Gluten-Free Matzoh! by Lindsey | Dolly and Oatmeal

I’m popping over here really quick to share this gluten-free matzoh recipe that I love making for my family each year when Passover rolls around. If you’re gluten-free then all of the ingredients should be ready right there in your pantry - superfine brown rice flour (you can use regular, but this will impact the texture a bit), arrowroot powder, oat flour, and psyllium husk powder to make the dough super pliable and easy to work with.

I love a homemade matzah, particularly because you can top it with whatever you please. Some of my favorites include: flaky salt, sesame seeds, za’atar, a mix of crushed cumin and fennel, or you could leave it completely plain! I do hope you enjoy these as much as my family does :) Happy holiday weekend to anyone observing a holiday! xo


Gluten-Free Matzoh

| Makes roughly 5 large squares |

Print recipe here!

Ingredients:

  • 1 cup superfine brown rice flour, plus more for dusting

  • 1 cup arrowroot powder

  • 1/2 cup gluten-free oat flour

  • 3/4 teaspoon fine sea salt

  • 3/4 cup plus 1 tablespoon water

  • 1 1/2 teaspoons psyllium husk powder

  • 1/4 cup extra virgin olive oil, plus more for brushing

  • Flaky sea salt, for topping

Method

1. Place a baking/pizza stone on the middle rack of your oven, and preheat to 500°F.

2. In a large bowl, whisk together the brown rice flour, arrowroot powder, oat flour, and salt.

3. In another large bowl, whisk together the water and psyllium husk powder. Let the mixture sit and thicken for about 5 minutes, stirring every so often.

4. Use a wooden spoon or rubber spatula, and add the psyllium-water mixture, and olive oil to the dry ingredients. Stir everything together until a shaggy dough forms.

5. Turn out your dough onto a clean work surface that's been dusted with brown rice flour and knead it until a smooth dough forms. Cut the dough evenly into 4 pieces and covet with a clean dish towel. Dust your work surface again, and roll out your dough as thin as can be (roughly 1/8-inch), into a rough rectangle. Turn the dough a few times to prevent sticking, and dust with additional flour as needed. (This isn't an overly wet dough, so it shouldn't be too sticky.) Trim the edges into a square or rectangle (this is totally optional) and roll the scraps into a ball.

6. Prick the dough all over with a fork. Brush lightly with olive oil, and sprinkle with flaky salt (again, totally optional).

7. Dust a pizza peel and transfer your prepared dough to your oven. Bake the matzoh for 7-9 minutes, until the edges are golden. (I generally bake 2 at a time, be careful not to overcrowd as this will impact the baking time.)

8. Remove from the oven, and place on a rack to cool. Repeat with remaining dough, rolling scraps into a ball (this will give you an extra piece of matzoh).

9. Leftover matzoh can be stored in an airtight container or resealable bag for up to 4 days.



Our Favorite Crisp & Chewy Chocolate Chip Cookies (Gluten-and-Dairy-Free) by Lindsey | Dolly and Oatmeal


Hi! It’s been a quite a while! But I wanted to pop over here and share this recipe for our favorite indulgence, these chewy, gooey, chocolate chip cookies. They’re the kind of cookie that is best slightly under-baked, giving them those crisp edges, but decadent centers. Like any chocolate chip cookies, these are perfect for any day, and time, and any occasion :) I hope you enjoy them as much as we do ❤️



Crisp & Chewy Chocolate Chip Cookies | GF & DF

Makes 18 cookies

Print the recipe!

Ingredients:

  • 3/4 cup superfine brown rice flour

  • 1/2 cup almond flour

  • 1/4 cup arrowroot powder

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 1./2 cup plant-based butter (I like Miyoko’s), at room temperature

  • 3/4 cup coconut sugar

  • 1 large egg, at room temperature

  • 1 teaspoon pure vanilla extract

  • 6oz dark chocolate chunks (or chips)

  • Flaky sea salt, for topping

Method:

  1. Preheat oven to 350°F, and line two cookie sheets with parchment paper.

  2. In a medium bowl, whisk together the brown rice flour, almond flour, arrowroot powder, baking powder and soda, and salt.

  3. In the bowl of a stand mixer, with a paddle attachment, cream together the butter and sugar until pale and fluffy. Add in the egg and vanilla and mix until combined. Add half the dry mix, and combine on low. Then add the other half of dry mix until completely incorporated.

  4. Mix in the chocolate, reserving a few chunks (or chips) for the tops of the cookies.

  5. Scoop the dough with a medium cookie scoop (about 1 1/2 tablespoons), and drop them onto your prepared cookie sheets, leaving about 2 inches between them. Top with remaining chocolate.

  6. Bake 10-12 minutes, until edges are golden, and chocolate is melted. Place the cookies on a rack to cool completely and sprinkle with some flaky salt. Use an offset spatula to remove them from the parchment.

  7. Leftover cookies can be stored on a plate at room temperature, covered with parchment paper for 2-3 days.


Broccoli Rabe Grilled Cheese w/ Green Harissa (GF & V) by Lindsey | Dolly and Oatmeal


Autumn is right around the corner! Yikes, when did that happen!? The summer kind of breezed by in a way, but I’m excited for the fall - cooler weather (hopefully!), honeycrisp apples, winter squash, cozy nights, heavier blankets - all the good stuff.

Ames is heading into TK (transition to kindergarten), so not quite a kindergartener yet (his birthday is September 27th, which falls after the district’s September 1st cutoff), but he’ll be attending TK at our local elementary school which is both amazing, and completely insane to me. My little guy going off to big school! I don’t think I’ve wrapped my mind around how huge that is, but I’m just wishing it to be a wonderful experience for him.

One way I’m welcoming the new season both figuratively, and in life, is by making these delicious grilled cheese sandwiches. I’m using Little Northern Bakehouse’s wide slice whole grain gluten-free bread for these, because I wanted that traditional grilled cheese feel (most gluten-free bread is a bit more squatty in size). It’s basically a large format gluten-free bread! Like all of their products, the wide slice has a wonderful airy quality, while also having a great hearty texture and flavor. And my kids love that they get more sandwich compared to a regular sized piece of gluten-free bread. It’s really the perfect canvas for all things sandwiches, toasts, but especially grilled cheese sandwiches! The bread stands up wonderfully to being stuffed and grilled, and delivers such an amazing crunch!

We make a homemade spicy green harissa (I typically leave this off of the kids sandwiches, but if your kid likes spice, go for it!) to spread on the sandwich - it’s bright and herbaceous, and quite fiery. Then we blanch some broccoli rabe, and toss it with some vegan cheese shreds. We pile this high on our bread and fry it some vegan butter. I usually serve it with a soup, or vegetables on the side for the kids. This is my favorite cozy dinner meal, but it could totally stand to be just as awesome for lunch. I hope you get to make these :)

*This post was created in partnership with Little Northern Bakehouse. All thoughts and opinions, as always, are my own.



Broccoli Rabe Grilled Cheese w/ Green Harissa | gf & v

| Makes 2 Sandwiches |

Print recipe

Method:

  1. Make the green harissa. Combine all the ingredients, except the olive oil, in a food processor fitted with a metal “s” blade. With the motor running pour the olive oil through the pour spout, and blend. Stop the motor and scrape down the sides. Blend once more until everything is combined. Taste and adjust any seasonings. Pour into a small bowl, and set aside.

  2. Make the grilled cheese. Trim the bottom 1-inch off the ends of the broccoli rabe. Bring a salted pot of water to a boil. Toss the broccoli rabe in, and blanch for 1 minute, until bright green and wilted. Drain, and run under cold water. Wring out the broccoli rabe in a dish towel until dry.

  3. Roughly chop the broccoli rabe and add it to a bowl with the cheese shreds. Toss everything together, and season with salt and pepper to taste.

  4. Use 1 tablespoon of butter and butter one side of each slice of bread; place the bread on a work surface, butter side down. Spread the inside of the bread with about 2 teaspoons green harissa, and top with the broccoli rabe-cheese mixture.

  5. Heat your skillet over medium heat. Once hot, add half of the remaining butter, and place sandwich in. Cook each side for 1-2 minutes, until golden brown and cheese is melted. Repeat with remaining sandwich.

  6. Serve immediately, and enjoy!

Ingredients:

Green Harissa (makes roughly 1/2 cup)

  • 1 1/2 cups packed cilantro

  • 1 1/2 cups packed parsley

  • 1 serrano pepper

  • 2 cloves garlic

  • 1 1/4 teaspoons fine salt

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/4 cup lemon juice

  • 1 teaspoon apple cider vinegar

  • 1/3 cup extra virgin olive oil

Grilled Cheese (makes 2 large sandwiches)