super seed power pancakes (gf + v) / January 6, 2016 by Lindsey | Dolly and Oatmeal

super seed power pancakes (gf + v) | dolly and oatmeal

hi friends! happy 2016! i'm not sure about you, but i've been slowly easing into this new space in time. little by little i've been setting some intentions for this new calendar year. there's plenty of personal stuff that i want to work really hard on - having more patience, being more present in the moment - whether in an achievement or a complete failure, taking on new challenges (no matter how scary they might be) and hopefully finding peace and comfort in them. i guess my hope is that in 2016 i can focus on taking better care of myself, and from that be a better human to those around me.

for me, a big part of taking care is finding balance. and we certainly all have our own personal definitions of what balance is or can be, but i find solace in being super mindful of what i put in my body - what's going to make me feel legitimately good. so a healthful and wholesome breakfast is my key to really having a feel-good-day! weekends around here are reserved for more lush morning bites - fancy eggs, waffles, and certainly pancakes! this pancake recipe is a new one that we've been making recently, full of protein from the quinoa flour, but with a subtle sweet flavor all thanks to the oat flour. they're simply spiced with ground cinnamon, and gently sweetened with a bit of maple syrup and vanilla. the super seed mix i put together not only lends some mega nutrition, but also offers the pancakes some killer texture! basically, you can have your pancakes and eat a sh!t ton of them, too, without feeling like a hangry mess 20 minutes later ;)

lastly, i just want to say *thank you*. thank you to anyone who stops by this space, who finds something they like, or maybe don't; thank you for the sweet notes and emails, and questions, and suggestions. you were all so very much a part of why 2015 was an incredible year and i aspire to make this space even better and more beneficial to you this year. i would love to hear your thoughts - is there anything you would like to see more of? less of, perhaps? let's talk about it! i would love if you would take any time you have to write a comment or send me a quick email :)

i hope that you're finding all good things in this first week of 2016. love + light, xo.

super seed power pancakes (gf + v)

these are a hearty pancake that also maintain a light and fluffy texture. and while i've haven't tried yet, i'm pretttty sure that these could made into savory pancakes by simply removing the maple syrup and vanilla, perhaps adding some herbs and swapping the cinnamon for alternative spices. the super seed mix is also great to sprinkle over morning porridge, over an afternoon salad, or any meal you see fit just to give than extra boost.

1 tablespoon ground flaxseed
3 tablespoons water
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
2 tablespoons coconut oil, melted, plus more for cooking
2 tablespoons maple syrup, more for serving
1 1/2 teaspoons pure vanilla extract
3/4 cup gf oat flour
3/4 cup quinoa flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt

super seed mix:

2 tablespoons toasted sunflower seeds
2 tablespoons toasted pumpkin seeds
2 teaspoons chia seeds
2 teaspoons hemp seeds
1 teaspoon poppy seeds
1 teaspoon black sesame seeds

possible toppings:

sliced mango
sliced banana
chia seeds
bee pollen
sliced almonds or other nuts
hemp seeds
cacao nibs
cinnamon

method

whisk together the flax and water, set aside for 10 minutes, until mixture is a gooey egg-like consistency. in a liquid measuring cup, combine the almond milk and vinegar and let the mixture sit for about 10 minutes, until the surface is bubbly and curdled. then whisk in the oil, syrup, vanilla, and flax egg, set aside. in a large bowl, whisk together the flours, cinnamon, baking powder, baking soda, salt, and super seed mix. whisk the wet ingredients into the dry until thoroughly combined. let the batter sit for about 5 minutes, until it has thickened a bit.
while the batter is resting, preheat oven to warm and line a baking sheet with parchment, set aside. heat a large skillet over medium heat, once the skillet is hot, add enough oil to coat the pan; add roughly 2 tablespoons of batter for each pancake and cook for 2 to 3 minutes on each side until golden brown. place pancakes in the preheated oven to keep them warm, and repeat with remaining batter adding more oil as needed.
plate warm pancakes, add desired toppings, and drizzle with maple syrup.

enjoy!

more recipes:

cranberry, lemon + poppy seed breakfast slice (gf + df) / December 23, 2015 by Lindsey | Dolly and Oatmeal

cranberry, lemon + poppy seed breakfast slice (gf + df) | dolly and oatmeal

just a quick post today, and the last one of 2015!

i wanted to share a recipe for a really humble breakfast cake that's been a tradition in one form or another for years. whether they're soda bread muffins, or a twist on a holiday fruit cake, it's always sliced up for christmas morning and served with cups of coffee, fresh fruit, and christmas cookies. this year i wanted to take this cake back to its' roots - my nana's 1,2,3,4 cake. whenever my mom would make my grandmother's cake she would often add a few drops of lemon extract giving the cake more of a citrusy flavor than one of vanilla. so, for this year's breakfast cake i wanted to bring back those lemony sentiments with a good amount of tart cranberries to offset the sweetness of the cake batter. there's lemon zest rubbed into the sugar releasing the flavor that much more, along with the lemon extract as well (adding lemon flavor without the tartness), flecks of pink cranberries. and poppy seeds for a bit of crunch.

wishing you all the sweetest of holidays and a happy start to 2016!!! big, big hugs, xo.

cranberry, lemon + poppy seed breakfast slice (gf + df)

this is a basic cake, one that can be altered to the tastes and flavors you desire, so feel free to change it up a bit!

3/4 cup coconut sugar
zest of 1 lemon
1/2 cup sunflower oil
2 large pasture raised eggs
1/2 cup unsweetened almond milk
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon lemon extract
1 1/2 cups chopped cranberries (i blend them quickly in a food processor)

| makes one 8-inch cake |

1 cup brown rice flour
3/4 cup oat flour
1/4 cup arrowroot powder
1 tablespoon poppy seeds
2 teaspoons baking powder
1 teaspoon psyllium husk powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

method

preheat oven to 350°F and grease an 8-inch round bundt pan; set aside.
in a large bowl, whisk together the flours, arrowroot, poppy seeds, baking powder, psyllium, salt, and cinnamon, set aside. in another large bowl, use your fingers and rub the sugar and lemon zest together to release the lemon fragrance. then whisk in the oil, eggs, milk, and extracts. in 3 separate applications, add the dry mix to the wet and gently whisk to combine. lastly, fold in the cranberries until evenly distributed.
pour the batter into the pan and bake for 30-35 minutes, until a cake tester inserted into the center of the cake comes out clean, and the edges are golden brown. let cake cool completely before removing from the mold and slicing. store the cake in a sealed container at room temperature for up to 3 days.

enjoy!

similar recipes:

fruity shredded kale salad, for a crowd / December 17, 2015 by Lindsey | Dolly and Oatmeal

fruity shredded kale salad, for a crowd | dolly and oatmeal

i may have come to the massaged kale game a few years too late, but can a girl get points for showing up eventually?? i was initially put off my massaged kale salads because of a bad experience i had with one a few years ago. perhaps that restaurant was having a bad day, or maybe my senses weren't up to par, but the kale was super tough and hard to swallow. i specifically remember guzzling my water to get the curly itchy kale down my pipes. since then i've been completely turned off. however, a few months ago i was developing a recipe for a client who wanted to pair their granola clusters with something savory. i knew i needed a substantial and hearty green, something that could cut through the sweetness. and that's when i overcame my irrational fear of massaged kale!

along the way i've not only come to tolerate a kale salad, but absolutely love and crave it on most days! i've found that a sufficient amount of massaging action, and a good period of rest really lets the kale chill out, relax a bit, and become more tender. i also learned that a really tasty and substantial dressing goes a long way. i tend to go with a creamy base, either tahini or dairy-free yogurt, just to give it another texture. while most days i add some form of grain or protein to the salad, today i wanted to add some of cold weather's most sweet and colorful fruit. the idea was to add an even ratio of kale to fruit to make somewhat of a savory fruit salad ;) with the holidays and all the festivities around the new year, i thought a mountainous bowl of this salad was appropriate for some celebratin'! i love making this the day before i serve it - the fruit absorbs a good amount of the dressing beautifully, while the kale becomes suuuper soft and almost delicate. it most certainly has become a new favorite around here! what are some of your go-to holiday dishes to serve to a crowd?

happy holiday season! xo

*and if you didn't see my last post, my cookbook (over in the right top corner ---->) is available for pre-order!

Fruity shredded kale salad | dolly and oatmeal

fruity shredded kale salad (gf + v)

| serves 6 to 8 as a side |

creamy shallot dressing

2 shallots, roughly chopped
1/4 cup white wine vinegar
3/4 teaspoon fine sea salt
1/2 cup extra virgin olive oil
2 tablespoons dairy-free cultured yogurt (i use this one)
2 teaspoons dijon mustard
1 1/2 teaspoons maple syrup
freshly ground pepper, to taste

salad

2 bunches kale, shredded
salt and fresh pepper
2 to 3 clementines or satsumas, peeled, segmented, and sliced in half
1 large asian pear
1/2 cup pomegranate seeds
1/3 cup chopped walnuts

method

to make the dressing, combine the chopped shallots, vinegar, and salt in a shallow bowl for 10 minutes, until the shallots have softened a bit. then, in a food processor or blender, combine the shallot and vinegar mix with the remaining ingredients and blend until thoroughly combined. taste and adjust if necessary. transfer to a lidded container until ready to use. dressing can be made a couple days in advance.
to a large bowl, add the shredded kale; season with a couple pinches of salt, and some fresh pepper to taste. add about 2 to 3 tablespoons of dressing and use your hands to massage the kale for at least 5 minutes (until your hands are adequately green in color!); the kale should be looking darker in color and feel more tender. let the kale sit for another 10 minutes.
add the fruit and another tablespoon or 2 of the dressing and toss until incorporated. serve the salad right away or refrigerate it for up to 1 day in advance. (if refrigerating, i suggest taking the salad out at least 2 hours before serving, letting it come to room temp.)

enjoy!