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COCONUT-Y APPLESAUCE BELGIAN WAFFLES (GLUTEN-AND-GRAIN-FREE) / March 4, 2021 by Lindsey | Dolly and Oatmeal

I finally invested in a Belgian waffle maker and it’s one of the best pieces of kitchen equipment I’ve purchased! The waffle cavities are a bit deeper, which give the waffles a moist, fluffy, interior. Plus, they are the perfect little vessels to hold all the toppings - maple syrup, nut butters, honey, toasted coconut, etc.! The edges get slightly crunchy, giving them extra texture, too! This is all to say, if you don’t have a Belgian waffle maker, and you’re thinking about buying one, don’t hesitate!

Let’s talk about this recipe!

Ingredients you will need:

This is an almond flour-based recipe, but any nut flour can be substituted 1:1. Or even a combination of two!
Applesauce. I really love the subtle apple notes in these. With the small amount of sweetener and a few dashes of spice, the apple flavor really shines. Plus, if offers a bit of natural sweetness which is always a plus.
Coconut oil and coconut yogurt. We use both of these as our fat , but also for flavor. Again, a few subtle coconut flavor notes with the apple was such a welcome surprise, as I don’t generally think of the two complementing one another.
Sweetener. I use monkfruit sweetener in these to keep them a little more kid-friendly. Since this is the first thing my kids eat when I make them, I like to keep them as low in sugar as possible to not spike their blood sugar first thing in the morning. But use what you like/have on hand! Coconut sugar or granulated sugar work here as well.
Toppings,. These waffles are wonderful on their own, but I like pushing those coconut-y apple flavors a little further with some warm, sautéed slices and toasted coconut shreds. Completely optional, but if you have the time, go for it! (You could also make them ahead of time, and reheat in a pan the morning of.)

Hope you get to make these, they’re truly one of our favorite family recipes!

COCONUT-Y APPLESAUCE BELGIAN WAFFLES (GLUTEN-AND-GRAIN-FREE)

coconut-y applesauce belgian waffles | gluten-grain-&-dairy-free

| makes 8 begian waffles |

print the recipe

ingredients

2 cups almond flour (preferably blanched)
1/4 cup arrowroot powder
3 tablespoons monkfruit sweetener
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened applesauce
3 large pasture-raised eggs
1/4 cup melted and cooled unrefined coconut oil
1/4 cup unsweetened coconut yogurt
2 teaspoons pure vanilla extract
Coconut oil spray or oil of choice

sautéed apples

1 tablespoon coconut oil
1 honeycrisp apple, sliced thin (or another crisp apple)
1 tablespoon maple syrup, more for serving
1/2 teaspoon ground cinnamon (or Kafe Hawaij spice)
pinch of salt
1/4 cup toasted coconut flakes

method

In a large bowl, whisk together the almond flour, arrowroot, monkfruit sweetener, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the applesauce, eggs, coconut oil, coconut yogurt, and vanilla until combined. Whisk the wet ingredients into the dry, and mix until combined. Let the batter rest while you heat your waffle iron on high.
Heat your oven to low, and cover a baking sheet with foil. Spray your iron with oil, and pour roughly 1/4 cup of batter into each waffle cavity. Cook until the waffles are golden brown, about 3-4 minutes. Remove the waffles and place on the baking sheet; tuck them in the oven to keep them warm while you cook the remaining waffles. Repeat with the remaining batter, and transfer to your warm oven while you make the apples.
Heat a pan over medium. Once hot, add the coconut oil. Toss your apple slices in with the maple syrup, cinnamon, and salt. Cook the apples, flipping them over, and stirring, until they’re tender, about 5-6 minutes.
Serve the waffles warm with sautéed apples, maple syrup, and toasted coconut flakes.

recipe notes:

I call for almond flour, but any other nut flour would work here, or a combination of them would be great too.
Listed in the ingredients is monkfruit sweetener, I use this to keep them low in sugar, but you could replace it 1:1 with coconut sugar or granulated sugar.
I’ve only tested these waffles in a Belgian waffle maker, but I’m pretty sure you could get away with making them in a regular waffle iron (Let me know if you do! I’d love to let other readers know!)
Lastly, I call for cinnamon here but I used a combination of cinnamon and NY Shuk’s kafe hawaij which is a lovely Middle Eastern spice blend made up of cardamon, ginger, cinnamon, and clove. If you have the means to do so, I highly suggest purchasing a bottle.
Leftover waffles can be refrigerated for up for 4-5 days, and reheated in your toaster. Leftover sautéed apples, can also be refrigerated for up to 4-5 days, and be reheated in a warm skillet.

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Turmeric Carrot Apple Soup / January 4, 2017 by Lindsey | Dolly and Oatmeal

Turmeric Carrot Apple Soup | dolly and oatmeal

happy 2017! i hope you all had a wonderful beginning to the new year :) frank and i made our yearly tradition of mole sauce, except this year we kinda cheated by using a starter! basically it had all the spices, chiles, and nuts/seeds all ground up and made into a paste so that all we had to do was add sautéed tomatoes, some stock, and salt! somehow it still took 2 hours to make in between soothing our babe, playing with him, stopping to feed and change him, all that good stuff ;) i also took some time to reflect a bit on the past year. it was grand in so many ways. having my cookbook published, being pregnant and having a baby! in many ways it was the most fulfilling year, but also super rough as well. there were quite a few personal hurdles, the emotional suck of the presidential election and its outcome, and the curious world of hormones post-baby. it's been an interesting year to say the least.

when i was about 2 1/2 months postpartum i began waking up with pretty bad joint pain in my fingers, and enough back pain where it was hard doing much of anything with amesy aside from sitting down with him. so, in an effort to combat the pain and inflammation, and my weakened immune system (i hadn't had a cold in about 2 years, but have had 2 colds in the past 3 months!) i began increasing my intake of turmeric. most recently i made turmeric paste which i add to smoothies, teas, warm nut milk, soups, etc. there are a lot of recipes out here for it, but the one i made was a simple blend of ground turmeric, water, black pepper, and coconut oil, which i really love. it's soothing and pungent in all the right ways. some days are better than others, but the pain i was experiencing in the morning has eased significantly and my back is definitely on the mend. in my experience, food has always been the best medicine and while i’m not saying it’s a cure-all for everything, it is always my first go-to in order to heal and repair my body.

i've been meaning to share this soup with you all for quite some time. i made and shot it 3 days before i delivered amesy knowing that i would welcome a warm, replenishing bowl upon coming home from the hospital. as life would have it, it was the last dish i made before having him, and the first thing i ate after having him, so it's a bit of a sentimental recipe to me.

this soup is definitely one of my favorites flavor-wise. i make a version of this with winter squash each year but decided to swap the squash for carrots. the carrots make for a more subdued sweetness and a thinner consistency which is a nice change. mixed together with the tart apple and the earthy turmeric, makes for a beautiful flavor that only gets better the longer the soup sits and the flavors marry. i hope you all enjoy it as much as i do :)

big love to you all for your continued support of this space throughout the years. i hope we continue to grow together in 2017! xo

turmeric carrot apple soup | v & gf

| makes 4 servings |

2 tablespoons extra-virgin olive oil
1 large onion, diced
1 large apple (honeycrisp or another tart apple), peeled and finely chopped
2 cloves garlic, minced
1 1/2 teaspoons ground turmeric
1 teaspoon ground cumin
1 1/2 pounds carrots, chopped into 1/2-inch pieces
4 cups low-sodium vegetable stock
1 bundle thyme, tied with string
1/2 cup unsweetened cultured coconut yogurt
sea salt and fresh pepper, to taste

method

heat the oil in a soup pot over medium heat. add the onion and apple and cook until both are soft, about 6-8 minutes. add the garlic, turmeric, and cumin and cook until fragrant, about 30 seconds. then add the carrots, stock, and thyme and bring it all to a simmer. cover and cook until the carrots are tender, about 20-25 minutes. remove from heat and let the soup sit for 10 minutes.
remove the thyme bundle and carefully blend the soup in a blender or food processor. add the yogurt, season with salt and pepper, to taste. then blend it once more.
transfer the pureed soup back to the soup pot and bring to a simmer. serve soup hot and garnish with toasted pecans, drizzled oil, and thyme sprigs (optional).

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Hemp-Buckwheat Blender Waffles w/ Spiced Apples / November 10, 2016 by Lindsey | Dolly and Oatmeal

Hemp-Buckwheat Blender Waffles w/ Spiced Apples | dolly and oatmeal #vegan #glutenfree

time is precious these days. life with a newborn has put a lot of things into perspective that i took for granted previously. even when amesy's napping there seems to be a million things that need my attention and there's just never enough time. between feeding him every 2 hours, changings, and just general fussiness there's little time for much else.

i kind of knew this would be the case, as people warned me. so before ames made his entrance into this world, i developed some busy lady recipes that bridge the gap between eating anything that resembles food, and easy-peasy, crave-worthy food that i would never have enough time to make. a recipe that simply throws a few pantry items into a blender and results in a delicious, and sustaining breakfast meal is something that made/makes me super excited. so, i was super thrilled when i got the recipe for these blender, high-vibe, good for any day, waffles just right and good enough to share them you! the ingredient list is really clean, sticking to a lot of the superfoods we all know and love. and while i love eggs, i get a lot of readers asking for vegan friendly recipes or alternatives. with a nod to my vegan friends, these waffles are egg-free, and utilize ground flax here for binding purposes - yay, flax! so, whether you're a new mom, a busy lady, a busy dude, or someone who appreciates an easy meal, this one's for you ;)

*i wrote this post before the election, but i would be remiss if i didn't address my feelings on this. first, i believe in this democratic process, and therefore i will continue my beliefs while continue theres. my only hope is that love, compassion, acceptance of differences, open-mindedness all continue to have a seat at the table in a trump administration. i keep hope alive that i will be able to raise my son in his first 4 years on this earth without the hate and discrimination the trump campaign so viciously spewed these past months. i am so tremendously sad at what could have been, and was extremely proud to have amesy at my side when i cast my ballot for the first female president. i spent most of yesterday with tears streaming down my face, and holding my baby close to me. that said, i'm hopeful that the rights we've worked so hard to attain won't be taken away; that so much of what keeps millions of americans safe, and insured, and healthy won't be overturned, and we can accept and understand one another a bit more.

peace, love & light. xo!

Hemp-Buckwheat Blender Waffles w/ Spiced Apples | v & gf

i like making a double batch of this recipe to freeze and have leftovers. the spiced apples take a bit more time to make, but can also be made ahead of time and reheated as needed.

| makes 4 waffles |

1 cup plus 2 tablespoons unsweetened almond milk
1 tablespoon apple cider vinegar
1 cup buckwheat flour
1/4 cup hemp hearts/seeds
2 tablespoons coconut sugar
2 tablespoons melted unrefined extra-virgin coconut oil. melted, plus more for waffle iron
1 tablespoon ground flax
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

spiced apples

1 tablespoon unrefined extra-virgin coconut oil
1 large apple (i like honeycrisp or pink lady)
1/4-1/2 teaspoon ground cinnamon
pinch of ground ginger
pinch of ground nutmeg
tiny pinch of salt

toppings

sliced almonds
hemp hearts
maple syrup

method

preheat oven to warm (about 180°F) and place a baking sheet lined with parchment paper inside.
in the container of an upright, high-speed blender, combine the almond milk and vinegar. let the mixture sit for 10 minutes, until bubbly. next, add the remaining ingredients and blend on high for 1 minute, scraping down the sides as needed. let the mixture rest while you preheat the waffle iron.
grease the hot iron with some coconut oil and pour a heaping 1/2 cup of the batter into it. cook for 3-4 minutes, until the edges are a bit crispy. place the waffle into the preheated oven and repeat with the remaining batter.
keep the waffles warm while you make the spiced apples.
heat a 10-12 inch skillet over medium heat. once hot, add the coconut oil, apples, spices, and salt. cook until soft and tender, gently flipping them over to cook evenly, about 7-10 minutes.
serve waffles warm topped with spiced apples, sliced almonds, hemp seeds, and maple syrup.

enjoy!