RHUBARB CAKE LOAF W/ ROSY RHUBARB GLAZE by Lindsey | Dolly and Oatmeal

i don’t think i ponder motherhood as much as i should, or at least as i think i should. it’s difficult at times with the messy, busy, grinding days to take a breath and fully absorb the magnitude of raising a child, carrying a child, and what that role means - to you, to the one/s you are raising, to your spouse, to the general public. it’s something i’ve come to realize is different for us all. when amesy was first born i was very hard on myself. i was scared, and exhausted, and i often felt guilt for these feelings. instead, i thought i should be feeling euphorically in love with my little human 100% of the time like i had seen in movies, or on TV, or on various social platforms. it took me a while to be comfortable with the idea that not everything about motherhood is rosy (even if you are blessed with the sweetest little baby). and as i’ve spoken to friends and colleagues over the years, it’s become more evident to me that this is a common trait with a lot of women, regardless of whether you have children or not. the permission to be honest, to not go along as if everything is perfect. to embrace the messy, to talk about it, and most importantly to share in it and grow from it. i see this popping up more and more in some circles, and it’s very so refreshing.

rhubarb is something that will forever remind me of my mom. she grew a bushel of it in the garden just outside her kitchen. we would wait for it to pop up from the ground each spring, and usually by the time mother’s day rolled around we had enough stalks to harvest to make a pie or crumble. i love rhubarb for so many reasons. its blush-y hues, and tartness, and the variety of ways you can use it. it’s strong and hearty, and soft and fragile all at the same time. and for those sweet memories its provided me with.

in this recipe we use it in 2 different ways. the first is chopped small and folded in the cake batter. it bakes up moist, adds a bit of tartness, but is enveloped with enough cake that you get both the sweet and tart altogether in one bite. the second way we use it here, is to saute it a bit, blend it with some blood orange juice (just to punch up the color a bit), and use the juices to make the most beautiful shade of pink for a tart-but-sweet glaze. there are a couple different gluten-free flours used for the cake to give it a light and tender crumb. while it’s in loaf form, don’t be fooled, this is all cake - just the way it should be :)

here’s to being kind and patient with yourself, and to cake! xo

rhubarb cake loaf w/ rosy rhubarb glaze | gf & df

print the recipe!

| makes one 9x5-inch loaf |

  • 1 cup fine brown rice flour

  • 3/4 cup almond flour

  • 1/4 cup arrowroot powder

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup sugar (i use monkfruit sweetener or coconut sugar)

  • zest from 1 lemon

  • 2 large pasture-raised eggs, room temperature

  • 3/4 cup unsweetened almond milk

  • 1/2 cup coconut oil, melted and cooled

  • 2 teaspoons pure vanilla extract

  • 1 cup chopped rhubarb, cut evenly into 1/4-inch pieces

  • poppy seeds, to top (optional)


  • 3 teaspoons coconut oil, for cooking

  • 1 1/2 cups chopped rhubarb, cut evenly into 1/2-inch pieces

  • juice from 1/2 blood orange

  • 2-3 tablespoons unsweetened almond milk

  • 1 1/2 cups powdered monkfruit sweetener

  • 1 tablespoon vegan butter, melted and cooled


  1. preheat oven to 350°F. grease a 9x5-inch loaf pan. line with parchment paper, leaving enough paper to overhang on each side.

  2. in a large bowl, whisk together the flours, arrowroot, baking powder, baking soda, and salt. set aside.

  3. in another large bowl, use your fingers to rub the sugar and lemon zest together, letting the zest oils release. whisk in the eggs, almond milk, oil, and vanilla.

  4. slowly add the dry ingredients into the wet until combined, then fold in the rhubarb. pour the batter into the prepared pan. bake for 55-70 minutes, until a cake tester inserted into the middle of the cake comes out clean. let the cake cool on a rack, then use the parchment wings to remove it from the pan.

  5. while the cake is cooling, make the glaze. heat a large saute pan over medium heat. add the coconut oil and rhubarb, cook for about 3 minutes; until soft. transfer the rhubarb and juices to a high-speed blender. add the almond milk and a few teaspoons blood orange juice and whiz everything together on high, scraping down the sides as needed until everything is smooth. add another teaspoon blood orange juice if you want the glaze a deeper pink. place a fine mesh colander over a large bowl, pour in the the rhubarb mixture in, and use a rubber spatula to work it through, discarding any solids, and preserving the liquid.

  6. sift the powdered into another large bowl, start by whisking in 3 tablespoons of the rhubarb liquid, adding more if needed to get your desired consistency (i used about 6 tablespoons to achieve a spreadable glaze). spread over top of your cake, use an offset spatula to evenly cover the top. then sprinkle with poppy seeds, if using. slice and serve :)

more mother’s day recipes:

maple blue-barb jam

maple blue-barb jam

strawberry-rhubarb crumble

strawberry-rhubarb crumble

Summer Fridays!: Breakfast-y Blueberry Chocolate Chip Cookies by Lindsey | Dolly and Oatmeal

we just got back from dog/house-sitting for my parents.  and even though we weren't technically on a vacation it was good to be away from the city and breath fresh air!  but now that we're home, i feel like i'm in full-on baby mode.  i've been cleaning out stacks of magazines, sifting through the kitchen cabinets of baking pans, odd spices, and glassware trying to make space for all things baby - bottles and whatever other storage we will likely need.  we're getting ready to put together the rocking chair and crib my in-laws so graciously gifted us.  so i think that will set the motions that all this is really happening!  and like most stressful situations - pregnant or not - the next couple of weeks will likely call for cookies.

i don't know about you, but against all my good judgement, i love a good cookie/sweet in the morning.  i usually pick up one gluten-free/vegan cookie at the supermarket every so often, but naturally the sugar goes right to my head.  so, my goal here was to make a balanced cookie, one that is all the things i love in a good chocolate chip cookie, but with enough good-for-you ingredients to make a respectable breakfast-y cookie.  after a few attempts, i found the right balance of healthy fat to leave you feeling good after a breakfast nibble.  so you'll find a mix of pecans and almonds ground into a meal, and mixed together with oat flour.  there's also a good amount of coconut oil that's creamed together with coconut sugar which sweetens these cookies while also keeping the glycemic index down. and lastly, the dark chocolate and blueberries are a favorite combo of mine, and i think you'll love them together here jumbled up in a delicious cookie! 

*also, there's still time to enter into this cookbook and chicago cutlery giveaway if you haven't done so already ;)

love & cookies! 

breakfast-y blueberry chocolate chip cookies | gf & df

feel free to substitute your favorite berry here, raspberries would be super, as well as currants - i'm thinking the tartness would play off the chocolate in an awesome way.  you could just as easily forgo any fruit and have yourself a really good chocolate chip cookie - however, it might take away from the cookie's breakfast-y vibe ;)

| makes 26 cookies |

  • 1/2 cup raw almonds
  • 1/2 cup raw pecans
  • 1 cup (gluten-free) oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 cup coconut sugar
  • 1/4 cup plus 1 tablespoon unrefined extra-virgin coconut oil, soft
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped dark chocolate or dark chocolate chips
  • 1/2 cup fresh blueberries 


  1. preheat the oven to 350° and line 2 cookie sheets with parchment paper, set aside.
  2. in a blender or food processor, pulse the almonds and pecans into a "meal".  in a large bowl whisk together the nut meal, oat flour, baking powder, baking soda, and salt.  set aside. 
  3. in another large bowl, use a wooden spoon to cream the sugar and coconut oil together, then mix in the egg and vanilla,  
  4. in about 3 applications, add the dry mix to the wet and mix to combine.  fold in the chocolate, then gently fold in the blueberries.
  5. drop dough by the tablespoon, about 2-inches apart, onto the prepared cookie sheets.  then place in the freezer or refrigerator for 10 minutes.
  6. bake 10-13 minutes, until edges are light brown.  place on a rack and let cookies cool before serving. 


similar recipes:

almond-blueberry pie bars

almond-blueberry pie bars

double chocolate gingersnaps

double chocolate gingersnaps

peach, hazelnut + shiso crisp w/ ginger ice cream (gluten + dairy free) by Lindsey | Dolly and Oatmeal

most recipe posts of mine start out with an idea, either something i've seen in a cookbook or mag, and other times it starts with a single ingredient and evolves from there.  this time, i had an idea with flavors in mind...something herby, sweet, and spicy.  thinking about how it would all come together i thought, pie! mini pie! turnovers! hand pies!  all the crusty vessels you could imagine, naturally.  so, i went to the kitchen to try my hand at a gluten free pie crust recipe that used cold, cubed olive oil for a more savory crust than one that employs butter or coconut oil. the first recipe came out quite good; a little crackly and craggy, and overall colorless, but the flavor was there.  from there, i made a couple of changes; omitting and adding some flours and then working my way up to doubling the recipe to make sure it was solid.  well, 4 undertakings later, i was left a bit deflated (and generally pissed off) by the non-cooperating dough, that i gave the up the pastry world (for now) for a more luminous path: the crisp.  

a reserved dessert if there ever was one, however, the crisp is an all-star to me, and this one is kinda tight. baked up white and yellow peaches that form a beautiful salmon-pink juice, shiso that lends an herbaceous nudge, a mixture of textured oats and toasted hazelnuts, served up with a refreshing ginger-spiked (vegan) ice cream.  these flavors are all a testament to summer, its bountiful fruits, its herbs and vegetables, its gracious presence, and the easy-breeziness of it all.   summer sweetness on a plate. 

in other news, i beyond pumped to be interviewed over at Pure Green Magazine's blog, talking about food and my connection to it,  where i would like to take this blog in the future, and my favorite, (!) what i eat when i'm traveling.  Pure Green Mag is a beautiful publication totally dedicated to green living and an all around healthful lifestyle, i've been a fan for years and so should you!. also, if you find yourself traveling sometime soon, or even if you're not, be sure to check out Condé Nast Traveler's Global Guide to Clean Eats, where me, and a few other lovely peeps round out our favorites spots to hit up for some healthful eats; from brooklyn to stockholm, and london to denver, it's a good one, y'all!

peach + shiso crisp w/ ginger ice cream (gluten + dairy free)



  • 2 pounds, (ripe, but firm) peaches, peeled and sliced (or chunked)
  • 6-8 large shiso leaves, finely chopped; plus more for garnish
  • 4 tablespoons coconut palm sugar (or natural cane sugar), divided
  • 1 teaspoon fresh lemon juice
  • 1 1/2 teaspoons arrowroot powder
  • 1/2 cup (gluten-free) oat flour
  • 1/4 cup (gluten free) old-fashioned rolled oats
  • 1/4 cup almond flour
  • 1/4 cup chopped hazelnuts
  • 1/4 cup unrefined, virgin coconut oil, melted; plus more for pan
  •  pinch of fine grain sea salt

ginger ice cream

  • 1 can full-fat, coconut milk
  • 1 teaspoon freshly grated ginger root
  • 1/4 cup grade B maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 tablespoon arrowroot powder 


ginger ice cream

  • in a medium saucepan, over medium-low heat; combine the coconut milk, maple syrup, vanilla and ginger with a whisk.  once combined, ladle about 2 tablespoons worth into a small bowl and whisk in the arrowroot.  once arrowroot powder has dissolved, whisk it back into the saucepan with the other ingredients. keep stirring until the mixture is warm and steaming.  remove from heat and chill the mixture over an ice bath; once cool, transfer to an ice cream maker and churn it according to manufacturers instructions
  •  then place ice cream in a lidded container until ready to serve.  *allow to ice cream to sit for 5 minutes before serving for easy scooping

peach, hazelnut + shiso crisp

  • preheat oven to 400° and grease a 9" pie pan with coconut oil
  • place peeled and sliced peached in a medium bowl, add the chopped shiso, lemon juice, arrowroot powder and 2 tablespoons of the sugar, and stir to combine
  • in another medium bowl, combine the oat flour, rolled oats, almond flour, remaining 2 tablespoons of sugar, hazelnuts, and salt.  add the melted coconut oil, until combined and mixture is crumbly
  • place fruit mixture into the pie pan; using your fingers, evenly distribute topping over fruit. place in the center of your oven and bake for 20 minutes.  turn heat up to 450° and bake for an additional 5 minutes to brown the topping.  remove from oven and transfer to a cooling rack; allow crisp to cool for a few minutes before serving
  • while crisp is cooling, remove ice cream from freezer to allow it to soften a bit.  using a large serving spoon, serve the crisp and top with ginger ice cream.  garnish with leftover chopped shiso