almond

ALMOND-Y DARK CHOCOLATE CHIP SCONES (GRAIN-&-DAIRY-FREE) / February 28, 2020 by Lindsey | 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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TOASTED ALMOND-CASHEW DATE MILK & AN ICED TURMERIC LATTE / May 2, 2019 by Lindsey | Dolly and Oatmeal

TOASTED ALMOND-CASHEW DATE MILK & AN ICED TURMERIC LATTE | dolly and oatmeal

it’s taken me a while to welcome turmeric into my day-to-day. and it seems that each time i’m pregnant, it’s something that i tend to reach for. this is all to say, if you’re not pregnant, don’t worry, you will enjoy this latte thoroughly, i promise ;) this little beverage/pick-me-up is something i prepare in the afternoon (although it would be just as good in the morning, or even at night), usually around 3 pm, just before i pick amesy up from preschool, and right at the point when i’m heading towards that afternoon slump. while this drink doesn’t have caffeine in it, it does pack a hearty punch.

the turmeric is mixed with a few other cozy spices that typically make you think of the colder months. but i find them super refreshing when prepared iced. it’s the perfect mix of cold and warm/cozy to enliven your senses without the giving you any jitters late in the afternoon (i don’t know about you, but i have to stop drinking caffeine around 2:30pm or else i’m jitter city). but the best compliment to the turmeric spice blend is the milk i’ve paired it with. it’s a toasted nut milk made with almonds and cashews, and a few dates. the toasted notes in the milk is just another cozy element that’s rich and punctuated with flavor. mix the milk together with the plush flavor of the spices and you have yourself the perfect little tonic to get you through the rest of your day.

happy may everyone! xo

toasted almond-cashew date milk & an iced turmeric latte | v

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the recipe for both the milk and latte are super versatile. for the milk, try a blend of nuts or seeds that you like, and go from there. i had initially tried just toasted cashews, but found that the flavor was too overpowering. the almonds dull the overwhelming cashew flavor, while still letting it do its thing and shine. also, i’m not one for sweet milk, and the addition of 3 dates is sweet enough for me. you could of course add more for more sweetness, or none at all - completely your preference.
for the latte, yo could go straight turmeric and not add any other spices - totally optional. but i do love how warming the spices are here in an iced beverage, kind of like the best of both worlds. the pepper is added for maximum curcumin absorption (that’s what provides you all those lovely anti-inflammatory properties).

iced turmeric latte

| serves 1 |

1/2 cup filtered water
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon ground ginger (optional)
a few cracks fresh ground pepper
1/2-1 teaspoon pure maple syrup
1 cup toasted almond-cashew date milk (recipe below)

toasted almond-cashew date milk

| makes scant 4 cups milk |

1/2 cup raw almonds
1/2 cup raw cashews
3 pitted dates
3 1/2 cups filtered water
pinch of salt

method

fill a large glass halfway with one large ice cube, or a few small ice cubes. add the toasted almond-cashew milk, and set aside.
in a high-speed blender (or with a handheld milk frother), combine the water, turmeric, ginger (if using), cinnamon (if using), pepper, and 1 teaspoon maple syrup. blitz everything together for about 30 seconds-1 minute, until everything is sufficiently combined. pour the turmeric mix over the milk and ice. stir to mix, and enjoy.
toasted almond-cashew milk. preheat the oven to 350°F. on a baking sheet, spread the almonds and cashews out in an even layer. place in the oven and toast for about 6-8 minutes, shaking the nuts halfway through, until toasted and fragrant. let the nuts cool completely.
place cooled nuts, and dates in a large bowl and cover with 3 1/2 cups filtered water. let everything soak for 30 minutes. then blend the mixture in a high-speed blender for about 1 1/2 minutes, until everything is broken down, and the milk is frothy.
pour through a nut milk bag, squeezing it gently until only solids remain (discard, or save for another use). pour the milk into a large bottle and store in the fridge for up to 4 days.

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Rhubarb Bars from "More With Less" (& a giveaway!) / May 10, 2018 by Lindsey | Dolly and Oatmeal

Rhubarb Bars from "More With Less" | dolly and oatmeal

it's finally rhubarb season, at least at the markets. although, i know if we were back home in new york, in my mom's garden, the rhubarb stalks wouldn't be quite able to harvest yet. maybe a couple more weeks and we could make strawberry rhubarb crumble, or this maple blue-barb jam with lemon verbena that would be shooting up just about everywhere. every year, around mid-march, we would anxiously anticipate any and every little green spout shooting out of the soil. it didn't matter whether is was a weed or an asparagus shoot - we honored it all the same. this is the time of year where the nightly frost would subside, and it would be safe to plant more delicate flowers, plants, and vegetables. it's quite the shift planting in here in los angeles though. it seems as if growing season starts a lot earlier, of which i'm not prepared for! we have a small garden space now that i can't wait to literally get my hands into, so hopefully i will bring you an update from on garden on this coast one day ;)

in the meantime, let's talk about these rhubarb bars, and the lovely book they hail from!

because rhubarb is such a fibrous, stalk i had always been wary of eating rhubarb sliced and baked like this. i never thought rhubarb would taste that great prepared like that, but it so does! in fact, i think you really get an appreciation for rhubarb's bright, tart flavor in these simple, delicious bars. the crust is made from a short list of 4 ingredients, and same goes for the almond-rhubarb, just 4 ingredients, plus the rhubarb. there's little that i love more when a little desert comes together in quickly.

this recipe comes from the beautiful pages of more with less, by jodi moreno. i've been a fan of jodi's site for years. her creative ways of paring flavors with mostly plant-based dishes, has always caught my attention. and her photographs have always served to shine on a light on her beautiful work. i've come back to jodi's book so many times since receiving it. it serves as such a lovely guide, giving you the tools like sauces, dressings, toppings, and other condiments to use throughout the recipes in her (visually stunning) book. more with less is a book to constantly turn to for simple, flavorful recipes, and cooking inspiration.

for the giveaway:

to enter: leave a comment below sharing your favorite thing about spring!
giveaway closes monday, may, 14th at 5pm PST
one winner will be chosen at random to recieve a copy of more with less
open to US residents only (sorry international friends)

good luck! XO

**UPDATE: giveaway now closed**

rhubarb bars | v & gf

jodi notes that you can use a variety of fruits here if rhubarb isn't your thing, or if you can't find it. notably, she mentions fruit such as berries or apples which sound great. i could also imagine peaches or nectarines being wonderful as well.

recipe from more with less by jodi moreno

print the recipe!

| makes nine 3-inch bars |

crust

1 cup oat flour
1 cup brown rice flour
1/2 cup maple syrup
1/2 cup extra virgin olive oil
1/4 teaspoon sea salt

almond rhubarb filling

2 cups almond slivers
2 tablespoons oat flour
2/3 cup palm sugar
1/2 cup extra virgin olive oil
1/2 pound (6 large stalks) rhubarb, cut in half lengthwise

method

preheat oven to 350°F. line the baking pan with two pieces of parchment paper, going in different directions, enough to come up and over each side (this will make them easy to remove).
crust. in a large mixing bowl, add the oat flour, brown rice flour, maple syrup, olive oil, and salt, and stir to combine. transfer the mixture to the parchment-lines pan and press evenly on all sides. bake for 10 minutes, remove, and allow to cool slightly while you prepare the filling.
almond rhubarb filling. put the almonds on a baking sheet and toast in the oven for 5 to 10 minutes, until golden. transfer the almonds to food processor and add the oat flour, sugar, and olive oil, and pulse several times until you have a course but consistent mixture. spread the mixture evenly on top of the crust. arrange the rhubarb on top, any way you like.
return the pan to the oven and bake for another 30 to 35 minutes, until the rhubarb is soft and cooked through. let the pan cool for at least 15 minutes before attempting to remove the bars and cutting into them. once ready, lift the parchment out of the pan and transfer to a flat surface to cut the bars into squares. the bars will keep for several days on the countertop in an airtight container.