healthy

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

similar recipes:

dark chocolate chip almond scones

dark chocolate chip almond scones

overnight oat waffles w/ pomegranate honey

overnight oat waffles w/ pomegranate honey

super seed power pancakes

super seed power pancakes

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

beet techina

beet techina

za’atar spiced chickpea crackers

za’atar spiced chickpea crackers

SHAVED BRUSSELS SPROUT VEGAN CAESAR SALAD /  by Lindsey | Dolly and Oatmeal

since i think we’re collectively stress-eating at this point before the election, i thought we could use something a bit wholesome? maybe?

cold-weather salads have the tendency to be a tiny controversial. but if you make them hearty enough, and use a generous amount of creamy dressing, you just might make yourself a cold-weather-salad-convert. this is how it happened for me at least.

today, we’re taking a classic caesar and making it a bit more cold-weather-friendly. instead of using traditional romaine lettuce, we’re using shaved brussels sprouts. it’s an extra step because we’re trimming, then shaving the sprouts, but trust when i tell you that it’s way worth it. they provide a lot of crunch (but not too much) and texture, but the shaved sprouts also stand up to being prepped ahead of time, and/or also being stored in the fridge for a few days. (this even packs up well if you need something to take in line while you wait to vote!) all big pluses in my book. from there, we add chunks of bright chunky apple bits, and some wispy red onions slices; then a generous drizzle of our homemade vegan caesar dressing. toss in some toasted walnuts, and then shave some over top for some faux parm, and you’re all set!

either way, wishing those in the states a successful day at the ballots, whether that’s voting early, or on election day!

shaved brussels sprout caesar salad | gf & v

print the recipe!

notes:

  • the brussels sprouts can be prepped up to 2 days before making the salad. simply shave them and store them raw in airtight container in the fridge.

| serves 4 |

ingredients

  • 1 lb. brussels sprouts, shredded on a mandolin (or with a sharp knife)

  • 1/2 tablespoon extra virgin olive oil

  • juice from 1/2 small lemon

  • fine sea salt

  • 1 honeycrisp apple, cored and cut into small chunks

  • half small red onion, sliced thin

  • freshly ground pepper, to taste

  • 1/4 cup walnuts, toasted and roughly chopped, plus more for garnish

method

  1. make your caesar dressing, and set aside.

  2. add the shredded brussels sprouts to a large bowl. drizzle over the olive oil; add the lemon juice, and a couple pinches of salt. toss everything together. add in the apple chunks, red onion, and a few cracks of pepper. drizzle about half the dressing over the salad, and toss to combine until everything is generously coated. give the salad a taste, add more salt and/or dressing if necessary, then toss in the chopped walnuts.

  3. transfer salad to a serving bowl. shave about 4-5 walnuts over a microplane to garnish (this is totally optional), and serve.

  4. leftover salad can be stored in an airtight container, in the fridge, for up to 3 days.

similar recipes:

vegan caesar pasta salad

vegan caesar pasta salad

brussels sprout, honeycrisp & cabbage slaw w/ spicy almond butter sauce

brussels sprout, honeycrisp & cabbage slaw w/ spicy almond butter sauce