Category: snacks

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 Nut Milk \\ Sweet Laurel

Did someone say dairy-free and delicious? Our Sweet Laurel pumpkin nut milk is the best way to usher in the holidays, and the closest thing to a healthy, vegan egg nog we’ve ever tasted. It’s no surprise that most menus this time of year are filled with less than healthy ingredients. Luckily, we’ve nailed down a recipe that will satisfy your seasonal beverage cravings with a little bit of that pumpkin spice we all know and love. Thick, creamy and delightful in a festive way, look forward to love at first sip when you dive into this homemade pumpkin nut milk. Keep scrolling to see just how simple this recipe is to recreate in your own kitchen…

Make sure to check out 12 other flavors we made with almond milk!

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Pumpkin Nut Milk

Dairy Free, Vegan, Gluten Free, Refined Sugar-Free, Paleo

Yields 6 cups of milk


Ingredients:

2 cups almonds, cashews or pecans*

6 cups filtered water, divided

4 dates, pitted

1/2 cup cooked and pureed pumpkin, butternut squash, or sweet potato

1 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

Pinch salt


Directions:

Place nuts in a large bowl and soak in 4 cups of filtered water. For almonds and pecans, soak for 6-7 hours. For cashews, soak for at least two hours. After soaking time is up, empty soaking liquid from the bowl.

Place nuts in a large bowl and soak in 4 cups of filtered water. For almonds and pecans, soak for 6-7 hours. For cashews, soak for at least two hours. After soaking time is up, empty soaking liquid from the bowl.

Place soaked nuts in a high powered blender with remaining 4 cups of water, dates, pumpkin, squash or sweet potato, vanilla extract, and spices. Blend on high speed for 2-3 three minutes, until mixture is thoroughly puréed.

Set a bowl on the counter, then using a nut milk bag or cheesecloth, strain puréed mixture into a bowl. Using both hands, squeeze the excess liquid from the nut milk bag or cheese cloth into the bowl.

Cover milk or place in an air-tight container and store in refrigerator for up to 3 days. Enjoy!

* if you are allergic to nuts, sub hemp seeds. No soaking is required, just place 2 cups of hemp seeds in 6 cups of water, and continue on with the recipe.

Best Sweet Potato Fries Ever \\ Sweet Laurel

I tricked Nick with these fries. He used to think sweet potatoes were one the nastiest things ever (can you imagine?). Now these fries are his side of choice. A few years into our marriage and I had enough with the anti-sweet potato antics. I decided to make a batch of fries using white sweet potatoes, which look almost identical to regular potatoes and see if he’d notice a difference. Is that mean? Well, see if you can tell the difference. Bake these up and you’ll see (and taste) why!

Best Sweet Potato Fries Ever \\ Sweet Laurel

Best Sweet Potato Fries Ever \\ Sweet Laurel

Best Sweet Potato Fries Ever \\ Sweet Laurel

Best Sweet Potato Fries Ever \\ Sweet Laurel

Yields 4 servings


 

Ingredients:

4 pounds sweet potatoes (I use the white ‘Hannah’ or ‘Japanese’ sweet potatoes)

1/4 cup coconut oil (melted) or avocado oil

2 tablespoons apple cider vinegar

1 -2 tablespoons Bragg Organic Sprinkle Seasoning or Italian Seasoning (blend of oregano, basil, thyme, sage, rosemary and marjoram)

1 -2 teaspoons garlic powder

1 tablespoon Himalayan pink salt

1/4 teaspoon cayenne pepper


 

Directions:

Preheat oven 420 convection.

Prepare a cookie sheet by lining it with parchment paper. This makes for an easy clean up!

Wash sweet potatoes and cut in half, then cut into strips.

Place fries in bowl with remaining ingredients and toss to coat. Put cut potatoes on prepared cookie sheet.

Bake at 425 convection for 40 minutes. Halfway through baking, scrap from pan with spatula and continue to bake.

After 40 minutes, remove from oven and enjoy!

***You can prep a day or two before, place the marinated fries in a sealed container, and bake 40 minutes before you plan to serve.

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

This Greek girl cannot get enough Tzatziki! The creamy, cucumber and dill sauce goes with everything, seriously. Whether it is grilled veggies, salad, or kebabs, the list goes on. I first started to make my own Tzatziki for my husband, who has been dairy free since childhood. This is the version I make for my him, and nearly every family gathering. Enjoy this recipe, and do me a favor: Chop up some bell peppers or celery and dip them into your Tzatziki for a snack. You will fall in love instantly!

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki

Yields about 2 cups


 

Ingredients:

2 cups unflavored yogurt (I always use a clean, unsweetened store-bought version or I make my own coconut yogurt. You can also use goat or sheep’s milk yogurt if you tolerate it) 

3 cloves garlic, chopped

1/2 cup dill, chopped

1 cucumber, shredded

1/2 teaspoon Himalayan pink salt

1 lemon, squeezed

1/4 cup olive oil

Cracked pepper to taste


 

Directions:

Mix all ingredients in a bowl and chill for about an hour. Enjoy with veggies or my favorite grain-free crackers from Simple Mills! Store refrigerated in an airtight container for up to 5 days.

Note about the crackers: These are seriously so good, so good that they were in my hospital bag when I gave birth to sweet Nico! I love that they are made with sprouted seeds, making it easier for digestion. The original flavor is my favorite, but they’re all super yummy.

What’s In My Fridge \\ Sweet Laurel

I love this interview I did with The Chalkboard Mag! They took a look in my fridge and I got to share a little about my love of all things Sweet Laurel! One thing that’s apparent here, is that I’m a veggie lover! Yes, I know Sweet Laurel is all about sweets, but let me introduce you to savory Laurel! I sure eat my fair share of veggies. If you have any questions about some of my go – to’s, leave them in the comments! xo, Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

FOOD PHILOSOPHY IN ONE SENTENCE:

Eat wholesome yet delicious food every day.


 

ALWAYS IN MY FRIDGE:

Kale, coconut, chocolate, and crudité.


 

7 RECIPE STAPLES ALWAYS ON HAND:

For my recipes, pretty much any of them can be made if you have almond flour, coconut oil, Himalayan pink salt, 100% maple syrup, organic eggs, coconut milk, and cacao.


 

MUST-HAVE MUNCHIES:

I am into accessible veggies: half an avocado, cut up celery, cucumber, carrots and cooked sweet potatoes. I am not a big snacker, but I am a big vegetable eater!


 

FAVE CONDIMENTS:

Our all-time favorite condiment is Sweet Laurel vegan caramel! Other condiments on the savory side I enjoy are Primal Kitchen Foods mayo and Kerrygold butter. Yes, butter. I developed a strong craving for it during my pregnancy, and I’ve been tolerating it well, so I enjoy it in moderation.


 

INGREDIENT THAT MAKES EVERYTHING TASTE BETTER:

When I cook, I love to use some delicious savory staples like garlic, Himalayan pink salt, apple cider vinegar and fun things like cayenne pepper. When I bake, a balance of moisture enriching, yet nutrient-dense ingredients make everything taste better. I work with five core ingredients at Sweet Laurel: almond flour, coconut oil, 100% maple syrup, organic eggs, and Himalayan pink salt. These are my star ingredients and the secret to a delicious grain-free, refined sugar-free and dairy-free treat that tastes delicious!


 

GO-TO PROTEINS:

Organic eggs, wild-caught fish, organic chicken, turkey, and beef.


 

BEST BARGAIN:

I buy in bulk whenever I can through health food stores and co-ops. This is great for spices, organic nuts and other frequently used items and pricier items.


 

BEST LABEL-READING TIP:

I always check for whole-food ingredients. If the foods originate from earth and are used in their natural form, I’m good with them.


 

FAVE VEGGIE + WHAT YOU MAKE WITH IT:

This changes, but currently I’m obsessed with making kale chips in the oven. It takes just a few minutes, and my salty, crunchy craving is usually taken care of shortly thereafter.


 

MUST-HAVE PANTRY STAPLES:

Sweet Laurel vanilla extract. We make our own, grain- and gluten-free, with tequila!


 

CRAZIEST THING I BUY:

The $30 coconut yogurt. Jam packed with probiotics, a little goes a long way. I’m definitely addicted.


 

SWEETS AND OTHER INDULGENCES:

I indulge in 100% cacao from Chocovivo every day. It is not a sweet per se, but an indulgence for sure. Made from cacao beans and stone ground into chocolate right here in Los Angeles.


 

DAIRY OR NON-DAIRY FAVES:

Like I said, hooked on coconut yogurt.


 

SKIP LABELS THAT READ:

‘High-fructose corn syrup,’ ‘cane sugar,’ etc.


 

FAVORITE SPLURGE:

I love supporting small food businesses. From time to time I will go to natural food stores and just pick up a few random food products, just to try them out!


 

FOR LAST MINUTE ENTERTAINING:

I whip up my snickerdoodles! Just five ingredients and delicious.


 

FAVORITE PLACES TO SHOP:

Erewhon Natural Foods, Rainbow Acres.


 

SIMPLE GO-TO RECIPE:

My brownies. Topped with our vegan caramel, you’re instantly in dessert heaven.


 

BEST FOOD MEMORY:

Making banana bread with my mom when I was five or six. I remember tasting the batter and being instantly hooked!

 

(Photo credit: Elsie Dardon)

Vegan Banana Split \\ Sweet Laurel

One of our favorite ice cream shops is Kippy’s in Venice. Every flavor is created on the foundation of two simple ingredients: organic, raw coconut cream and organic, raw honey. If ice cream could be good for you, this is humanity’s best chance.  The flavors are delicious, and the raw coconut cream and honey are filled with fantastic enzymes, vitamins, and minerals. Plus, basically anyone can enjoy it, it’s gluten free, vegan, and raw. The flavor of the coconut cream and honey is so simple and pure, and the perfect canvas for a classic ice cream sundae. Here’s our version, but if you find yourself in Los Angeles or Tokyo this summer, be sure to check them out!

Vegan Banana Split2

Vegan Banana Split \\ Sweet Laurel

Vegan Banana Split

Vegan Banana Split


 

Ingredients:

1 pint coconut cream (Lets do Organic or Nature Value brand is what I like best), at room temperature

2 to 4 tablespoons raw honey, at room temperature (depending on desired taste)

Directions:

The night before you plan to make your ice cream, place your ice cream maker in the freezer. The next day, combine the coconut cream and honey by whisking together. Place in a bowl, cover with plastic wrap, and chill completely in the fridge.  Then run the mixture through your ice cream machine. Freeze until firm.

Note: if you don’t have an ice cream maker, you can try a variety of methods to make ice cream without one. My favorite is to pour the chilled mixture into a shallow dish, place it in the freezer, and every 30 minutes to stir it with electric beaters or a whisk. It will take about 2 hours for it to get the right consistency. 


 

To build the sundae


 

Ingredients:

1 banana, split

Vegan Caramel

Chopped nuts, to taste

Coconut whipped cream

Fresh Cherries

Directions:

Place the banana on a plate, add ice cream, and top with a drizzle of caramel, nuts, and a scoop of whipped cream. Finish with a cherry on top, of course.

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!

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!