Dark Chocolate Kabocha Muffins by Lindsey | Dolly and Oatmeal


every year around this time i feel so overly done with winter.  whenever the new year begins it feels like such a long journey to the spring equinox, until there are longer days, more sunshine, increasingly warmer days, essentially.  but this year is different.  maybe because we have a babe now and all i want him to do is explore outside, breath fresh air, and be enveloped by sunshine..? it's no wonder that i reach for comfort in the form of food then, and chocolate in particular.  

while i usually grab some dark chocolate, mid-winter usually beckons for something a bit more indulgent.  i wish my metabolism were one that could tolerate eating baked goods on the regular, but alas, i could eat air and still gain a pound.  so i reserve those types of cravings for these cold, bleak days, when a few shreds of chocolate baked inside a cake-y muffin just seems crucial, ya know?  

these are by far my favorite muffin i've made.  i have to say that every time i use fresh as opposed to canned puree, i find the resulting texture one that can't be beat.  it's rich and velvety (something a canned variety has yet to ever yield), yet still light and airy.  i would say these are more on the cake-y side as opposed to a more hearty muffin.  either way, they've become quite the staple around here.  and if you're wanting to make a slightly healthier/less sugar version of them, eliminate the chopped chocolate, as to cut out some of the sugar.  but let's face it, no baked goods are ever going to be healthy, so why not go full tilt and keep those chocolate bits ;)

xo's friends   



dark chocolate kabocha muffins | gf & df

the kabocha puree can be substituted with any winter squash puree (butternut, acorn, pumpkin).  i would nudge you to try making these with fresh puree, but if you're in a pinch canned puree will do.   

| makes 12 large muffins |

  • 1 1/4 cups fine brown rice flour
  • 2/3 cup coconut sugar
  • 1/2 cup almond flour, plus more for topping
  • 5 tablespoons raw cacao powder (or cocoa powder)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsweetened almond milk 
  • 1/2 cup coconut oil, melted
  • 1/2 cup kabocha squash puree*
  • 2 large free range eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2/3 cup chopped dark chocolate
  • cacao nibs for topping

*kabocha squash puree: preheat oven to 400°F and line a baking sheet with parchment.  cut the squash in quarters, remove the seeds.  rub the flesh side with a bit of coconut oil and place face down.  cook until fork tender, about 35-40 minutes.  let the squash cool until it is ready to handle.  scoop flesh out and allow to cool completely before using or storing it.



method

  1. preheat oven to 350°F and line a 12-cavity muffin tin with liners.
  2. in a large mixing bowl, whisk together all of the dry ingredients.  in another large mixing bowl, whisk together the wet ingredients until mixed.  add the dry ingredients to the wet a little at a time until combined.  then fold in the chocolate.
  3. evenly distribute the batter into the muffin tin, filling each cavity 3/4 of the way.  top with a sprinkle of almond flour and a small sprinkle of cacao nibs.
  4. bake in the center of your oven until a cake tester comes out clean, about 28-34 minutes.  cool on a rack for 15 minutes, then remove muffins and let them cool completely before eating.  leftover muffins can be stored in an airtight container at room temperature for up to 3 days.

similar recipes:


strawberry oat cacao muffins

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mini granola & pear scones

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Maca Almond Butter & Sweet Potato Toast by Lindsey | Dolly and Oatmeal


i'm a bit sleep deprived here so i'm going to keep it short for today.  amesy has been going through what our doctor and the internet have called the "4-month sleep regression" and before this past week i would have told you that there's way too much info out there, and that babies will be babies.  but something has woken in him, LITERALLY!  motherhood is definitely challenging me these days, and sometimes i feel completely inadequate at it while also trying to work full time.  (and don't get me started on the whole hormone thing, that's been a beast.) being pulled to be present in two places at once has it's challenges, and the end result has me feeling like i'm not doing well in either category.  so i'm making some changes around here to take some of the pressure off. 

when i first started this space i drew so much inspiration from vegetables, fruits, food in general (and i still do).   i love taking photos of the process of each recipe.  i loved (and still love) styling food and props in beautiful ways, testing my skills behind the camera, and getting the shot that i foresaw in my head.  the creative process behind recipe development, styling, executing, editing, and then putting the finished product here - i couldn't love my job any more!  i knew having a baby, and wanting to raise him myself, would shift that process a little, but i've found that it completely changes the process. and so, for now, i don't foresee a lot of heavy styling, or a lot of process shots in my posts.  i hope you all won't think they're too bland or boring, or be looking for something that i'm not able to give at this time.  i keep hope that this new way of doing things will give way to another form of creating, one that i haven't yet explored. but in the meantime here's my go-to, hormone-aiding maca almond butter and a piece of toast.  whenever i make homemade nut butter i like playing with the flavor a bit, whether it's a dash of cinnamon or some other spice, but i've been adding maca to everything for extra balance and energy boost.  plus, the flavor of maca is really great.  think somewhere in the realm of burnt, earthy caramel, but in powder form.  i can't get enough.

so this toast.  i made it the other week since seeing a version of it here. it's basically a piece of your favorite bread (or bagel), toasted, slathered with this all-star cream cheese, topped with cinnamon-roasted sweet potato chunks, drizzled with maca almond butter and honey, and topped with crunchy cacao nibs.  it's the perfect crunchy/squishy, sweet/tangy, balance for a humble piece of toast.  xo's

and if you haven't checked out these beautiful posts from across the web yesterday.  it's a series of blog posts called, #immigrantfoodstories put together by kimberly hasselbrink .  i couldn't get my stuff in order in time to participate, but please give these a read and check out the lovely recipes posted :)



Maca Almond Butter & Sweet Potato Toast 

i used sprouted almonds here just because they're easier for me to digest, but un-sprouted will work here just fine.  you could also experiment with another nut like walnuts or cashews.

| makes about 1 cup of maca almond butter |

  • 3 cups raw almonds 
  • 1 tablespoon maca powder
  • a few pinches pink sea salt (or regular sea salt)

toast (makes extra sweet potatoes)

  • 2 medium sweet potatoes, cut into 1-inch chunks
  • 1 tablespoon unrefined extra-virgin coconut oil, melted
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1 slice gluten free bread
  • dairy-free cream cheese (i use this one)
  • maca almond butter
  • runny honey or maple syrup, to taste
  • cacao nibs, to garnish

method

  1. in a food processor fitted with a metal "s" blade, blend the almonds until smooth, about 7-8 minutes.  add the maca and a few pinches of salt and blend once more until fully incorporated.  store in a lidded jar in the refrigerator.  
  2. preheat oven to 375°F and line a baking sheet with parchment.
  3. in a medium sized bowl, toss together the potatoes, coconut oil, cinnamon, and salt.  transfer the potatoes to the prepared baking sheet and bake in the oven for 40-45 minutes, turning them halfway through, until the edges are crisp and lightly browned.  remove from the oven and set aside.
  4. toast a slice of bread, spread a good amount of cream cheese over the bread, add about 1/3 cup sweet potatoes, drizzle on maca almond butter and honey, and top with cacao nibs.

similar recipes:


macadamia ricotta & black currant jam on toast

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cilantro & hemp salad on toast

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spicy sweet potato & avocado sammie

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Avocado Club Sandwich w/ Marinated Portobello Mushrooms by Lindsey | Dolly and Oatmeal


i sit here not really knowing what to say but bursting with thoughts and feelings about the past couple of weeks.  i don't really talk much about my political views here or over on social, but i guess if you follow me on twitter then you know where my views lay. i understand we may have a difference of opinion, we all may not agree on the issues, and that's totally cool, but i hope that we can all respect and listen to one another.  we are better than the twitter wars, than the cheap shots and those we disagree with through the screens of our devices. and we are certainly better than banning a group of people entrance into our country based on what religion they subscribe to.      

in an effort to cast these gloomy times aside for a moment i put together a little list of things that are making me happy these days.  i hope they can offer you some form of sunshine as well:

  1. a DIY face mask (from one of the best babes out there) that leaves me feeling loved and cared for
  2. pups and our little pup at daycare (he's on the left)
  3. this book, this book, this book, aaaand this one!
  4. hopefully this year will be a bit more harmonious
  5. this instagram account inspires in every way
  6. what i'm snacking on lately. so good!
  7. what i'm sipping on lately :)
  8. spotted these out in LA a few weeks ago and loving their funkiness 

and last but not least, this rainbow, multi-hued, multi-textural sandwich from mckel's inspiring and nourishing book, nutrition stripped! i've been following mckel's blog for quite a while for nutritional tips, high-vibe recipes, and general advice on well being!  her recipes are bright, uncomplicated, and loaded with information about the ingredients.  her book is just the same, but with added detail about how to stock your pantry and how to food prep for the week (something i always struggle with!).  i received this book back in september when i was super duper pregnant.  i remember sitting there meticulously dog-earring all the recipes i wanted to make. and this avo and mushroom sandwich was on top of the list.  i don't often reach for mushrooms, let alone portobello mushrooms.  but the notion of making a veg-heavy sandwich with everything happening these past few weeks was necessary - gimme those carbs!  i swapped some crunchy winter-friendly ingredients in for the summer ones, and added my favorite, favorite ingredient these days this almond milk-based cream cheese.  it's a tasty sandwich that's deliciously messy in all the ways a good sandwich is, plus the marinated portobello recipe makes extra which is great for lunch bowls throughout the week :)  also, you can follow the link here to sign up for mckel's free ebook on how to live a healthier 2017!

to nourished minds, hearts, bellies, and souls! xo



Avocado Club Sandwich w/ Marinated Portobello Mushrooms

i swapped the tomatoes for thinly sliced beets (i used a mandolin to get them super thin), and the radish for shredded carrots.  and in lieu of mustard i used kite hill almond milk cream cheese.

recipe from Nutrition Stripped by McKel Hill

| serves 2 |

  • 4 portobello mushroom caps
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons (gluten free) tamari
  • 1 tablespoon pure maple syrup
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • sea salt
  • 1 avocado
  • 2 slices gluten free bread (or mckel's grain free gluten free bread)

garnishes

  • sliced heirloom tomato
  • sliced radishes
  • butter leaf lettuce or arugula
  • dijon mustard
  • pea shoots or sprouts
  • freshly ground black pepper


method

  1. using a mandolin or knife, thinly slice (less than 1/4-inch) the portobello mushrooms.  in a deep baking dish, combine the vinegar, oil, tamari, maple syrup, garlic, thyme, rosemary, and a pinch of salt.  whisk to combine.
  2. gently arrange the mushroom sliced flat in the baking dish to absorb the marinade.  cover and store in the fridge for 2 hours.  remove and stir, flipping the mushrooms over to ensure all the liquid is being evenly absorbed, then re-cover and refrigerate for at least 8 hours. the mushrooms may be stored in an airtight container in the refrigerator for up to 5 days.
  3. to serve, mash 1/4 to 1/2 avocado on each bread slice, add a pinch of salt, then evenly layer the marinated mushrooms. top with desired garnishes. 

similar recipes:


avocado asparagus sandwich

avocado asparagus sandwich

miso-tahini avocado toast w/ black sesame gomasio

miso-tahini avocado toast w/ black sesame gomasio

spicy sweet potato chip & avocado sammie 

spicy sweet potato chip & avocado sammie