brunch

RHUBARB CAKE LOAF W/ ROSY RHUBARB GLAZE by Lindsey | Dolly and Oatmeal


i don’t think i ponder motherhood as much as i should, or at least as i think i should. it’s difficult at times with the messy, busy, grinding days to take a breath and fully absorb the magnitude of raising a child, carrying a child, and what that role means - to you, to the one/s you are raising, to your spouse, to the general public. it’s something i’ve come to realize is different for us all. when amesy was first born i was very hard on myself. i was scared, and exhausted, and i often felt guilt for these feelings. instead, i thought i should be feeling euphorically in love with my little human 100% of the time like i had seen in movies, or on TV, or on various social platforms. it took me a while to be comfortable with the idea that not everything about motherhood is rosy (even if you are blessed with the sweetest little baby). and as i’ve spoken to friends and colleagues over the years, it’s become more evident to me that this is a common trait with a lot of women, regardless of whether you have children or not. the permission to be honest, to not go along as if everything is perfect. to embrace the messy, to talk about it, and most importantly to share in it and grow from it. i see this popping up more and more in some circles, and it’s very so refreshing.

rhubarb is something that will forever remind me of my mom. she grew a bushel of it in the garden just outside her kitchen. we would wait for it to pop up from the ground each spring, and usually by the time mother’s day rolled around we had enough stalks to harvest to make a pie or crumble. i love rhubarb for so many reasons. its blush-y hues, and tartness, and the variety of ways you can use it. it’s strong and hearty, and soft and fragile all at the same time. and for those sweet memories its provided me with.

in this recipe we use it in 2 different ways. the first is chopped small and folded in the cake batter. it bakes up moist, adds a bit of tartness, but is enveloped with enough cake that you get both the sweet and tart altogether in one bite. the second way we use it here, is to saute it a bit, blend it with some blood orange juice (just to punch up the color a bit), and use the juices to make the most beautiful shade of pink for a tart-but-sweet glaze. there are a couple different gluten-free flours used for the cake to give it a light and tender crumb. while it’s in loaf form, don’t be fooled, this is all cake - just the way it should be :)

here’s to being kind and patient with yourself, and to cake! xo



rhubarb cake loaf w/ rosy rhubarb glaze | gf & df

print the recipe!

| makes one 9x5-inch loaf |

  • 1 cup fine brown rice flour

  • 3/4 cup almond flour

  • 1/4 cup arrowroot powder

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup sugar (i use monkfruit sweetener or coconut sugar)

  • zest from 1 lemon

  • 2 large pasture-raised eggs, room temperature

  • 3/4 cup unsweetened almond milk

  • 1/2 cup coconut oil, melted and cooled

  • 2 teaspoons pure vanilla extract

  • 1 cup chopped rhubarb, cut evenly into 1/4-inch pieces

  • poppy seeds, to top (optional)

glaze

  • 3 teaspoons coconut oil, for cooking

  • 1 1/2 cups chopped rhubarb, cut evenly into 1/2-inch pieces

  • juice from 1/2 blood orange

  • 2-3 tablespoons unsweetened almond milk

  • 1 1/2 cups powdered monkfruit sweetener

  • 1 tablespoon vegan butter, melted and cooled



method

  1. preheat oven to 350°F. grease a 9x5-inch loaf pan. line with parchment paper, leaving enough paper to overhang on each side.

  2. in a large bowl, whisk together the flours, arrowroot, baking powder, baking soda, and salt. set aside.

  3. in another large bowl, use your fingers to rub the sugar and lemon zest together, letting the zest oils release. whisk in the eggs, almond milk, oil, and vanilla.

  4. slowly add the dry ingredients into the wet until combined, then fold in the rhubarb. pour the batter into the prepared pan. bake for 55-70 minutes, until a cake tester inserted into the middle of the cake comes out clean. let the cake cool on a rack, then use the parchment wings to remove it from the pan.

  5. while the cake is cooling, make the glaze. heat a large saute pan over medium heat. add the coconut oil and rhubarb, cook for about 3 minutes; until soft. transfer the rhubarb and juices to a high-speed blender. add the almond milk and a few teaspoons blood orange juice and whiz everything together on high, scraping down the sides as needed until everything is smooth. add another teaspoon blood orange juice if you want the glaze a deeper pink. place a fine mesh colander over a large bowl, pour in the the rhubarb mixture in, and use a rubber spatula to work it through, discarding any solids, and preserving the liquid.

  6. sift the powdered into another large bowl, start by whisking in 3 tablespoons of the rhubarb liquid, adding more if needed to get your desired consistency (i used about 6 tablespoons to achieve a spreadable glaze). spread over top of your cake, use an offset spatula to evenly cover the top. then sprinkle with poppy seeds, if using. slice and serve :)


more mother’s day recipes:


maple blue-barb jam

maple blue-barb jam

strawberry-rhubarb crumble

strawberry-rhubarb crumble

STRAWBERRY BAKED FRENCH TOAST FROM "LOVE & LEMONS EVERYDAY" by Lindsey | Dolly and Oatmeal


happy friday! i’m popping in just before the weekend with this baked french toast recipe just in time for brunch. but i’m also talking about the fun topic of blood sugar - yay! here’s a little bit of how they coexist in today’s post:

like i noted in last week’s blog post, my go-to breakfast is a “fab4” smoothie. it’s routine and somewhat boring, but i’m someone who thrives in a routine. plus, it’s the first breakfast i’ve eaten in recent memory that doesn’t leave me with stomach pains and bloat, so i’m quite happy where i’m at with it. so when we’re planning on brunch where pancakes, waffles, bagels, or a baked french toast is involved, i make sure to load up on a smoothie ahead of time to keep me balanced before i eat anything that’s going to elevate my blood sugar.

i’m assuming that a blood sugar rush feels different for everyone. but for me, i can get dizzy, my heart can palpitate, i’ll likely feel depressed, reach for snacks, and/or get sleepy. it can be one, or a combination of all the symptoms, but either way i try to avoid any of them at all costs. but, if you’re not one for smoothies, or if you’re just not as sensitive as me, i’ve got a few other techniques to keep your blood sugar in check while also partaking in a perfectly delicious brunch:

  • if you’re serving brunch: prepare a few difference items, so you and your guests don’t just load up on the dish/es that make blood sugar increase. for instance - serve this baked french toast along with eggs, a big tossed salad, and sliced avocado. that way you all have an option for protein, fat, greens, and french toast.

  • if you’re attending a brunch: load up on a big hearty breakfast ahead of time that contains quality protein, some healthy fats, and greens. like i’ve already said i go for a fruitless fab4 smoothie, but a hearty breakfast could also look like eggs, greens, and avo. or you could substitute in your favorite plant-based protein instead. i’m no doctor, but this are the best techniques i’ve found so far to limit any of those non-desirable side effects of increased blood sugar.

but let’s talk more about this baked french toast! to be honest, i was always afraid to make a gluten free baked french toast. gluten free bread isn’t the best when you want it absorb water and stay somewhat bread-like. instead, it can dissolve into a gummy, gooey mess. luckily, there’s a trick i discovered here that works perfectly and saves you from any form of gooey-ness. what we do here leave the bread out a day ahead to get a bit stale, or toast the bread cubes in the oven for a bit; that way the bread is starting out a bit dry and sturdy. from there, you use it as the recipe directs and you’re delivered a perfectly delicious baked french toast.

this particular recipe comes from jeanine donofrio’s second, and newest book: love & lemons everyday. it’s a lovely recipe for this time of year when the sweetest strawberries are just beginning to come into full swing, and it’s loaded with some warming spices, making this dish both cozy and seasonal. this book is so functional and beautiful. the images alone with make you want to cook just about everything in it, but the recipes are functional and attainable without being predictable. jeanine is great at adding flavorful seasonings or tasty dressings/sauces where they need to be to make each of these recipes shine. if you’re a vegetarian, or want to incorporate more vegetarian dishes into your day-to-day, then this book is definitely one you might want to consider owning.

happy friday! xo!



strawberry baked french toast |df

print the recipe

recipe from Love & Lemons Everyday by Jeanine Donofrio and Jack Matthews

| serves 6 |

  • 3 large eggs

  • 3/4 cup almond milk

  • 1 tablespoon maple syrup, plus more for serving

  • 1 tablespoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cardamom

  • 1/8 teaspoon sea salt

  • 1/8 teaspoon freshly ground pepper

  • 10 (1-inch-thick) challah bread slices, cubed (8 cups)*

  • 16 ounces strawberries, hulled and halved

  • 1/3 cup sliced almonds

  • 1 teaspoon melted coconut oil, plus more for greasing

my notes on how to make this gluten free:

to make this gluten free: substitute the challah with equal amounts gluten free bread (the heartier, the better) . i’ve seen versions of baked french toast that use sandwich bread (and if that’s all you can find, go for it), but if you can get your hands on a gluten free boule-style bread do just that.

  • stiffen the bread by cutting it into about 1-inch cubes and either leave them out overnight to get stale, or preheat your oven to 350°F and spread the cubes out onto a large baking sheet (you may have to do this in batches), toast for about 12-18 minutes, tossing halfway through, until toasty and stiff. let the cubes cool completely and proceed with the recipe.



method

  1. preheat oven to 400°F and grease an 8x11-inch or similar baking dish with coconut oil.

  2. in a a large bowl, combine the eggs, almond milk, maple syrup, cinnamon, nutmeg, ginger, cardamom, salt, and pepper. beat until combined. add the bread cubes and half the strawberries and toss to coat. pour the mixture into the preapred baking dish and top with remaining strawberries and the almonds. drizzle the coconut oil on top and bake for 18 minutes, or until the tops of the bread cubes are lightly browned.

  3. remove from the oven and serve with maple syrup.


similar recipes:


strawberry-rhubard chocolate bundt w/ chocolate whip

strawberry-rhubard chocolate bundt w/ chocolate whip

strawberry coconut kale slaw

strawberry coconut kale slaw

(Baby-Friendly) Pumpkin Spice Banana Bread Pancakes by Lindsey | Dolly and Oatmeal


it's fall and i think i can finally say we've somewhat settled here in our new LA home.  frank and i have increasingly found our groove a bit more, navigating work schedules, the baby's schedule/non-schedule, and trying to take the time for ourselves to just be. i think part of feeling at home, and cozy in your space, is what you surround yourself with.  before making the move out here, we lived in a literal shoebox apartment in brooklyn.  the living room (if you could even call it that) and kitchen area was narrow and dark, and kind of depressing.  i know it's small change compared to a lot of other problems out in the world, but i yearned for more natural light, and real space to dress. 

when we moved, one of the first things i said to frank was that i wanted an actual dining space.  one that we could gather around as a family, share meals, and memories.  we took our old table with us during the move, and intended to use for a much longer time than we did.  but our once, too-big-for-our-former-space table was lost in our much larger dining area.  not to mention that all of our chars didn't make the move either.  and with amesy only growing bigger, and get more messy, i knew we needed something baby-friendly, and practical, so i settled on plastic shell chairs which are light weight and easy to clean.  we find ourselves having so many more meals than we did previously, which is such a welcome change.  

and now that amesy is eating actual food, we really get to share in a meal together.  breakfast is the one meal we all eat around the same time, so when the weekend rolls around we try to make it more of a point to eat together.  ames generally eats yogurt with almond butter (his favorite!), and some sliced berries for breakfast.  but for his mid-morning snack he usually munches on a couple of these pancakes.  i load them up with healthy fats, and protein (and the only sweetener used is the banana), so that way they keep amesy full for hours.  i usually make a batch on the weekends and make 2-pancake pouches for amesy's snacks during the week.  and bonus! they're totally good for adults too ;)

xo!

*chairs provided by rove concepts



pumpkin spice banana bread pancakes | gluten-free, sugar-free, grain-free

these pancakes are a bit delicate, i would advise to make silver dollar pancakes as opposed to big ones, as they can easily fall apart.  

| makes 14 silver dollar pancakes |

  • 1 ripe banana
  • 3 large pasture raised eggs
  • 1/2 cup almond flour
  • 3 tablespoons coconut flour
  • 1/4 cup unsweetened full-fat yogurt (preferably grass-fed), or plant-based yogurt
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • coconut oil, for cooking

toppings:

  • yogurt
  • almond butter
  • chia seeds
  • banana slices


method

  1. place all the ingredients, except the coconut oil, into your blender (if you don't have a blender, a food processor will work as well) and lend for 45 seconds - 1 minute, scraping down the sides as needed, until the batter is smooth. let the pancake batter thicken for about 10 minutes.
  2. heat a skillet over medium heat, once the pan is hot, add a knob of coconut oil.  spoon about  1 1/2-2 tablespoons worth of batter into the pan (i usually only cook 2 at a time since the pancakes are quite delicate) and cook for about 1-2 minutes on each side.  repeat with the remaining batter.
  3. eat right away and top with yogurt, almond butter, chia seeds, and banana slices.  or, make 2-pancake packets and store in the refrigerator and/or freezer.

more breakfast recipes:


overnight oat waffles w/ lemon zest & poppy seeds

overnight oat waffles w/ lemon zest & poppy seeds

superfood granola w/ almond-macadamia milk

superfood granola w/ almond-macadamia milk

super seed power pancakes

super seed power pancakes