Category: baking

Mezze Platter \\ Sweet Laurel

Sometimes the best dinner isn’t a dinner at all, but a picnic. Grazing and nibbling on dips, crackers and cashew feta can be so much more enjoyable than a formal sit down meal. These are some of our favorite small bites to snack on, and are the perfect addition to a summer outing! Enjoy.

Mezze Platter \\ Sweet Laurel

Mezze Platter \\ Sweet Laurel

Mezze Platter \\ Sweet Laurel

Mezze Platter \\ Sweet Laurel

Mediterranean Platter


 

Babagonoush


 

Ingredients: 

1 large eggplant

1/4 cup tahini

4 cloves garlic

2 lemons, squeezed

1 pinch cumin

1/2 teaspoon Himalayan pink salt

1 tablespoon olive oil

1 tablespoon chopped parsley

Directions:

Preheat oven to 350.

Peel and chop eggplant into one-inch slices. Place in colander with a pinch of salt and allow to sit about 20 minutes. Rinse eggplant and place on baking sheet. Place in oven and bake about 15 minutes. Flip eggplant and bake on the other side, about 8 minutes.  Remove from oven and allow to cool.

Remove eggplant from pan and place in food processor with tahini, garlic, lemon juice, cumin, and salt. Blend together. Top with olive oil and chopped parsley.


 

Cashew Feta


 

Ingredients: 

3/4 cup raw cashews

6 tablespoons coconut oil

1/4 cup lemon juice

1 tablespoon tahini

1 1/4 teaspoon Himalayan salt

1 teaspoon cracked black pepper

Directions:

Place cashews in a bowl and cover with water. Soak overnight in fridge.

Rinse cashews and place in food processor with remaining ingredients, except black pepper. Blend until creamy, adding water if necessary.

Place mixture in cheesecloth and roll into a 6-inch oval loaf.  Place in strainer bowl and allow to sit at room temperature for 12 hours, then place in fridge.

Preheat oven to 200 degrees. Roll out cheesecloth into longer cylinder-like shape, about seven inches. Twist ends of cheesecloth together and bake about 35 minutes, turning occasionally. Cool and sprinkle with cracked pepper.


 

Olive Tapanade


 

Ingredients: 

1 cup olive oil-brined olives

1/4 cup parsley

1 clove garlic

1 tablespoon lemon juice

2 tablespoons lemon juice

1/4 teaspoon red pepper flakes (optional)

Directions:

Place all ingredients in a food processor and blend well. The olives are super salty, so definitely taste before adding any salt.


 

Marinated Peppers


 

Ingredients: 

1 quart of water

2 tablespoon Himalayan pink salt

2 carrots

2 anaheim peppers

1 jalapeno pepper

1 banana pepper

3 whole cloves of garlic

1/8 teaspoon mustard seed

1/8 teaspoon dill seed

1/8 teaspoon coriander

1/8 teaspoon red pepper flakes

1 cabbage leaf

Directions:

Stir together salt and water.  Chop peppers and carrots.

Add spices to the bottom of a one-quart jar.  Add your vegetables, followed by the brine.  Cover the top of the vegetables with cabbage leaf. Cap the jar tightly and allow to sit in 65-85 degrees for about ten days. For the first few days, check jar pressure: slightly unscrew lid to release pressure, then retighten lid.  Once fermentation is reached, store in fridge.


 

Rosemary Flaxseed Crackers


 

Ingredients: 

For 1 large sheet of crackers, about a dozen

1 cup flax seeds

¼ teaspoon fine sea salt (plus more to sprinkle on top)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon chopped rosemary

1 garlic clove, minced

2 large egg whites

Directions:

Preheat oven to 300° degrees F

Mix flaxseeds, rosemary and fine sea salt in a large bowl. Pour large white egg over the dry ingredients and mix well to combine with a fork.

Pour the batter out onto a baking sheet lined with a silicon mat or a greased parchment. Spread as thinly as possible with a spatula. Use a sharp knife or pizza cutter to cut across the batter. This won’t “cut” the way a cookie cutter cuts through dough, but it will create lines that make it way easier to break up the crackers after they’ve baked.

Bake for 20 to 25 minutes, or until completely dry and crisp. Cool on cooling rack, break apart and store in airtight container for up to 2 weeks.

Blueberry Muffins \\ Sweet Laurel

Who doesn’t love a scrumptious blueberry muffin? Our Blueberry Muffins are perfect with a cup of coffee or tea, and ridiculously simple to make. The flavors of vanilla, cinnamon, almond and blueberry are delicious together, and there’s a subtle sweetness from the maple syrup. This is definitely one of our favorites.

NOTE: we lined our cupcake molds with parchment squares. Feel free to use cupcake tins or liners for your muffins, or grease the molds with coconut oil.

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

 

Paleo Blueberry Muffins

12 small muffins (cupcake size)


 

Ingredients:

2 1/2 cups almond flour

3/4 teaspoon baking soda

1/3 teaspoon Himalayan pink salt

1 teaspoon ground cinnamon

4 eggs, room temperature

1/3 cup coconut oil, melted

2/3 cup maple syrup

1 tablespoon lemon juice

1 tablespoons vanilla extract

4 oz blueberries (about 4 per muffin)

 


 

Directions:

Preheat oven to 350 F.

Prepare your cupcake pan by lining with parchment liners or tins. Alternatively you can grease each mold with melted coconut oil.

In a small bowl, mix together the almond flour, baking soda, Himalayan pink salt and cinnamon thoroughly. In a separate, medium bowl, whisk together the eggs, coconut oil, maple syrup, lemon juice and vanilla extract. Pour the dry ingredients into the wet ingredients and mix until just combined.

Pour the batter into the cake molds and top with blueberries.

Bake muffins for 20 to 25 minutes, until the muffins are golden brown. Allow the muffins to cool ten minutes before removing from the pan. Enjoy!

Berry Cobbler \\ Sweet Laurel

So simple and so delicious. That’s just how we like it at Sweet Laurel. This cobbler is ready within minutes, and perfect when served warm with a scoop of ice cream or right out of the fridge by the spoonful. Hope you enjoy this special summer sweet treat!

Berry Cobbler \\ Sweet Laurel

Berry Cobbler \\ Sweet Laurel

Berry Cobbler \\ Sweet Laurel

Berry Cobbler \\ Sweet Laurel

Berry Cobbler

Yields 1 8×8 pan


 

To make the filling


 

Ingredients:

5-6 cups of berries (fresh or frozen)

juice of 1 lemon

Directions:

Place berries in a 8×8 casserole dish. Squeeze lemon juice over berries. Set aside while you prepare topping.


 

To make the topping


 

Ingredients:

2 cups almond or hazelnut flour

1/4 cup maple syrup

1/4 cup coconut oil (melted)

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

pinch Himalayan pink salt

Directions:

Preheat oven to 350.

Place all topping ingredients in a bowl and stir until soft dough forms. Press dough onto berry filling.

Cover the casserole with aluminum foil and bake for about 30 minutes. Remove the foil and bake another 10 minutes. Serve with coconut whipped cream or ice cream. Enjoy!

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Peach Tart \\ Sweet Laurel

I created this summertime tart to highlight the star of the season: peaches! A simple dessert to prepare, and a beautiful one at that. This tart tastes great with vanilla ice cream or coconut whipped cream. Enjoy!!

Peach Tart \\ Sweet Laurel

Peach Tart \\ Sweet Laurel

Peach Tart \\ Sweet Laurel

Peach Tart

Yields one 8-9 inch tart


 

To make the crust:


 

Ingredients:

2 cups almond flour + 2 tablespoons

1/2 tsp pink salt

1 tablespoon maple syrup

2 tablespoons coconut oil

1 egg

Directions:

Place flour and salt in food processor. Pulse briefly. Add coconut oil, maple syrup, and egg and pulse until mixture forms a ball.

Press into 8-9 inch tart pan. TIP: To ensure your tart comes out of the pan easily, you may want to line your tart pan with parchment paper before pressing dough into tart pan.


 

To prepare filling:


 

Ingredients:

5-6 peaches

Juice of 1 lemon

Preheat oven to 350.

Directions:

Prepare a large pot of boiling water. When the water has hit a rolling boil, drop 4-5 peaches in the water. Blanch for about 3 minutes. Carefully remove the peaches and allow to cool.

After about 5 minutes, remove peach skins. Slice peaches into small 1-2 quarters. Arrange peaches in tart pan in circular formation. Pour lemon juice over the peaches.

Bake at 350 degrees Fahrenheit for about 30-40 minutes, until peaches are soft and they begin to slightly brown. Switch oven to broil, and carefully broil tart for 3-4 minutes. Remove tart from oven and allow to cool. Enjoy!

Trio of Salsas \\ Sweet Laurel

Growing up in Southern California means that we know our salsa. It’s one of those quick and simple sauces that can add energy, lift, and zip to any dish. To keep it simple, we chose our top three favorites. Paired with our savory and spicy tortilla chips, you have the perfect appetizer to an easy and delicious meal.

Trio of Salsas \\ Sweet Laurel

Trio of Salsas \\ Sweet Laurel

Trio of Salsas \\ Sweet Laurel

Trio of Salsas \\ Sweet Laurel

Trio of Salsas with Paleo Tortilla Chips

Serves 4


 

Pico de Gallo


 

Ingredients:

2 tomatoes

1/2 cup onion, finely chopped

1 cup chopped cilantro

1 lemon, juiced

2 tablespoons olive oil

1 jalapeno, finely chopped

1/2 teaspoon Himalayan pink salt

1/2 teaspoon crushed black pepper

Directions:

Place all ingredients in food processor and blend for about 30 seconds. Let sit for about 30 minutes so the flavors can meld together and serve. Can be held in the refrigerator for up to a week.


 

Roasted Salsa Verde


 

Ingredients:

4 tomatillos, peeled

1 bunch cilantro

1/2 cup onion

2 tablespoons olive oil

1 lemon, squeezed

1 jalapeno, roasted and skinned

1 poblano, roasted and skinned

1/2 teaspoon Himalayan pink salt

1/2 teaspoon crushed black pepper

Directions:

Place tomatillos in a saucepan and cover with water. Bring to a boil and gently simmer about 5 minutes.

Place tomatillos in a food processor with remaining ingredients and blend. Let sit for about 30 minutes so the flavors can meld together and serve. Can be held in the refrigerator for up to a week.


 

Orange Salsa


 

Ingredients:

3 navel oranges, Supremed

1 shallot

1/2 cup onion, chopped

1 cup cilantro, chopped

2 tablespoons olive oil

1 lemon, squeezed

1 jalapeno, deseeded and chopped

1/2 teaspoon Himalayan pink salt

1/2 teaspoon crushed black pepper

Directions:

Stir everything together in a bowl. Let it sit for about an hour to let the flavors come together. Let sit for about 30 minutes so the flavors can meld together and serve. Can be held in the refrigerator for up to a week.


 

Tortilla Chips


 

Ingredients:

1 cup almond flour

1 egg white

1/2 teaspoon Himalayan pink salt

1/2 teaspoon garlic powder

1/4 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon apple cider vinegar

Directions:

Preheat oven to 350.

Combine all ingredients in a bowl and stir until dough forms.

Roll dough out onto a piece of parchment paper. Cut dough into triangles.

Place parchment paper on a baking sheet and put in oven. Bake about 12 minutes.  Remove chips from oven and cool to room temp. Keep sealed on your counter for up to 3 days.

Pistachio Rose White Chocolate \\ Sweet Laurel x Shiva Rose

Many of you know by now that I am slightly addicted to chocolate. I eat chocolate every day in one form or another, and it is usually 100% cacao from ChocoVivo, my favorite bean to bar chocolate shop in Los Angeles. We use their delicious chocolate in our cakes at the bakery as well.

Some days, I’m in more of a white chocolate mood. Enter cacao butter, chocolate’s better half. Cacao butter is the white fat from the cacao bean. It has that chocolatey flavor as well and when it is mixed with a bit of raw honey, it quickly turns into a super food and a super dessert. I originally made this Pistachio Rose White Chocolate with Shiva Rose, and I’m sharing it today on my blog with you. Enjoy this delectable version of white chocolate, mixed with fragrant dried roses and pistachios.

Photos by Kim Genevieve.

Pistachio Rose White Chocolate \\ Sweet Laurel x Shiva Rose

Pistachio Rose White Chocolate \\ Sweet Laurel x Shiva Rose

Pistachio Rose White Chocolate

Yields one 8 x 8 sheet of chocolate


 

Ingredients:

1 cup cacao butter, chopped

1 cup coconut milk powder

1 teaspoon vanilla extract

2 tablespoons raw honey

Pinch of Himalayan pink salt

1/4 cup pistachios, shells removed

2 tablespoons dried rose petals


 

Directions:

Line an 8×8 plate or pan with a sheet of parchment paper.

In a double boiler, melt cacao butter over low heat. It will look like melted butter. Off heat, whisk in the coconut milk powder. Continue to stir until completely smooth.

Add vanilla extract and salt to pot and stir. Allow to cool for about 10 minutes. Slowly stir in raw honey.

Pour white chocolate mixture onto piece of parchment paper. Sprinkle with dried roses and pistachios. Place in refrigerator until solid. Break or cut into pieces. Keep refrigerated or frozen until serving. Enjoy!

Blueberry Lavender Donuts with Coconut Glaze \\ Sweet Laurel

Today is my birthday, so I’m sharing one of my favorite new recipes with you! These Blueberry Lavender Donuts have the loveliest flavor, and are perfect for a springtime brunch, or better yet, Mother’s Day! The food grade lavender is optional. The donuts will have perfect flavor with or without. Enjoy!!

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts with Coconut Glaze

Yields 6 donuts


 

Ingredients:

1 1/4 cup blanched almond or hazelnut flour

1/4 teaspoon baking soda

1/8 teaspoon Himalayan pink salt

3 tablespoons 100% maple syrup

1/2 teaspoon vanilla extract

2 tablespoons coconut oil, melted

1 teaspoon apple cider vinegar

2 eggs, at room temperature, whites and yolks separated

1 teaspoon dried lavender

1/8 teaspoon food grade lavender oil (optional, for extra lavender flavor)

1/4 cup blueberries


 

Directions:

Preheat oven to 350 degrees F. Generously grease your 6-mold donut pan with coconut oil.

Combine the dry ingredients in a medium bowl. In another medium bowl combine all of the wet ingredients except egg whites.

Mix the wet with dry and set aside. Beat the egg whites until firm peaks form. Gently fold the egg whites into the batter.

Add lavender oil, dried lavender and blueberries.

Equally distribute the batter between the 6 donut molds. Smooth out the tops of each donut.

Bake for 12-15 minutes until lightly golden.  Allow the donuts to cool, remove from pan and then chill in the fridge for half an hour.


 

To Prepare Glaze


 

Ingredients:

1/4 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla

1/4 cup coconut milk

Dried lavender and blueberries for garnish


 

Directions:

Mix remaining ingredients over very low heat.  Allow to cool. If too thick, add a bit more coconut milk.

Dip donuts into icing. Once all donuts have been dipped, you may wish to re-dip donuts for a deeper white color.

Garnish donuts with dried lavender and blueberries if desired.

Lactation Muffins \\ Sweet Laurel

As a new mom, I want to eat the best foods for lactation! Water, water, water is great I hear, but there are so many delicious foods as well.  Flax, sesame, carrots, nuts and ginger are also helpful agents in increasing milk supply. I figured I’d make a muffin combining them. Hope you enjoy! PS- these are a super healthy breakfast muffin even if you are not a nursing mama!

Lactation Muffins \\ Sweet Laurel

Lactation Muffins \\ Sweet Laurel

Lactation Muffins \\ Sweet Laurel

Lactation Muffins \\ Sweet Laurel

Lactation Muffins

Makes 12 muffins


 

Ingredients:

2 cups hazelnut or almond flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

3 tablespoons freshly ground flax + 6 tablespoons water

1/3 cup coconut oil (melted)

1/3 cup cooked sweet potato, mashed

1/2 cup shredded coconut

1 cup grated carrot

1 cup grated apple

2 teaspoons freshly ground ginger

1 tablespoon sesame seeds

Optional: 1/4 cup raisins

Optional: 1/4 walnuts


 

Directions:

Preheat oven to 350. Line a 12 cup muffin tray with cupcake liners.

In a bowl, place freshly ground flaxseeds with water. Allow to sit on counter for about 5 minutes.

In a separate bowl, mix the hazelnut or almond flour, cinnamon, Himalayan pink salt, baking soda, and shredded coconut.

Add the coconut oil, sweet potato, flax mixture, carrot, apple, ginger, and optional raisins and walnuts. Stir until combined.

Scoop batter into muffin tins. Sprinkle with sesame seeds. Place into oven and baked for about 30 minutes.

Allow to cool and enjoy!

Easter Cookies \\ Sweet Laurel x Jenni Kayne

Last Easter, I had the privilege of working with Jenni Kayne on her annual Easter party.  As always, everything about it was beautiful. Jenni is such a talented lady. I shared a super fun recipe, and I thought you all would like it as well. These are simple yet delicious Easter cookies. They are easy to whip up with kids and beautiful to look at on the table.

Easter Cookies \\ Sweet Laurel

Easter Cookies \\ Sweet Laurel

Easter Cookies \\ Sweet Laurel

Easter Cookies

Yields 2 dozen cookies


 

Ingredients:

2 1/2 cups almond flour

1/4 cup coconut oil (melted)

1/4 cup 100% maple syrup or honey

1/2 teaspoon salt

1/2 teaspoon baking soda

1 tablespoon vanilla extract


 

Directions:

Preheat oven to 350 degrees Fahrenheit.

Either by hand or in a food processor, combine the ingredients into a dough. The dough will be slightly clumpy, so do not fret if the dough doesn’t look like traditional cookie dough. If the dough is a bit dry, add a little more melted coconut oil.

Between two pieces of parchment paper, roll out the dough. During this stage, the dough will join together and be much more uniform. Place parchment paper with rolled out dough in the refrigerator for about 30 minutes to firm up. Remove from refrigerator and cut into shapes. Carefully transfer cut outs to cookie sheet lined with parchment paper. Place cookies onto a baking sheet lined with parchment paper. Bake for 7 to 10 minutes, until barely golden brown at the edges. Cool completely, and decorate with icing.


 

Coconut Butter Icing


 

Ingredients:

1/3 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla extract

1/4 cup coconut milk


 

Directions:

Mix all ingredients over very low heat. The coconut butter can easily burn, and turn a brownish color, so be careful during this step. Color with a pinch of turmeric for yellow, beet juice for pink, matcha powder for light green or other natural food colorings if you like. We sprinkled these cookies with a bit of gold dust to make them extra fancy!

Easter Cupcakes \\ Sweet Laurel

Spring has sprung! These adorable little cupcakes are perfect for any celebration. We love the mild yellow color you can achieve with our all natural, yellow food coloring, turmeric. Turmeric is also an anti – inflammatory powerhouse, so it is a win-win way to color your frosting. This is the debut of our vanilla cupcake recipe that many of you have been requesting, so enjoy!

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes

Makes 12 cupcakes


Ingredients:

2 1/2 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1/4 cup coconut oil (melted)

1/2 cup maple syrup

1 tablespoon vanilla extract


 

Directions:

Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed. Using ice cream scooper, scoop batter into prepared cupcake molds.

Bake about 20 -25 minutes. Allow to cool.

 


 

To prepare yellow icing:


 

Ingredients:

1/4 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla extract

1/4 cup coconut milk

1/4 teaspoon turmeric (more or less depending on the brightness you’d like)


 

Directions:

Mix all ingredients except turmeric over very low heat.  Allow to cool. If too thick, add a bit more coconut milk. Whisk in turmeric to color icing.

Dip cupcakes into icing. Repeat with all cupcakes. You may want to double dip them for deeper color. Enjoy!

Top with fresh, organic chamomile flowers.