revelatory oat pancakes w/ pomegranate yogurt (gluten + dairy free) /  by Lindsey | Dolly and Oatmeal

it's been a good 4 years since i've been able to confidently (and easily) whip a batch of fluffy pancakes. since changing my diet then i had sworn off making pancakes (the gluten-free variety), because each venture to do so, wound up in a gooey, messy, disappointing disaster.  i tried the gluten-free pancake method of binding the flour with banana or applesauce, i tried whipping egg whites into stiff peaks and gently folding them into the batter.  there were times where i just said 'eff it and threw the runny batter into the waffle maker (because, let's face it, waffle makers can save just about anything), but then there was a magical morning where i read this Food 52 article, where Alice Mendrich explained that replacing wheat flour with equal amounts of brown rice, buckwheat, oat, chestnut, corn, or sorghum flour would work in just about any pancake situation - pancake-life saved!  as i can be a bit pessimistic, i wasn't totally sure that this substitute would work in my favor - given my tumultuous past with GF pancakes - but to my surprise they were just as good as their non gluten-free counterparts, if not better!  

oat flour is one of my favorite flours to utilize in baking, given its sweet, nutty flavor, and its light texture.  so to use it here was a no brainer.  i paired them with my favorite yogurt (Anita's coconut yogurt, this is seriously the most on-point plant based yogurt i've ever had!), along with some tart, juicy pom seeds.  all-in-all, a lightly sweet, but definitely wholesome breakfast meal.  

i'm looking forward to experimenting more with the list of flours above in pancake recipes, but in the mean time, i would love to hear what kinds of gluten free flours work best for you!? i feel like this revelation has opened my eyes to a whole new world of pancake possibility!  thanks, friends! xo

oat pancakes w/ pomegranate yogurt (gluten + dairy free)

the recipe below uses coconut yogurt to replace half of the almond milk, feel free to use any other plant-based yogurt here, or substitute it with 1/2 cup unsweetened almond milk.  this recipe can also be doubled easily for a total of about 20 pancakes.

| makes 10 pancakes |

ingredients

  • 1 1/4 cups gluten-free oat flour 
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon natural cane sugar
  • 1 large free range egg
  • 2 tablespoons almond oil (or oil of choice)
  • 1/2 cup unsweetened almond milk
  • 1/2 cup plain coconut yogurt (or plant-based yogurt of choice)
  • 1/4 teaspoon pure vanilla extract 
  • coconut oil for cooking

pomegranate yogurt

  • 1 cup plain coconut yogurt (or plant-based yogurt of choice)
  • 1/2 pomegranate, seeds removed
  • 2 teaspoons grade B maple syrup
  • 1/4 cup chopped toasted hazelnuts

instructions

  • in a large mixing bowl, combine the dry ingredients with a whisk.  in medium sized mixing bowl, whisk the wet ingredients thoroughly.  add the wet to the dry and mix until no lumps remain.  let batter rest
  • preheat oven to warm and place a baking sheet fitted with parchment paper inside.  heat a 10 inch skillet over medium heat.  test pan with a splash of water before adding the oil; if the water sizzles and evaporates, it's ready. brush the skillet with some coconut oil and pour about 1 1/2-2 tablespoons worth of batter (i fit about 3 pancakes each batch); wait until you see bubbles appear on surface and edges of pancakes - about 1-2 minutes - then flip and cook the other side for another minute or so, until pancakes are golden brown.  place cooked pancakes in preheated oven.  re-oil pan before each batch of pancakes until no batter remains
  • while last batch of pancakes are cooking, mix the yogurt, pomegranates, and maple syrup in a small serving bowl.  set aside
  • serve pancakes with a side of pomegranate yogurt and chopped hazelnuts 

enjoy!

kabocha squash, fennel + ginger soup w/ spicy coconut cream (v + gf) /  by Lindsey | Dolly and Oatmeal

hot soup season is here yet again; another summer has passed, and a new season full of possibility is to come.  i'm a big fan of the "in-between" seasons of spring and autumn, as they are a beautiful tip-toe into the more intense hots and colds of summer and winter.   even as we're getting less direct light here in our tiny brooklyn apartment, there's an increased sense of ease - mornings are a bit more slow as i'm not ripping the covers back to cool off, but rather peeling them slowly, as to not have a rush of cold air come at me at once.  we've taken the ac unit out of the window (yay for more light! but eww for the spider's nest chilling just outside our window that was hidden by the unit - luckily frank took care of that!), and i've already put summer clothes away, and replaced them with sweaters, scarves, hats - all the cozies!   our pup, quint - who hails from LA - is seeing fall for the first time, crunching the fallen leaves playfully as he trots on his walks.  and there are plans in the works to sew him a little dog sweater to keep him from his morning and evening shivers when the temps are at their lowest.  

we're still looking at high's in the mid-70s this week, and a few hot peppers are clinging to dear life on our fire escape garden, but as soon as a pot of soup is made, the line between summer and fall seems a bit more clear.  and i'm curious, what marks autumn for you?  because for quite some time i've marked the fall season with same old pot of honeycrisp butternut squash soup; so, this year i've broadened my squashy soup repertoire to include this one here.  i've made it a few times so far, tweaking it each time until the consistency and flavors were just how i envisioned.  i've used different varieties of winter squash, as well different alliums, various herbs, fennel seeds, fresh fennel, ground ginger,  etc., so the recipe below highlights what i thought tasted best.  all-in-all, soup is a lovely, and forgiving dish, and adding a little of this, and a little of that, turned into a hearty autumnal flavor bomb of a soup!

wishing you all a good one! xo

kabocha squash, fennel + ginger soup w/ spicy coconut cream (v + gf)

inspired by this recipe

just about any variety of squash works well here, just be mindful that if it's smaller than a kabocha squash you will need to adjust the amount of liquid, seasoning, etc.  if you do not have fresh fennel or fresh ginger on hand, fennel seeds and ground ginger can be used in their place. also, if you prefer to use vegetable stock, reduce the amount of salt added in the recipe.  

| makes roughly 6 cups |

ingredients

  • 1 kabocha squash, halved and seeds removed 
  • 1 large leek (or 2 small), white and light green parts sliced
  • 1 clove garlic, chopped
  • 1 small fennel bulb, cored and sliced (reserve some fronds for garnish)
  • 1 knob of fresh ginger (about 3/4 of an inch big), peeled and roughly chopped
  • 2 teaspoons fresh oregano (or 1 teaspoon dry)
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil
  • 5 cups filtered water (alternatively you could use low sodium vegetable broth - see notes above)
  • 1 teaspoon fine grain sea salt
  • freshly ground pepper 
  • 1 cup spicy coconut cream
  • 1 1/2 teaspoons fresh lemon juice

spicy coconut cream

  • 1 can organic coconut milk
  • 1 teaspoon fresh lemon juice
  • a couple pinches of salt
  • 1/8 teaspoon cayenne pepper 

garnish

  • leftover spicy coconut cream
  • poppy seeds
  • fennel fronds

instructions

  • preheat oven to 375° and line a rimmed baking sheet with parchment.  rub a good amount of olive oil over cut side of squash; place cut side down on baking sheet and place in oven.  cook squash until fork tender - about 50-65 minutes.  let the squash cool until it's ready to handle.  scoop squash out into a bowl and set aside
  • in a large soup pot, heat olive oil and coconut oil over medium heat.  add sliced leeks and oregano, and sauté until leeks are soft; add garlic and cook for 30 seconds.  add the fennel and ginger, and cook for about 5 minutes - until fennel is soft and ginger is fragrant.  add the kabocha, bay leaf, water, salt, and pepper - stir
  • turn the heat up and bring soup to a simmer, cook for roughly 30 minutes, stirring every so often. remove from heat and stir in 1 cup spicy coconut cream (instructions below)
  • in batches, puree soup in a blender, or food processor, until smooth.  transfer soup back to the pot and bring to a low simmer, stir in lemon juice and taste for seasoning (adjust if necessary)
  • serve soup with a dollop of leftover spicy coconut cream, poppy seeds, and chopped fennel fronds

enjoy!

spicy coconut cream

  • whisk the coconut milk a bit if separated; then stir in the lemon juice, cayenne, salt, and pepper.  taste and adjust accordingly

warm sautéed grapes, autumn kale + edamame salad w/ shiso vinaigrette /  by Lindsey | Dolly and Oatmeal

a few times this past week i found myself in a super unfamiliar place; my hands and counters covered with non-gluten free flour, the smell of yeast and honey proofing - and when it didn't proof - the anxiety of whether my instant yeast from the back of pantry was still alive!   moments of worry? sure.  but the process of making bread by hand lands on the more gratifying side of the kitchen accomplishment spectrum for sure - weighing of flours, proofing of yeast, kneading, oh the kneading (can we just call this therapy? because i haven't had a moment of zen like that in the kitchen in quite awhile!), the RISE, the second rise, and finally the baking of it all.  i made 2 different challahs for the jewish new year this past week, both using whole spelt flour, and while i couldn't partake in the devouring of it i did manage to sneak a few nibbles (but stopped when my face broke out in a couple hives and my belly felt like lead - oy!).  it was dense and sweet and just the best piece of gluten i've sunken my teeth into in quite some time.  perhaps i've come to a certain place (or age) where i can really appreciate why there are a vast amount of books, techniques and procedures for the baking up of some leavened goodness because it is so clearly a form of art (and testament to one's patience!).  so, maybe if i gather up enough guts to venture into the bread baking world there will be a post in the future, but for now i'm leaving that to the experts (here and here) and sticking with what i know best: fruits + veggies! 

while i'm not the biggest fan of raw kale in general, i find that the baby variety is a lot easier going down and it's actually one of my favorite greens to use this time of year.  however, strong flavors and some good old fashion texture help out too when there's a big bowl of greens waiting to be chewed up.  enter: grapes, edamame, nuts + seeds; plus a super punchy, but herby, shiso vinaigrette.  it's a more plenteous salad than i was used to eating this summer, full of rich flavors like, sweet/savory warm grapes, earthy beans, and garlic-toasted nuts.  so, i guess as october is already here, this salad is a salute to next few months of more considerable, substantial fall meals.

happy october, all! xo

sautéed grapes, autumn kale + edamame salad w/ shiso vinaigrette 

if you can't find shiso leaves where you are, i would say that a mixture of basil, lemon verbena, and mint should suffice.  or, you could perhaps try 1/4 cup thai basil with some lemon zest for somewhat of a similar vibe.  and if you're not using fresh edamame pods, frozen ones are just as good. 

| serves 4 |

ingredients

shiso vinaigrette

  • 1/3 cup packed shiso leaves
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin (if you don't have mirin, substitute with 1 tablespoon of rice vinegar)
  • 3 tablespoons olive oil
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon maple syrup/honey/brown sugar
  • salt + pepper to taste

salad

  • 4-5 cups baby kale
  • 1/2 cup cooked edamame
  • 4 green onions, white and light green parts sliced thin
  •  1 cup grapes, halved
  • 1 tablespoon raw pine nuts
  • 1 teaspoon chopped fresh parsley
  • 1 garlic clove, smashed
  • extra virgin olive oil + splash of toasted sesame oil
  • salt + pepper
  • toasted sesame seeds
  • shiso flowers (or small leftover shiso leaves)

instructions

shiso vinaigrette

  • in a food processor, add the shiso, vinegar, mirin, olive oil, sesame oil, and syrup (or sweetener of choice) and pulse until leaves are broken up and liquid is mixed.  taste and adjust seasoning.  using a fine mesh sieve over a small fitted jar, strain the vinaigrette; use the back of a spatula or spoon to squish all of the liquid.  cover jar and place in the refrigerator until ready to use

sautéed grapes

  • heat a skillet on medium heat, add enough oil to coat the bottom of the pan; add the smashed garlic and pine nuts along with a pinch of salt.  cook until garlic is fragrant and nuts have toasted a bit - about 1-2 minutes - then add the halved grapes (try to arrange the grapes cut side down to get a bit of caramelization on them, but don't make yourself crazy, they will taste just as good!).  let them cook for about 1 minute, until their bubbly and juicy.  dispose of smashed garlic, and sprinkle with parsley; remove pan from heat and let the grapes rest

arrange salad

  • in a large serving bowl, mix kale, edamame, green onions with a couple tablespoons of vinaigrette - taste and adjust - then add the warm sautéed grapes and pine nuts.  gently toss the salad and adjust dressing and seasoning.  serve with toasted sesame seeds and shiso flowers/small shiso leaves 

enjoy!