oat flour

(baked) purple kale, cilantro + spaghetti squash cakes by Lindsey | Dolly and Oatmeal

my spaghetti squash was lying on the kitchen counter for a little over a week before i knew what i wanted to do with it. sure i could have made some recipes that are the usual suspects around here when fall come into town, but i wanted to use the squash strands for something different this season.  spaghetti squash is my absolute favorite of the squash family.  yes, on the exterior it's a quite underwhelming: it has muted yellow skin, and a smooth and mundane surface.  i guess one could surmise that spaghetti squash, despite it's cool name, it somewhat lackluster judging from the outside.  but as soon as you cut them open, you recognize how major they are!  what plant or vegetable out there gives you perfectly shaped, noodle-like strands without the use of any sort of tool (unless a fork counts as a tool?  are tools and utensils the same?).   most. genius. veggie. everrr!  

like i said, i wanted to make something with the squash i never had.  so with a little exploring of what my mouth likes to taste and what my belly likes to eat, i decided to go the route of some form of burger, patty, cake, or fritter of some sort.  this made me think of my great-grandmother's german potato latkes that my mom would make around hanukkah.  my favorite thing about them was always the lone strands of potato that would make up the edges of the latke - those little crunchies alone were my inspiration for these squash cakes.  i thought the squash strands would be perfect to give the edges that crisp and crunch i was longing for, and they did just that!  the rest of the cake mixture is made up of some tasty seasonings as i was going for a latin-light vibe here.  i toyed around with pan frying them and making them thinner (much like my mom's latkes) but i opted for a lighter interpretation that cuts down the use of oil and keeps your kitchen free of frying-oil odor.  so in they went into the oven.  and they were some form of perfection - super crunchy on the outside, with a billowy, sog-free center.  there's a little bit of prep work involved in these, but once everything is chopped, they're a cinch to just throw in the oven.  and with just frank and i, we had plenty of leftovers for lunch and dinner throughout the week.



(baked) purple kale, cilantro + spaghetti squash cakes w/ sriracha avocado sauce | gf + dairy free |


| makes 10 cakes |   

inspired by Sprouted Kitchen


for the cakes

  • 1 spaghetti squash, cut lengthwise 
  • 1 cup purple kale, ribs removed and roughly chopped   
  • 1/4 cup cilantro, chopped
  • 2 small-medium shallots, minced
  • 2 garlic cloves, minced
  • 1 egg
  • 1/3 cup oat flour (ground from gluten free rolled oats in a food processor)
  • 1 tablespoon ground flaxseed
  • 1/4 teaspoon fine grain sea salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper (optional) 
  • neutral oil for greasing baking pan (grapeseed works the best here)

*also needed: a clean tea towel or cheesecloth to wring out squash

for the avocado sriracha sauce


  • 1 ripe avocado, pitted
  • 2 tablespoons cilantro
  • 3-4 tablespoons extra virgin olive oil (more or less depending on how creamy you want it) 
  • 1 tablespoon apple cider vinegar
  • 1 medium shallot (or ~2 tablespoons chopped red onion) 
  • 1 teaspoon sriracha sauce
  • salt to taste
  • ~3-4 tablespoons water, to thin consistency


make the cakes

  • preheat oven to 400° and line a rimmed baking sheet with parchment paper.  cut the squash in half, lengthwise and scrape out the seeds (reserve seeds for toasting! totally optional, but also totally yum).  brush the flesh with olive oil and place face down onto the baking sheet.  bake for 35-40 minutes until knife-tender.  remove squash from oven and let it cool to room temperature (about 30 minutes.  this is a good time to prep the rest of your ingredients)
  • preheat the oven back to 400°.  once the squash is cool, use a fork to scrape the flesh into long strands.  one half at a time, place the scraped squash strands into a clean tea towel (or cheesecloth) and wring out as much liquid as possible (i was actually amzed how much liquid the spaghetti squash contains!).  place wrung out squash in a large bowl and repeat with the other half.  place chopped kale, cilantro, shallots and garlic in the bowl with the squash and mix until thoroughly combined.  add egg and combine once more. set aside
  • in a separate bowl, combine the oat flour, ground flaxseed, salt, baking powder, chili powder, cumin and cayenne (if using) .  pour the dry ingredients into the kale and squash mixture, and mix.  set aside
  • oil a large rimmed baking sheet.  using a 1/4 cup measure, pack it almost to the top and press the cake mixture into the cup measure to make compact.  turn measure over and tap out onto the palm of your hand.  place on oiled baking sheet, use the back of the measure, or your fingers, and press the cake down just a bit (it should be just under an inch thick).  repeat with the rest of the mixture until you have 10 cakes  
  • place baking sheet in the center of the oven and bake for 20 minutes, rotating halfway through.  at the end of 20 minutes take cakes out of oven and flip them over to brown the other side.  place back in the oven for 5 additional minutes.  remove from oven and place on a cooling rack.  let the cakes cool for about 5 minutes, or eat them at room temperature.  top with avocado sriracha sauce and garnish with cilantro
  • store in an airtight container in the refrigerator for up to 5 days






make the avocado sriracha sauce

  • place all ingredients in a small food processor and blend until desired consistency.  (you made need more water depending on how thin you want the sauce.)



toasted oat + baby zucchini muffins by Lindsey | Dolly and Oatmeal

while these may not look the prettiest, they pack a tasty punch of flavor.  the baked goods i make often incorporate some combination of almond flour, oat flour, and coconut oil.  and while i'm not totally disappointed by the results, they usually end up having the same texture and density.  this is where arrowroot powder/starch comes into play.  as i have come to find out, arrowroot powder, an alternative to corn starch, is usually used as a thickener for puddings or soups.  however, it can be used for baking as well.  and after doing quite a bit of research i took to experimenting with this odorless, white, starchy powder.  the first time i baked with it, i used too much and was left with a gummy gooey muffin.  i kept adjusting and readjusting the ratio of dry to wet ingredients until i was happy with both the consistency and crumb.  arrowroot powder is a finicky ingredient, it absorbs more liquid than other starches, but if met with too much liquid, it will never bake off and you will be left with something too heavy.  another thing i came across while researching was that arrowroot powder has a longer bake time, as it allows the some of the starch to dry out.  do you have any experience baking with arrowroot powder?  i would love to hear any feedback you may have :)

toasted oat + baby zucchini muffins

| makes 12 minis | 


| dry | 

  • 1 cup almond flour (Honeyville brand)
  • 3/4 cup gluten free rolled oats, toasted
  • 1/4 cup arrowroot powder
  • 1 teaspoon baking soda
  • 1/3 cup coconut palm sugar
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom

| wet | 

  • 2 tablespoons ground flax + 6 tablespoons water (or 2 eggs)
  • 1/2 cup grated zucchini (1 medium zucchini)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon virgin coconut oil, softened

| streusel |  - optional

  • 1/4 cup oat flour (any flour just about works here)
  • 2 tablespoons sunflower seeds
  • 2 tablespoons coconut palm sugar
  • pinch of fine grain sea salt
  • 1/2 teaspoon ground ginger (optional)
  • 2 tablespoons virgin coconut oil, hard



preheat the oven to 375°

oil a mini muffin pan, or use paper liners


| make the streusel |

  • in a small bowl, combine the flour, sugar, salt, ginger, and seeds.  with a fork, combine the coconut oil until the mix is crumbly.  let it harden in the refrigerator while you prepare the muffin batter

| make the batter |


  • spread rolled oats on a baking sheet, bake for 5-7 minutes, until they are fragrant and browned in spots.  remove from oven and let cool
  • prepare your flax eggs; combine the ground flax with 6 tablespoons of water.  let the mixture sit until it is absorbed - about 10 minutes.  *if using eggs, skip this step
  • in a large bowl, combine the dry ingredients with a whisk, making sure to break up any lumps - set aside
  • in a medium bowl, combine your flax eggs with the shredded zucchini, vanilla extract, and coconut oil.  using a spoon or spatula, combine the wet ingredients into the dry.  mix until combined - the batter will be quite thick, that's ok
  • remove the streusel from the refrigerator.  divide the batter into the muffin pan, filling it up to the top.  using your hands or a fork, break up the streusel and sprinkle on each muffin.  (if you have leftovers, they can be stored in an airtight container in the freezer.)
  • bake in the oven for 35-37 minutes, or until a tester comes out clean.  let them cool a bit.  serve and enjoy!



    herbed wild rice patties by Lindsey | Dolly and Oatmeal


    these patties are versatile, and can be made using brown rice, lotus rice, red rice, etc.  however, i would stay away from white or sushi rice, i'm not sure they would add any flavor to the dish.  additionally, you do not have to use oat flour.  i simply prefer it.  you can also substitute the grape seed oil for another "high heat" oil.  just to note, if you are using dried herbs you can decrease the amount by 1/2.

    inspired by sprouted kitchen

    :: makes 7 patties ::

    1/2 cup uncooked wild rice

    1/2 cup oat flour

    1/2 of a small onion, diced

    2-3 cloves of garlic, minced

    2 eggs

    fine grain salt and pepper

    grape seed oil for cooking

    :: herb mixture ::

    2 tablespoon parsley (if using dried herbs, reduce to 1 teaspoon)

    2 teaspoons thyme

    1 1/2 teaspoon oregano

    1/4 teaspoon crushed red pepper

    :: directions ::

    prepare your rice according to the directions that are given on the packaging.

    while the rice is cooking - chop the onion, and mince the garlic.  heat a small skillet on medium heat. once hot (your skillet is hot when a droplet of water sizzles), cover the bottom of the skillet with grape seed oil. sautè the onion for a couple of minutes, then add the garlic.  let it cook stirring every few minutes - about 4-5 minutes.  remove from heat and let cool.

    next, prepare the herb mixture. chop the parsley, thyme, and oregano.

    once the rice is cooked, let it cool.  combine the cooled rice, the eggs, the onion and garlic, and the herb mixture.  stir in the flour.  mix until the ingredients are combined. toss in the crushed red pepper, the salt and pepper (i used about 3 pinches of salt). stir.

    let the mixture sit for a couple of minutes.  in the meantime, heat your pan.  (i used an 8-inch cast iron skillet and cooked the patties in batches of 2.)  once the skillet is hot, add 1 tablespoon of grape seed oil (more if you are using a larger pan). while the oil is heating, form the patties: using a small ramekin (mine was 2 inches), scoop a portion of the mixture in the bottom - pat it down to make it compact.  then,  turn it out onto your skillet, and let it cook 4-6 minutes on each side. ready a plate with a paper towel to sop up any unwanted oil.  repeat with the remaining mixture.

    :: enjoy ::