the toppings - maple syrup, nut butters, honey, toasted coconut, etc.! The edges get slightly crunchy, giving them extra texture, too! This is all to say, if you don’t have a Belgian waffle maker, and you’re thinking about buying one, don’t hesitate!

Let’s talk about this recipe!

Ingredients you will need:

  • This is an almond flour-based recipe, but any nut flour can be substituted 1:1. Or even a combination of two!

  • Applesauce. I really love the subtle apple notes in these. With the small amount of sweetener and a few dashes of spice, the apple flavor really shines. Plus, if offers a bit of natural sweetness which is always a plus.

  • Coconut oil and coconut yogurt. We use both of these as our fat , but also for flavor. Again, a few subtle coconut flavor notes with the apple was such a welcome surprise, as I don’t generally think of the two complementing one another.

  • Sweetener. I use monkfruit sweetener in these to keep them a little more kid-friendly. Since this is the first thing my kids eat when I make them, I like to keep them as low in sugar as possible to not spike their blood sugar first thing in the morning. But use what you like/have on hand! Coconut sugar or granulated sugar work here as well.

  • Toppings,. These waffles are wonderful on their own, but I like pushing those coconut-y apple flavors a little further with some warm, sautéed slices and toasted coconut shreds. Completely optional, but if you have the time, go for it! (You could also make them ahead of time, and reheat in a pan the morning of.)

Hope you get to make these, they’re truly one of our favorite family recipes!

coconut-y applesauce belgian waffles | gluten-grain-&-dairy-free

| makes 8 begian waffles |

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ingredients

  • 2 cups almond flour (preferably blanched)

  • 1/4 cup arrowroot powder

  • 3 tablespoons monkfruit sweetener

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup unsweetened applesauce

  • 3 large pasture-raised eggs

  • 1/4 cup melted and cooled unrefined coconut oil

  • 1/4 cup unsweetened coconut yogurt

  • 2 teaspoons pure vanilla extract

  • Coconut oil spray or oil of choice

sautéed apples

  • 1 tablespoon coconut oil

  • 1 honeycrisp apple, sliced thin (or another crisp apple)

  • 1 tablespoon maple syrup, more for serving

  • 1/2 teaspoon ground cinnamon (or Kafe Hawaij spice)

  • pinch of salt

  • 1/4 cup toasted coconut flakes

method

  1. In a large bowl, whisk together the almond flour, arrowroot, monkfruit sweetener, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the applesauce, eggs, coconut oil, coconut yogurt, and vanilla until combined. Whisk the wet ingredients into the dry, and mix until combined. Let the batter rest while you heat your waffle iron on high.

  2. Heat your oven to low, and cover a baking sheet with foil. Spray your iron with oil, and pour roughly 1/4 cup of batter into each waffle cavity. Cook until the waffles are golden brown, about 3-4 minutes. Remove the waffles and place on the baking sheet; tuck them in the oven to keep them warm while you cook the remaining waffles. Repeat with the remaining batter, and transfer to your warm oven while you make the apples.

  3. Heat a pan over medium. Once hot, add the coconut oil. Toss your apple slices in with the maple syrup, cinnamon, and salt. Cook the apples, flipping them over, and stirring, until they’re tender, about 5-6 minutes.

  4. Serve the waffles warm with sautéed apples, maple syrup, and toasted coconut flakes.

recipe notes:

  • I call for almond flour, but any other nut flour would work here, or a combination of them would be great too.

  • Listed in the ingredients is monkfruit sweetener, I use this to keep them low in sugar, but you could replace it 1:1 with coconut sugar or granulated sugar.

  • I’ve only tested these waffles in a Belgian waffle maker, but I’m pretty sure you could get away with making them in a regular waffle iron (Let me know if you do! I’d love to let other readers know!)

  • Lastly, I call for cinnamon here but I used a combination of cinnamon and NY Shuk’s kafe hawaij which is a lovely Middle Eastern spice blend made up of cardamon, ginger, cinnamon, and clove. If you have the means to do so, I highly suggest purchasing a bottle.

  • Leftover waffles can be refrigerated for up for 4-5 days, and reheated in your toaster. Leftover sautéed apples, can also be refrigerated for up to 4-5 days, and be reheated in a warm skillet.

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BREAKFAST FOR DINNER: GARLICKY SOCCA W/ FRIED EGGS, HERBS & HARISSA OIL /  by Lindsey | Dolly and Oatmeal

there are lots of moving parts over here at the moment because we’re moving to the valley! we found a house to rent (don’t even get me started about the prices of houses - pre-pandemic, but especially during COVID, so renting it is!), and while it will be a shift in a lot of ways, i know the space and backyard will make the boys so happy. i’m sad to let this little home on the border of silverlake and echo park go - this is where we brought joey home, where we learned the sound of his giggle, his every little developmental marker happened here. these walls have kept us safe and sane, and nurtured our little family. if you haven’t noticed, i’m very sentimental, so perhaps this move will be harder for me than the boys. but i know wherever we go, we will make it ours and and plant roots for this next phase of our lives.

we move in a week from today, with nothing packed yet, mind you. so in the spirit of cooking easy, accessible meals, i wanted to share this “breakfast for dinner” recipe that is simple, yet so delicious.

we start with socca - a chickpea flour-based flatbread/pancake. we add grated garlic, and nigella seeds (which are completely optional) to flavor it up. then some quick fried eggs, leafy herbs, and the simplest harissa oil to drizzle over everything. add some flaky salt and you got yourself a filling, tasty meal. you could certainly add what you like for a side, or a more substantial salad, more fried eggs - sky’s the limit!

big heartfelt hugs this february, xo!

garlicky socca w/ fried eggs, herbs & harissa oil | gf & df

| makes 3 servings |

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notes:

  • i understand that nigella seeds aren’t found in many stores, but you could replace them with black mustard seeds (or even yellow), black sesame seeds would be good in a pinch, too.

ingredients

harissa oil

  • 1 tablespoon harissa paste (i use ny shuk)

  • 3 tablespoons extra virgin olive oil

garlicky socca

  • 1 cup chickpea flour

  • 1 tablespoon nigella seeds (optional)

  • 1 teaspoon fine sea salt

  • fresh pepper, to taste

  • 1 cup water

  • 2 tablespoons extra virgin olive oil, plus more for cooking

  • 1 clove garlic, grated over a microplane or minced with a sharp knife

fried eggs

  • avocado oil, for cooking

  • 3 large pasture-raised eggs

  • salt & pepper to taste

  • 1/2 cup mixed leafy herbs (dill, chives, basil, cilantro)

  • flaky salt

method

  1. make the harissa oil. in small bowl, whisk together the harissa paste and oil until combined. set aside. (the paste will fall if it’s been sitting, so before serving, give it a good whisk.)

  2. make the socca. place three 8-inch cast iron skillets in the middle of your oven (if you don’t have 3 skillets, use one large 12-inch cast iron skillet, or use one 8-inch skillet a few times). turn oven to 450°F.

  3. while your oven is heating make the socca batter. in a bowl, whisk together the chickpea flour, nigella seeds, salt, and pepper. whisk in the water, oil, and garlic, and mix until combined. let batter sit at least 20 minutes to hydrate.

  4. remove hot skillets from oven. swirl in 2 teaspoons oil in each skillet (if using 1 large skillet, use 2 tablespoons oil), and divide batter between them (about 1/2 cup of batter each). quickly place them back in the oven and cook until edges are lightly browned, about 12-14 minutes.

  5. while socca is cooking, fry the eggs. heat a large skillet over medium heat. once hot spray with avocado oil. crack eggs into the pan, season with salt and pepper, and cook until yolks and whites are set.

  6. remove socca from the oven and top with fried eggs, herbs, and harissa oil. season with flaky salt and serve.

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