GLUTEN-FREE CARDAMOM SUFGANIYOT (JELLY DOUGHNUTS) /  by Lindsey | Dolly and Oatmeal

we’re going big for hanukkah this year! i rarely fry anything, but when there’s a pandemic and all i want is for my kids to have fun memories of this time, i drag out the oil, and fry up some doughnuts! aside from the scorching hot oil part, this is a pretty fun recipe to make with kids (i don’t advise you to fry the doughnuts with your littles, and i would recommend this for ages 4 and up). it’s actually kind of easy since there are quite a few breaks to let the dough rise a couple of times, it works out pretty nicely for having time to set up for the next phase of the recipe (in case you have impatient little ones like i do 😅).

like any doughnut recipe, these require some planning ahead, and some kitchen equipment that will make everything pretty seamless. i wanted to make this recipe extra easy, so we’re using a gluten-free baking mix. the most frequent messages i get are having to do with not wanting to purchase multiple gluten-free flours for a single recipe (which i completely understand!).

like any other sufganiyot recipe, we make the dough, let it rise, punch out the doughnuts - let them rise/puff again. then we’re off to fry them, give them a sugar bath, and fill them with some jam! super easy ; ) but there is some equipment i find quite necessary that i outlined below. a digital food scale, a candy thermometer, a slotted spoon, and a pastry bag or squeeze bottle are my top picks. and of course we need some fancy serveware to make hanukkah feel extra special this year. a cake stand, dainty dessert plates (or a festive platter) all seemed pretty crucial to making this a memorable hanukkah at home. i love that everything i need to make this hanukkah special can be purchased under one roof (or website) at bed bath & beyond, it’s the perfect place to get everything you need for the holidays.

much love to you this holiday season, xo.

this post was created in partnership with bed bath & beyond. all thoughts and opinions are my own.

COOKING EQUIPMENT & SERVEWARE

cardamom sufganiyot (jelly doughnuts) | gf & df

print the recipe

| makes 18 doughnuts |

ingredients

  • 1 cup unsweetened almond milk, warmed to 105-110°F

  • 2 tablespoons honey

  • 4 teaspoons instant yeast

  • 500 grams (3 cups) bob’s red mill 1 to 1 baking flour, plus more for dusting

  • 1/3 cup cane sugar

  • 2 teaspoons cardamom

  • 1 1/2 teaspoons fine salt

  • 4 ounces (60 grams) miyoko’s plant-based butter, melted and cooled, plus more for greasing the bowl

  • 1 large egg + 1 large egg yolk, at room temperature

  • 1 teaspoon pure vanilla extract

  • sunflower oil, for frying

filling & topping

  • 1 cup cane sugar

  • 1 cup raspberry jam

method

  1. make the dough. turn your oven to its lowest temperature (preferably 170°F or lower), have it come to temp, then turn it off. (we’re going to use it let our dough proof.)

  2. whisk together the warmed milk and honey in a large bowl. sprinkle the yeast over top and allow it to rest and bloom for a few minutes.

  3. in another large bowl, whisk together the flour, sugar, cardamom, and salt.

  4. to the yeast mixture, whisk in the cooled butter, egg and egg yolk, and vanilla until combined. 1/3 at a time, add the dry ingredients to the wet, until completely combined, the dough will be slightly sticky, but workable. knead it in the bowl a couple times until it’s smooth.

  5. grease a large bowl, and scrape the dough into it. cover the bowl with a clean dishtowel (or plastic wrap), and place in your oven (at this point your oven should be slightly warm, not hot. if it’s too hot, open the door to vent it for a few minutes. we don’t want to dry out the dough). let dough rest for about 1 1/2 hours, until it’s puffed and doubled in size.

  6. prep a baking sheet with parchment, and set it aside.

  7. roll and cut the dough. dust a work surface with flour, turn dough out onto it, and dust with a bit more flour. roll dough to 1/2-inch thickness. use a 3-inch round cookie cutter and punch out as many doughnuts as you can. place them on your parchment lined baking sheet. re-roll dough and punch out doughnuts once again. scrap the remaining dough (or you could also use a 1-inch round cookie cutter to make doughnut holes with the scraps).

  8. cover the doughnuts with your dishtowel and place back in the oven. let them rise once more until puffy, about 1 hour.

  9. *prep a few things ahead of time to make your life easier: 1. line a baking sheet with paper towels and place a cooling rack inside of it. 2. place sugar in a bowl for rolling the doughnuts. fill a piping bag with your jam (i like to whisk the jam first, especially if it’s a bit firm), and attach a small tip.

  10. fry your doughnuts. when there’s about 20 minutes left in your rise time, fill a heavy bottomed pot with 3-inches of oil and attach a candy thermometer to the side. turn heat to medium-high and heat the oil until it reaches 350°F.

  11. a few at a time, drop the doughnuts gently into the oil. cook 1 minute, then flip, and cook another 1 1/2 minutes on the other side. use a slotted spoon to transfer the doughnuts to your cooling rack. repeat with remaining doughnuts (if making doughnut holes, cook for 45 seconds, then 1 minute). roll in sugar while still warm, and return to the rack.

  12. fill your doughnuts. when doughnuts are cool enough to handle pierce the side of your doughnuts (i like using a chopstick, but you could use a knife, too) and fill with about 2 teaspoons worth of jam. if you can, stack them upright so the jam fills the cavity and doesn’t pour out. serve warm. like most doughnuts, they are best served the day of, but will last for up to 2-3 days. however, they will get dry.

KABOCHA SQUASH, FENNEL & RED LENTIL SOUP (FROM LIVING AYURVEDA) /  by Lindsey | Dolly and Oatmeal

since autumn began, it took me a while to warm up to winter squash. but now that the temperatures have finally dipped in southern cailfornia, i’m in the winter-squash-zone. and as you can probably tell from the recipes from these past couple weeks, kabaocha squash is my absolute favorite. it’s flavor is mellow - it’s not overly sweet like butternut squash, nor is it too earthy. it hits somewhere in the middle which when combined with its fluffy velvety texture, makes this squash my forever go-to. especially for soup.

personally, i feel like soup kind of gets neglected in the thanksgiving hub-bub. maybe i’m the only one, but i feel like a good soup deserves a place at the holiday table, for sure. i typically make a apple-butternut soup (it’s an old recipe a former co-worker gave me back in the day, and it never disappoints), or my kabocha squash soup with spicy coconut cream from a few years back. but this year i’m switching it up with this kabocha squash, fennel and red lentil soup.

this beautiful recipe comes from my pal, claire’s upcoming book, living ayurveda. i love the simple approach to this one pot soup. there’s no roasting involved either. all the ingredients and flavors get stewed together, developing a really wonderful flavor. the lentils, which get blended into the soup after they’ve cooked, add a hearty note while providing a good bit of protein. claire calls for spices like: ground cumin, and coriander, and ground fenugreek, giving this soup a robust flavor, which is perfect for this time of year, especially when it seems like were all going to hunkering down once again.

if there ever was a time for claire’s book, living ayurveda, i think we are definitely living through it. i got to know claire years ago, and what i’ve always admired about her approach to self-care/balance/well-being, is that nothing is a one-size-fits-all. that there is no single diet or lifestyle approach that is meant for each person. she carries this powerful notion throughout her book and guides you through various ways to nourish yourself - in depth yoga and breathing sequences, an array of vegetarian recipes (not all gluten-free) that are meant to balance your body through the seasons. it’s one of those books you can read again and again, and still take away so much.

wishing all my stateside friends a safe and socially distant holiday, big love! xo

kabocha squash, fennel & red lentil soup | gf

recipe from Living Ayurveda by Claire Ragozzino

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| 4-6 servings |

ingredients:

  • 2 tablespoons ghee or olive oil

  • 1 small fennel bulb, trimmed and sliced thinly, fronds reserved for garnish

  • 1 tablespoon minced or grated fresh ginger

  • 2 teaspoons ground turmeric

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground fenugreek

  • 3 cups cubed kabocha squash, peeled and deseeded

  • 1 cup red lentils, rinsed well

  • 1 teaspoon salt

  • 5-6 cups water

  • 1 tablespoon white miso paste (i used a gluten-free miso)

  • 2 tablespoons lemon juice

  • plain yogurt, for serving (i used a plant-based yogurt)

method

  1. in a pot, heat the ghee (or live oil) on medium-low heat. add the fennel and saute until tender. add the ginger and cook another 1-2 minutes, until fragrant. add the apices and stir to coat the fennel. add the kabocha squash, stir to coat, and cook another 3-4 minutes. last, add the red lentils, salt, and water. cover and cook on medium heat for 40 minutes. stir occasionally, adding more water, if needed.

  2. once the lentils and squash are tender, almost mushy, remove from heat and in the miso paste and lemon juice. transfer to a blender and puree until creamy. taste and adjust seasonings as needed.

  3. serve hot with a swirl of yogurt and fennel fronds on top.

similar recipes:

TURMERIC, CARROT APPLE SOUP

TURMERIC, CARROT APPLE SOUP

KABOCHA SQUASH, FENNEL & GINGER SOUP W/ SPICY COCONUT CREAM

KABOCHA SQUASH, FENNEL & GINGER SOUP W/ SPICY COCONUT CREAM

GOLDEN CAULIFLOWER & KABOCHA SQUASH SOUP

GOLDEN CAULIFLOWER & KABOCHA SQUASH SOUP

BAKED KABOCHA SQUASH CHIPS /  by Lindsey | Dolly and Oatmeal

since there’s so many thanksgiving recipes already out there, i thought i’d come in here with something festive, yet a little lighter. personally, with 2 little ones and not much time to cook, we’re planning to order our holiday sides from a local shop (frank and i are making a turkey - it’s become our yearly thing). so i thought i’d share this super easy recipe for homemade winter squash chips!

not only are they aesthetically pleasing, but they taste so good. they definitely bring me back to my Terra chip days - a bit heartier than a potato chip, and a smidge on the sweet side. because they can be a bit time consuming (and by time consuming, i mean you’re mostly just babysitting while they bake in the oven), i like to serve them with other dippers - potato chips, crackers, cut veg, etc. they bring a super festive vibe to the appetizer table, too, which i especially love this time of year :)

baked kabocha squash chips | gf & v

print the recipe!

notes:

  • if you don’t have/can’t find kabocha squash, acorn squash is a great alternative.

  • i like to serve these chips alongside other favorite dippers - potato chips, crackers, cut veg, etc.

  • go wild with seasonings. i went plain, but you could use anything here - get creative!

  • serve this with your favorite dip - hummus (my favorite), vegan onion dip, whipped tahini, or vegan labneh.

  • these are best eaten the day they are made, but will stay fresh in a sealed bag for up to 2 days.

ingredients

  • 1/2 kabocha squash, cut in half and seeds scooped

  • 2 tablespoons extra virgin olive oil

  • 1/2 teaspoon fine grain sea salt

  • fresh ground pepper, to taste

  • flaky salt, to finish

method

  1. preheat oven to 250°F, line 2 baking sheet with parchment or a silpat, and set aside.

  2. use a mandolin to slice the squash super thin - about 1/16-inch. with your hands, toss squash slices with the olive oil, fine salt, and pepper to taste, until all slices are nicely coated (add more oil as needed, but be careful not to add too much). arrange the squash slices in a single layer on the baking sheets.

  3. bake the squash for 1 hour, rotating the sheets top to bottom, halfway through. after 1 hour flip the chips over and continue to bake them until they’re browned and crunchy, about 30-40 minutes.

  4. remove the chips as they bake and become crispy (some chips may take longer to crisp up), transfer them to a cooling rack to cool completely.

  5. once all chips are baked and crunchy, serve with a good sprinkle of flaky salt, and a good dip (like hummus!).

similar recipes:

(bean-less) kabocha squash hummus

(bean-less) kabocha squash hummus

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za’atar spiced chickpea crackers

za’atar spiced chickpea crackers