paleo

(CRINKLE TOP!) FUDGY FLOURLESS BROWNIES by Lindsey | Dolly and Oatmeal


at first thought you may think a brownie recipe which instructs you to turn your oven on in the dog days of summer is laughable, but i’m here to tell you that indeed this recipe is a must-make! once you’re finished baking these fudgy chocolate-y squares, and the heat emitting from your oven has surrendered, you’re left with a few options: eat these brownies as is, and hope you can control yourself to eat just 1 or 2. or (my preference), plop a couple in a bowl, scoop some vanilla bean ice cream over top, grab yourself a couple spoons (if you’re sharing), and dig in! in all seriousness, making brownies in the summer time is certainly one of my favorite things to make. before having a baby, frank and i would spend our weekends at the beach, and if i had enough forethought, i would make beach brownies for us and our friends. a beach day is good like that. throw all caution to the wind, surrender yourself to the salty sea air, and dig in to a delicious batch of brownies!

these are by far the easiest brownie recipe i’ve made to date. we use a handful of ingredients that (if you’re gluten-free) are pantry staples, an easy-peasy technique to get that notorious crinkly top, and a quick step to melt the coconut oil and chocolate in one bowl. it all comes together in about 10 minutes, then off to the oven for just over 20 minutes. these brownies are chewy with a bit of crispiness along the edges, and fudgy in the center without feeling too rich. you could easily throw some chopped chocolate in the batter (even though i think these are sweet and chocolatey enough), and/or chopped nuts for some texture and nutty tones. but i love these as is with a good sprinkle of flaky salt sprinkled over top 👌🏼

hope you love these! xo!



(crinkle top) fudgy flourless brownies | gf & df

print the recipe!

| makes 16 square brownies |

  • 1 cup almond flour

  • 1/2 cup cacao powder (or cocoa powder)

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 1 cup coconut sugar

  • 2 large pasture raised eggs

  • 1/2 cup melted extra virgin coconut oil

  • 1/2 cup dark chocolate chips or chunks (roughly 3 ounces)

  • 1/2 teaspoon pure vanilla extract



method

  1. preheat oven to 350°F. grease an 8x8-inch square baking pan, and line it with parchment paper making sure there’s enough overhang on each side. grease the bottom of the parchment paper.

  2. in a medium bowl, whisk together the almond flour, cacao powder, baking soda, and salt. in a large bowl beat together the sugar and eggs with an electric mixer on medium-high for 2 minutes, until the mixture becomes pale in color and has slightly thickened. in pot over low heat, melt the coconut oil and measure out 1/2 cup in a liquid measure. add the chocolate and stir to melt. once melted, mix into the egg and sugar mixture, along with the vanilla until combined.

  3. a little at a time, add the dry ingredients, and mix on low until everything is combined.

  4. turn the batter out into your prepared pan, use a rubber spatula to spread the batter evenly into the corners and sides of the pan.

  5. bake in the center of your oven for 20-22 minutes, until a toothpick comes out mostly clean (a few crumbs may stick). let the brownies cool for roughly 30 minutes, then use the parchment wings to remove them from the pan. let them cool another 20 minutes, then slice into 16 squares.


similar recipes:


hazelnut butter brownies (gluten-and-dairy-free)

hazelnut butter brownies (gluten-and-dairy-free)

inside-out chocolate chunk cookie bars

inside-out chocolate chunk cookie bars

raw “nutella” bars

raw “nutella” bars

WHIPPED TAHINI SAUCE by Lindsey | Dolly and Oatmeal


i’ve been waiting quite a while to post this recipe. i was most familiar with tahini as an ingredient in hummus. my mom would buy it at the health food store a few times a year when she would whip up hummus. but aside from that, we never used tahini in our house. until i went dairy free years ago. since then, it’s been an all-time favorite ingredient of mine (if you do a quick search on my site, a plethora of recipes will pop up!). it’s that kind of pantry staple that lends depth, flavor, and creaminess in just about any and every dish you could imagine. be it salad dressings, soups, drizzled on your favorite mains and salads, tahini is a rich and satisfying partner to whatever it is you’re preparing regardless of whether you’re whipping it or not.

add that tahini with a few other basic ingredients to a food processor, and you’ve got yourself the smoothest and frothiest sauce to spread, drizzle, and add to all the things. you can serve this dip/sauce immediately after you make it, which will be a bit on the warm side from the motor of your food processor. or, you could store it in your fridge and serve it within 5-7 days. this obviously will result with a colder sauce/dip, and will have seized a bit and have a thicker consistency. this is completely normal and great to serve as a dip. but, if you would like it to be thinner and more on the drizzling side of spectrum, just whisk a bit of water in a little at a time to get your desired consistency - don’t forget to taste it after and season the tahini if need be, the water can dilute it, especially if you add enough.

this is the kind of sauce that elevates any dish really - it turns bland grilled chicken is completely different meal. it magically makes roasted veggies more appealing, or a salad more creamy and exciting. whatever random (or non random) meals or ingredients you have in your fridge, whipped tahini will 100% make them more satisfying - promise!

also! we’ve started a hashtag! if you make any of the sauces from this sunday series, you can hashtag them on instagram with: #prepsaucesunday so we can all share in the fun, and hopefully get even more ideas on how we’re using these sauces throughout the week!

xo!!



whipped tahini sauce

| makes roughly 2 cups |

print the recipe

method

  1. place the tahini, 2 cloves garlic, 2 tablespoons lemon juice, and salt into the container of a food processor fitted with a metal “s” blade. with the engine running, drizzle in the cold water 1/3 cup at a time until you have reached your desired consistency. for me, this usually takes about 1 cup of water to achieve a frothy, light sauce. if you want it on the thicker side, do not add as much water.

  2. taste and adjust seasonings, adding more garlic, lemon juice, and/or salt. store whipped tahini sauce in an airtight jar or container in your refrigerator for up to 7-10 days.

ingredients

  • 1 cup tahini paste

  • 2-3 cloves garlic, peeled and smashed

  • 2-3 tablespoons fresh lemon juice

  • 3/4 teaspoon salt

  • 2/3 cup - 1 cup cold water


GARLICKY, HERBED CAULIFLOWER RICE W/ PEA SHOOTS by Lindsey | Dolly and Oatmeal


spring has sprung in LA! after a pretty cold and wet winter (i heard it was the chilliest one in over 100 years), we’re back in warmer temps, and sunnier days. nothing not to love. i found myself craving lighter meals that still offer a bit of warmth at the end of the day like this rice. while it’s super spring-y, it still provides you that pleasant cozy vibe for the beginnings of spring. if i remember back to living in nyc (i can’t believe it’s almost been 2 years since we moved to LA!), i can imagine the chives just starting to sprout up in our little garden in brooklyn, or the ever so tiny buds beginning to show themselves on the branches of our crab apple tree. here in southern california you can get pretty much any seasonal vegetable year round, which, while wonderful, is still confusing to me and my sense of what others are experiencing across the country.

i was at my favorite neighborhood market, cookbook, the other day. they had artichokes, cauliflower, snap peas, every kind of fresh herb, and a big bowl filled with pea shoot bouquets. it’s times like these that the excitement of picking out what’s calling to you, bring it home, and cooking up a meal on the fly. that’s what this dish was.

a meal on the fly that just happens to be something lovely enough to share here. i’m a sucker for a garlic & herb situation, and i’m always on the lookout to make cauliflower rice more palatable. so this dish combines great flavor, but also a super easy technique for making really tasty cauliflower rice. the result is a flavor you know and love mixed with a side of health - win, win!

so what’s the technique that takes a gritty, riced cauliflower to one that’s supple and actually rice-like? butter! every time i’ve made cauli rice in the past, i’ve sautéed in olive oil. and while i’m sure it might taste ok for most people, i always felt there was something missing. the (vegan) butter makes everything more luscious and full of flavor, something olive oil just can’t offer here. i also used about 2 tablespoons more of water to steam the cauliflower than i have in the past, which made a huge difference in its texture. the addition of both them here makes this cauliflower rice a bit more next-level 👌🏼

xo!



garlicky, herbed cauliflower rice w/ pea shoots | gf & v

  • i like serving this on the side of cooked fish or chicken (although it would be lovely with any animal protein), i also think adding cooked, marinated lentils or chickpeas would be a great addition for a plant-based version.

print the recipe

| serves 4-6 as a side |

  • 1 head cauliflower, cut into medium-sized florets

  • 3 tablespoons vegan butter (i use miyoko’s brand)

  • 2-3 cloves garlic, minced

  • 1/4 cup water

  • 1/2 cup chopped herbs (i used an equal amount of chives and parsley)

  • salt & fresh pepper

  • 5-6 radishes, sliced thin on a mandolin or with a knife

  • 1-2 cup pea shoots, microgreens, chopped baby spinach, etc.

  • squeeze of lemon juice



method

  1. start by ricing your cauliflower. in a food processor fitted with a metal “s” blade, or in an upright blender, rice the cauliflower florets in batches, blitzing them just until they reach small rice-sized pieces (over-blitzing will result in cauliflower mush, so be on the lookout). set the cauli rice aside.

  2. heat a large rimmed saute pan over medium heat, once hot. add the vegan butter. once it’s melted and bubbly, add the garlic and stir, cooking the garlic until fragrant; about 1 minute. add the cauliflower rice and the water, stir, cover, and turn the heat down to medium-low. let the cauliflower rice cook 6-7 minutes, until the water has evaporated and the cauli rice is tender but not overly mushy. remove from heat and add salt and pepper, to taste.

  3. throw in the sliced radishes, pea shoots (or whatever tender green you’re using), and squeeze everything with a splash of lemon juice. toss it all together, taste and add more salt/pepper, or lemon juice if need be. serve immediately.


more spring recipes:


sweet pea oven risotto w/ garlicky pea shoots

sweet pea oven risotto w/ garlicky pea shoots