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 😍

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 ❤️

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


  1. preheat oven to 350°F. 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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flourless almond cake w/ kombucha macerated berries & a brunch menu by Lindsey | Dolly and Oatmeal

we spent the better part of last week sitting my parents' dog at their house upstate.  it was great spreading out, so to speak, and actually having room in our living space!  amesy transitioned really well to sleeping in his little travel crib, and i've finally began putting him down for naps without rocking him to sleep first.  this has been such a relief because babies falling asleep on their own doesn't come as easy than when they're teeny infants apparently - it's been a learning curve to say the least!  there are so many things happening in his little world these days, so many developments and progressions.  last week was all about his teeth, and now this week he's been eating solids for a whole a week and absolutely loves sweet potato and avocado (he is definitely my little guy).  he's beginning to show curiosity in crawling and standing, and now i'm beginning to see how this whole baby thing passes by way too quickly.  a month ago he was still and an infant, and now there's this huge emergence of a little personality.  he voices when he doesn't like something, when he does, and when he's having the best time ever.  my whole heart could explode at how amazing it is to witness it all each day.  

that's not to say that trying to fit everything into a working day with a babe, doesn't have its challenges.  it is THE challenge if anything.  i have a lot more grey hairs, way more stress, and have morphed into the person who wears yoga pants and big comfy flannel shirts every day. but i'm ok with that ;)  one huge constant in my life is the whole foods market that's a quick drive away and totally comes in clutch all the time!  frank and i usually have some sort of super casual, buffet-style brunch thing for an easter/passover mashup. so this year i've teamed up with the whole foods market team to show you what i'm serving up from their menu, and how to make this super easy almond cake with kombucha macerated strawberries.  i found that ordering online saved me that awkward phone call with a cooing (or screaming)  baby in the background, but i'm sure it's just as convenient for anyone sans baby.  it makes the whole process super fast and simple, and when i went to pick up my order, it was really convenient to snag the flowers for the table (i bought a big pot of pansies and transplanted them to smaller terracotta planters), and other groceries to make the cake and its topping. the cake is simple to make, and only uses a handful of ingredients, most of which are pantry staples.  it's one of those back pocket recipes that comes in handy, all while being super nourishing as well.  the berries are macerated a bit in kombucha and a little coconut sugar to give it that spring feel :)  

happy brunching <3

this post was created in partnership with whole foods market.  all thoughts and opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going!

a brunch menu

wild basmati rice w/ peas & pistachio

roasted fingerling potatoes w/ horseradish

carrots & parsnips w/ coriander honey

grilled asparagus

hard-boiled eggs & toast

flourless almond cake w/ kombucha macerated berries

flourless almond cake w/ kombucha macerated berries & a brunch | dolly and oatmeal
flourless almond cake w/ kombucha macerated berries & a brunch | dolly and oatmeal

flourless almond cake w/ kombucha macerated berries | gf & df

you could use any fruit or berries you like here, just keep in mind the fruit's natural sweetness and adjust the sugar as necessary.  as for the kombucha, i like a ginger variety (this gingerade is my go-to) as i find it gives the berries a subtle flavor, but you could use any flavor.

| makes a 9-inch cake |

  • 4 large pasture-raised eggs, separated
  • 1/2 cup coconut sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups almond flour
  • 1/4 cup arrowroot powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1 cup strawberries, sliced
  • 1/4 cup kombucha
  • 1 tablespoon coconut sugar


  1. preheat the oven to 350°F and oil a 9-inch round pan with coconut oil.  set aside.
  2. in a large mixing bowl, use a wooden spoon to beat together the egg yolks, 1/4 cup of the sugar, and the almond and vanilla extract.  in a separate bowl, whisk together the almond flour, arrowroot, baking powder and salt.  then combine with the egg yolk mixture (batter will be very thick, that's ok), and set aside.
  3. using a stand mixer or electric mixer, whip the the egg whites on medium-high until they get nice and fluffy.  a little at a time, add the remaining 1/4 cup of sugar until soft peaks form.  a spoonful at a time, fold the egg whites into the batter.  (the batter with start out thick and will become more and more airy as the white are incorporated.)
  4. spoon batter into the prepared pan and bake for 30-35 minutes, until the top is golden brown and the cake pulls from the sides a bit.
  5. place cake on a rack and let cool completely.
  6. while the cake is cooling, make your berries.  place the berries in a bowl, stir in the kombucha, and sugar.  stir the berries occasionally for about 30 minutes.  
  7. top the cake with macerated strawberries, and a sprinkle of toasted sliced almonds.  slice and serve.

flourless almond cake w/ kombucha macerated berries & a brunch | dolly and oatmeal
flourless almond cake w/ kombucha macerated berries & a brunch | dolly and oatmeal

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Summer Fridays! Elderflower Açaí 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









elderflower açaí bowl | gf + v

there are so many different varieties of açaí 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 açaí 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)


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


  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 açaí bowl with a handful of granola, a sprinkle of chia seeds, a few sliced strawberries and/or raspberries, and more elderflower blossoms.


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