The Breakfast Club #1 Lindsey Love & her chickpea flour pancakes
- Muse: Lindsey Love from DollyandOatmeal.com
The Breakfast Club on Nourish Atelier is a monthly Q&A with the finest people in food inspiration.
I'm so happy to kick of this new blog feature serie with one of my all time favorite food bloggers - New York based Lindsey Love from DollyandOatmeal.com. I followed Lindsey and admired her creative style long before I started blogging myself. So I feel mighty honored to have her over here. Her beautiful bright photography makes gluten free and "healthy" look like the hottest way to eat right now. And she has the cutest pup ever too. I'm so curious about the girl behind the lens and the recipes so I invited her to a virtual breakfast with me here on the blog. Here's what we talked about:
N/A: God Morning Lindsey. So glad to have you here on the first ever Breakfast Club on Nourish Atelier. For a breakfast in the spirit of Dolly and Oatmeal. What are we having?
L.L: You guessed it, oatmeal! It’s been a busy few weeks, so I’m starting the day out with an instant variety. To it, I mix a spoonful of almond butter, a dash of ground cinnamon, some good quality maple syrup, fresh raspberries (they’re terribly out of season, but I can’t help but buy them this time of year; they’re so sweet and juicy!), and warm lemon water.
N/A: I’m so in love with your blog and recipes, and now you’re releasing your first cookbook “Chickpea flour does it all”, are you excited about it?
L.L: I’m still kind of in shock that it’s going to be out in the world so soon, but yes, excited is a good word to describe how I feel! I feel like the process, while it went very slow, but since completing all the edits and re-shoots, time has moved quite quickly. So I’m waiting for my head to kind of play catch-up!
N/A: In the book you share the story of how you found the connection between your food and health, I find that so inspiring. What changes did you make and what are the basis of a good diet for you?
L.L: Several years ago, I was dealing with issues surrounding digestion. At the time I felt like I was eating ‘good things’, but in time realized that ‘quality’ ingredients don’t necessarily translate into nutritious and good for you ones. That was a catalyst for a series of other obstacles; I cut gluten and most dairy from my everyday diet. I began to question other common ingredients and what they actually added to my food. One example of that are things like gums and starches added to common gluten free foods found in a lot of prepared gluten free items and flour mixes. These are technically gluten free ingredients, but they do not add nutrition where there are definitely better ones out there. All this came to a realization that every ingredient matters, and that simple labels like ‘gluten free’ or ‘sugar free’ can’t be taken at face value. The basis of a good diet to me is being purposeful in what I choose to put in my body, by that I mean that there are many different things you can use to make the same foods, and that there’s no reason not to put the best and most nutritious ones in there.
N/A: Why chick pea flour?
L.L: I was actually approached by my publisher with the idea for using Chickpea flour. The concept excited me though because I had myself been experimenting with it in other dishes knowing it was a high protein, gluten free flour that had some flexibility. It wasn’t until weeks later while I was testing recipes that I found out how versatile it could be. I knew it could work for savory and sweet dishes, but it wasn’t until I tried using it to thicken a sauce that I was like ‘holy cow’. I also found that with varying mixes of other flours, you can create a variety of dough’s that are either flaky like a pastry or moist like a cake. Even since finishing the book I’ve discovered it could be used to add protein to a smoothie, and I think there likely may still be other things someone can do with it.
N/A; I love the creative and modern style of your food! In the book you also talk about your increased awareness of food production and good practices for choosing good food. What are the important points to remember when food shopping?
L.L: Know your ingredients, I think above everything else, if you can look at the ingredients in what you’re buying, and you know about them, and the list isn’t endless with things you can’t pronounce, that you’re heading in the right direction. I’d saying trying to keep it as local and natural as possible is also something I try for. By natural I mean several things such as organic and seasonal, as I feel food that has been ‘touched’ as little as possible from growing to how far it traveled to get to my market, leaves the food more nutritious and with as little adverse impact elsewhere. I do realize of course there are limits, but even if I’m buying something out of season, or that isn’t possibly local to where I live, I try to be conscious of it and how much I’m doing it.
N/A; I love your pizza recipe ! Did you have a favorite recipe while making the book?
L.L: There’s actually a group of recipes that I was surprised by and really really come to enjoy. The sauces and dips were something that I tried in my testing phase, and was frankly blown away with how the alfredo sauce reminded me of sauce I’d had when I was a kid, or that I felt like my version of a vegan tzatziki dip really tastes like a traditional, dairy-based tzatziki. For something that initially I didn’t even have on my radar as what I’d do using this ingredient, they ultimately are the ones that I’m most excited for others to enjoy…and the pizza dough too!
N/A; You’re a born and bred New Yorker, where do you find food inspiration?
L.L: I would say I draw much of my inspiration by the sights and smells around me. I grew up in a suburb just outside of New York City, so I was constantly immersed in nature. However, I always had a draw and connection with the tempo of the city; its various cultures and history. So it’s a mixture of the natural world meets big city feels that really inspire me personally and the food I eat and create. I’m also Jewish, Italian, Irish, and German, and I identify with each culture in various ways be it in a dish, or a type of food, or what I grew up eating.
N/A; I’m always curious about food bloggers life outside the kitchen, what’s your passions, not food related?
L.L: Since I grew up in a suburb of New York City, I miss nature quite a bit. So anytime my husband and I have time, we like to drive up north, go to the beach, take a hike or walk, and just generally be immersed in some sort of natural landscape. Connecting with the natural world is always a priority and passion. Yoga is another passion of mine. I’ve been practicing on and off for almost 15 years, but in the past 5 years I’ve developed a very personal bond to it, and its proved to be my grounding. There’s always photography, amateur gardening in my Brooklyn backyard, and forever snuggling with my husband and pup!
6 quick questions for Lindsey
N/A: Your favorite kitchen tool?
LL: Good knives! They really make all the difference between something going smoothly or something being a total mess.
N/A: Whats' your favorite music while cooking?
LL:I’m big into instrumental music, Yppah’s last two albums are super upbeat, same with all of Bonobo’s albums – they’re both awesome for getting into the groove of things. There’s also a French group, Christine and the Queens I love listening to, they’re super funky and they’ve got really great beats.
N/A: Who's your culinary hero?
LL: There are certainly world renowned chefs which I respect, and I love going to eat at all kinds of restaurants, but what I really get excited about are local mom-and-pop purveyors who make simple, homey food. There’s a specific shop in Los Angeles, Cookbook, which creates weekly, prepared food items based around a specific cookbook, plus, the shop also has a small indoor farmers’ market of sorts.
N/A: Your most memorable dish ever?
LL: I’ve had the opportunity to eat at some really awesome restaurants but for some reason childhood breakfast items are my most vivid food memories. Whenever I would visit my grandfather in Florida, he would always make me a 3-minute egg chopped up in a bowl with torn buttered toast, and a good sprinkling of salt.
N/A: Not without my _ _ _ _ _ ?
N/A: Please tell us :) whats your best cooking tip?
LL: My mom always told to cook with love, so that’s something I always strive to do. I really believe that you can’t go wrong when you’re being present and cooking with positivity.
N/A: Thank You Lindsey! Every breakfast muse gets to nominate the following muse for the next Breakfast Club, who would you like to see for the next session?
LL: Jessie Snyder from faring-well.com!
You can join in on the conversation by asking questions to Lindsey in the comment field. It's not a real time chat but we'll do our best to answer within a reasonable time :)
Need copy asap? Understandable :) You can pre order the book Chickpea Flour Does It All, by Lindsey Love here.
Pancakes with almonds & maple suryp
Adapted from the recipe for "Sautéed Pear and Sage Pancakes with Almonds" in Lindseys book. I didn't have pears available so I focused on making these pancakes just as Lindseys recipe prescribes, topping with maple suryp, almond and, some cacao nibs and banana. The pancakes are perfect! Fluffy and filling with an almost nutty taste. I'll be making these again! And I can only imagine how great it must be with sage and pears.
Makes: 8 to 10 pancakes serves: 4
prep time: 10 minutes
cook time: 30 minutes
¾ cup (90 g) chickpea flour
¾ cup (85 g) oat flour
1 tablespoon cane sugar
1 teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
1 large egg
1 cup (240 ml) almond milk
2 tablespoons extra virgin olive oil
½ teaspoon pure vanilla extract
1 tablespoon plus 1 teaspoon coconut oil
¼ cup (35 g) toasted almonds, roughly chopped
1. Preheat oven to 200F (95C) and line a baking sheet with foil; set aside.
2. In a large mixing bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg, milk, olive oil, and vanilla. Gently pour the wet ingredients into the dry, mixing thoroughly to combine.
3. Heat a large skillet over medium heat; add 2 teaspoons coconut oil; once melted, add 2 tablespoons of batter for each pancake. Cook 2 to 3 minutes on each side; place the cooked pancakes on the baking sheet and place in the oven to keep warm. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
4. Serve with almonds and maple syrup.
Recipe from Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season © Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
Additional photo credits: The pancake shots on the black background Nina Olsson,
The rest of the (beautiful) photography: Lindsey Love