raspberries

Red Berry Almond Blondies by Lindsey | Dolly and Oatmeal


this past weekend sasha from the beautiful site, tending the table made her way down to los angeles.  she and i had been planning a shoot for almost a month before she got here.  we went back and forth about recipe ideas - we originally were thinking gazpacho but somehow we made our way to these blondies ;)  we also secured a sponsorship with one of our favorite brands, california olive ranch, and made it our goal to make a recipe that highlighted their delicious olive oil.  so last sunday i met sasha at one of my favorite spots of all time, cookbook.  we chatted a bit and then drove to the farmers market.  we circled the market a few times scouting all the beautiful produce they had, and settled on a flat of strawberries, and another flat of blueberries, blackberries, and raspberries.  

when we got back to my place, we quickly got to work measuring out our ingredients and stirring everything together.  once the blondies were in the oven we got to styling and shooting.  i was most looking forward to having fresh eyes in my space.  so often i reach for the same props or style things in a simple, time-saving way.  but with a free (baby-less) day to work and being alongside sasha revived a feeling i haven't had in some time.  it was so nice to focus on work and not have to worry about 5 other things simultaneously.  plus, it was such a pleasure working alongside someone who's work i've admired for some time.  we styled and shot things in a backward motion starting with a few ingredients shots, then some berries shots; and then, once the blondies cooled, we got to work on them.  they weren't completely cooled when i lifted them from the pan (i should have listened to my recipe notes!), and they cracked a little in the center.  i would normally freak out and try my best to squish them back together but sasha, very coolly, said that they looked better that way, so i went with it ;)  after we finished we talked some more about life and work, and it couldn't have been a nicer afternoon.  

you wouldn't guess by looking at them, but these blondies are quite rich.  they're definitely on the sweet side which is why using olive oil is so key, as it helps to mellow the sweetness and provide a subtle earthiness.  the berries are a bonus here as well.  while they are sweet on their own, when paired with the blondies their flavor and slight tartness produces the ultimate summer treat!

xo's! and be sure to check out sasha's site and her beautiful strawberry shot below ๐Ÿ˜

this post was made in collaboration with california olive ranch.  all thoughts and opinions, as always, are my own. thank you so much for supporting the sponsors that keep dolly and oatmeal going โค๏ธ



red berry almond blondies | gf & df

just like the perfect brownie, these blondies are quite dense and dare i say, gooey.  they're grain free, naturally gluten free, and free of dairy. they're also on the sweet side.  i would say these border on the almost too sweet side for my taste, but i know blondies/brownies are supposed to be ;)  the berries really cut through a lot of the sweetness, so i wouldn't leave them out, but they could definitely be swapped for your (tart) fruit of choice.

| makes 16 blondies |

  • 1 1/4 cups almond flour
  • 1/2 cup arrowroot powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups coconut sugar
  • 1/2 cup california olive ranch olive oil
  • 2 large pasture raised eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup fresh strawberries, halved or quartered (depending on size)
  • handful of fresh raspberries
  • sliced almonds, for garnish
  • powdered sugar, for garnish

photo by sasha swerdloff


method

  1. preheat oven to 350ยฐF. grease an 8x8-inch square baking pan, and line it with a parchment paper sling.
  2. in a large bowl, whisk together the almond flour, arrowroot, baking powder, and salt.  in another large bowl, whisk together the oil and sugar until the mixture looks like wet sand, whisk in the eggs and vanilla until combined.
  3. add the dry ingredients to the wet and stir to combine.  spread the batter evenly into the corners and sides of the pan.
  4. bake for 28-35 minutes, scattering the berries on top of the blondies halfway through baking.  bake until a cake tester or toothpick come out mostly clean (you want a couple of crumbs to cling).
  5. let the blondies cool on a rack.  once completely cool, run a thin knife around the edges to loosen them.  use the parchment paper wings to carefully lift the blondies from the pan.
  6. dust with powdered sugar, and slivered almonds (if desired).  slice into 16 squares.

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elderflower acai bowl

elderflower acai bowl

strawberry rhubarb & olive oil chocolate cake

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raspberry currant yogurt crumb cake

raspberry currant yogurt crumb cake

Summer Fridays! Fizzy Lemon-Limeade w/ Crushed Raspberries by Lindsey | Dolly and Oatmeal


hey guys! welcome to the 2nd installation of summer fridays!  a new weekly blog series i'll be sharing this summer all about easy-peasy, low-key snacks, bites, and beverages  :)  last week was all about this vibrant aรงaรญ bowl, but today we're talking strictly hydration in the form of this stellar little sipper!

i seriously cannot believe it's july, guys! and that we're almost in the thick of summer already! frank and i are still in the middle of trying to get all things baby organized before my mid-september due date.  after last summer of shooting my book and completing the manuscript, and having a pretty turbulent/life-changing fall and winter i'm ready to seriously chill out a bit. i feel like i haven't been in a peaceful place, like i haven't slowed down once since taking on this blog, and working freelance full-time.  so, in an effort to take care we're planning to lay low this summer, celebrate some weddings with friends, and maybe take a long weekend vacation at some point.  i fully plan to take advantage of any free time though and drive out to eastern long island where there are a ton of salty sea air farms that grow the tastiest of produce (and my favorite peaches!), and hopefully taking in some beautiful beaches as well. what are your plans? (i love to live vicariously through other people's summer vacations!)  ;)

as i mentioned in my last post, my all-time favorite summer beverage go-to is rosรฉ, and since i won't be partaking in any for quite a while, i came up with an equally fun and bright drink to slurp this summer!  it's been getting me through the hottest and steamiest of days, because this whole carrying around another human inside you is no joke, especially in 80-90ยฐ temps! i've been using summer berries in this drink for the last few weeks, but raspberries are finally becoming available at the market around here so i was super excited to put them to use.  although, i can't wait until stone fruit season is in full swing - i think they would be way awesome all crushed up here, too!  

in any event, i know i'm going to making a slew of these this weekend with all the 4th of july festivities going on, and i so hope this little recipe provides you with some fizzy inspiration, whether you booze it up or not ;) 

xo's and happy friday!



fizzy lemon-limeade w/ crushed raspberries | v

feel free to make this a spritzer kind of deal with your favorite wine (my personal go-to would be a nice crisp rosรฉ.), or if vodka or gin is your thing booze it up!

| makes 2 drinks |

  • a couple handfuls fresh raspberries
  • 1 large lemon, juiced
  • 1 lime, juiced
  • 2-3 tablespoons maple syrup, raw honey, or raw agave
  • 24 ounces sparkling water
  • ice

method

  1. divide the raspberries between 2 large glasses and crush them with a fork.  in a small bowl, whisk together the lemon juice, lime juice, and 2-3 tablespoons maple syrup (or sweetener of choice), depending on how sweet you want the drink or how sweet your berries are. divide the lemon-lime juice mix and sparkling water between the 2 glasses and add a couple pieces of ice. garnish with extra lemon or lime slices. 

enjoy!


similar recipes:


grapefruit & lime-grape cooler w/ crushed mint

grapefruit & lime-grape cooler w/ crushed mint

raspberry-currant crumble cake

raspberry-currant crumble cake

passion fruit & lemon-ginger fresca

passion fruit & lemon-ginger fresca

Summer Fridays! Elderflower Aรงaรญ Bowl by Lindsey | Dolly and Oatmeal


hey y'all! i'm just popping in quick for a new little blog series called, *summer friday's* (!), dedicated to small bites, snacks, and some beverages, too!  i'm not sure there are summer fridays in other cities, but many work places on summer fridays in nyc have a shorter work day.  typically the workday would end around 1pm, making the weekends a bit longer, and people generally more cheerful.  i'm hoping i can translate that cheerfulness here and provide some easy, fun, summery recipes :)  

since becoming pregnant i've rediscovered my love for mid-morning and afternoon snacks that are tasty while also nutrient rich (or least strive to be!).  i can be pretty tough on myself when i eat too many vegan nacho tortilla chips, or more than a few sweets, so i'm constantly trying to keep a mindful eye on what i'm feeding my bod and my little babe - even more so than i had prior to being pregnant.  

all throughout my pregnancy fruit has been my sidekick, my ride or die, and towards the end of my first trimester i got into a really expensive routine of buying these killer, $10 (!) acai bowls from a local juice shop.  i realized how ridiculous my purchases had been because i could totally make them just as good at home, while saving money for, i don't know, our soon-to-be baby!? duhr. 

this recipe is super basic.  it's essentially a starter recipe for those of you who aren't familiar with making your own acai bowls, or have never had one before.  the other week i happened to throw in some fresh bloomed elderflowers from our garden and loved its subtle, sweet flowery essence it gave the bowl, so i thought i would share that little twist here :)  while i don't generally eat acai bowls for a straight up meal, they can be made more substantial with a serving of plant-based protein powder.  i personally love eating them as a mid-day snack, or even for dessert.  

i've got some ideas in the works for this easy-breezy, new blog series, but if there's anything you're interested in seeing, i would love, love to hear your feedback! xo's



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elderflower aรงaรญ bowl | gf + v

there are so many different varieties of aรงaรญ bowls, but this recipe is a good starting off point, especially if you're new to making them at home.  

| makes 1 serving |

  • 1 packet frozen aรงaรญ pulp (i use sambazon)
  • 1/2 cup frozen banana
  • 1/2 cup fresh berries ( i used a mixture of strawberries and raspberries)
  • 1/4-1/2 cup unsweetened almond milk
  • handful of elderflower blossoms (about 3-4 blooms)

toppings

  • granola
  • chia seeds
  • sliced strawberries
  • raspberries
  • elderflower blossoms

method

  1. thoroughly rinse or soak the elderflower blooms and pat dry.  remove the flowers and add to your blender along with the acai pulp, banana, berries, and almond milk.  blend for 1 minute, until smooth.  if you want a thinner consistency add the remaining milk. 
  2. serve the aรงaรญ bowl with a handful of granola, a sprinkle of chia seeds, a few sliced strawberries and/or raspberries, and more elderflower blossoms.

enjoy!


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