paleo

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

HARISSA HUMMUS / August 28, 2020 by Lindsey | Dolly and Oatmeal

closing out august with one of my very favorite things: hummus. this time around we’re adding a healthy dose of fiery harissa paste. harissa varies widely, but it’s a spicy-smoky aromatic chile paste. typically harissa is made from a blend of fresh or dried chiles, olive oil, garlic, and lemon juice; and spices such as: caraway, cumin, and coriander. it’s bright and a bit fiery, and just a little adds so much to such an array of meals.

this harissa hummus was inspired by one of mine and frank’s favorite spots we would frequent often in brooklyn: sahadi’s. we would go there almost every weekend to pick up their spicy hummus, mujedara, and some grocery items. but that hummus, guys. it was the highlight to the weekend. we would bring it to our local park, louis valentino on a breezy summer night and watch the sun set behind the statue of liberty. so while i can’t replicate that park or the view we once had, but i can make a hummus that comes pretty close to sahadi’s spicy hummus.

we essentially start by making a batch of my sunflower seed hummus (you can use a typical chickpea-based hummus recipe if that’s what you prefer). from there, we simply add a few teaspoons of harissa paste (this is my favorite), and blend it all up. it gives the hummus a beautiful muted orange color that i like to jazz up with toppings. i usually go with chopped herbs, toasted sesame seeds, harissa oil, and a good couple pinches of flaky salt. serve it up with some gluten-free pita bread and you’ll be one happy camper. ❤️

big end-of-summer hugs!

harissa hummus | gf & v

print the recipe

| makes roughly 1 1/2 cups |

this hummus recipe uses sunflower seeds. however, if you can tolerate beans/legumes you can use this classic recipe, or this mung bean recipe and add the amount of harissa pasta indicated below.
i like serving this with warm gluten-free pita bread, but cool crisp veggies are just as good, too :)
as for harissa paste, you can certainly make your own. but if you want to purchase it, i highly suggest ny shuk, it’s the best. you can also find a good one on the east side of LA at cookbook in echo park.

ingredients

1 cup raw sunflower seeds, soaked for at least 3 hours, rinsed and drained
1/2 cup tahini
2-3 tablespoons fresh lemon juice
2-3 teaspoons harissa paste
2 cloves garlic
1 1/2 teaspoons salt
freshly cracked pepper
1/3 -1/2 cup water, to thin

toppings (optional):

chopped dill
toasted sesame seeds
harissa oil*
flaky sea salt

method

add the sunflower seeds, tahini, 2 tablespoons lemon juice, 2 teaspoons harissa, garlic, salt, a few cracks of pepper, and 1/3 cup water to the container of a high-speed blender (preferably a vitamix). whiz everything together on high, scraping down the sides of the blender as you go. add more water as needed to get everything blended and smooth, making sure the hummus is uniform in color.
once it's blended to your desired consistency (i tend to like it a bit on the fluffy, silkier side), taste and adjust the lemon juice, harissa, and salt if needed.
spoon the hummus into a bowl. top with a few sprigs of dill, toasted sesame seeds, harissa oil, and flaky salt, if you’re not eating it right away, scrape the hummus into an air-tight container and store in the refrigerator for up to 3-4 days. take out of the refrigerator 1 hour before serving so it’s not too cold.

*harissa oil:

whisk together 1/2 - 1 teaspoon harissa paste with 2 tablespoons olive oil. taste and adjust, adding more oil or harissa paste as needed.

similar recipes:

SALTY SMASHED POTATOES W/ HARISSA YOGURT

CRISP & CHEWY FLOURLESS CHOCOLATE CHIP COOKIES (GLUTEN-FREE, DAIRY-FREE W/ A VEGAN OPTION)) / July 2, 2020 by Lindsey | Dolly and Oatmeal

CRISP & CHEWY FLOURLESS CHOCOLATE CHIP COOKIES (GLUTEN-FREE, DAIRY-FREE W/ VEGAN OPTION) | dolly and oatmeal

if you asked frank how many chocolate chip cookie (CCC) recipes i’ve tested in the past few years, and how many of them that i was happy with, he would probably answer you: zero! so there’s a reason i lean on a CCC recipe from one of my favorite cookbooks (sweet laurel bakery) each and every time we have a craving for them. the recipe has a few simple ingredients, it’s easy to make with amesy, and they’re on the healthier end of the cookie spectrum. while i love all these things about them, they still miss the mark (IMHO) of a typical CCC with that crisp exterior, and that melty, gooey center.

that’s where these CCCs come in. they’re still made with simple, gluten-and-dairy-free ingredients, but they have the taste and texture of my dream CCC! crisp, crackly on the outside, with chewy and soft centers. i wanted to keep the ingredient list on the simpler/traditional side, so maybe for the first recipe ever i’m only calling for 1 type of flour (!!!). from there, we use just general pantry staples: baking powder, baking soda, some salt, coconut sugar, coconut oil, and 1 egg (peep the recipe notes below for a vegan option). it’s a super straight forward recipe - no special ingredients, no soaking, no grinding your own flour, we’re just trying to keep everything easy-peasy here.

wishing everyone a safe and healthy start to summer 💛

crisp & chewy flourless chocolate chip cookies | gf & DF (w/ a vegan option!)

notes:

vegan option: swap the egg for a flaxseed egg: 1 tablespoon ground flaxseed+ 3 tablespoons water. whisk together and let the mixture sit for roughly 10 minutes, until it forms a gel-like consistency. use as directed in the recipe method. these came out delicious as well. however, the texture of the cookie is a bit softer and chewier than when using an egg.
can i use vegan butter instead of coconut oil? i tested these with equal amounts of miyoko’s vegan butter and to my surprise, i didn’t love them. the coconut oil gives these cookies that crisp exterior, while the vegan butter made the entire cookie soft. they still tasted delicious, but i personally prefer coconut oil.
as for dairy-free/vegan chocolate chips, my preference is lily’s brand, and in a close second is hu chocolate gems.
these are best eaten on the day of, as the CCCs sit they will get a bit softer.

PRINT THE RECIPE

| makes roughly 18 cookies |

dry ingredients

2 cups blanched almond flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
flaky sea salt, for topping

wet ingredients

1/2 cup coconut sugar
1/2 cup melted (and cooled) unrefined coconut oil
1 large pasture-raised egg, at room temperature (or 1 tablespoon ground flaxseed plus 3 tablespoons water)
2 teaspoons pure vanilla extract
1/2 cup vegan chocolate chips or chunks, plus a few more for topping (i use these)

method

prepare 2 cookie sheets with parchment paper, and set aside.
in a large bowl, whisk together the flour, baking powder, baking soda, and salt. set aside.
in another large bowl, whisk together the sugar and coconut oil until combined. add the egg (or flaxseed egg) and vanilla and whisk until combined once again.
add 1/2 the dry ingredients to the wet ingredients, use a rubber spatula and mix until combined. add the other half of the flour and mix once again until everything is completely combined. fold in the chocolate chips or chunks.
use a medium cookie scoop (roughly 1.5 tablespoons) to scoop your cookie dough out onto your cookie sheets, leaving at least 2 inches between each cookie. refrigerate for 20 minutes, until firm to the touch.
while the cookies are chilling, preheat your oven to 350°F.
one tray at a time, bake cookies in the center of your oven for 12-15 minutes, until edges are lightly browned and golden. sprinkle with flaky salt and let cookies cool on a rack for about 20 minutes before eating. these are best warm on the first day, but can be stored at room temperature covered with parchment for up to 3-4 days (if your house is hot, store in the fridge and warm in the oven if need be).