cocoa banana bread / April 8, 2013 by Lindsey | Dolly and Oatmeal

yes, i know, not another banana bread recipe. but this one, at least for me, is different. i have yet to see, or come up with a gluten free banana bread using nutrient rich flours. unlike most gluten free flours, oat flour, buckwheat flour, and almond flour, are easier to digest, and have nutrients and minerals that are beneficial to your body. health aside, i really enjoy a good banana bread. there's a place across the street from us that has a chocolate or cocoa banana bread that is insanely good. frank would often get a slice, and give me some bites. since then i have been thinking about that bread and trying to recreate it. this is the closest i've come, and i hope you enjoy it.

the original recipe does not include cocoa powder or chocolate, so i made some changes. since i was adding cocoa powder (which is quite dry) i reduced the amount of flaxmeal by a tablespoon. also, i used agave in place of honey, and used a little less than what was called for. in addition, i reduced the amount of vanilla extract because i was adding chocolate. if you're wanting to make cocoa banana bread and you aren't gluten free, or don't have the flours listed above, you can easily add cocoa powder and chocolate to your go-to banana bread recipe.

recipe adapted from Edible Perspective

makes one loaf

·· ingredients ··

1 cup oat flour

3/4 cup buckwheat flour

1/2 cup almond flour

1/3 cup cocoa powder (reserve one tablespoon for dusting)

1 tablespoons ground flaxmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine grain sea salt

2 ripe/overripe bananas, mashed

2 eggs, room temperature

1/4 cup raw agave nectar

1/4 unsweetened almond milk

3 tablespoons coconut oil, melted

3 tablespoons unsweetened applesauce

1 teaspoon vanilla extract

1/2 cup chopped walnuts

1.5 oz dark chocolate (70% cacao), chopped

·· directions ··

pre heat oven to 350º

grease and line a 8x4" loaf pan with parchment paper

in a large bowl, sift the dry ingredients and mix until combined (walnuts and dark chocolate excluded)

in a medium bowl, mix the wet ingredients until combined

mix the wet ingredients into the dry, and mix until combined. fold the walnuts and dark chocolate into the batter

using a spatula, guide the batter into the loaf pan and evenly spread to edges

bake for 35-40 minutes, until a cake tester comes out semi clean - some spots will come out more chocolatey than others because of the chopped chocolate

let it cool on a baking rack for at least 30 minutes. dust with cocoa powder, serve and enjoy

ring dings, revisited / April 3, 2013 by Lindsey | Dolly and Oatmeal

growing up my parents would rarely let my brother or i eat anything with the label "drake's cakes" or "hostess" probably because those words were synonymous with junk food. as a kid i never understood why they were so opposed to twinkies, ring dings, ding dongs, what have you. however, as an adult who cares what i put in my body, i totally get it. but, like any other person, i still crave a moist chocolate cake - perhaps with some cream - and a chocolate shell. in order to get a slightly (dare i say) healthier version, i combined a couple of recipes. the cake is gluten free, and grain free, and is made with coconut flour. similarly, you can use your favorite chocolate cupcake recipe, or chocolate cake recipe, to make these. i covered only the tops of the cakes with a chocolate shell because i didn't want it to be too sweet or heavy. but if you like it more chocolatey by all means cover the sides of the cake. these are really simple to make, and needless to say, really yummy.

· for the cakes ·

recipe adapted from Elana's Pantry

1/4 cup coconut flour

1/4 cup cocoa powder

1/4 teaspoon fine grain sea salt

1/2 teaspoon baking soda

3 eggs, room temperature

1/4 coconut oil, melted and cooled

1/2 cup agave nectar

· for the cream ·

adapted from Comfy Belly

6 tablespoons vegetable shortening

2 1/2 - 3 tablespoons agave nectar (honey or confectioners sugar will work as well

3/4 teaspoon vanilla extract

· for the chocolate shell ·

1/4 cup dark chocolate chips (65% - 70%)

1 teaspoon coconut oil

· directions ·

pre heat oven to 375º

line a cupcake tin with 10 liners, or coat with oil/butter

in a medium sized bowl, combine the coconut flour, cocoa powder, salt and baking soda

in a large bowl, combine eggs, melted coconut oil, and agave. add the dry ingredients to the wet - mix until thoroughly combined

using a spoon or ladle, fill the cupcake tins with the batter using a little less than a 1/4 cup measurement

bake for 20-24 minutes, rotating the tin halfway through. allow to cool

while the cakes are cooling, use a spatula to combine the shortening, agave, and vanilla - combine until fluffy

in a microwave safe bowl, melt the chocolate chips in 20 seconds intervals, making sure the chocolate doesn't burn. once the chocolate is melted, add the coconut oil and mix until combined

fill a piping bag with the cream. fill each cake, you will know it's enough when the cake gets a little plump (a bit may squeeze out the top, that's ok, just wipe it off before you coat with chocolate)

*if you don't have a piping bag: use a small spoon, scoop a coned shaped portion from the bottom of the cake. using the small spoon, fill the hole with the cream. replace the cake that was scooped out. repeat with the other cakes

using a pastry brush, top each cake with as much of the melted chocolate as you prefer, let chocolate set at room temp, or in the refrigerator for about 10 minutes. serve and enjoy

roasted market salad / April 1, 2013 by Lindsey | Dolly and Oatmeal

spring is definitely being felt here in nyc. the past week we have had temperatures coming close to 60°! after the winter we've had those temps feel amazing. this past weekend frank and i were able to relax for a little while at our neighborhood park that overlooks new york harbor and the lovely lady liberty (statue of liberty). we enjoyed the sun's warmth; frank reading the newspaper, and me trying to soak up as much vitamin d as i possibly could. it was a couple hours much needed. just enough to forget the cold days that are behind us, and to remind us of the warmer ones that lie ahead.

most of the farmer's markets here (at least in brooklyn) are year round. but you notice that as soon as spring hits the vendors are carrying things are actually green! i think i went a little overboard on shoots and sprouts this time. a vendor had buckets upon buckets of the most beautiful looking little sprouts, i would have bought them all if i could! one of our favorite vendors that we usually see in brooklyn was there (we call him the "potato man" because he's the only person to carry our white yams that we're obsessed with), and he brought with him these awesome spring shallots (pictured above). alone and raw the shallots are quite tasty, but roasted with some olive oil and salt, and these onions are really good!

the ingredients in the salad were inspired by what i saw at the market; what was fresh, and in season. i understand that not everyone has a farmer's market in their neighborhood. so if you're wanting to make a roasted vegetable salad, use what looks good to you, or what veggies you like, and go from there.

• for the salad •

1 bunch baby carrots, cut lengthwise

4.5 oz asparagus, rinsed and bottoms trimmed

2 oz spring onions, rinsed and bottoms trimmed

1 tablespoon olive oil (for roasting)

2 teaspoons thyme (i used dried, but if you have fresh thyme 3-5 sprigs)

2 teaspoons parsley

large grain sea salt to taste

fresh ground pepper

3.5 oz pea shoots, sprouts, and baby spring greens (likewise, you can use mesclun or any other greens)

• poppy seed vinaigrette •

2 tablespoons shallot (about 1 shallot), chopped

2 tablespoons apple cider vinegar

2 teaspoons good dijon mustard

1/4 teaspoon fine grain sea salt

1/2 cup olive oil

1 1/2 teaspoons poppy seeds

• directions •

pre heat oven to 400°

line a rimmed baking sheet with parchment paper

in a mixing bowl, combine the carrots with some of the olive oil, thyme, parsley, salt and pepper. (i don't give a precise amount of each, because it really depends on your preference.) turn out onto the prepared baking sheet and place in oven. time the carrots for 15 minutes

while the carrots are baking, toss the asparagus in the same mixing bowl with olive oil, thyme, parsley, salt and pepper. after the 15 minutes, place the asparagus onto the baking sheet with the carrots, toss gently - turn timer to 5 minutes

in the mixing bowl, combine the onions with the last of the olive oil, thyme, parsley, salt and pepper. add onions to the baking sheet, toss the vegetables again - return the pan to the oven, lower the temperature to 375° and time for 15 minutes

the vegetables should be lightly browned when ready (you may need to adjust the cook time depending on your oven). remove from the oven and let cool

while the veggies are cooling, make your dressing (i made the dressing a couple days in advance, so you can totally do this whenever). combine all the dressing ingredients, except the poppy seeds, in a small (or large) food processor and blend until the ingredients are combined and smooth. pour into a container and add the poppy seeds, mix to combine

in a large bowl, combine your greens with some dressing to coat. add the roasted veggies and drizzle with more dressing. serve and enjoy