MISSISSIPPI MUD PIE (GF & DF) / January 28, 2021 by Lindsey | Dolly and Oatmeal

MISSISSIPPI MUD PIE (GF & DF) | dolly and oatmeal

a multi-layer cake? at the end of january? because, why not!?

in all sincerity though, this month marks 8 years of this blog, dolly and oatmeal. initially, i felt kinda silly celebrating as i’ve come to it so infrequently over these past few months, and i was ready to go without acknowledging it. but if there’s one thing that means the most to me aside from my family and friends, it’s this space. a space where i’ve connected with so many of you over the years, where i’ve had the privilege of sharing recipes and stories and images, of food and meals that have made it feel like we’re all connected in some way. i only hope to continue and strengthen that connection in the coming years. and although i don’t show up here as much as i would like recently, my intention is to be back here at full capacity soon :)

now, mississippi mud pie! i’ve loved mud pie since childhood. notoriously chocolatey, and sometimes way too dense, it was always my dessert of choice as a kid. the recipe for this mud pie inspired by the ever talented samantha seneviratne and her new york times recipe for a version mississippi mud pie that called to me. her iteration is based off of matt lewis and renato poliafito’s of the bakery, baked (which was our little beloved neighborhood coffee shop when we lived in red hook). so when i came across samantha’s recipe, it felt in many ways that the stars were aligned, bringing together joyful memories of childhood and adulthood, and bringing it all to this space that also makes me so very happy. so that’s how this gluten-and-dairy-free (and grain-free) mud pie was realized.

because there are lots of layers to this pie/cake, i tried to keep it as simple as possible by not using various flours, sweeteners, etc. instead, i took care to keep the ingredient list paired down to the same ingredients - almond flour, coconut oil, cacao powder, maple syrup, coconut sugar, cashews, and eggs are our main ingredients.

we begin with a graham cracker crust, which we make from scratch (i have yet to find a store-bought variety that i like, so graham cracker crust from scratch, it is!). from there, we make a fudgy, crackly brownie layer. during its cooling period, the brownie sinks ever so gently which becomes the perfect vessel to hold our chocolate cashew custard. next, we make our vegan custard that is silky smooth, and perfectly rich - but not too rich. it’s made from soaked cashews, a good amount of melted dark chocolate, cacao powder, almond milk, and sweetened with maple syrup - *chef’s kiss*. last, is the whipped coconut cream. we whip it until a fluffy and smooth, then dollop it over the cake, and top it all with a dusting of cacao powder. it’s really the perfect mid-winter treat, or celebration cake, or pandemic-fatigue cake - just consider it your go-to, all occasion cake, really.

i hope you love this one! xo!

mississippi mud pie | gf & df

recipe inspired by samantha seneviratne’’s mississippi mud pie from the new york times

| makes 1 eight-inch round cake, about 16 servings |

print the recipe

ingredients:

graham cracker crust

1 1/2 cups almond flour
1/2 cup cassava flour
1/4 cup coconut sugar
1/2 teaspoon fine salt
1/8 teaspoon ground cinnamon
1/4 cup plus 2 tablespoons coconut oil, melted
3 tablespoons water

brownie layer

1 cup almond flour
1/2 cup cacao powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup coconut sugar
2 large pasture raised eggs
1/2 cup coconut oil, melted
1/2 cup dark chocolate (60-70% cacao, preferably)
1/2 teaspoon pure vanilla extract

chocolate cashew custard layer

1/2 cup dark chocolate (60-70% cacao, preferably)
1 1/2 cups raw cashews, soaked for at least 4 hours, drained and rinsed
3 tablespoons cacao powder
1/4 cup plus 1 tablespoon maple syrup (or honey)
1/2 cup unsweetened almond milk
1 teaspoon pure vanilla extract
pinch of salt

coconut whip

2 (13.5 oz) cans coconut cream, refrigerated at least 12 hours
2 tablespoons powdered sugar
cacao powder, for dusting (optional)

method

preheat oven to 325°F. grease the bottom and sides of an 8-inch springform pan. line the bottom with parchment paper, and then grease that.
make the graham cracker crust. in a large bowl, whisk together the almond flour, cassava flour, sugar, salt, and cinnamon. break up any almond flour clumps with your fingers. add the coconut oil, and water; and mix until combined and dough holds together when you squeeze it between your fingers.
scatter graham cracker dough into your pan, and use your fingers to press it into an even layer, spreading it about 2 1/2 inches up the sides of the pan as well. par-bake in the oven for 10 minutes. remove, turn oven heat up to 350°F, and set the crust aside.
make the brownie layer. while the graham cracker crust is baking, prepare your brownie batter. in a medium bowl, whisk together the almond flour (break up any clumps with your fingers), cacao powder, baking soda, and salt. in a large bowl, beat together the sugar and eggs with an electric mixer on high for 1-2 minutes, until the mixture becomes pale in color and has slightly thickened. in pot over low heat, melt the coconut oil and measure out 1/2 cup in a liquid measure. add the chocolate and stir to melt. once melted and cooled, mix into the egg and sugar mixture, along with the vanilla until combined.
a little at a time, add the dry ingredients, and mix on low until everything is combined. turn the batter out into the graham cracker crust, and use an offset spatula to smooth the top. return to the oven for 28-30 minutes, until top is set and has craggy cracks (image below for reference), and a toothpick inserted comes out with moist crumbs. place the cake on a cooling rack and let it cool completely.
make the cashew custard. melt the chocolate over a double boiler, let cool. in the container of a high speed blender, combine the soaked cashews, melted chocolate, cacao powder, maple syrup, almond milk, vanilla, and salt. whiz everything together on high, stopping to scrape down the sides until everything is silky smooth. pour the custard over the cooled pie, using an offset spatula to smooth the top. tear a piece of plastic wrap, pressing it gently to cover the surface of the custard (this is to prevent a skin from forming). refrigerate at least 5 hours, or overnight.
prepare the whipped coconut cream. turn the cans upside down, and open from the bottom. pour out any liquid, then scrape remaining coconut cream into a large metal bowl. beat on high until any little clumps are gone, about 1 minute. sift over powdered sugar, and beat once more until combined and coco whip is fluffy.
dollop the top of the pie with the coco whip, and dust the top with cacao powder. slice, serve, and enjoy!
leftover cake can be stored in the fridge for up to 4-5 days. let it sit at room temp for 1 hour before serving. store leftover pie in your fridge for up to 4 days.

recipe notes:

this pie can be made in increments if need be. if you want to make it ahead of time, start by making the graham cracker crust, and brownie layer. at this stage, you can cool the pie, cover it with plastic wrap and store in your fridge for up to 2-3 days. then you can go ahead and prepare the custard and whipped coconut cream as instructed.
the brownie layer will puff up in the oven and then deflate while it cools (this is exactly what we want), if it doesn’t deflate (as pictured below), go ahead and gently tap it on your counter a couple times to encourage it to collapse slightly.
the cashew custard can be made of time as well. however, i like making it the day of just because a skin can form on top. however, if you need to make it ahead, scoop it into a bowl, and press plastic wrap into its surface and store in the fridge.
i call for melted dark chocolate a few times in this recipe. my favorite dairy-free option is chocolove.
i also call for canned coconut cream - not canned coconut milk. i tried 3 different brands here, and the most successful was whole foods brand (365) coconut cream.

similar recipes:

chocolate layer cake w/ cacao macadamia mousse & coconut whip

SPICY PESTO & BROCCOLI QUINOA BOWL W/ GARLIC BREAD CROUTONS (GF & V) / January 21, 2021 by Lindsey | Dolly and Oatmeal

SPICY PESTO & BROCCOLI QUINOA BOWL W/ GARLIC BREAD CROUTONS (GF & V) | dolly and oatmeal

happy 2021, friends :) it feels like a new day. lots of unknowns, and i’m sure future struggles, but today i breath a sigh of relief, and hopefully you do as well.

there’s not much of a good segue way here, so were just going to talk about how good this bowl is!

i know quinoa and broccoli is nothing to really get excited about. that is until you make a super punchy pesto vinaigrette and then mix in a good amount of hot sauce to spice things up a bit. then there’s homemade garlic bread croutons - they’re crunchy and buttery (thank you miyoko’s vegan cultured butter) and garlicky and salty, and really the all-star in this dish. we add some toasted pine nuts which are never a bad idea, and wispy shreds of red onion to add some crunch and flavor.

i really love making component bowls like this because each thing can be made ahead and can stay in the fridge for a couple days, and then assembled the day of. another thing i lean on here is prepared vegan pesto. it’s something i always keep in my fridge ready to throw on pasta, in bowls, pizza, etc., and it just makes preparing this one step easier.

and the last thing i love about this bowl is the leftovers. i especially love making something that can be at the ready for lunch during the week, and this one does just that (you could even double the recipe if you want more). here’s to bowl food, and one’s that leave us with leftovers!

big love, xo

spicy pesto & broccoli quinoa bowl w/ garlic bread croutons | gf & v

| serves 4 as a side |

print the recipe

notes:

to speed things up a bit, i call for prepared pesto for the vinaigrette (gotham greens and gigi’s are both great options), but of course you could make your own ( here’s a favorite recipe from a few years ago).
white quinoa is called for but feel free to use what you have on hand.
lastly, everything can be prepared/made ahead of time and assembled when. needed. simply store each component seperately in the fridge until you’re ready to assemble the bowl.

ingredients

spicy pesto vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2-3 tablespoons dairy-free pesto
1-2 tablespoons gluten-free & vegan hot sauce (i like using this one)
salt and pepper, to taste

salad

1/2 cup white quinoa, rinsed
1 head broccoli, cut into florets
1/4 small red onion
1/4 cup pine nuts

garlic bread croutons

1 cup stale gluten-free & vegan bread pieces
2 tablespoons vegan butter
1 small clove garlic, shaved over a microplane or minced
salt & pepper, to taste
1 tablespoon chopped fresh parsley

method

make the vinaigrette. whisk together the olive oil, vinegar, and lemon juice until combined. add 2 tablespoons of the prepared pesto, and 1 tablespoon hot sauce. season with salt. and pepper. whisk and taste, adding more pesto, hot sauce, or salt, if needed. set aside.
make the salad. cook the quinoa according to the instructions on the package. once cooked, set aside and let cool.
while the quinoa is cooking, cook your broccoli. steam broccoli until tender, about 3 minutes. set aside and let cool.
using a mandolin (or a sharp knife), shave the red onion into very thin half moons, and set aside.
heat a pan over medium. once hot, toast pine nuts, shaking the pan every few seconds to toast evenly. remove the nuts from the pan and let them cool completely.
make the croutons. preheat oven to 400°F and line a baking sheet with parchment paper. place the torn bread onto your prepared baking sheet. melt the butter with the garlic over medium-low heat until the butter is melted. remove and pour over the bread pieces. season with salt and pepper, and toss everything together. place in the oven and cook until the bread is toasted, about 10-12 minutes. remove from oven and toss together with the parsley. let cool.
assemble the salad. in a large serving bowl, combine the quinoa, broccoli, and red onion. drizzle over half the dressing and toss. taste and add more dressing as needed. top with toasted pine nuts and garlic bread croutons, and serve

similar recipes:

creamy broccoli chop w/ asian pears & toasted almonds

pantry-friendly: creamy white bean, broccoli & tahini soup

spicy broccoli bowl w/ creamy ginger lentils

CHOCOLATE SESAME THUMBPRINTS W/ MAPLE-TAHINI CARAMEL / December 10, 2020 by Lindsey | Dolly and Oatmeal

CHOCOLATE SESAME THUMBPRINTS W/ MAPLE-TAHINI CARAMEL | dolly and oatmeal

no doubt this holiday season will look and feel quite different. we’re all making sacrifices in order to keep our loved ones and even complete strangers healthy. but that doesn’t mean we are forgoing cookie season. as strange as this season will likely feel, i’m determined to make the most of it with my kids. the other week we made sufganiyot for this upcoming weekend’s hanukkah celebration. but i’m already thinking ahead to christmas cookies, because even as much as ames loves a doughnut, he loves a cookie even more.

last year he was still a bit too young to really bake with. but this year i’m putting him to work, starting with these chocolate sesame thumbprints with maple-tahini caramel 😊. they’re quite an easy cookie to make, and only call for a handful of ingredients. they also happen to be gluten-free, grain-free, vegan, and refined sugar free. basically a cookie free of lots of things - but one that doesn’t lack one bit in over-the-top, christmas cookie decadence!

we start by making the maple-tahini caramel, our 4-ingredient (and oh so easy) star of the show. we cook the maple syrup down slightly, remove it from the heat; whisk in the tahini, vanilla, and salt. we let it cool, and then move on to the cookies!

we sift together our dry ingredients, and then separately our wet ones. everything gets folded together to make our dough. like with any thumbprint cookie, we pinch off small pieces of dough, roll them between our palms, and roll them in our toasted sesame seeds (we toast them ahead of time for optimal flavor). we flatten them slightly, make indentations with our thumb, and then bake them off for roughly 12 minutes. they cool, get filled with our maple-tahini caramel, and then topped with a healthy pinch of flaky salt.

while they may not be the typical jammy thumbprint, you will be quite the happy camper with these. they’re full of chocolatey, toasted sesame flavor, with even more sweet, toasty notes from our caramel. truly delicious, i can’t wait for you to make them!

chocolate sesame thumbprint cookies w/ maple-tahini caramel | gf & v

PRINT THE RECIPE!

| makes 18 cookies |

cookie ingredients

2 cups almond flour
1/2 cup cacao powder (or cocoa powder)
1/2 teaspoon salt
1/4 cup coconut oil, melted and cooled
1/4 cup maple syrup
1 teaspoon pure vanilla extract
1/2 cup toasted sesame seeds
maple-tahini caramel sauce
flaky salt, for topping

maple-tahini caramel (makes extra)

1/2 cup maple syrup
3 tablespoons tahini
1 teaspoon pure vanilla extract
1/4 teaspoon salt

method

preheat oven to 350°F and line 2 cookie sheets with parchment paper.
in a large bowl, whisk together the almond flour, cacao, and salt - break up any bit of almond flour with your fingers.
in another large bowl whisk together the maple syrup, coconut oil, and vanilla. add the wet ingredients to the dry until combined.
place your toasted sesame seeds in a large shallow bowl. pinch off a tablespoon amount of dough and roll between your palms to form a smooth ball. roll the cookie in the sesame seeds until its covered in seeds. place on your cookie sheet, and repeat with remaining dough, leaving about 2 inches between each cookie.
use the bottom of a jar or glass, and gently press the cookies down to form little disks (don’t press down too much, you’re looking to have roughly 1/2-inch thickness). gently make an indentation in the center of each cookie.
bake cookies for 10-12 minutes, until fragrant, and edges are toasted. remove and let cool completely.
once cookies are cool, plop roughly 1/4 teaspoon of the tahini caramel into your indentations. top with flaky salt, and eat!
cookies can be stored in a sealed container for up to 3 days.

tahini caramel:

in a small heavy bottomed pot, heat the maple syrup over medium heat until it starts boiling. adjust the heat to maintain a steady boil, but not so much that the maple syrup boils over, medium-low should be sufficient. continue to cook the maple syrup until it’s reduced by about half, roughly 4-5 minutes.
remove from heat and whisk in the tahini, vanilla, and salt. pour the caramel into a jar and let cool. once cool, fasten the lid on and store at room temp for up to 3 days.