coconut

COCONUT-Y APPLESAUCE BELGIAN WAFFLES (GLUTEN-AND-GRAIN-FREE) / March 4, 2021 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-AND-GRAIN-FREE)

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

| makes 8 begian waffles |

print the recipe

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

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.
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.
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.
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.

similar recipes:

overnight oat waffles w/ pomegranate honey

PEPITA-COCONUT GRANOLA W/ MAPLE ROASTED PLUMS / September 13, 2018 by Lindsey | Dolly and Oatmeal

Pepita-Coconut Granola w/ Maple Roasted Plums | Dolly and Oatmeal

to be honest september stumps me in terms of cooking. it’s the height of produce season where you get the wonderful overlap of late summer and early fall mixed into one, and it’s almost too much for my brain to compute! do you have the same problem? i get into a seasonal rhythm when i’m cooking breakfast, so when a new season comes along everything kinda gets thrown out the window. i’ve been having cold summer smoothies on heavy rotation, along with almond yogurt with summer berries and almond butter. i’ve also been making amesy pancakes loaded with sliced peaches and/or blueberries.

so whenever i think of shifting to september, when we want a hint of autumnal spice, but we’re not quite ready to go full throttle, i turn to granola. it’s the perfect conduit for touches of cozy that can paired with just about anything. i tend to go for grain-free granola mixes these days, but many-to-most, store-bought varieties tout their “soft & chewy” texture. not sure about you, but i’m team “hard & crunchy” when it comes to grain-free granola. so most times i just make my own.

this granola recipe pairs 2 of my favorite things: seeds and coconut flakes. coconut flakes are the vehicle here for ultimate flavor. when it’s mixed up and baked with a bit of sweetener, spices, and salt, it absorbs all that flavor delivering the most tasty granola. the roasted plums here were an afterthought, but so worth the little bit of time to make them. you just throw them together while the granola is cooling - easy-peasy. they add a perfect little touch of summer’s end.

happy september, sweet friends!

pepita-coconut granola w/ maple roasted plums | gf/v/grain-free

PRINT THE RECIPE!

| makes roughly 3 cups granola |

2 cups coconut flakes
1 cup raw pepitas (pumpkin seeds)
1 cup chopped almonds
3 tablespoons chia seeds
1 teaspoon ground cinnamon
a couple pinches fine sea salt
1/4 cup coconut nectar, maple syrup, or raw honey
2 tablespoons melted coconut oil
1 teaspoon pure vanilla extract

plums

4 firm, but ripe plums, halved and pitted
1 tablespoon maple syrup
1 teaspoon melted coconut oil
pinch of salt
unsweetened plant-based yogurt or milk, for serving

method

preheat oven to 325°F, and line a baking sheet with parchment.
in a large bowl, mix together the coconut flakes, pepitas, almonds, chia seeds, cinnamon, and salt.
in a small bowl, whisk together the coconut nectar, coconut oil, and vanilla extract. pour over dry ingredients. use a rubber spatula to mix the granola, making sure everything is mixed thoroughly and evenly.
spread the granola evenly into the baking sheet, pushing it out into a flat layer. bake for 25-30 minutes, mixing it halfway through, until it’s lightly browned, and fragrant. (the color of the granola will also depend on what liquid sweetener you use. mine resulted in a darker color because i used coconut nectar.)
let the granola cool, and raise the oven temperature to 400°F to roast the plums.
line a baking sheet with parchment paper and toss the plums together with coconut oil, maple syrup, and salt. roast the plums cut side up for 25-30 minutes, until tender and juicy, and lightly browned around the edges. let cool for about 10 minutes.
scoop your desired amount of yogurt into a bowl. top with a good bit of granola, and 1 or 2 plum halves; drizzle a bit of the plum juices around the bowl, and enjoy!
store the granola in a sealed jar at room temperature for up to 2 weeks. store leftover plums and juices in a sealed container in the fridge for up to 1 week. reheat the plums or let them come to room temp before serving.

similar recipes:

SUPERFOOD GRANOLA W/ MACADAMIA-ALMOND MILK

Coconut Carrot Sheet Cake (gluten-and-dairy-free) / March 30, 2018 by Lindsey | Dolly and Oatmeal

Coconut Carrot Sheet Cake | Dolly and Oatmeal

i feel like a carrot cake has a time and a place. while i really do love it, there's only certain times during the year i really think about wanting a piece. and since there are zero carrot cake recipes gracing the cake section of this blog, i wanted to remedy that since i love, love, love this recipe, and i think you will too!

carrot cake may be one of the best ways to celebrate the spring season. mostly because i feel like it has two identities. one of them being a very spring-filled cake, with notions of baby bunnies, and sprouting carrots. the second one being, a warm, spice-filled cake that would normally have a place in the winter-time. but it turns out it's the perfect segue cake, seamlessly taking us from winter to spring.

however, for this cake, i minimized the spices and left just enough cinnamon as a nod to its traditional flavor. the flavor maker here is coconut. i personally love how carrots and coconut taste together (in just about every application, savory or sweet), and thought a coconut carrot cake would be so, so right! i've added toasted coconut to the batter, which gives it a subtle, toasty coconut flavor but also lends a really great texture. and there's some coconut extract in the frosting which is a (dairy-free) cream cheese-based frosting, and i cannot even describe how good it is. it's the perfect mix of tangy and sweet, and then the coconut extract just adds a little zing.

wishing you all the loveliest holiday weekend! xo!

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

Coconut Carrot Sheet Cake | GF & DF

this cake is great to make ahead if you need to. i made it, wrapped it in plastic wrap and foil, then froze it. i took it out of the freezer and placed it in the refrigerator the day before i planned to prepare and serve it. on the day of i removed it from the refrigerator and let it come to room temperature for about an hour. then i frosted it, and served it. easy-breezy :)

print the recipe!

| makes 1 8x8-inch square sheet cake |

cake

1 cup brown rice flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup coconut sugar
1/2 cup unrefined extra virgin melted coconut oil
2 pasture raised eggs, at room temp
1 cup shredded carrots (about 2 carrots)
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1/2 cup unsweetened shredded coconut, lightly toasted, plus more for garnish
1/2 cup chopped walnuts, plus more for garnish
2 teaspoons poppy seeds, plus more for garnish

frosting

4 ounces vegan cream cheese (such as kite hill)
1/4 cup non-hydrogenated vegetable shortening
1/4 cup powdered monkfruit sweetener* (or 1/4 cup powdered sugar)
1 tablespoon maple syrup
1 1/2 teaspoons coconut extract
1 teaspoon pure vanilla exytact

*to make powdered monkfruit sweetener: in a high speed blender, whiz 1/2 granulated monkfruit sweetener on high for 25-30 seconds, until completely powdered. store leftovers in an airtight container.

method

preheat oven to 350°F. grease and line an 8x8-inch square baking pan with parchment paper, letting the paper hang over two sides to make "wings".
in a large bowl, whisk together the flour, arrowroot powder, baking powder, cinnamon, baking soda, and salt.
in another large bowl, whisk together the sugar and oil, until combined. whisk in the eggs, carrots, applesauce, and vanilla, until combined. a little at a time, mix the dry ingredients into the wet, until everything is combined. then, fold in the coconut, walnuts and poppy seeds.
use a rubber spatula to spread the batter evenly into the pan. bake in the center of the oven for 25-30 minutes, until a cake tester comes out clean.
cool the cake on a rack.
when the cake is completely cooled, use a thin knife and run it around the sides of the cake to loosen it. then use the parchment paper "wings" to carefully lift the cake from the pan.
make the frosting. using an electric mixer, beat together the cream cheese, shortening, sugar, syrup, and extracts, until smooth and fluffy.
use an offset spatula to frost the cake. top with toasted coconut, chopped walnuts, and poppy seeds. slice into 12 pieces and serve. store leftover in a lidded container in the refrigerator for up to 3-4 days.