vegan

Gluten-Free Matzoh! /  by Lindsey | Dolly and Oatmeal

I’m popping over here really quick to share this gluten-free matzoh recipe that I love making for my family each year when Passover rolls around. If you’re gluten-free then all of the ingredients should be ready right there in your pantry - superfine brown rice flour (you can use regular, but this will impact the texture a bit), arrowroot powder, oat flour, and psyllium husk powder to make the dough super pliable and easy to work with.

I love a homemade matzah, particularly because you can top it with whatever you please. Some of my favorites include: flaky salt, sesame seeds, za’atar, a mix of crushed cumin and fennel, or you could leave it completely plain! I do hope you enjoy these as much as my family does :) Happy holiday weekend to anyone observing a holiday! xo

Gluten-Free Matzoh

| Makes roughly 5 large squares |

Print recipe here!

Ingredients:

  • 1 cup superfine brown rice flour, plus more for dusting

  • 1 cup arrowroot powder

  • 1/2 cup gluten-free oat flour

  • 3/4 teaspoon fine sea salt

  • 3/4 cup plus 1 tablespoon water

  • 1 1/2 teaspoons psyllium husk powder

  • 1/4 cup extra virgin olive oil, plus more for brushing

  • Flaky sea salt, for topping

Method

1. Place a baking/pizza stone on the middle rack of your oven, and preheat to 500°F.

2. In a large bowl, whisk together the brown rice flour, arrowroot powder, oat flour, and salt.

3. In another large bowl, whisk together the water and psyllium husk powder. Let the mixture sit and thicken for about 5 minutes, stirring every so often.

4. Use a wooden spoon or rubber spatula, and add the psyllium-water mixture, and olive oil to the dry ingredients. Stir everything together until a shaggy dough forms.

5. Turn out your dough onto a clean work surface that's been dusted with brown rice flour and knead it until a smooth dough forms. Cut the dough evenly into 4 pieces and covet with a clean dish towel. Dust your work surface again, and roll out your dough as thin as can be (roughly 1/8-inch), into a rough rectangle. Turn the dough a few times to prevent sticking, and dust with additional flour as needed. (This isn't an overly wet dough, so it shouldn't be too sticky.) Trim the edges into a square or rectangle (this is totally optional) and roll the scraps into a ball.

6. Prick the dough all over with a fork. Brush lightly with olive oil, and sprinkle with flaky salt (again, totally optional).

7. Dust a pizza peel and transfer your prepared dough to your oven. Bake the matzoh for 7-9 minutes, until the edges are golden. (I generally bake 2 at a time, be careful not to overcrowd as this will impact the baking time.)

8. Remove from the oven, and place on a rack to cool. Repeat with remaining dough, rolling scraps into a ball (this will give you an extra piece of matzoh).

9. Leftover matzoh can be stored in an airtight container or resealable bag for up to 4 days.

Broccoli Rabe Grilled Cheese w/ Green Harissa (GF & V) /  by Lindsey | Dolly and Oatmeal

Autumn is right around the corner! Yikes, when did that happen!? The summer kind of breezed by in a way, but I’m excited for the fall - cooler weather (hopefully!), honeycrisp apples, winter squash, cozy nights, heavier blankets - all the good stuff.

Ames is heading into TK (transition to kindergarten), so not quite a kindergartener yet (his birthday is September 27th, which falls after the district’s September 1st cutoff), but he’ll be attending TK at our local elementary school which is both amazing, and completely insane to me. My little guy going off to big school! I don’t think I’ve wrapped my mind around how huge that is, but I’m just wishing it to be a wonderful experience for him.

One way I’m welcoming the new season both figuratively, and in life, is by making these delicious grilled cheese sandwiches. I’m using Little Northern Bakehouse’s wide slice whole grain gluten-free bread for these, because I wanted that traditional grilled cheese feel (most gluten-free bread is a bit more squatty in size). It’s basically a large format gluten-free bread! Like all of their products, the wide slice has a wonderful airy quality, while also having a great hearty texture and flavor. And my kids love that they get more sandwich compared to a regular sized piece of gluten-free bread. It’s really the perfect canvas for all things sandwiches, toasts, but especially grilled cheese sandwiches! The bread stands up wonderfully to being stuffed and grilled, and delivers such an amazing crunch!

We make a homemade spicy green harissa (I typically leave this off of the kids sandwiches, but if your kid likes spice, go for it!) to spread on the sandwich - it’s bright and herbaceous, and quite fiery. Then we blanch some broccoli rabe, and toss it with some vegan cheese shreds. We pile this high on our bread and fry it some vegan butter. I usually serve it with a soup, or vegetables on the side for the kids. This is my favorite cozy dinner meal, but it could totally stand to be just as awesome for lunch. I hope you get to make these :)

*This post was created in partnership with Little Northern Bakehouse. All thoughts and opinions, as always, are my own.

Broccoli Rabe Grilled Cheese w/ Green Harissa | gf & v

| Makes 2 Sandwiches |

Print recipe

Method:

  1. Make the green harissa. Combine all the ingredients, except the olive oil, in a food processor fitted with a metal “s” blade. With the motor running pour the olive oil through the pour spout, and blend. Stop the motor and scrape down the sides. Blend once more until everything is combined. Taste and adjust any seasonings. Pour into a small bowl, and set aside.

  2. Make the grilled cheese. Trim the bottom 1-inch off the ends of the broccoli rabe. Bring a salted pot of water to a boil. Toss the broccoli rabe in, and blanch for 1 minute, until bright green and wilted. Drain, and run under cold water. Wring out the broccoli rabe in a dish towel until dry.

  3. Roughly chop the broccoli rabe and add it to a bowl with the cheese shreds. Toss everything together, and season with salt and pepper to taste.

  4. Use 1 tablespoon of butter and butter one side of each slice of bread; place the bread on a work surface, butter side down. Spread the inside of the bread with about 2 teaspoons green harissa, and top with the broccoli rabe-cheese mixture.

  5. Heat your skillet over medium heat. Once hot, add half of the remaining butter, and place sandwich in. Cook each side for 1-2 minutes, until golden brown and cheese is melted. Repeat with remaining sandwich.

  6. Serve immediately, and enjoy!

Ingredients:

Green Harissa (makes roughly 1/2 cup)

  • 1 1/2 cups packed cilantro

  • 1 1/2 cups packed parsley

  • 1 serrano pepper

  • 2 cloves garlic

  • 1 1/4 teaspoons fine salt

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/4 cup lemon juice

  • 1 teaspoon apple cider vinegar

  • 1/3 cup extra virgin olive oil

Grilled Cheese (makes 2 large sandwiches)

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 |

print the recipe

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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