fast

April 26, 2017 by Lindsey | Dolly and Oatmeal

Sunshine Mung Bean Spread w/ Gluten Free Za'tar Flatbread

meals in general have taken on a life of their own. when amesy was a teeny babe he slept quite often, and so in between those times i was able to get things done. while his naps are more routine these days, they're much less frequent, and shorter, so the need to get creative and make every moment count is essential in order to get anything done. if you follow me over on instagram then you might be aware of my new found love for meal prepping. before having a baby i always strived to dedicate a day during the week for preparing meal components but it was never an essential thing to get frank and i through the week. but now, especially with amesy starting to eat solids, a dedicated meal prep day is super crucial. having plenty of dips and spreads is another thing that is kind of vital around here. i use them to dress up a lunch/dinner bowl, or for a nourishing snack with cut veg and/or crackers or bread.

but more importantly, we're honoring two wonderful humans today, who are going to need all the feel-good snacks that people with a little one need to have. sonja and alex from a couple cooks, just welcomed their beautiful boy, larson ames to the world and i'm just overflowing with happiness for them. and if a new baby isn't sweet enough, sonja told me that larson's middle name, ames, was inspired by our little amesy which always brings tears of joy to my eyes every time i think about it. sonja is the first one to always organize and put together virtual baby showers for so many of us lucky ducks, she goes above and beyond, even when the days were trying. so i'm beyond delighted to share in this special occasion with her and alex, and so many other bloggers today. welcome, welcome, little larson! you are one lucky little guy! and thank you to melissa, sarah, and ashley for putting this baby shower together!

for this dip i used my favorite pulse: mung beans (also know as moong dal which is the split variety). essentially, pulses are the seeds of plants in the legume family, they include: chickpeas, lentils, beans and split peas. i love mung beans mostly because they're easy on the digestive system (especially when they're soaked or sprouted), but also because they're an all-star bean, packed with a great number of vitamins and minerals, plus they're a great source of protein. it varies week to week, but i usually prepare a few different pulses to eat throughout the week, but i'm upping my game even more so because this month but I’m doing my best this month to meet the nutritional guidelines for pulses, eating ½ cup serving of the nutritious ingredients 3 times per week. pulses are not only easy to make, and super versatile (i wrote an entire book on chickpea flour, so you know they can do a lot!), but they're a sustainable food that are drought tolerant, water efficient, and they enrich the soil where they grow making them a natural fertilizer.

this post was created in partnership with usa pulses & pulse canada. all thoughts and opinions, as always, are my own. thank your for supporting the sponsors that help keep dolly and oatmeal going!

check out the other #ACoupleAdopts recipes:

Flourishing Foodie | Avocado and Asparagus Tartines with Basil Pesto
The Full Helping | Individual Strawberry Chocolate Crisps
Snixy Kitchen | Roasted Lemon Mint Pesto Tartines, Two Ways
This Mess Is Ours | Coriander & Lime Scented Cashews
Making Thyme for Health | Hemp Ranch Hummus
Two Red Bowls | Buttered Eggs on Toast, with Radish & Parsley
Cookie and Kate | World’s Greatest Guacamole
Edible Perspective | Tropical Oatmeal Snack Cookies
Eat This Poem | Red Pepper and Walnut Hummus
Brooklyn Supper | Roasted Cauliflower Tacos with Cilantro-Avocado Sauce
Gather & Dine| Muffin Tin Granola Cups with Lemon Greek Yogurt and Berries
The Fauxmartha | Laura’s Sunshine Crackers
FoodieCrush | Baked Beet Chips

Gluten Free Za'tar Flatbread | dolly and oatmeal

sunshine mung bean spread w/ gluten free za'atar flatbread

you can use any pulse here really, but be aware that there might be differences in consistency, and therefore you may need to add more or less tahini or water.

sunshine spread (makes about 2 cups)

1 1/2 cups cooked mung beans (i like using this sprouted variety)
1/2 cup tahini
1/2 cup filtered water
2 tablespoons fresh lemon juice
2 cloves garlic, roughly chopped
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
sea salt & fresh pepper, to taste
sumac, for garnish
fresh dill and microgreens or pea shoots, for garnish

gluten free za'atar flatbread (makes four 5-6-inch flatbreads)

1 1/4 cup filtered warm water (105°-115°F)
1 teaspoon raw honey
1 packet instant yeast (approximately 2 1/4 teaspoons)
1 cup chickpea flour
1 cup brown rice flour
1/2 cup sorghum flour
1/2 cup arrowroot powder
2 teaspoons psyllium husk powder
1 1/2 teaspoons fine sea salt
2 tablespoons extra virgin olive oil, plus extra for brushing
1/4 cup za'atar
1/4 cup extra virgin olive oil

method

in a blender or food processor, blend the mung beans, tahini, water, lemon juice, garlic, spices, and salt and pepper to taste. continue blending the mixture scraping down the sides of blender or bowl until the spread is smooth and creamy. add more water if needed to get your desired consistency. transfer the spread to a bowl, cover with cling wrap, and place in the refrigerator until ready to serve.
make the dough. in a bowl, whisk together the water and sugar until it is dissolved. sprinkle in the yeast and let it proof until the surface it foamy, about 10 minutes.
in a large bowl, whisk together the remaining ingredients except the oil. use a wooden spoon to make a well in the center of the flour, then add the yeast mixture and olive oil. stir until dough is mixed. cover the bowl loosely with cling wrap and allow to dough to rise in a warm place (i preheat my oven to warm - about 150°F - and shut it off about 10 minutes before placing the dough inside) until the dough doubles in size, about 30-45 minutes.
preheat oven to 500°F and place a baking stone inside (or a cookie sheet). line a cookie sheet with parchment and set aside. divide the dough in half and wrap one half in cling wrap, place in the freezer for another time. place the other half of dough onto the prepared cookie sheet and dust with more brown rice flour. divide the dough into 4 equal pieces and use your fingers to press it out, using more flour if needed to prevent sticking, until you have four 5-6-inch rounds. cut any parchment hanging over (to prevent any extra paper from burning.) cover the dough with a clean dishcloth to puff up slightly, about 15-20 minutes.
whisk together the za'atar and oil, and spoon it over the dough rounds, using about 3-4 spoonfuls to sufficiently cover the tops. use the cookie sheet to carefully shuffle the parchment and doughs onto the baking stone. bake until golden brown, about 7-8 minutes. et the za'atar bread cool slightly.
serve 1 piece of za'atar bread with 1/2 cup mung bean spread, some sliced veggies, and olives.

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black beluga lentil hummus w/ roasted fennel & garlic

green mojitos / July 1, 2015 by Lindsey | Dolly and Oatmeal

so i didn't have a backyard garden market this weekend (darn you torrential rain!), BUT i did make use of lots of the kale and mint we've grown back there to make some major green juices, and then there's that bulk-sized batch of kale-basil pesto i made that we're still eating our way through. we also managed to clean up more of the yard, mainly the part all the way in the back that was composed of dirt, bricks, more dirt, and a really overgrown but charming potting table. frank leveled out all of that dirt, covered it with mulch, and hung the outside lights that we've been itching to get up since we got here, making it all a bit more cozy :) while frank was busy taking on the dirt, i planted a bed of meadow flowers and beach grass, with some herbs and lavender weaved throughout. right now it's looking a little stark, but hopefully after a few more rains and some hot summer sunshine it'll fill out and give off that easy breezy, wild flower vibe i'm going for :) we've also got another patch of dirt right outside our door that we've attempted to grown grass on. after the grass grew in patchy with a ton of weeds, we realized we didn't want to buy a lawnmower for a 6x6' lot of grass. so we scrapped the whole idea and plated creeping thyme that we're hoping will grow and spread - fingers crossed!

some of you may know the tess masters from her blog, The Blender Girl, her app, or her new cookbook! i was lucky to receive a copy of her latest book which has 100 smoothie recipes ranging from light, mild, exotic, and leaving you with some high vibe dessert smoothies (the peach crumble smoothie is totally on my summer to-do list!). this green mojito (sans liquor - i know, i totally should have spiked it), is incredibly light, fruity, savory, and tangy all in the same sip. all of the ingredients are easily found in your pantry or at the market, and you don't need a super crazy high-speed blender, which i know is a plus for a lot of folks out there. the lime and mint really shine through in this drink, and truly makes it reminiscent of a traditional mojito - minus that buzz ;) ;)

happy july, everyone! xo

green mojitos (v + gf)

the recipe below states 2 cups of frozen pineapple, however since i'm not the biggest fan of pineapple, i substituted it with 1 cup of frozen mango, and 1 cup frozen peaches. i also didn't have liquid stevia, so i replaced that with 1 teaspoon maple grade B syrup. as for tess's "optional boosters" i added about 1/2-inch worth of ginger, and 2 teaspoons coconut oil; i also reduced the amount of limes from 3 limes to 2.

| serves 2 |

1 cup coconut water (or water)
1 teaspoon finely grated lime zest
3 limes, peeled and quartered
1 cup curly kale leaves (1 or 2 leaves with stalk removed)
1/2 cup firmly packed mint
2 cups frozen pineapple
5 drops alcohol-free liquid stevia, plus more to taste

optional boosters

1 teaspoon wheatgrass
1 teaspoon minced ginger
1 teaspoon coconut oil

method

throw all of the ingredients into your blender and blend in high for 30 to 60 seconds, until smooth and creamy.

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(mini) granola + pear scones / February 3, 2015 by Lindsey | Dolly and Oatmeal

(mini) granola + pear scones | dolly and oatmeal

i've been getting quite a few questions about why i choose to bake with certain gluten-free flours, and because i do use specific flours for specific reasons, i decided i would go ahead and explain a little :)

for cookies, cakes, cupcakes, doughnuts, quick breads, muffins, scones, etc., i use a mix consisting of brown rice flour, oat flour, almond flour, and usually a bit of arrowroot powder/starch/flour. i use brown rice flour basically as an "all-purpose" flour, which is why i always use a larger proportion of it. it's a great low-glycemic flour (it won't make your blood sugar spike, and then crash which is always a good thing), super versatile for both sweet and savory meals, and (in my opinion) it has a way better flavor than white rice flour. oat flour is my absolute favorite flour! it adds so much nutty delicious flavor that i have a hard time not using it in everything - plus, if i'm in a pinch, i just throw some rolled oats into a blender or food processor and i've got flour! oat flour is great for lasted energy, and it also helps to stabilize blood sugar which is just another reason why i love utilizing it so much. almond flour is one of the first gluten-free flours i ever worked with; it's also a versatile flour, but because it's a fat-dense, nut flour i only occasionally use it on its own. however, when mixed with other flours, it adds depth, flavor, and fat - which can really help keep baked goods moist. arrowroot powder is generally known as a binder, and is a great substitute for cornstarch. even with the use of eggs, i use arrowroot in baked goods for extra binding purposes and also for lightness, as some gluten-free baked goods can bake up a little heavy. i tend to stay away from starches like potato or tapioca starch as they can be hard to digest, as well as white rice flour.

i've slowly begun using various other gluten-free flours, among them sorghum flour. i've found that when using it in more delicate baked goods like pie crusts, or scones, it lends a perfectly smooth texture with a gentle crumble. which brings me to these scones... i've made a few different iterations of this recipe, using cold solid coconut oil, different flour combos, and various kinds of plant-based milks, but this recipe right here has a (close to) perfect scone quality, one that reminds me of the gluten-y scones i used to indulge in. scones for me always get crammed with whatever seasonal fruit that's available, and topped with nuts. i had some leftover granola in the pantry and decided that we all would benefit from some sweet, nutty, crunchy goodness!

hope you're all staying warm + cozy! xo

(mini) granola + pear scones (gluten + dairy free)

i made these scones pretty tiny, they're basically bite-size. however, if you want to make them larger, do so - the baking time might need to be adjusted a bit longer though. also, feel free to cram these babes with whatever fruit situation you've got going on where you are! i noted below that the psyllium husk powder is optional; you can substitute xantham gum if you prefer, or leave it out altogether, but your scones will be a bit more crumbly.

| makes 20 two-inch scones |

1 cup sorghum flour
1/2 cup brown rice flour
1/4 cup + 2 tablespoons oat flour
2 tablespoons arrowroot powder
1/4 cup organic cane sugar (or palm sugar)
1 tablespoon baking powder
1 teaspoon psyllium husk powder (optional)
1/2 teaspoon fine grain sea salt
1/2 cup full-fat coconut milk
1/4 cup vegetable oil (or melted coconut oil)
2 large free-range eggs, divided
1 ripe pear, cored and chopped small
1/2 cup granola

instructions

preheat oven to 400° and line 2 baking sheets with parchment paper. set aside
in a large mixing bowl, whisk together flours, sugar, baking powder, psyllium husk, and salt; set aside. in a small mixing bowl, combine the milk and oil, whisk in the egg; using a rubber spatula, add the wet ingredients to the dry, combine until dough comes together (the dough should be sticky, but not that it sticks to your hands. if you find that it's too wet, add more sorghum flour a teaspoon at a time until you are able to manage it. conversely, if the dough is too dry, add more coconut milk 1 teaspoon at a time until dough comes together. ) gently fold in the chunked pear
turn dough out onto a piece of parchment; pat and flatten into a round with 1-inch thickness. grease a 2-inch round cookie cutter with a bit of oil; stamp out scones. roll scraps back together a repeat until no dough remains. place scones onto prepared baking sheet, about 2-inches apart. crack the remaining egg into a small dish and whisk. using a pastry brush, gently pat top and sides of scones with egg wash; top the scones with crumbled granola. place in oven and bake for 16-18 minutes, until lightly browned
remove scones from oven and let scones cool completely. they can be stored on a platter covered with parchment at room temperature for up to 3 days

enjoy!