PREP SAUCE SUNDAY: CHIPOTLE CASHEW CREMA / March 8, 2020 by Lindsey | Dolly and Oatmeal

CHIPOTLE CASHEW CREMA | dolly and oatmeal

happy sunday! we’re back after a little hiatus from prep sauce sunday. i’m super excited to be here with you once again 😊and if you’re new here, prep sauce sunday is intended to help you get through the week, one sauce at a time. most, if not all the sauces i share here are super versatile. meaning, you can use them as a sauce, dip, or dressing, that way you can use it multiple times, for multiple meals throughout the week.

this week we’re making a favorite that i’ve been making almost since this blog’s existence, a chipotle cashew creama. if you’re not familiar with crema, it’s a rich, thick cream used to top all sorts of dishes - enchiladas, tacos, burritos, etc. it sits somewhere between sour cream and creme fraiche. like all the other prep sauces in this collection, it’s a sauce/cream that comes together really quick. at its’ base are raw, soaked cashews - that’s what makes it super rich and creamy. we add a chipotle pepper which provides most of the flavor and a bit of heat too. next, we add lime juice and some vinegar to give it that tang that crema is known for. last, we throw a little garlic and nutritional yeast to round out the flavor and make it really robust.

so what can we use this crema for? just about anything is my answer. we love using it on a ground beef/cauliflower rice taco bowl situation. drizzled over fish tacos is another favorite. you can use it for dipping raw veg or tortillas for snacks, you could definitely add a tablespoon or 2 to a basic oil & vinegar salad dressing to your salad some major flavor. it can be used and repurposed for just about anything savory. i hope you get to make this one!

xo!

chipotle cashew crema | v/gf

| makes roughly 1.5 cups |

print the recipe

method

in the container of an upright, high-speed blender, place the drained cashews, water, chipotle pepper, lime juice, nutritional yeast, vinegar, flax, garlic, and salt. blend on high, scraping down the sides the of the container as you go until silky smooth.
taste and adjust seasoning if needed, adding more salt, lime juice, or vinegar.
store crema in a lidded jar in the refrigerator for up to 7 days.

ingredients

1 cup raw cashews, soaked for at least 5 hours, drained and rinsed
1/2 cup filtered water, plus more if needed
1 chipotle pepper in adobo
1 clove garlic
2 tablespoons nutritional yeast
3 tablespoons lime juice
1 teaspoon apple cider vinegar
1 teaspoon ground flax
salt, to taste

ALMOND-Y DARK CHOCOLATE CHIP SCONES (GRAIN-&-DAIRY-FREE) / February 28, 2020 by Lindsey | Dolly and Oatmeal

ALMOND-Y DARK CHOCOLATE CHIP SCONES (GRAIN-&-DAIRY-FREE) | dolly and oatmeal

while it’s feeling like summer here in socal, my heart and soul is with the rest of the country who are trying to power through the last few weeks of winter. living my entire life in new york, the last month or two of winter was brutal. all i wanted was longer days, no more dirty/slushy city snow, and i lived just to see those first few sprouts of green grass shoot through the ground. so, since i can’t ship you warm temperatures, i offer you comfort in the form of food. particularly these deep, dark chocolatey scones.

whenever february and march hits i always go for something super chocolatey. there’s something about the depth of dark chocolate that can soothe just about any ailment, especially seasonal blahs. we keep these scones on the higher end of the nutritional spectrum - they’re filled with healthy fats like almond flour, and coconut milk, and the recipe on a whole (minus the chocolate chips) uses only 2 tablespoons of coconut sugar. we’re using an egg here for binding matters, but i definitely think a flax egg could stand in its’ place for a vegan option. and to keep these super low-glycemic, i use stevia-sweetened dark chocolate chips which are really good; and we add a little almond extract offering that marzipan-y almond flavor which takes these to the next level. all-in-all, sustenance and nourishment in the form of scones. i’m here for it.

fyi, these are the perfect weekend treat, and a quick but satisfying baking project, if you’re looking for one ;)

happy end-of-february! we made it! XO

almond-y dark chocolate chip scones | grain-&dairy-free

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notes:

for a vegan option, you could swap the egg with a flax egg (1 tablespoon ground flax, mixed with 3 tablespoons water).
these scones (like most other scones) are best when eaten fresh, but if you’re making them ahead or have leftovers, i would suggest heating them up a bit in your toaster oven before eating.

method

in a mixing bowl, combine the milk and vinegar, give it a little whisk and let it sit for 10 minutes, until it's curdled and bubbly on top.
while the milk and vinegar are resting, whisk together the almond flour, cacao powder, cassava flour, coconut sugar, coconut flour, baking soda, and salt. set aside.
to the milk and vinegar mixture, whisk in the egg, melted butter, and almond extract.
add the wet ingredients to the dry, and use a rubber spatula to fold the ingredients together. add the chocolate chips and mix once more until thoroughly combined. place the dough in the fridge for 10 minutes to chill.
prepare a clean work surface, and dust it with cacao powder. turn the scone dough out onto it, and dust the top with a bit more cacao. use your hands to spread the dough into an even round with with about a 1-inch thickness. use a 2-inch round biscuit cutter to punch out 5 scones, reforming the dough as you go. place the scones on a parchment-lined baking sheet and place in the fridge for 15 minutes.
preheat your oven to 350°F. bake the scones in the center of your oven for 18-20 minutes, until edges and tops are set. let cool. sprinkle with sea salt, if using, and enjoy! (scones are best when eaten fresh and warm.)

| makes 5 round scones |

1/4 cup full-fat coconut milk
1 teaspoon apple cider vinegar
3/4 cup almond flour
1/4 cup cacao powder (or cocoa powder), plus more for dusting
1/4 cup cassava flour
2 tablespoons coconut sugar
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, at room temp
2 tablespoons vegan butter, melted and cooled
1 teaspoon almond extract
1/2 cup dairy-free dark chocolate chips (i like these)
flaky salt, for topping (optional)

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ZA'ATAR GARLIC KNOTS (GLUTEN-FREE & VEGAN) / February 20, 2020 by Lindsey | Dolly and Oatmeal

ZA'ATAR GARLIC KNOTS (GLUTEN-FREE & VEGAN) | dolly and oatmeal

hi! it’s been a minute!

sorry for the unintentional break from this space, but i have been completely consumed with a little 6 month old (!!!). right around christmas joey went through the “4-month sleep regression”, which lasted a good 2 months. frank and i were sleep deprived on a daily basis, and we thought we could power through. but it got to the point where we were actually putting ourselves, our babies, and the rest of LA in danger. so we buckled up and did some sleep training a few weeks ago. i’m happy to report we’re all getting more sleep, joey’s in a crib (no longer the bassinet), and we’re functioning on all 4 cylinders (most of the time).

anywho, sleep aside. let’s talk about these garlic knots! they’re a riff off of my gluten-free and vegan pizza dough recipe, but with an extra rise, and a bit more time to shape them. aside from that, they bake up quick, are delicious reheated, and have that airy/doughy texture that takes me right back to my childhood. while you can certainly make these plain (without the za’atar), i love the subtle kick of the herb and seed mix here. i usually make these in lieu of pizza and serve them alongside zucchini noodles (sometimes with this sauce), or as a super flavorful addition to any soup you’re serving. you totally just each them plain, too. you really can’t go wrong.

za’atar garlic knots | gf & v

| makes roughly 20 knots |

dough

1 1/2 cups water, warmed to 110°-115°F
1 teaspoon cane sugar
1 packet instant yeast (roughly 2 1/4 teaspoons)
1 tablespoon pysillium husk powder
2 cup fine brown rice flour
1 cup arrowroot powder
1 1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 egg whisked or 2 tablespoons unsweetened almond milk, for

za’atar garlic topping

3 tablespoons vegan butter (i use miyokos’)
3 garlic cloves, minced on a handheld grater
3-4 tablespoons za’atar

method

preheat your oven to its lowest temperature. as soon as it's preheated turn the oven off.
in a wide, shallow bowl, stir the warmed water with the sugar until it dissolves. sprinkle your yeast over top, let it sit for a couple minutes. once you know it’s active, whisk in the physillium husk powder. let it sit for 5-7 minutes, until the mixture is a bit gel-like.
in a large mixing bowl, whisk together the brown rice flour, arrowroot, and salt. make a well in the center of the flour mixture, and add the yeast mixture, and the olive oil. use a rubber spatula to incorporate the flour into the wet mixture until a dough starts to form. set the spatula aside and use your hands to knead the dough until it comes together in a smooth dough. transfer dough to an oiled bowl, and pat the top and sides of the dough with oil. cover with a clean dish towel. at this point your oven should be warm, if it feels too hot, vent it a bit, opening the oven door for a few minutes. place the covered dough in the warm oven for about 45 minutes - 1 hour, until it has puffed up and nearly doubled in size.
portion the dough into 2 even pieces, then cut each half into 8 even pieces.
dust a clean work space with flour. use your hands to roll each piece of dough into a long snake, about 8-9 inches long. gently tie each piece into a knot, and place on floured baking sheet. cover with a clean dish towel and place in a warm, draft-free area until they’ve puffed up, about 1 hour.
preheat your oven to 400°F.
brush the tops and sides of the garlic knots with the egg wash or milk, bake in the oven for 18-20 minutes, until a bit golden and crisp.
while the knots are baking, make the za’atar garlic topping. add the butter and garlic to a small saucepan, and cook over low heat swishing the pan every now and them. cook until the butter is melted and the garlic is fragrant, about 5 minutes. remove from heat.
brush the tops and sides of the cooked knots with the garlic butter, then sprinkle on the za’atar and some flaky sea salt. serve warm.