A Simple Plum & Hazelnut Torte by Lindsey | Dolly and Oatmeal


it's a funny thing when your seemingly teeny baby can walk all of a sudden.  when you hear the gentle (or sometimes not so gentle) thud of his little feel behind you.  it's one of those moments that's quite ordinary, but unbelievably marvelous.  amesy's first birthday is next week, and while we're just having a small family gathering, i'm trying to make sure every moment counts and every detail is thought through.  i know he won't remember, so maybe this is more of my own stuff, but i want every minute of that day to be special.

frank and i have found ourselves reminiscing a lot about where we were at last year.  how crazy it is to think of life before ames.  how our days looked. and what we thought being a parent would even look like.  i've been annoyingly poking frank to look at my iphone pictures each day to show him photos of last year - before baby, before a move to LA, before a lot of things.  it's a sweet reminder that life happens fast, and to be gratful each day - even the difficult ones ;)

this little torte is a quick end-of-summer, beginning-of-fall dessert, and perfect for celebrating a sweet new year.  we're hosting our first rosh hashanah on saturday, so i'm feeling a bit overwhelmed and underprepared.  i'm planning on roasting a chicken or two, roasting all the veggies, making a slaw-ish apple salad, this challah (for my family to nibble on), these macaroons, and the plum torte here :)  let's see if i can pull it off...

this torte is loosely based on marian burros's acclaimed plum torte from the new york times and bon appetit's italian plum and almond cake.  it's delicate and simple, and has really great nutty fragrance from the ground hazelnuts, which i love.  plus, it all comes together in less than an hour - an ideal dessert situation :)

shana tova to all who celebrate! xo



a simple plum & hazelnut torte | gf & df

this torte can also be made in a 9-inch pan, just make sure to adjust the baking time. also, i call for a springform pan, but you can use a regular cake pan.  just make sure to line the bottom with parchment and to grease it well.

| makes one 8-inch round torte |

  • 3/4 cup fine brown rice flour
  • 1/2 cup hazelnut meal/flour* 
  • 1/4 cup arrowroot powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2-1 teaspoon ground cinnamon
  • 1/2 cup liquid unrefined coconut oil
  • 3/4 cup coconut sugar
  • 2 large pasture raised eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 7-8 opal plums, sliced in half

*to make your own hazelnut meal/flour, simply blend 1-2 cups raw hazelnuts in a blender or food processor until they have meal-like consistency.



method

  1. preheat oven to 350Β°F.  grease and line an 8-inch round springform pan with 2-inch sides.   (you can also use a regular round pan if you don't own a springform.)
  2. in a large bowl, whisk together the flours, arrowroot, baking powder, salt, and 1/2 teaspoons cinnamon (you can add a whole teaspoon of cinnamon if want a stronger cinnamon flavor) .  in another large bowl, whisk together the coconut oil and sugar.  one at a time whisk in each egg, then add the vanilla.  
  3. a little at a time, add the dry ingredient into the wet, mixing with a rubber spatula until everything is combined.
  4. pour the batter into the pan and arrange the plums on top.
  5. bake in the center of your oven for 32-40, until the edges are lightly browned and a toothpick or cake tester come out clean.
  6. let the torte cool completely before removing and serving.  slice and serve with coconut whip and chopped hazelnuts.
  7. *the torte can be made a day ahead.  once it's completely cool, remove the edges of the springform pan and cover tightly with parchment paper, storing at room temperature.


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Avocado, Kale & Arugula Chop W/ Roasted Poblano & Lime Dressing by Lindsey | Dolly and Oatmeal


summertime is the season i can't be bothered to cook.  every main dinner dish is essentially served with a side of a big green salad.  i also haven't been into variety.  i've learned in these new busier than usual moments, that variety isn't my friend.  rather, the basics are what i can handle at the moment.  that means my grocery list is somewhat a repeat of the week before.  maybe there are some different herbs rotated in for a quick chimichurri sauce, or some cilantro to be thrown in guacamole or a salad dressing.  same goes with the greens i buy.  a big box of spinach for morning smoothies, baby arugula for lunch and dinner salads, and sometimes kale to shred and make a leafy meal more hearty. same goes with what goes in the salad.  this time of year it's always peaches, avocado, and cucumber - always! sometimes there's time for a dressing that goes beyond lime/lemon juice, olive oil, and salt & pep, sometimes not.  

poblano peppers are my favorite to cook with.  they have just enough spice that doesn't completely hit you over the head, and their mild chili flavor is always the perfect amount.  i had some time to play around in the kitchen the other week while amesy napped, and tried out a version of a charred poblano dressing (maybe you saw it on my Instagram stories?), which has become a weekly staple now.  it's a really hearty dressing, so it stands up nicely to dark leafy greens like kale or collard greens, which is always a great choice for leftovers ;)  

while i'm in a land that i hear is "forever summer" (i.e. LA), i know most of you are seeing the last of summer's stone fruits and peppers.  so this salad bids adieu to summer and uses up the last bits of the season before we start talking about soups, and pumpkins, and chilly weather.  it's a bright and punchy salad that can really go with any protein you choose.  frank and i eat it with socca, or occasionally with shredded chicken in the mix.  i imagine you could add some cooked lentils, black beans, or chickpeas in there and have it be just as tasty :)

sending big hugs in these last summer days, friends. XO!



avocado, kale & arugula chop w/ roasted poblano & lime dressing

since the dressing makes extra (probably enough for 2-3 salads) you could easily double the salad if you're serving a larger crowd/want extras for the week.  however, if you're making extra for a weeklong salad, add the avocado and peach as you go, they won't last tossed in the salad at the beginning of the week. 

| salad serves 4 as a side, 2 as a main |

roasted poblano & lime dressing (makes extra)

  • 1 poblano pepper
  • juice from 1 small lime
  • 1/4 cup lightly packed cilantro leaves
  • 2 teaspoons coconut nectar (or sweetener of choice)
  • 1 clove garlic, crushed 
  • 1/2 cup extra virgin olive oil
  • sea salt, to taste

salad

  • 1/2 of one bunch curly kale, roughly chopped
  • 2 packed cups chopped arugula
  • 1 ripe avocado, sliced into chunks
  • 1 ripe peach, thinly sliced
  • 3 tablespoons toasted pepitas
  • sea salt


method

  1. make the dressing.  place the poblano pepper over a medium-low flame on a gas stovetop, turning it every 10-20 seconds until it's evenly charred and tender, about 5 minutes total.  (alternatively, you can place the pepper under a broiler, turning the pepper as each side browns, about 15-20 minutes.)  let the pepper cool completely, then peel the skin and discard it.  rinse the pepper, then slice and de-rib it, and reserve the seeds* (optional).
  2. place the pepper and seeds (if using) in a blender, or a food processor fitted with a metal "s" blade.  add the lime juice, cilantro, coconut nectar, garlic clove, oil, and salt to taste.  blend on high for 30-45 seconds, until everything is broken down and blended.  store the dressing in a lidded container in the refrigerator.
  3. make the salad.  combine the greens, avocado, peach, pepitas, and a good sprinkle of salt with about 3-4 tablespoons of dressing and serve.  

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Ice Cream & Almond Butter-Chocolate Cupcakes by Lindsey | Dolly and Oatmeal


i'm popping in real quick to wish you all a happy end-of-summer!  although, i have to say, it kind of seems bittersweet when there's so much heartbreak and devastation happening in texas.  it's the large scale situations like these that have me feeling like anything i do isn't enough.  that giving to a few foundations or food banks doesn't really make a difference in someone's life who's lost so much.  my heart breaks for the families, and pets, and people there.  if you're wanting to donate and you're not sure where to donate to, here's a link to Feed Texas, a non-profit that provides food during major disasters.  also, the Houston Food Bank is another group working to help people affected by Harvey. 

alas, i bring you these almond butter chocolate cupcakes with frozen frosting (ahem, ice cream)! frank loves an ice cream cake. or anything cookies and cream related.  me? i could go without it. but since i'm not really consuming sweets as much, and there's nothing super sweet in the house for him to nosh on, AND because he's being such a great sport about it - i decided to make him something that would satisfy his craving.  

these cupcakes are seriously my favorite.  at first i was a bit afraid of how a grain-free cupcake would fare when mixed with almond butter.  i didn't know if all that fat in a baked good would even work.  i thought the result would be super dense, but the almond butter actually gave them a super lush texture, and the cassava flour (aka, my new baking buddy) gave them that delicate crumb that we're all used to having in a really good cupcake.  if you've followed along on instagram stories, then you know i tinkered around quite a bit with this recipe until i got it just right.  i hope you give them a try, and if you do, i hope you enjoy them as much as we do :)

wishing you all a bright holiday weekend, and the best end of summer! xoxo



ice cream almond butter-chocolate cupcakes | gluten/grain/dairy-free

i didn't make my own ice cream here, for lack of time (and sanity), but i have a few recipes here.  i know the question is going to come up, so i'll just disclose here that i haven't tried making these vegan.  but i'm hopeful that 2 flax "eggs" will do the trick (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water).

| makes 12 cupcakes |

  • 1 1/4 cups almond flour
  • 1/2 cup cassava flour
  • 1 cup coconut sugar
  • 1/3 cup raw cacao powder (or cocoa powder)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 heaping teaspoon fine sea salt
  • 1/2 cup raw almond butter
  • 1/2 cup unsweetened almond milk, at room temp
  • 1/2 cup liquid coconut oil
  • 2 pasture raised eggs, at room temp
  • 2 teaspoon pure vanilla extract
  • 2 pints dairy free ice cream of choice
  • sprinkles (optional)


method

  1. preheat oven to 350Β°F and line your muffin/cupcake tin with 12 liners.
  2. in a large bowl, whisk together the dry ingredients, breaking up any clumps.  in another large bowl, whisk together the wet ingredients until thoroughly combined.  mix the wet ingredients into the dry and use a rubber spatula to fold the batter together.
  3. fill each muffin/cupcake cavity just below the top.  bake in the center of your oven for 28-32 minutes, until a toothpick or cake tester inserted into the middle of a cupcake comes out clean.
  4. cool cupcakes on a rack for about 10 minutes.  then remove the cupcakes from the tin and let them cool completely.
  5. scoop ice cream onto the cupcake and serve immediately.
  6. cupcakes (without ice cream) can be stored in an air tight container in the refrigerator for up to one week.

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