Iced Matcha Latte, Two Ways / July 6, 2017 by Lindsey | Dolly and Oatmeal

Iced Matcha Latte, Two Ways | dolly and oatmeal

hey, everyone! i hope you all had a good holiday weekend :) we pretty much stayed put. aside from a morning outing to beach that went way wrong (bummer!), we had a super fun day hanging with my brother, sister-in-law, and their little one, nico. amesy and his cousin had some pool time, and in between diaper changes, multiple sun block applications, playing/smashing toys, crawling, and naps, we adults had a few minutes to catch up as well ;)

life at home with amesy is hectic too. often, the days go by so quickly, and between both of our schedules i don't have much time to make intricate recipes. so in lieu of anything too exciting, i'm sharing my go-to, afternoon pick-me-up. i gave up coffee when i was pregnant with amesy, and after having him i gave it up completely due to adrenal fatigue. so matcha has been my sidekick for a while now. i've grown to love it's flavor and its ability to leave me feeling energized without the crash and burn i so often felt with coffee. among many of its benefits (boosting brain powder, being rich in antioxidants, etc.) it's a fun thing to sip. you can adapt a matcha latte in so many different ways, whether you make a bulletproof matcha, add any variety of nut milk or nut butter; some people sift and whisk, others blend, there's oodles of ways to prepare one.

i personally love the taste of matcha. and whenever i add milk that flavor is a bit more undetectable. i started adding tocos (tocotrienols a bio-available source of vitamin E) to a lot of my beverages a few months ago when i began experiencing a postpartum hormone imbalance. i love its creamy quality, which is perfect for a milk-less matcha. it gives a latte the perfect creamy/frothy consistency without diluting the matcha taste. but, i know a lot of people don't have access to tocos (nor do some of you have the desire to buy them), so i added a second iced matcha latte recipe, a version with milk, that is super creamy, a bit frothy, and just generally a good time :)

happy july! big summer hugs <3

all ceramics provided by wolf ceramics

iced matcha latte, two ways | v

if you're interested in buying tocos, you can find them here and here. i call for coconut butter but you can use a nut butter or coconut oil (it will have more of a coconut flavor though). similarly, you can use any sweetener of choice. i generally use a 1:1 ratio of matcha powder (in teaspoons) to water (in cups). but if you are sensitive to caffeine you can always reduce the amount of matcha powder.

| serves 1 |

no-milk creamy matcha latte

1 1/2 teaspoons matcha powder
1 teaspoon coconut butter
1 teaspoon coconut nectar
1 tablespoon tocos
1 cup hot filtered water
1/2 cup ice, plus more ice for serving

creamy matcha latte (w/ milk)

1 1/2 teaspoons matcha powder
1 teaspoon coconut butter
1 teaspoon coconut nectar
1 cup steamed unsweetened coconut milk
1/2 cup ice

method 1

to a high-speed blender, add the matcha, coconut butter, coconut nectar, and tocos. add the hot water and ice. blend on high for 45 seconds - 1 minute, until everything is combined and frothy.
fill a glass halfway with ice and pour the matcha blend over top. enjoy immediately.

method 2

to a high-speed blender, add the matcha, coconut butter, and coconut nectar. add the steamed milk and ice. blend on high for 45 seconds - 1 minute, until everything is combined and frothy.
fill a glass halfway with ice and pour the matcha blend over top. enjoy immediately.

similar recipes:

fizzy lemon-limade w/ crushed raspberries

cold-brewed shiso hibiscus tea iced latte

Raspberry-Tomato Yogurt Pops / June 28, 2017 by Lindsey | Dolly and Oatmeal

Raspberry-Tomato Yogurt Pops | dolly and oatmeal

the idea for this popsicle has been in the works for a little over a year now. it all started last spring when frank and i went for this walk/picnic at stone barns. it happened to be sheep shearing day, so they had a buffet of spring treats, and a raspberry-tomato yogurt smoothie was one of them. if it weren't for the smoothie's beautiful blushy color i most likely would have let it be. tomatoes and raspberries muddled together with yogurt seemed like a bad idea. until it wasn't. i should mention, that i was emerging out of the first, very queasy, trimester of my pregnancy, so i was feeling adventurous. i was surprised by the subtle tomato flavor, the hint of sweet raspberries, and a good amount of tart creaminess provided by the yogurt. it was a welcomed beverage to sip on. since then, i've been wanting to turn them into popsicles. i was too late for billy's #popsicleweek last year, so i started testing this recipe weeks ago in anticipation of today.

getting the ratio of tomato to raspberry proved to a bit tricky especially if you're not using seasonal tomatoes. i tested these a few weeks ago with tomatoes from the super market and it made somewhat of a difference. overall, it gave the pops less tomato flavor, and more of a watery/acidic taste. so i would definitely recommend buying tomatoes from a local market, or hot-house tomatoes. but in the end you get a really great mix of flavors that is such a great refresher this time of year. they're also super low in sugar so they're great for kids, or a snack after dinner :)

and if you haven't already seen the abundance of beautiful pops gracing the internet this week, hop over to billy's site to check it all out!

big summer hugs! XO

raspberry-tomato yogurt pops | v

these pops have a subtle sweetness, so add more to your liking if need be. feel free to leave off the nuts or replace them with another variety.

| makes 7 popsicles |

1 1/2 cups raspberries
1/2 cup cherry tomatoes
1 cup unsweetened coconut or almond milk yogurt
2 tablespoons coconut nectar, more for dipping
1/2 cup toasted sliced almonds (optional)

method

combine the raspberries, tomatoes, yogurt, and coconut nectar in a blender (preferably high speed). blend on high for roughly 45 seconds - 1 minute, until the mixture is smooth.
pour the mixture evenly into 7 popsicle molds. insert popsicle sticks and freeze until firm, about 5 hours, or up to 3 days.
pour some extra coconut nectar into a small bowl. place the sliced almonds in a separate small bowl. dip the tops of the popsicles into coconut nectar and then into the almonds. eat right away or place on a large platter and freeze.

similar recipes:

granola ice cream w/ blackberry chia sauce

Red Berry Almond Blondies / June 22, 2017 by Lindsey | Dolly and Oatmeal

Red Berry Almond Blondies | dolly and oatmeal

this past weekend sasha from the beautiful site, tending the table made her way down to los angeles. she and i had been planning a shoot for almost a month before she got here. we went back and forth about recipe ideas - we originally were thinking gazpacho but somehow we made our way to these blondies ;) we also secured a sponsorship with one of our favorite brands, california olive ranch, and made it our goal to make a recipe that highlighted their delicious olive oil. so last sunday i met sasha at one of my favorite spots of all time, cookbook. we chatted a bit and then drove to the farmers market. we circled the market a few times scouting all the beautiful produce they had, and settled on a flat of strawberries, and another flat of blueberries, blackberries, and raspberries.

when we got back to my place, we quickly got to work measuring out our ingredients and stirring everything together. once the blondies were in the oven we got to styling and shooting. i was most looking forward to having fresh eyes in my space. so often i reach for the same props or style things in a simple, time-saving way. but with a free (baby-less) day to work and being alongside sasha revived a feeling i haven't had in some time. it was so nice to focus on work and not have to worry about 5 other things simultaneously. plus, it was such a pleasure working alongside someone who's work i've admired for some time. we styled and shot things in a backward motion starting with a few ingredients shots, then some berries shots; and then, once the blondies cooled, we got to work on them. they weren't completely cooled when i lifted them from the pan (i should have listened to my recipe notes!), and they cracked a little in the center. i would normally freak out and try my best to squish them back together but sasha, very coolly, said that they looked better that way, so i went with it ;) after we finished we talked some more about life and work, and it couldn't have been a nicer afternoon.

you wouldn't guess by looking at them, but these blondies are quite rich. they're definitely on the sweet side which is why using olive oil is so key, as it helps to mellow the sweetness and provide a subtle earthiness. the berries are a bonus here as well. while they are sweet on their own, when paired with the blondies their flavor and slight tartness produces the ultimate summer treat!

xo's! and be sure to check out sasha's site and her beautiful strawberry shot below 😍

this post was made in collaboration with california olive ranch. all thoughts and opinions, as always, are my own. thank you so much for supporting the sponsors that keep dolly and oatmeal going ❤️

red berry almond blondies | gf & df

just like the perfect brownie, these blondies are quite dense and dare i say, gooey. they're grain free, naturally gluten free, and free of dairy. they're also on the sweet side. i would say these border on the almost too sweet side for my taste, but i know blondies/brownies are supposed to be ;) the berries really cut through a lot of the sweetness, so i wouldn't leave them out, but they could definitely be swapped for your (tart) fruit of choice.

| makes 16 blondies |

1 1/4 cups almond flour
1/2 cup arrowroot powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups coconut sugar
1/2 cup california olive ranch olive oil
2 large pasture raised eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup fresh strawberries, halved or quartered (depending on size)
handful of fresh raspberries
sliced almonds, for garnish
powdered sugar, for garnish

method

preheat oven to 350°F. grease an 8x8-inch square baking pan, and line it with a parchment paper sling.
in a large bowl, whisk together the almond flour, arrowroot, baking powder, and salt. in another large bowl, whisk together the oil and sugar until the mixture looks like wet sand, whisk in the eggs and vanilla until combined.
add the dry ingredients to the wet and stir to combine. spread the batter evenly into the corners and sides of the pan.
bake for 28-35 minutes, scattering the berries on top of the blondies halfway through baking. bake until a cake tester or toothpick come out mostly clean (you want a couple of crumbs to cling).
let the blondies cool on a rack. once completely cool, run a thin knife around the edges to loosen them. use the parchment paper wings to carefully lift the blondies from the pan.
dust with powdered sugar, and slivered almonds (if desired). slice into 16 squares.