Category: event

Chocolate Raspberry Truffle Cake \\ Sweet Laurel

For many, Valentine’s Day equals chocolate, right? This year, I asked Nick what he would like his ultimate Valentine’s Day treat to be. If you remember from last year’s Pink Heart Cake, you know Valentine cakes are my thing! This year Nick wanted a chocolate cake, filled with delicious fresh raspberry. And here you have it! Our delicious and decadent Raspberry Truffle Cake! Completely grain-free, refined sugar-free and dairy-free! Enjoy and Happy Valentine’s Day!

Chocolate Raspberry Truffle Cake \\ Sweet Laurel

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Chocolate Raspberry Truffle Cake \\ Sweet Laurel

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Decadent Chocolate Layer Cake with Raspberry infused Ganache

A Valentine’s Day Cake


 

Ingredients:


 

For the cake

2 1/2 cups almond flour

1/4 cup cacao

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

3/4 cup maple syrup

1 tablespoon vanilla extract

For the ganache

8 ounces/266 grams Unsweetened 100% baking chocolate

1/2 cup coconut oil

1/4 cup maple syrup

3/4 cup coconut milk

1 cup raspberries, gently smashed, plus extra for garnish

Optional raspberry spread (for garnish)*

2 cups raspberries

3 tablespoons maple syrup

1 tablespoon lemon juice


 

Directions:


 

To make the cake

Preheat oven to 350°F. Grease one 8-9 inch pan or two 6 inch pans with coconut oil.

Mix almond flour, cocoa, baking soda, and salt in a bowl. Add eggs, maple syrup, and vanilla. Stir until batter forms. Pour into prepared pans.

Bake for 25 minutes. Remove from oven and allow to cool.

To make ganache

In a double boiler or a heavy saucepan over low heat, melt baking chocolate and coconut oil. When completely smooth, remove from heat and pour in maple syrup, coconut milk, and raspberries. Gently stir and allow to sit a room temperature until you are ready to frost your cake.

To build the cake

When your cakes are completely cool, place on a layer on a cake plate and smooth about 3-4 tablespoons of ganache over the first layer. Repeat with the second layer. Add optional berries spread and garnish with fresh berries!

*To make optional raspberry spread

Place raspberries, maple syrup and lemon juice in saucepan, and then cook on low for about 10-20 minutes, gently smashing down berries as the mixture cooks. Allow mixture to simmer additional 10 -15 minutes, and then remove from heat. Garnish cake with complete cool raspberry mixture.

Enjoy!

Sweet Potato Sliders \\ Sweet Laurel

Super Bowl Sunday is just around the corner and I’m dreaming of last year’s Nachos !! I will definitely be making those, and also my new favorite: Sweet Potato Sliders! These are the ultimate game day special, and an easy and healthy make ahead dish! It’s a slam dunk, or should we say touch down??!! 😉 Enjoy!

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Sweet Potato Sliders \\ Sweet Laurel

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Ingredients:

4-8 sweet potatoes

2 tablespoons coconut oil or avocado oil

1 cup cashews

1/2 cup coconut milk

1 tablespoon lemon or lime

1/2 teaspoon salt (divided)

Pinch of cayenne or chipotle

To garnish- chopped peppers and cilantro


 

Directions:

Allow cashews to soak in 3 cups of water for about 30 minutes.

Preheat oven to 420 degrees Fahrenheit. Prepare sweet potatoes by washing the outsides and poking the outside of the sweet potato with a fork all around the potato. About 4-5 pokes per potato will do.

Cut sweet potatoes in half. Brush the underside of each sweet potatoes with coconut or avocado oil. Place the prepared potatoes on a cookie sheet lined with parchment paper or foil, then place in preheated oven. Bake for 1 hour – 1.5 hours, until sweet potatoes are nice and soft.

Meanwhile, finish the cashew creme. After the cashews have soaked for about an hour, remove the cashews from the refrigerator. Pour the cashews into a high-speed blender or food processor, but do not toss the liquid just yet. You may need this during the processing. Combine the coconut milk, lemon and remaining salt in the blender. Blend the cashew creme on full speed until completely smooth, about 1-2 minutes. If the mixture is too thick, add a bit of the soaking liquid, blending until desired consistency is reached. Pour the cashew creme into a container and store in

Combine the coconut milk, lemon and remaining salt in the blender. Blend the cashew creme on full speed until completely smooth, about 1-2 minutes. If the mixture is too thick, add a bit of the soaking liquid, blending until desired consistency is reached. Pour the cashew creme into a container and store in refrigerator until serving time.

When ready to serve, place sweet potatoes on a platter and drizzle cashew creme over potatoes. Sprinkle with chopped peppers and cilantro.

Cranberry Kombucha Mocktail \\ Sweet Laurel

Mocktails are sometimes necessary. We love making fun mocktails that are pregnant mama and kid approved! Try different flavors of your favorite kombucha to mix it up a bit.

Kombucha Cocktail \\ Sweet Laurel

Kombucha Cocktail \\ Sweet Laurel

Kombucha Cocktail \\ Sweet Laurel

Kombucha Cocktail \\ Sweet Laurel

Cranberry Kombucha Mocktail


 

Ingredients:

1 quart unsweetened cranberry juice, refrigerated

1 quart freshly squeezed orange juice, refrigerated

1 bottle of your favorite kombucha

To garnish:

Frozen cranberries

Orange


 

Directions:

Pour a bit of cranberry juice, orange juice, and kombucha in a cocktail shaker and shake for 1 minute. Pour into cocktail glass and top with frozen cranberries and freshly sliced oranges.

Raspberry Thumbprint Cookies \\ Sweet Laurel

In my humble opinion, a cookie party is not a cookie party without a Raspberry Thumbprint Cookie!  My dear friend and partner at Sweet Laurel hosts a festive holiday cookie swap every year.  You can be sure I’m bringing these cookies this year! Complete with our homemade, refined sugar-free jam, this cookie satisfies the sweet tooth and is healthy as a vegan and paleo cookie can be!

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Raspberry Thumbprint Cookies


 

Ingredients:

Cookie dough

2 cups almond flour

1/4 cup coconut oil (melted)

1/4 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

Jam

2 cups raspberries

2 tablespoons lemon juice

2 tablespoons maple syrup

Preheat oven to 350. Prepare a cookie sheet by lining with parchment paper.


 

Directions:

First, prepare the jam:

Place all ingredients for jam in sauce pan and cook raspberries with the maple syrup and lemon while gently smashing berries. Allow berry mixture to come to a soft simmer for about 5 minutes. Continue to gently simmer for about 20 minutes. Jam should be thick. Set as aside and allow to cool.

While jam is cooling, prepare cookie dough.

Place almond flour, maple syrup, coconut oil, baking soda, salt, vanilla extract and cinnamon in a bowl. Stir gently. Scoop 1-2 tablespoons of batter from bowl, and form into a ball. Place cookie dough on prepared sheet. Press thumb into cookie dough ball. Fill imprint with jam. Repeat with remaining dough and jam.

Bake cookies 8-10 minutes until golden brown and jam is bubbling. Allow to cool 10 minutes.  You can finish the cookies with extra jam on top if you’d like.

Festive Cacao + Coconut Butter Bark \\ Sweet Laurel

I just love coconut butter (sometimes called coconut manna) and use it as a frosting most of the time. Today, we’re using coconut butter to make this delicious Festive Cacao + Coconut Butter Bark! The fun thing about this recipe you can add peppermint essential oil to make it taste festive, or add dehydrated raspberries to make it look festive! If you aren’t a coconut butter person,  sub in white chocolate. Enjoy!

Raspberry Coconut Butter Bark \\ Sweet Laurel

Raspberry Coconut Butter Bark \\ Sweet Laurel

Raspberry Coconut Butter Bark \\ Sweet Laurel

Raspberry Coconut Butter

Yields one 8 x 8 sheet of chocolate


Ingredients:

1 cup coconut butter

1/2 cup coconut or almond milk

4 oz 100 % cacao baking chocolate

1/4 cup maple syrup (divided)

1 teaspoon vanilla extract

Optional:

1 cup freeze dried raspberries, finely chopped

1 small drop peppermint essential oil

 


 

Directions: 

In a saucepan, place coconut butter over very low heat, or over a double boiler. As the coconut butter melts into a liquid, slowly stir almond or coconut milk. If the coconut butter turns brown, it has overheated, so try and keep your stove at its lowest setting.  Off heat, add the 3 tablespoons of maple syrup. If you don’t want your bark too sweet, feel free to leave the maple syrup out. (I prefer it sans maple syrup). Once the mixture reaches a pourable consistency, spread mixture onto a cookie sheet lined with parchment paper. Spread evenly over the parchment.

Working quickly, melt the 100% cacao baking chocolate over low heat. Slowly add 3-4 tablespoon maple syrup. This is where you can optionally add the peppermint oil to make a peppermint flavored bark. Take care not to add too much peppermint however.

Dollop one tablespoon of chocolate over coconut butter mixture. I like to do three rows of four round dollops. Using the back of a spoon, spread the chocolate into the coconut butter mixture, making a fun, swirly design. Top the bark with finely chopped freeze dried raspberries. Place in fridge until completely firm, then cut into squares. Keep in fridge or freezer until serving.

Pumpkin Cheesecake \\ Sweet Laurel

Dairy-free dreams come true with this cheesecake. My husband Nick is a cheesecake guy. It is his favorite dessert, and if he is craving a really special treat, cheesecake is usually at the top of his list. When we changed our lifestyle to be grain-free, dairy-free, and refined sugar-free, I needed to figure out an alternative to the classic dessert, and one that Nick would love just as much as the dairy and sugar full version. After lots of testing, I came up with this recipe. And as a little teaser, the Sweet Laurel Cookbook has a delicious version of this recipe, Creamy Cheesecake, which I’m excited to share with you when it comes out April 3. But for now, here’s my pumpkin spice and everything nice version!

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Yields 1 Cheesecake


To make the crust:


Ingredients:

2 cups pecans or almonds, or nut flour

1/4 cup maple syrup

1/4 cup coconut oil, melted

1/2 teaspoon Himalayan pink salt


Directions:

Preheat oven to 350.

Prepare a springform pan by lining the base with parchment paper and greasing the sides with coconut oil.

In a food processor, blend the nuts, maple syrup, coconut oil and Himalayan pink salt. Press into the base of a springform pan. Bake 10 minutes. Allow to cool while you prepare your filling.


To make the cheesecake filling:


Ingredients:

1 cup coconut yogurt

1/4 cup maple syrup

2 tablespoons date paste, or 3 pitted dates

3/4 cup pumpkin

2 eggs

2 tablespoons arrowroot powder

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg


Directions:

In a blender, pulse the coconut yogurt, maple syrup, pumpkin, and date paste together until mixture is congealed. Pour into a bowl, and beat coconut yogurt mixture with eggs using a hand whisk or stand mixer. Slowly add arrowroot powder, lemon juice, vanilla extract, and spices. Mix until batter is well incorporated.

Pour into cooled pie crust and bake at 350 for 45 minutes. Remove from oven and allow to cool completely.

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Turkey Hash \\ Sweet Laurel

I’m always looking for a way to use all the turkey after Thanksgiving. This is such a delicious way to use up your holiday leftovers, and something all your loved ones will enjoy. Nick and I have really enjoyed this dish for breakfast, lunch, AND dinner. It is just one of those dishes that tastes even better the next day. Enjoy!

Turkey Hash \\ Sweet Laurel

Turkey Hash \\ Sweet Laurel

Turkey Hash \\ Sweet Laurel

Turkey Hash \\ Sweet Laurel

Turkey Hash

4 servings 


 

Ingredients:

3 tablespoons grass-fed butter, coconut oil or avocado oil

4 cups cooked shredded turkey or cooked ground turkey

2 large sweet potatoes, shredded ( l like to use white hannah sweet potatoes)

2 teaspoons Himalayan pink salt

2 teaspoons coriander

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

pinch cayenne pepper optional


 

Directions:

In a heavy duty pot, melt your grass-fed butter or coconut oil, or heat your avocado oil.

Add shredded sweet potato, salt to the pot and gently saute for about 10 minutes. Stir constantly.

Add all the spices and the cooked turkey. Stir and continue to heat. Serve.

Acai Bowls \\ Sweet Laurel

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Acai Bowls for Two

Everyone loves a good acai bowl. Unfortunately, I’m usually quite disappointed when I order acai at restaurants because they’re usually WAY TOO SWEET for me, and loaded with  added sugar. I love making my own, because I get to control the sweet factor. These beautiful bowls are sweetened with frozen banana, and optional raw honey. Top your bowls with favorite fruits. Get creative, they are fun to make!

Serves 2

100 gram packet unsweetened acai

1 frozen banana (make sure your banana is unpeeled before you freeze it)

1 teaspoon vanilla extract

Optional: 1 tablespoon raw honey

Garnish:

Berries

Mango slices

Peach Slices

Shredded coconut or fresh cut coconut

Almonds

Blend acai, frozen banana, vanilla extract and optional honey together on high in a blender. Top with fruit of choice. For garnish, I like to cut my mango slices into fun shapes. You can also freeze or fresh berries for a few moments to add a nice frozen glow to your bowl!

Fermented Veggies \\ Sweet Laurel

Keep your belly happy and dishes brightened with Fermented Veggies!  They can be made in a snap, and require only an airtight glass jar, salt and the veggies of your choice.  You can play around with the different spices and add ins, making the veggies catered to your liking.

Fermented Veggies \\ Sweet Laurel

Fermented Veggies \\ Sweet Laurel

Fermented Veggies \\ Sweet Laurel

Fermented Veggies \\ Sweet Laurel

Fermented Veggies


 

Ingredients:

1 quart of water

2 tablespoon Himalayan pink salt

2 cups chopped cucumbers, daikon radish, asparagus or carrots

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.

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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.