cookbook

Chickpea Flour Does It All Cookbook Release + A Giveaway! by Lindsey | Dolly and Oatmeal


when i was in college studying history friends would ask me what i wanted to do with my degree when i graduated.  i envisioned myself getting a higher degree, whether that was a master's or doctorate, teaching at the college level, and maybe locking myself in a quiet room for years to flesh out my senior thesis into a book.  history, particularly early american immigration forever fascinated me - what drove people to leave their home, their family, to come to a foreign place and start anew. the spirit of exploration, of pushing one's self, of getting out of your comfort zone has simultaneously scared the shit out of me, while also leaving me wildly fascinated.  when i left teaching to blog and freelance full-time, i had that similar feeling. i was approached to write a book and knew that i wouldn't have the time to both teach and write.  i made the decision to take a leap and see where it lead me.  so that notion of not really feeling the floor below my feet, although knowing it really was there if i were to fall, was something i had to keep reminding myself of.  it's been such a gratifying journey, and i'm so excited to share that today is the day that Chickpea Flour Does It All is officially released!

you can grab a copy at any of the following outlets: amazon | barnes & noble | indie bound | workman.com

it's been so fun looking at the #ChickpeaFlourDoesItAll hashtag on social media - seeing the arrival of the book, how people are cooking from it, or what recipe you're excited to try first!  so, if you can, i would love it if you could tag your photos if you make a recipe:)  thank you all so much for your continued support and enthusiasm!  

and with that, i'm running a *giveaway*.  2 winners will receive a copy of the book, plus a bag of chickpea flour to get your started :)  please leave a comment below with a working email address.  giveaway closes at 5pm EST on April, 12, and is open to everyone, anywhere!  good luck, y'all! **GIVEAWAY IS NOW CLOSED, thank you for participating!

infinite xo's! 


some recipe and book links:

the washington post wrote a feature about the book here

instyle,com  featured the recipe for my chocolate banana bread.  it's seriously one of my favorites from the book, and favorite renditions of banana bread in general!

i did an interview with epicurious where we chatted about chickpea flour! among many things, we discussed its amazing binding properties, how it's a great cheese and dairy substitute, and why it's gaining notoriety even in the non-gluten-free world :) 

13 healthy cookbooks that MindBodyGreen is looking forward to! 

i shared my chickpea flour and quinoa falafel recipe over on Food52, and also showed how you can repurpose it throughout the week. 

nina, from the gorgeous blog, nourish atelier, made the sautรฉed pear and sage pancakes from the book, but with bananas and cacao nibs! plus, i chat with nina about life, diet, and chickpea flour does it all!


my cookbook is available for pre-order! by Lindsey | Dolly and Oatmeal


if you haven't seen already, my cookbook, chickpea flour does it all, is available for pre-order! aside from this being totally surreal, it is one of the most exciting, anxiety ridden, faint-y feelings i've had in my life.  it's such an incredibly scary idea to put something so personal out there in the world, and perhaps be judged by it, but this experience of creating this book was such an overwhelming honor.

chickpea flour has long been a staple in my kitchen since i went gluten-free about 5 years ago.  it has graced this blog in countless recipes, and many times in combination with other flours has given structure, protein, and flavor to certain savory or sweet dishes.  i am beyond excited to share over 90 recipes all highlighting chickpea flour in various ways.  i use it in baked goods: layer cakes, holiday cookies, and a summer berry cobbler.  it's also used in so many different savory applications as well - my favorite is a vegan and gluten-free pizza crust that my husband and i eat every friday night for pizza night!  then, i am over the moon about the countless vegan sauces that use a chickpea flour roux of sorts as the creamy base! lastly, it's highlighted as a soy alternative in many dishes that use tofu - my favorite here is a chickpea banh mi! 

i really took aim to highlight seasonality here as well.  it's such a large part of how so many of us eat and function so that just seemed like an organic way to structure the book. in doing so, each chapter is a month of the year, starting in january and ending in december.  but the recipes are loose and fluid enough to swap out produce that's available to you wherever you are, or whatever season you are in.

also, i had a really fun time shooting and styling this book in my apartment!  i really wanted a lot of visuals in the book, so i shot every single dish giving each one a photograph. the chickpea flour does it all will officially be released on april 5th, 2016 (!!!) but is now available for preorder (here) :)

thank you all so much for your continued support, cheerleading, and excitement! big hugs! lindsey xo


spring onion + pea tendril flatbread - plus, news! by Lindsey | Dolly and Oatmeal


for over 2 years i've been coming to this space sharing recipes, thoughts, ideas, things learned, but it ceases to amaze me that somewhere along the line this blog turned from showing my family members what i'm up to, to sharing and interacting with a community of people.  in that light, i'm so happy and humbled to say that this little blog here has been nominated in the special interest category for the saveur blog awards!  this space has come to mean so much to me, and for it to be recognized in such a way touches me deeply. so thank you to all who voted; those who pop over here from time to time and read or take something away from what's shared - thank you, thank you!  there are over 75 awesome blogs being recognized, so if you would like to vote, you can do so here.

i've been in and out around here, not posting as frequently as i have in the past.  and while i've felt somewhat disconnected because of that, i come back to this space yearning for that connection with you all.  things will continue to be a little less frequent for the next couple of months as i'm in the process of writing my very own cookbook which will be published by The Experiment!  right now it will hover around 100 seasonally friendly recipes, all gluten-free and dairy-free recipes, many of which will also be vegan :)  it's been a crazy process so far, met with daunting challenges, gleeful moments when a recipe i've envisioned turns out the way i wanted it to, and also times where i'm just plain wrecked. i generally tend to be a little on the anxious side about most things, so taking this on has definitely pushed me in ways i've never been pushed before.  this book is being written and developed with heavy doses of bob marley tunes/vibes, mornings full of yoga and meditation, and the constant and undying support of my dear husband.  it's still in the development/testing stages, but the book is coming together little by little, and i am  beyond excited to share it with you in mid-2016! 

but really, there's no celebration if there's not some sort of carb, or veggie flatbread masquerading as a pizza, is there?  this is one of my favorite go-to's as far as pizza/flatbread is concerned, it's super easy, suuuuper tasty, and actually good for you.  i had the chance to run over the farmer's market, where my favorite vendor has returned from hibernation, and was lucky enough to score some freshly plucked spring onions, beautiful pink radishes, and a variety of herbs.  i've also been growing some really special microgreens courtesy of a local farm here in new york, Good Water Farms who was kind enough to offer me 6 flats of microgreens, so we're consuming them in just about everything! spring has most certainly sprung, well wishes for a lovely season to come, all!

big big hugs! xo



spring onion + pea tendril flatbread (v + gf)

besides the base of the flatbread this recipe is a little of this, little of that, kind of a deal. the beginning of spring is always an inspired time of year where i love picking up what's fresh and beautiful, coming home and creating a meal. feel free to substitute what's available to you/what you prefer.  i really love these flatbreads charred a bit, so i have simple instructions on how to do that on your stovetop. 

| makes 2 flatbreads |

  • 1 cup chickpea flour
  • 1/2 teaspoon fine sea salt
  • freshly ground pepper
  • 1 tablespoon extra virgin olive oil, plus more for cooking
  • 1 tablespoon coconut milk
  • 2-3 tablespoons water
  • sorghum flour, for dusting
  • 1/4 cup chive-spinach pesto
  • 1 bunch spring onions, ends trimmed
  • 2 handfuls pea tendrils
  • 2 radishes, sliced paper thin
  • small handful of leafy greens (i used watercress)
  • 1 tablespoon toasted pine nuts
  • fresh lemon juice


method

  • preheat oven to 400ยฐ F and place a baking stone (or baking sheet) on a rack placed on the bottom third of oven.
  • whisk together the flour, salt, and pepper.  drizzle in oil and milk; mix using your hands until crumbly.  1 tablespoon at a time, drizzle in the water until you have a uniform dough. knead dough for 5 minutes, until smooth; cover dough with a damp paper towel, let rest for 10 minutes.
  • place a large piece of parchment paper on a flat work surface, dust it with sorghum flour.  divide dough in 2 equal pieces, place the other piece back under the damp paper towel.  roll dough out to 1/4-inch thickness, turning and dusting as you go along so dough doesn't stick to surface.  carefully transfer dough to baking stone (or baking sheet) and bake for 10-12 minutes, until lightly browned and crisp.  
  • turn a stovetop burner to medium-low, place flatbread over top lightly charring each side. set aside and repeat process with remaining dough.
  • while the flatbread is baking, place a skillet over medium heat; brush with olive oil, and place onions in an even layer.  sprinkle with salt and cook each side for 2-3 minutes, until soft and lightly browned;  remove from heat. once cool slice into 1-inch pieces, set aside. toss pea tendrils, radishes, and greens of choice with a squeeze of lemon juice, salt, and pepper.
  • top flatbreads with pesto, onions, salad toss, and pine nuts.

slice and enjoy!



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