sweets

HONEY APPLE CRUMB CAKE (GLUTEN-AND-DAIRY-FREE) / September 17, 2020 by Lindsey | Dolly and Oatmeal

HONEY APPLE CRUMB CAKE (GLUTEN-AND-DAIRY-FREE) | dolly and oatmeal

it’s been a while! i guess that seems to be a theme around here recently. since covid the dynamics have shifted and mutated, turned upside down, then right side up, and then back again. and with ames starting zoom pre-k a few weeks ago, our roles have shifted once more. so i’ve hit the pause button on all things work for the time being. but! i’m popping in here quick to share this spiced honey and apple cake that’s super cozy, and perfect for celebrating rosh hashanah this weekend.

this cake in an iteration of this cake from quite a few years ago.. since then, i’ve tweaked the recipe a bit replacing some of the sugar for honey, and replacing the crumble topping altogether with a very large crumble dome (reminiscent of a crumb cake top - so good!). there’s a good bit of cozy spice, too. cinnamon, and nutmeg were my choice here, but you could use whatever you like, really. i call for tart, crisp apples; anything too sweet and soft won’t hold up very well here, and could quickly make the cake overly sweet. it’s a really easy cake that utilizes a lot of pantry staples, and a few basic ingredients from your fridge. i hope this one makes it into your autumn baking rotation! it’s so good. guys 🥰

honey apple crumb cake | gluten & dairy-free

print the recipe here

| makes one 8-inch round cake |

notes:

i call for crisp, tart apples below, some of my favorites include: honeycrisp, gala, braeburn, and pink lady.
i also call for plant-based yogurt. this can be a little tricky since a lot of plant-based yogurt consistency’s vary. i used this yogurt, but if you can’t find it i would suggest these: culina or anita’s

INGREDIENTS

crumb topping

1 cup oat flour
1/2 cup monkfruit sweetener (or sweetener of choice)
1/2 teaspoon cinnamon
big pinch of fine sea salt
1/4 cup melted coconut oil

cake

1 cup brown rice flour
1/2 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
2 large eggs, at room temperature
1/4 cup melted coconut oil
1/3 cup coconut sugar
1/3 cup raw honey
1 teaspoon pure vanilla extract
1/2 cup unsweetened plant-based cultured yogurt
1 1/2 crisp tart apples, peeled, cored and sliced into 1/4-inch pieces
confectioner’s sugar, for topping

METHOD

preheat the oven to 350°F, oil an 8-inch springform pan and line the bottom with parchment paper; set aside.
make the crumb topping. with a fork, whisk together the flour, sweetener, cinnamon and salt; drizzle in the coconut oil and mix until combined, pop in the refrigerator while you make the cake.
make the cake. in a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. in another large bowl, use an electric mixer on low to beat together the eggs and oil together; then add the sugar, honey, and vanilla; mix on low until combined. lastly, fold in the yogurt.
1/3 at a time, add the flour mixture until completely combined.
push apple slices vertically into the cake as far down as they will go. remove the crumb topping from the fridge and use your fingers to break it up a bit into clumps; evenly distribute crumbs over top of the cake.
bake for 50-60 minutes, until a cake tester inserted into the center of the cake comes out clean. remove from oven and place on a rack; let cool completely before removing the sides of the pan and serving. dust with confectioner’s sugar before serving.

similar recipes:

RHUBARB CAKE LOAF W/ ROSY RHUBARB GLAZE / May 9, 2019 by Lindsey | Dolly and Oatmeal

i don’t think i ponder motherhood as much as i should, or at least as i think i should. it’s difficult at times with the messy, busy, grinding days to take a breath and fully absorb the magnitude of raising a child, carrying a child, and what that role means - to you, to the one/s you are raising, to your spouse, to the general public. it’s something i’ve come to realize is different for us all. when amesy was first born i was very hard on myself. i was scared, and exhausted, and i often felt guilt for these feelings. instead, i thought i should be feeling euphorically in love with my little human 100% of the time like i had seen in movies, or on TV, or on various social platforms. it took me a while to be comfortable with the idea that not everything about motherhood is rosy (even if you are blessed with the sweetest little baby). and as i’ve spoken to friends and colleagues over the years, it’s become more evident to me that this is a common trait with a lot of women, regardless of whether you have children or not. the permission to be honest, to not go along as if everything is perfect. to embrace the messy, to talk about it, and most importantly to share in it and grow from it. i see this popping up more and more in some circles, and it’s very so refreshing.

rhubarb is something that will forever remind me of my mom. she grew a bushel of it in the garden just outside her kitchen. we would wait for it to pop up from the ground each spring, and usually by the time mother’s day rolled around we had enough stalks to harvest to make a pie or crumble. i love rhubarb for so many reasons. its blush-y hues, and tartness, and the variety of ways you can use it. it’s strong and hearty, and soft and fragile all at the same time. and for those sweet memories its provided me with.

in this recipe we use it in 2 different ways. the first is chopped small and folded in the cake batter. it bakes up moist, adds a bit of tartness, but is enveloped with enough cake that you get both the sweet and tart altogether in one bite. the second way we use it here, is to saute it a bit, blend it with some blood orange juice (just to punch up the color a bit), and use the juices to make the most beautiful shade of pink for a tart-but-sweet glaze. there are a couple different gluten-free flours used for the cake to give it a light and tender crumb. while it’s in loaf form, don’t be fooled, this is all cake - just the way it should be :)

here’s to being kind and patient with yourself, and to cake! xo

rhubarb cake loaf w/ rosy rhubarb glaze | gf & df

print the recipe!

| makes one 9x5-inch loaf |

1 cup fine brown rice flour
3/4 cup almond flour
1/4 cup arrowroot powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar (i use monkfruit sweetener or coconut sugar)
zest from 1 lemon
2 large pasture-raised eggs, room temperature
3/4 cup unsweetened almond milk
1/2 cup coconut oil, melted and cooled
2 teaspoons pure vanilla extract
1 cup chopped rhubarb, cut evenly into 1/4-inch pieces
poppy seeds, to top (optional)

glaze

3 teaspoons coconut oil, for cooking
1 1/2 cups chopped rhubarb, cut evenly into 1/2-inch pieces
juice from 1/2 blood orange
2-3 tablespoons unsweetened almond milk
1 1/2 cups powdered monkfruit sweetener
1 tablespoon vegan butter, melted and cooled

method

preheat oven to 350°F. grease a 9x5-inch loaf pan. line with parchment paper, leaving enough paper to overhang on each side.
in a large bowl, whisk together the flours, arrowroot, baking powder, baking soda, and salt. set aside.
in another large bowl, use your fingers to rub the sugar and lemon zest together, letting the zest oils release. whisk in the eggs, almond milk, oil, and vanilla.
slowly add the dry ingredients into the wet until combined, then fold in the rhubarb. pour the batter into the prepared pan. bake for 55-70 minutes, until a cake tester inserted into the middle of the cake comes out clean. let the cake cool on a rack, then use the parchment wings to remove it from the pan.
while the cake is cooling, make the glaze. heat a large saute pan over medium heat. add the coconut oil and rhubarb, cook for about 3 minutes; until soft. transfer the rhubarb and juices to a high-speed blender. add the almond milk and a few teaspoons blood orange juice and whiz everything together on high, scraping down the sides as needed until everything is smooth. add another teaspoon blood orange juice if you want the glaze a deeper pink. place a fine mesh colander over a large bowl, pour in the the rhubarb mixture in, and use a rubber spatula to work it through, discarding any solids, and preserving the liquid.
sift the powdered into another large bowl, start by whisking in 3 tablespoons of the rhubarb liquid, adding more if needed to get your desired consistency (i used about 6 tablespoons to achieve a spreadable glaze). spread over top of your cake, use an offset spatula to evenly cover the top. then sprinkle with poppy seeds, if using. slice and serve :)

more mother’s day recipes:

Summer Fridays!: Breakfast-y Blueberry Chocolate Chip Cookies / August 5, 2016 by Lindsey | Dolly and Oatmeal

Summer Fridays!: Breakfast-y Blueberry Chocolate Chip Cookies | dolly and oatmeal #glutenfree

we just got back from dog/house-sitting for my parents. and even though we weren't technically on a vacation it was good to be away from the city and breath fresh air! but now that we're home, i feel like i'm in full-on baby mode. i've been cleaning out stacks of magazines, sifting through the kitchen cabinets of baking pans, odd spices, and glassware trying to make space for all things baby - bottles and whatever other storage we will likely need. we're getting ready to put together the rocking chair and crib my in-laws so graciously gifted us. so i think that will set the motions that all this is really happening! and like most stressful situations - pregnant or not - the next couple of weeks will likely call for cookies.

i don't know about you, but against all my good judgement, i love a good cookie/sweet in the morning. i usually pick up one gluten-free/vegan cookie at the supermarket every so often, but naturally the sugar goes right to my head. so, my goal here was to make a balanced cookie, one that is all the things i love in a good chocolate chip cookie, but with enough good-for-you ingredients to make a respectable breakfast-y cookie. after a few attempts, i found the right balance of healthy fat to leave you feeling good after a breakfast nibble. so you'll find a mix of pecans and almonds ground into a meal, and mixed together with oat flour. there's also a good amount of coconut oil that's creamed together with coconut sugar which sweetens these cookies while also keeping the glycemic index down. and lastly, the dark chocolate and blueberries are a favorite combo of mine, and i think you'll love them together here jumbled up in a delicious cookie!

*also, there's still time to enter into this cookbook and chicago cutlery giveaway if you haven't done so already ;)

love & cookies!

breakfast-y blueberry chocolate chip cookies | gf & df

feel free to substitute your favorite berry here, raspberries would be super, as well as currants - i'm thinking the tartness would play off the chocolate in an awesome way. you could just as easily forgo any fruit and have yourself a really good chocolate chip cookie - however, it might take away from the cookie's breakfast-y vibe ;)

| makes 26 cookies |

1/2 cup raw almonds
1/2 cup raw pecans
1 cup (gluten-free) oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup coconut sugar
1/4 cup plus 1 tablespoon unrefined extra-virgin coconut oil, soft
1 large egg
1 teaspoon pure vanilla extract
1/2 cup chopped dark chocolate or dark chocolate chips
1/2 cup fresh blueberries

method

preheat the oven to 350° and line 2 cookie sheets with parchment paper, set aside.
in a blender or food processor, pulse the almonds and pecans into a "meal". in a large bowl whisk together the nut meal, oat flour, baking powder, baking soda, and salt. set aside.
in another large bowl, use a wooden spoon to cream the sugar and coconut oil together, then mix in the egg and vanilla,
in about 3 applications, add the dry mix to the wet and mix to combine. fold in the chocolate, then gently fold in the blueberries.
drop dough by the tablespoon, about 2-inches apart, onto the prepared cookie sheets. then place in the freezer or refrigerator for 10 minutes.
bake 10-13 minutes, until edges are light brown. place on a rack and let cookies cool before serving.

enjoy!