snack

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.

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SALTY SMASHED POTATOES W/ HARISSA YOGURT

CHUNKY MONKEY BANANA BREAD MUFFINS (GLUTEN-AND-DAIRY-FREE) / April 16, 2020 by Lindsey | Dolly and Oatmeal

CHUNKY MONKEY BANANA BREAD MUFFINS (GLUTEN-AND-DAIRY-FREE) (GLUTEN-AND-DAIRY-FREE) | dolly and oatmeal

comfort in the form of food. i think it’s a place where we’ve collectively found relief in these times (if we’re fortunate enough). the past few weeks i’ve been craving everything from eggs, to meaty pasta dishes, buttered toast, and very specific baked goods. i think the psychological toll of a pandemic has us reaching to foods that soothe us/make us happy. no wonder then, the internet is aflame with homemade sourdough, pasta & carbs aplenty, banana bread, focaccia, etc., etc., etccccc. yes, many have more time on their hands to cook and pick up a new hobby, be that cooking or baking. but many of us, have way less time if there are children running or crawling around the house. i am grateful to be able to spend this time with my family, so many with essential jobs don’t have the opportunity to do that. but i would be remiss if i didn’t mention that i’m exhausted. both frank and i can easily feel overwhelmed at any given moment. despite that, we’re trying to make the most of our days - art projects, little morning walks, lots of music and dancing, and baking - lots of baking!

but let’s talk muffins, because we all deserve one (or 10). i took a bit of liberty with the recipe title. if you’re familiar with the ben & jerry’s ice cream flavor, chunky monkey, then you already know there’s banana and lots of chocolate chunks and walnut pieces. not much has changed here, except that instead of ice cream, it’s chunky monkey in muffin format. which naturally means you can eat one any time of day.

we use a couple brown, spotty bananas - the kind that sit on the counter that no one wants to touch (they should be that ripe). from there we use a few different flours to get a super puffy/fluffy gluten-free muffin with a good texture to boot. i call for 1 cup + of chocolate chunks because you will want and need more to top these muffins. while a couple ingredients are non-negotiable, many of them can be swapped for what you have on-hand - so ask away in the comment section if you don’t have some of the ingredients, and i can do my best to guide you, because you’re going to want to make these asap 😉

all my love and wishes for good health ❤️

chunky monkey banana bread muffins | gluten-and-dairy-free

notes:

while i love the combination of flours here to achieve a really good muffin, some can be substituted if you don’t have them all on-hand. please ask in the comment section and i will do my best to guide you :)

print the recipe

| makes 12 large muffins |

1 cup fine brown rice flour
1/2 cup almond flour
1/4 cup arrowroot flour
1/4 cup oat flour
2/3 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup banana (roughly 2 large bananas), smooshed with a fork
1/2 cup melted coconut oil
2 large pasture raised eggs, at room temp
1 teaspoon pure vanilla extract
1 cup chocolate, plus more for topping
1/2 cup chopped walnuts, plus more for topping

method

preheat oven to 350°F, and line a muffin tin with 12 liners.
in a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. in another large bowl, whisk together the smooshed banana, oil, eggs, and vanilla. mix the dry ingredients into the wet a little at a time, until combined. then fold in the chocolate chunks, and walnuts.
evenly divide the batter among the 12 muffin tin liners, and top with extra chocolate and walnuts.
bake in the center of your oven until a cake tester inserted into the middle of a muffin comes out clean, about 20-25 minutes.
let muffins cool for 10 minutes, then carefully transfer the muffins to a cooling rack.
eat warm, or at room temp. muffins will stay good for roughly 3 days on your counter, covered with parchment paper.

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ZA'ATAR GARLIC KNOTS (GLUTEN-FREE & VEGAN) / February 20, 2020 by Lindsey | Dolly and Oatmeal

ZA'ATAR GARLIC KNOTS (GLUTEN-FREE & VEGAN) | dolly and oatmeal

hi! it’s been a minute!

sorry for the unintentional break from this space, but i have been completely consumed with a little 6 month old (!!!). right around christmas joey went through the “4-month sleep regression”, which lasted a good 2 months. frank and i were sleep deprived on a daily basis, and we thought we could power through. but it got to the point where we were actually putting ourselves, our babies, and the rest of LA in danger. so we buckled up and did some sleep training a few weeks ago. i’m happy to report we’re all getting more sleep, joey’s in a crib (no longer the bassinet), and we’re functioning on all 4 cylinders (most of the time).

anywho, sleep aside. let’s talk about these garlic knots! they’re a riff off of my gluten-free and vegan pizza dough recipe, but with an extra rise, and a bit more time to shape them. aside from that, they bake up quick, are delicious reheated, and have that airy/doughy texture that takes me right back to my childhood. while you can certainly make these plain (without the za’atar), i love the subtle kick of the herb and seed mix here. i usually make these in lieu of pizza and serve them alongside zucchini noodles (sometimes with this sauce), or as a super flavorful addition to any soup you’re serving. you totally just each them plain, too. you really can’t go wrong.

za’atar garlic knots | gf & v

| makes roughly 20 knots |

dough

1 1/2 cups water, warmed to 110°-115°F
1 teaspoon cane sugar
1 packet instant yeast (roughly 2 1/4 teaspoons)
1 tablespoon pysillium husk powder
2 cup fine brown rice flour
1 cup arrowroot powder
1 1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 egg whisked or 2 tablespoons unsweetened almond milk, for

za’atar garlic topping

3 tablespoons vegan butter (i use miyokos’)
3 garlic cloves, minced on a handheld grater
3-4 tablespoons za’atar

method

preheat your oven to its lowest temperature. as soon as it's preheated turn the oven off.
in a wide, shallow bowl, stir the warmed water with the sugar until it dissolves. sprinkle your yeast over top, let it sit for a couple minutes. once you know it’s active, whisk in the physillium husk powder. let it sit for 5-7 minutes, until the mixture is a bit gel-like.
in a large mixing bowl, whisk together the brown rice flour, arrowroot, and salt. make a well in the center of the flour mixture, and add the yeast mixture, and the olive oil. use a rubber spatula to incorporate the flour into the wet mixture until a dough starts to form. set the spatula aside and use your hands to knead the dough until it comes together in a smooth dough. transfer dough to an oiled bowl, and pat the top and sides of the dough with oil. cover with a clean dish towel. at this point your oven should be warm, if it feels too hot, vent it a bit, opening the oven door for a few minutes. place the covered dough in the warm oven for about 45 minutes - 1 hour, until it has puffed up and nearly doubled in size.
portion the dough into 2 even pieces, then cut each half into 8 even pieces.
dust a clean work space with flour. use your hands to roll each piece of dough into a long snake, about 8-9 inches long. gently tie each piece into a knot, and place on floured baking sheet. cover with a clean dish towel and place in a warm, draft-free area until they’ve puffed up, about 1 hour.
preheat your oven to 400°F.
brush the tops and sides of the garlic knots with the egg wash or milk, bake in the oven for 18-20 minutes, until a bit golden and crisp.
while the knots are baking, make the za’atar garlic topping. add the butter and garlic to a small saucepan, and cook over low heat swishing the pan every now and them. cook until the butter is melted and the garlic is fragrant, about 5 minutes. remove from heat.
brush the tops and sides of the cooked knots with the garlic butter, then sprinkle on the za’atar and some flaky sea salt. serve warm.