(DRY ROASTED) TAMARI PARTY MIX! 🎉 by Lindsey | Dolly and Oatmeal

i made this party muix the other day on a whim. all i really wanted to do was attempt dry-roasting nuts. for whatever reason, i had it stuck in my head that a dry roast required some sort of fancy machinery. when in fact is really just involves an oven, or a hot skillet and a flame.

there are these little bags of dry roasted tamari almonds that i buy at the store that cost way too much for the teeny portion you pay for. so for curiosity’s sake, and to save a few dollars, i decided to dry-roast my own almonds at home. and i actually liked them better. the store-bought variety lacks consistency. the tamari doesn’t seem to cover each and every almond (first world problems, i know). i then thought how delicious this would be in party mix form. it took a couple of iterations to find which nuts to use and whether to roast the preztels or not. and what i discovered was: don’t use walnuts. maybe it’s a personal preference, but walnuts and tamari isn’t my thing. and roasting the pretzels isn’t necessary at all.

but really, the best part about this party mix? each and every nut and pretzel is coated with an even amount of tamari. that wonderful umami flavor shines through with every bite, as well as the lovely flavor that roasting nuts offers. it’s really the perfect little snack to bring along wherever you’re going, full of healthy fats that keep you full and thriving. plus, who doesn’t love a party mix!? ;)

happy end of february, loves! xo

(dry roasted) tamari party mix | gf & v

you could use any nuts you prefer here, but as i noted above, i tried a mix that involved walnuts and really didn’t like how the walnuts and tamari tasted together. i think next time i’ll try a version that add cereal too, i think it would just add to the “party” vibe, and be perhaps be more kid-friendly ;)

| makes roughly 5 cups |

  • 1 cup raw almonds

  • 1 cup raw cashews

  • 1 cup raw pecans

  • 1 cup raw peanuts

  • 1 cup gluten-free pretzels (or pretzels of choice)

  • 5 tablespoons gluten-free tamari

  • fresh rosemary sprigs, for garnish


  1. preheat oven to 300°F and line 2 baking sheets with parchment paper.

  2. spread the almonds, cashews, peanuts and pecans evenly into 1 of the baking sheets.  toast in the oven for 10 minutes. remove the nuts from the oven and use a spatula to turn them over. place them back in the oven for another 7-8 minutes, until lightly toasted and fragrant (if you’re using a convection oven the cook time will likely be shorter; check the nuts after about 4-5 minutes on the second go round).

  3. remove the nuts from the oven, and turn oven off.

  4. place the nuts in a large bowl.  add the pretzels and pour in the tamari sauce.  use a rubber spatula to mix evenly, until everything is lightly coated, and only a small amount of tamari remains at the bottom of the bowl.

  5. divide the party mix evenly between the two baking sheets and place back in the warm oven to dry for 10 minutes.  remove and flip party mix over; place back in the oven to dry for another 8-10 minutes.

  6. once completely dry, remove from the oven and let cool completely before storing, about 1 hour.

  7. store the party mix in air tight containers at room temperature for up to 1 week.

similar recipes:

honey, ginger & sesame roasted nuts

honey, ginger & sesame roasted nuts

maple almonds w/ flaky sea salt

maple almonds w/ flaky sea salt

nut & seed granola

nut & seed granola

Double Chocolate Caramel Cake & 5 Years by Lindsey | Dolly and Oatmeal

frank and i celebrate 5 years of marriage tomorrow.  it was one of the best days of my life, a day filled with such an overwhelming amount cheer and enthusiasm from so many people that it's hard to describe with just mere words.  

since i was a little girl, i thought i would get married where i summered every year on martha's vineyard.  i had the venue picked out and everything!  we would get married on the patio of beach plum inn, while overlooking menemsha bight at sunset.  there would be twinkling lights, and great food, and dancing, and all around awesome time. clearly little me wasn't thinking about grownup things like cost and logistics.  so when frank and i started wedding planning a wedding on martha's vineyard was quickly crossed off. so we switched gears to something a bit more local, and affordable.  a quick google search of "farms by the ocean", turned up with some interesting, but very limited options.  luckily, we found salt air farm, which by the name alone had me super interested.  it happened to be located on long island, where i grew up when i was little, and everything quickly fell into place, and felt so right.

our wedding was very much a family affair, which makes the memory that much sweeter.  my mom, a close family friend/planner/caterer, and i planned every last detail.  our dj was another long-time friend, as was our amazing photographer.  i designed the invitations, seating cards, table numbers, etc.! and salt air farm also happened to be a fruit and flower farm, so all the centerpieces came right from the fields that the entrance of the farm welcomed each guest with.  there was so much heart and soul that went into our wedding, but we also never felt more appreciative of the outpouring of love than on that day.    

but the best part was marrying frank.  never have i known anyone like him.  he is simply the sweetest, kindest, most patient man i will ever know. i am forever grateful to whatever cosmic powers that led to us meeting.  

ok, let's talk cake before i start crying even more than i already am.  our wedding cake was 3-tiers, and aside from being yummy and gluten-and-dairy-free, i didn't really care too much about it.  we went to babycakes in nyc, and tasted a few of their flavors, and i'm pretty sure we just settled on a basic chocolate and vanilla  duo, with a traditional vanilla frosting.  the cake here has two really luscious chocolate-y layers, a chocolate fudge frosting, and it's topped off with an almond butter-based caramel sauce.  i decorated it with the same blush-y shade of flowers that was in my wedding bouquet, as well as in the centerpieces on each table - a subtle, little reminder of that day.  the recipe comes from one of my favorite cookbooks from this past spring, sweet laurel.  the book is full of thoughtful gluten-and-dairy-free recipes.  from morning treats, to breads, and nut-based cream cheese; to beautiful cakes, and tips on how to decorate them.  it's a lovely book for those who love to bake, or someone who is new to gluten-and-dairy-free baking.

love & cake.  xo!  

**all non-cake photos by: kisha bari

Double Chocolate Caramel Cake | gf & df

chocolate cake and dark chocolate fudge frosting recipe from Sweet Laurel, by Laurel Gallucci & Claire Thomas

| make a two 6-inch layers |

dark chocolate fudge frosting


  • 4 pounces 100% cacao unsweetened baking chocolate, roughly chopped
  •  1/4 cup coconut oil, solid
  • 1/4 cup maple syrup
  • 1/2 cup almond butter
  • 1/4 cup almond milk or full-fall coconut milk, or as needed


  • coconut nut oil, for greasing the pans
  • 2 1/2 cups almond flour
  • 1/4 cup 100% unsweetened cacao powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon himalayan pink salt
  • 2 large eggs
  • 3/4 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 cup dark chocolate fudge frosting (ingredients below)
  • 1 cup caramel sauce (ingredients below)

caramel sauce (recipe from Pinch of Yum)

  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 2 tablespoons almond butter
  • pinch of sea salt


  1. make the frosting.  in a small heavy saucepan over medium heat, melt the chocolate and coconut oil, stirring constantly.  remove the pan from the heat.  slowly add the maple syrup and stir to incorporate.  allow to cool completely.
  2. transfer the chocolate mixture to a medium bowl and, using an electric mixer, beat in the almond butter until a thick frosting forms.  add the almond milk and stir with a spatula until smooth.
  3. refrigerate for at least 8 hours, then bring to room temperature and beat with an electric mixer until spreadable. 
  4. make the cake.  preheat oven to 350°F.  line two 6-inch cake pans with parchment paper rounds, then grease the sides of the pans with coconut oil.
  5. in a medium bowl, whisk together the flour cacao powder, baking soda, and salt.  in a large bowl, whisk the eggs, maple syrup, and vanilla.  a little at a time, add the dry ingredients to the wet, stirring until a batter forms.
  6. divide the batter evenly between the prepared pans and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.  invert the cakes onto racks, and allow to cool completely (*my note: i let the cake cool in the pan on a rack, then inverted them onto a rack to then cool completely).
  7. place one layer on a cake plate and top with 1/2 cup of the fudge frosting, smoothing it evenly over the entire surface.  drizzle a few tablespoons of the caramel on top.  add the second layer and top with the remaining 1/2 cup of frosting, then drizzle more caramel over the cake, letting it drip down the sides. 
  8. refrigerate until ready to serve.  take out 20-30 minutes prior to serving.  decorate with fresh blooms, sprinkles, herbs, herbs flowers, etc.!

similar recipes: 

chocolate layer cake w/ cacao macadamia mousse & coconut whip

chocolate layer cake w/ cacao macadamia mousse & coconut whip

strawberry-rhubarb olive oil cake w/ chocolate whip

strawberry-rhubarb olive oil cake w/ chocolate whip

hazelnut layer cake w/ fig compote

hazelnut layer cake w/ fig compote

Cilantro-Grapefruit Mezcal Spritz by Lindsey | Dolly and Oatmeal

we recently got into mezcal a few months ago.  its smokiness is soothing in a way, and i'm starting to both understand and appreciate its complexity.  that said, it requires a little something to take the edge off, and freshly squeezed grapefruit has been my go-to.  we have a really great little family-run market by us, rick's produce (if you've ever been to sqirl, it's right across the street).  they have year-round, farm fresh grapefruit that i buy solely for the purpose of making these cocktails.

frank is a cilantro enthusiast, so when i went to go make him a grapefruit mezcal, i thought muddling some cilantro in would be perfect for him. turns out, i loved it too.  it adds a brightness that cools everything down a bit, and i'm a sucker for using herbs in drinks anyway, so it was ideal.  

like most cocktails, it can be made a few different ways:

  1. don't like mezcal? replace it with gin, vodka, or tequila.
  2. don't love cilantro? replace it with basil, mint, shiso, or lemon thyme
  3. don't have fresh grapefruit on hand?  use unsweetened grapefruit juice
  4. don't particularly like grapefruit? use another citrus, preferably lemon or lime

i find this to be a perfect little sipper for the height of these hot summer days.  i hope you all enjoy it too!


cilantro-grapefruit mezcal spritz

you can streamline this recipe even more by making the cilantro-grapefruit juice ahead of time, just store it in a lidded jar in the refrigerator for up to 1 week.  

print the recipe!

| makes 2 servings |

  • 1/2 cup packed cilantro
  • 2 ounces grapefruit juice
  • 1 teaspoon coconut nectar (or maple syrup/honey)
  • ice
  • 2 ounces mezcal
  • soda water
  • cilantro leaves, for garnish (optional)
  • thinly sliced grapefruit, for garnish (optional)


  1. to a cocktail shaker, add the cilantro, grapefruit juice, and coconut nectar (or sweetener of choice).  muddle the cilantro for about 1 minute or so to release its' flavor, then let the mixture sit for a couple of minutes. pour the cilantro-grapefruit juice through a strainer, and reserve the juice; set aside.
  2. place a few pieces of ice in 2 small cocktail glasses  (i used spanish wine glasses), and add 1 ounce of mezcal to each glass.  add 1 1/2 ounces cilantro-grapefruit juice, and 1-2 ounces soda water.  garnish the glass with cilantro sprigs, and thinly sliced grapefruit wedges. 
  3. sip, and be merry!

similar recipes:

cold-brewed shiso hibiscus tea iced latte

cold-brewed shiso hibiscus tea iced latte

vodka gingerade w/ herbs

vodka gingerade w/ herbs