Coconut Carrot Sheet Cake (gluten-and-dairy-free) / March 30, 2018 by Lindsey | Dolly and Oatmeal

Coconut Carrot Sheet Cake | Dolly and Oatmeal

i feel like a carrot cake has a time and a place. while i really do love it, there's only certain times during the year i really think about wanting a piece. and since there are zero carrot cake recipes gracing the cake section of this blog, i wanted to remedy that since i love, love, love this recipe, and i think you will too!

carrot cake may be one of the best ways to celebrate the spring season. mostly because i feel like it has two identities. one of them being a very spring-filled cake, with notions of baby bunnies, and sprouting carrots. the second one being, a warm, spice-filled cake that would normally have a place in the winter-time. but it turns out it's the perfect segue cake, seamlessly taking us from winter to spring.

however, for this cake, i minimized the spices and left just enough cinnamon as a nod to its traditional flavor. the flavor maker here is coconut. i personally love how carrots and coconut taste together (in just about every application, savory or sweet), and thought a coconut carrot cake would be so, so right! i've added toasted coconut to the batter, which gives it a subtle, toasty coconut flavor but also lends a really great texture. and there's some coconut extract in the frosting which is a (dairy-free) cream cheese-based frosting, and i cannot even describe how good it is. it's the perfect mix of tangy and sweet, and then the coconut extract just adds a little zing.

wishing you all the loveliest holiday weekend! xo!

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

Coconut Carrot Sheet Cake | GF & DF

this cake is great to make ahead if you need to. i made it, wrapped it in plastic wrap and foil, then froze it. i took it out of the freezer and placed it in the refrigerator the day before i planned to prepare and serve it. on the day of i removed it from the refrigerator and let it come to room temperature for about an hour. then i frosted it, and served it. easy-breezy :)

print the recipe!

| makes 1 8x8-inch square sheet cake |

cake

1 cup brown rice flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup coconut sugar
1/2 cup unrefined extra virgin melted coconut oil
2 pasture raised eggs, at room temp
1 cup shredded carrots (about 2 carrots)
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1/2 cup unsweetened shredded coconut, lightly toasted, plus more for garnish
1/2 cup chopped walnuts, plus more for garnish
2 teaspoons poppy seeds, plus more for garnish

frosting

4 ounces vegan cream cheese (such as kite hill)
1/4 cup non-hydrogenated vegetable shortening
1/4 cup powdered monkfruit sweetener* (or 1/4 cup powdered sugar)
1 tablespoon maple syrup
1 1/2 teaspoons coconut extract
1 teaspoon pure vanilla exytact

*to make powdered monkfruit sweetener: in a high speed blender, whiz 1/2 granulated monkfruit sweetener on high for 25-30 seconds, until completely powdered. store leftovers in an airtight container.

method

preheat oven to 350°F. grease and line an 8x8-inch square baking pan with parchment paper, letting the paper hang over two sides to make "wings".
in a large bowl, whisk together the flour, arrowroot powder, baking powder, cinnamon, baking soda, and salt.
in another large bowl, whisk together the sugar and oil, until combined. whisk in the eggs, carrots, applesauce, and vanilla, until combined. a little at a time, mix the dry ingredients into the wet, until everything is combined. then, fold in the coconut, walnuts and poppy seeds.
use a rubber spatula to spread the batter evenly into the pan. bake in the center of the oven for 25-30 minutes, until a cake tester comes out clean.
cool the cake on a rack.
when the cake is completely cooled, use a thin knife and run it around the sides of the cake to loosen it. then use the parchment paper "wings" to carefully lift the cake from the pan.
make the frosting. using an electric mixer, beat together the cream cheese, shortening, sugar, syrup, and extracts, until smooth and fluffy.
use an offset spatula to frost the cake. top with toasted coconut, chopped walnuts, and poppy seeds. slice into 12 pieces and serve. store leftover in a lidded container in the refrigerator for up to 3-4 days.

similar recipes:

flourless almond cake w/ kombucha macerated berries

vegan vanilla cupcakes w/ strawberry cashew-coconut frosting

strawberry-rhubarb chocolate cake w/ chocolate whip

Breakfast For Dinner: "Cream Cheese" Omelettes w/ Balsamic Greens / March 22, 2018 by Lindsey | Dolly and Oatmeal

Breakfast For Dinner: "Cream Cheese" Omelettes w/ Balsamic Greens | Dolly and Oatmeal

frank and i recently celebrated our 8-year dating anniversary. and of course, with those memories of our first year together brings back all sorts of nostalgia. these eggs are part of that story.

mine and frank's first year together was in many ways, a growing experience. i think we both were able to view the world a little differently through each other's perspective. that first year also challenged us as a couple. but we made it through, and persevered. i grew a deep respect and love for frank, how he viewed the world, what made him tick, his passions in life, on and on.

we celebrated our first year together at a little b&b in snowy upstate new york. and the keeper of the b&b, nancy, took such care of her guests, making us delicious breakfasts each morning. our first breakfast was a cream cheese egg omelette! i was completely smitten. i had never thought to schmear eggs with cream cheese, making it melty and warm, and taking an "eh" omelette to the next level. we dubbed them fancy nancy eggs. so once we got back home i immediately took to my kitchen and tried recreating them. after a few tries, i found that the trick was letting the cream cheese come to room temperature, so that way it melts into the eggs in just the right way.

this rendition here is one i've been making for a couple years now. it uses a vegan cream cheese, and adds some greens, and healthy fats to round it out and really make it a wholesome meal. it's got everything to nourish and fill you up: protein, fiber, and healthy fats. plus, it's a super fast dinner (or lunch) i like putting together at least once a week. it's the kind of weeknight meal that understands me: big on flavor, and small on prep. i hope you love as much as we do!

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

breakfast for dinner: "cream cheese" omelettes w/ balsamic greens | gf & df

| makes 2 omelettes |

PRINT THE RECIPE!

1 tablespoon extra virgin olive oil
1/2 tablespoon good-quality aged balsamic vinegar
1 cup spring greens, arugula, or spinach
salt & fresh ground pepper
olive oil, ghee, or grass-fed butter, for cooking
4 pasture-raised organic eggs
1/4 cup vegan cream cheese (my favorite is kite hill), at room temp
1 cup spring greens, arugula, or spinach
1/2 ripe avocado
1/4 cup microgreens
chopped chives and chive flowers, for garnish

method

toss the greens with the olive oil, and vinegar; season with salt and pepper, and toss once more. set aside.
heat an 8 or 10" skillet over medium heat. once the pan is hot add enough olive oil to lightly coat the bottom of the pan (or add a knob of ghee or grass-fed butter). whisk together the eggs, and season with salt and pepper. add half the egg mixture to the pan and turn the heat to medium-low, cook until the top of the eggs is a bit sturdy, about 3-4 minutes. then, in one motion, flip the egg with a large rubber spatula, to cook the bottom. cook for about 1-2 minutes, then transfer the omelette to a plate. repeat with the remaining eggs.
cover half of the omelettes with 2 tablespoons of "cream cheese", then split the greens and avocado between both omelettes. top with microgreens, chopped chives, chive flowers, and bit more cracked pepper. eat warm :)

SIMILAR RECIPES:

balsamic roasted asparagus salad w/ fried capers & 7-minute eggs

spring rainbow bowl w/ honey-mustard tahini

cilantro back rice w/ roasted garlic scapes & asparagus

Kasbah Burger from "Veggie Burger Atelier" / March 14, 2018 by Lindsey | Dolly and Oatmeal

Kasbah Burger from "Veggie Burger Atelier" | Dolly and Oatmeal

veggie burgers aren't something that i naturally gravitate to. at home, they can be somewhat labor intensive for our dinner-in-a-flash lifestyle at the moment. and on past occasions, they have proven hard for me to develop a texture and flavor that i really like. most times they fall apart on me (which, admittedly, can be fun salad toppers), and the idea of risking to flip them over on the stove gives me way too much anxiety. so i leave the veggie burgers to more seasoned professions.

case in point, this burger recipe, and many others, from nina olsson's ( nourish atelier) newest cookbook, Veggie Burger Atelier. if you don't already know nina, she is a master of combining vibrant flavors in her dishes, while making them plant-based gems. and her photography will make you want to eat the pages of both her books, and her blog. in her latest book, nina takes you on an absolutely clever tour of world, via veggie burgers!

the book's first chapter begins in northern europe. then the chapters weave through the middle east and north africa. next, it heads east to asia, then to the US, and ends in south america. each chapter/part of the world, contains burger patty recipes as well as recipes for homemade condiments such as: asian bbq sauce, hoisin sauce, harissa, vegan feta cream, etc.! there are also recipes for homemade buns, dressings, and burger accompaniments. nina take care of it all!

a couple weeks ago, i took on poll on instgram stories asking which burger i should make (they all sounded so good, i couldn't choose). it was between this kasbah burger, and the grill burger. the winner of the poll was the grill burger, BUT so many people dm'ed me asking what the kasbah was, so i decided to flip it and share the underdog here (if you voted, forgive me!). the kasbah burger (which, i can't not sing the clash song: rock the casbah, in my head when i say the title of this recipe) is a mix of eggplant, mushrooms, onion, and freekeh (which i subbed with rice as a gluten-free alternative) at its base. it's then pulsed with ingredients like: pistachios, raisins, nutritional yeast, harissa, smoked paprika, and cinnamon. all pantry staples that come together to make a mega tasty veggie patty. frank, who's a meat-loving guy, loved these burgers! so i know it will win the hearts and bellies of so many diets/lifestyles :)

xo, friends!

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

kasbah burger | v

recipe by Nina Ollson from Veggie Burger Atelier

NOTES: nina notes to make these with muhammara sauce (a red pepper, walnut, and bread-based dip/sauce), shredded cabbage, fired or baked sweet potatoes, and sliced avocado. i took a couple of shortcuts, and topped my burgers with store-bought red pepper hummus and beet kraut, sliced avocado, and microgreens.

| makes 4 burgers |

for patties

2 3/4 cups (193 g) mushrooms
1 small eggplant, halved
1 medium-sized red onion, thinly sliced
1 teaspoon salt
freshly ground black pepper, to taste
1 cup (228 g) cooked freekah or bulgar (*gluten-free option below)
1/2 cup (78 g) rolled oats
3 cloves garlic, crushed
3 tablespoon (27 g) pistachios, ground
2 tablespoons (18 g) raisins, finely chopped
2 tablespoons (8 g) nutritional yeast or grated parmesan cheese
1 tablespoon (15 g) harissa**
1 teaspoon pimenton (smoked paprika)
1 teaspoon ground cinnamon
vegetable oil or ghee, for frying
4 buns, halved and warmed

toppings

muhammara
thinly shredded red cabbage
fried or baked sweet potato slices
avocado

*gluten-free option: substitute the 1 cup freekah or bulgar, with 1 cup brown rice.

**i didn't have harissa on-hand, nor did i have time to make it. in lieu, i added a pinch of ground cayenne pepper (which is not similar flavor wise) for some heat.

method

preheat the oven to 350°F (180C). place the mushrooms, eggplant, and red onion on a rimmed baking sheet and sprinkle with salt and pepper. bake for 30 minutes. let cool. transfer the cooked vegetables to a large bowl and the remaining ingredients (through cinnamon) and mix to combine. transfer to a food processor and pulse for a few seconds until the mixture is sticky. refrigerate the mixture for 15 minutes, or up to 24 hours covered.
place a skillet over medium-high heat and add a drizzle of vegetable oil or 1 tablespoon (14g) ghee. fry the patties for 3 to 4 minutes per side. lightly season again with salt and pepper. place the patties on a rimmed baking sheet and bake for 8 to 10 minutes.
serve the patties between the warm buns topped with muhammara.