Orange Chocolate Tea Cake \\ Sweet Laurel

 

I love this little tea cake so much! We don’t post many cakes using coconut flour on the blog, it’s usually always almond flour. Here is a beloved coconut flour recipe! It’s like a classic pound cake, but with less heft, and the orange and dark chocolate compliment each other perfectly.  Plus, the giant chunks of chocolate add such a rustic and dramatic look to the whole thing. So pretty!

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake (Gluten Free, Dairy Free)

Yields 3 mini loaves (or 8″x 8″ pans)


 

Ingredients:

3/4  cup coconut flour

1 teaspoon baking soda

1/4 teaspoon Himalayan pink salt

6 eggs

1/2 cup orange juice (about two oranges squeezed)

Zest of one orange

1/2 cup pure maple syrup

1/4 cup melted coconut oil

1 teaspoon pure vanilla extract

1 cup homemade chocolate chips (recipe below)


 

 Directions:

Preheat oven to 350F.

Line three mini loaf pans or one standard loaf pan with parchment. You can also use an 8 x8 pan.

Stir together the coconut flour, baking soda, and Himalayan pink salt. Beat the eggs, adding in the dry ingredients followed by the wet ingredients and vanilla extract and zest.  Stir in chocolate chips.  Pour into prepared pans.  Bake for 20-25 minutes, or until toothpick inserted comes out clean.


 

Homemade Chocolate Chips


 

Ingredients:

4 ounces unsweetened baking chocolate (100% cacao), (organic is preferable)

1 tablespoon maple syrup (or more depending on how dark you like it)

Directions:

Break baking chocolate into one-inch pieces and place in thick saucepan or double boiler. Over a very low heat, melt baking chocolate. Once melted, take off heat and add maple syrup and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break off pieces and use as needed.

Mint Chocolate Chip Shake \\ Sweet Laurel

Here’s a wholesome upgrade for a Shamrock Shake! Mint chocolate chip has always been my favorite flavor of ice cream. Whenever I’m craving my fave ice cream, and Kippy’s doesn’t have mint chip at their shop ;),  I whip up this simple shake. It is a delicious St. Patrick’s Day treat, and creamy, minty, chocolatey, and totally healthier than your average shake.

Mint Chocolate Chip Shake \\ Sweet Laurel

Mint Chocolate Chip Shake \\ Sweet Laurel

Mint Chocolate Chip Shake \\ Sweet Laurel

Mint Chocolate Chip Shake

Serves 2


 

Ingredients:

2 frozen bananas

2 cups coconut milk, I like Nature Value

1/2  cup fresh mint leaves

4 dates, pitted

2 handfuls fresh spinach

2 teaspoons vanilla extract

1-2 scoops protein powder (optional)

2 tablespoons cacao nibs


 

Directions:

Put all the ingredients except for cacao nibs in the blender and mix on high until fully blended. You may want to add extra coconut milk depending on the texture you desire. Pour into two large glasses and stir in cacao nibs. Enjoy!

My Birth Story \\ Sweet Laurel

Some of you may know that becoming pregnant was a miracle for me. As a brief background for those who don’t know, I have struggled with an aggressive autoimmune condition for the last five years. I started Sweet Laurel in 2015 after changing my diet and lifestyle completely to accommodate my body’s healing process. Many of my symptoms subsided after making these changes, but the one that remained was secondary amenorrhea (lack of a menstrual period). After not having a period for four years, I suddenly became pregnant last May. My husband and I were overjoyed and viewed this as the final step in my body’s healing process. Our baby is a gift, and I’m excited to share my birth story with you all!

My Birth Story \\ Sweet Laurel

My Birth Story \\ Sweet Laurel

My Birth Story \\ Sweet Laurel

My husband, Nick, and I had our baby boy on February 27. We are overjoyed to be parents and are deeply in love with our baby Nico.

Nico Lawrence Gallucci was born at 3:39 PM on 2\27\17 at Cedar-Sinai Hospital in Los Angeles. Both my dad and sister work there, and I’ve always wanted to have my babies in close proximity to them, which is one of the reasons why we chose this hospital. Nick and I were also both born there!

My Birth Story \\ Sweet Laurel

The story begins around 9 p.m. on February 26th. Nick and I had just come home from a nice long walk (4 miles!) and I sat down to do some emails. In the back of my head, I knew labor would begin any day now and I had some last minute business items for Sweet Laurel that I wanted to tie up. I was bouncing on my yoga ball and typing when I felt a little pop in my belly. I stood up I felt some water come out of my underside. Could it be my water breaking, I thought? I went to the bathroom and saw some clear fluid come out, and thought for sure it was amniotic fluid. I was glad that it was clear because we learned in my birthing class if the fluid was colored it could mean there was a risk of an infection inside the amniotic sac. I still wasn’t 100% sure it was my water that had broken, so I went and changed my pants and got back on my computer. I mentioned this all to my husband and he got really excited. After about 5 minutes, I felt more liquid come out as I stood up. I realized I needed to change my pants again, and I was confident it was my water that had broken.

My contractions started shortly after this, and from the beginning, they were very intense. For me, each contraction started in my low back. It felt like someone was jamming a shotput into my spine. At the same time, I got a nauseous feeling then and a sharp pain moved from the top of my belly down. They lasted about minute and were 3-4 minutes apart my entire labor.

I went to my bedroom to deal with the contractions while my husband packed everything up. I happened to prepare a bunch of food to take to the hospital earlier that day (including lactation cookies, recipe coming soon!) because I knew the hospital would not have very many gluten, grain, dairy and refined sugar-free options. We called my doctor and told him that my water broke and the contractions were really close together. He suggested we wait an hour or two before coming in, and I tried to, but my contractions got really intense really fast so we decided to head to the hospital about an hour after the phone call. Because my contractions were so close together for about two hours at this point, I really thought the baby could come soon and I definitely wanted to be at the hospital for the birth.

We arrived at the hospital around 2 a.m. and got admitted. I met my labor and delivery nurse, who was a godsend. She helped me deal with the contractions, massaged my back, and helped me get in comfortable positions. We told her that I wanted to have a natural birth as much as possible, and she accommodated our request in every way. However, my contractions were so intense that I could not talk or walk during them. The only position that felt somewhat good was being bent over the bed. The contractions were very difficult to deal with, but I was grateful to have this nurse and my husband with me to help me through each one.

I labored all night, and my doctor came to see me at 6 a.m. the following morning. He told me he thought the baby would be born by noon that day. I was dilated to 6 centimeters and had 4 more to go. Although I was very happy to hear this, I was also slightly defeated because I could not fathom dealing with the painful contractions until noon. Every contraction rocked me, which left me feeling exhausted after being up all night.

I decided to get an epidural at this point. It was a real struggle for me to make this decision, but it literally changed my life. The concept of not feeling contractions but dilating at the same time was so incredible. I had been fearful that an epidural would slow down my labor, but it didn’t! By 10 a.m., I was fully dilated and rested (thanks to the epidural), ready to push the baby out! My husband, who had been up all night with me, was able to fall asleep for about three hours. He really needed this rest because he was going to be very helpful during the pushing phase of my labor. At this point, the doctor took me off the epidural so I could feel my legs during the pushing. Around noon, we started pushing.

I did not expect pushing to be so intense. It was very physical and was literally a workout! To push, you have to do a special breathing technique, followed by the actual pushing, which includes a crunch type of sit up. Since I hadn’t been necessarily working out my abs while pregnant, this was difficult. Also, the painful contractions were now back full throttle because I was off the epidural for some time. My husband coached me through each push and did such a great job.

I pushed until 3 p.m. For me, this was a long time and was super exhausting. I was frustrated because we could see the baby’s head via a mirror, and it hadn’t really moved since we began pushing. He was about three inches from the vaginal opening the entire time we were pushing. The doctor came in and I literally asked him if he could just grab the baby and take him out. He told that was pretty much what he was going to do, and I got really excited because we would finally meet our baby!

All of a sudden, there were about 15 people in the room. This was different because up until this point, it was just Nick, myself, and our nurse. Our doctor was occasionally in there too. Each of these people had a job to do once the baby was born, and I am grateful for each of them!

The doctor hooked up our baby’s head to a vacuum, and while I was contracting, he had me push while he pulled on the vacuum device. After about 10 pushes, our son was born! Yes, it was a very painful moment, but it was so incredible to finally have my baby. Within two seconds, Nico was on my chest. He did so well and received an Apgar score of 9!

My Birth Story \\ Sweet Laurel

My Birth Story \\ Sweet Laurel

We are so grateful for this precious baby. He has a very sweet disposition and is so incredibly cute. Basically, he looks and acts a lot like my husband Nick, his namesake. His middle name is Lawrence, after my dad, who also has a sweet and gentle disposition. I am loving life with this precious gift, and so grateful my body has healed enough to grant me the gift of motherhood.

xo Laurel

All of these beautiful photos are shot and edited by the amazing Elsie Dardon.

Waldorf Salad \\ Sweet Laurel

I don’t know about you but sometimes, I love having a little bit of crunch and sweet bites to my salads, which is why I made my own version of the Waldorf Salad. The combination of the fruits, the candied walnuts, and the creamy vegan dressing is so delicious, it will instantly bring you to the Waldorf Astoria! We hope you enjoy this paleo version of this traditional salad.

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad

Serves 5-7


 

Ingredients:

10 cups mixed greens

1 apple, chopped into 1-inch cubes

1 cup of grapes, sliced in half

1 cup of Kite Hill Original Cheese

1/4 cup candied walnuts (recipe below)

Creamy Waldorf Dressing (recipe below)


 

Directions:

Place all ingredients in large bowl and toss with dressing.


 

To prepare candied walnuts


 

Ingredients:

2 cups walnuts

2 tablespoons maple syrup

1 tablespoon coconut oil

pinch of Himalayan pink salt


 

Directions:

Combine all ingredients in a bowl and toss gently. Pour contents onto pan and bake for about 10 minutes. Allow to cool for about 30 minutes. Using a spatula, gently scrape nuts from pan, and place in an airtight jar. Walnuts will keep for 2-3 days.


 

To prepare dressing


 

Ingredients:

1/2 pine nuts

1/2 cup water

1/2 teaspoon salt

1 teaspoon apple cider vinegar

1/4 cup olive oil


 

Directions:

Soak pine nuts for 5 minutes in a bowl of water. Strain water, then pour pine nuts into a high-speed blender. Add salt, apple cider vinegar, and olive oil. Blend on high for about 2 minutes. Toss with dressing

Enjoy!

 

My Favorite Maternity Dresses \\ Sweet Laurel

I’m a dress kind of girl, so I needed to find my go-to swaps when I got pregnant. I discovered some amazing brands in the process with each embodying a completely different style.

My Favorite Maternity Dresses \\ Sweet Laurel
My Favorite Maternity Dresses \\ Sweet Laurel
My Favorite Maternity Dresses \\ Sweet Laurel
My Favorite Maternity Dresses \\ Sweet Laurel
My Favorite Maternity Dresses \\ Sweet Laurel
My Favorite Maternity Dresses \\ Sweet Laurel
My Favorite Maternity Dresses \\ Sweet Laurel

Style #1 The Baby Shower Dress

This whimsical dress is called ‘I Believe In Unicorns’ by Fillyboom Maternity. This dreamy gown has a vintage yet romantic feel, and I loved how I could get my fix wearing this particular style genre while pregnant. The details on this dress are my favorite. The back has a beautiful tassel tie, and embroidery covering the whole dress!

Style #2 The Boss Lady Dress

This dress was the standard for meetings and all of the other times when I needed to look presentable and put together. It is by Seraphine Maternity, which is a London-based brand that outfits fabulous ladies like Princess Kate. I know this sounds cliché, but when I found out I was having a boy, I really wanted to get a blue dress. If you saw my wardrobe before receiving this dress, everything was literally gray, black, or white. This added touch of color to my wardrobe would make me smile about my soon-to-be son whenever I saw it. This dress got lots of wear, and I loved the long sleeves especially through this cold winter! I frequently paired this dress with black tights and booties.

Style #3 The Long Black Staple

My ‘Go-to.’ This is what comes to mind when I think of this dress because this was my standard everyday dress. Everyone knows the feeling when you have to leave the house, and you don’t even want to think about what you’re putting on. This is the dress I grab on days like this. I dressed it up and dressed it down, multiple times. Best of all, this dress is comfortable and it comes in multiple colors and lengths.

These beautiful photos are shot and edited by Elsie Dardon.

Almond Mylk 12 Ways \\ Sweet Laurel

At Sweet Laurel, almond mylk is one of our favorite pantry staples. We use it in baking, in pasta sauce, in our morning coffee, it’s a flavor panacea for anything in need of a bit of richness and roundness. We even like drinking it straight, too. Almonds contain delicious, filling fats, and are a good source of protein, making a glass of almond mylk a lovely afternoon pick-me-up. This simple drink is the perfect canvas to let your palette run wild, so we compiled our favorite flavor combinations for this cool, refreshing drink. But have fun with it and get creative!

Almond Mylk 12 Ways \\ Sweet Laurel

Almond Mylk 12 Ways \\ Sweet Laurel

*Note: For the longest lasting nut mylks and juices, work with cold ingredients and refrigerate immediately.


 

Sweet Almond Mylk Base Recipe:

Makes 5 cups of Milk


 

Ingredients:

2 cups raw almonds, preferably organic

4 cups cold filtered water, plus more for soaking

2-3 Medjool dates, pitted and chopped

1 vanilla bean, cut in half

1 pinch of Himalayan pink salt


 

Directions:

Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight (or 8 hours) in the refrigerator. The longer the almonds soak, the creamier the almond milk.

Drain the almonds from their soaking water and rinse them thoroughly under cool running water.

Combine the almonds, half of the vanilla bean, dates, a pinch of salt, and water in a blender. Blend at the highest speed for 2 minutes until the almonds are a very fine meal and the liquid is opaque.

Line a strainer with cheese cloth, or use a nut milk bag, and place over a bowl. Pour the almond mixture into the strainer.  Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. If you want a thicker almond milk, you can add some of the almond meal back into the liquid.

Refrigerate almond milk immediately. Store the almond milk in sealed containers in the fridge for up to two days.  It will separate, so shake before drinking.  Enjoy!


 

Here are our fun variations!


 

Chocolate Banana

Sweet Almond Mylk Base

1/2 cup unsweetened cocoa powder

1 banana, peeled and chopped

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Tumeric black pepper

Sweet Almond Mylk Base

1 two inch nub of turmeric, or 2 tablespoons powdered turmeric

1 teaspoon freshly ground black pepper

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Cinnamon Date

Sweet Almond Mylk Base

1 tablespoon cinnamon, ground

Extra two dates, pitted

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Matcha Mint Chocolate

Sweet Almond Mylk Base

1/2 cup mint

1/2 cup grated cacao, stir in at the end

2 tablespoons matcha

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.

 


 

Chai

Sweet Almond Mylk Base

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon freshly ground black pepper

1/8 teaspoon fennel seeds, ground

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Blackberry Honey Vanilla

Sweet Almond Mylk Base

1 1/2 cup blackberries

Replace dates with 1/4 cup honey

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Cold Press Coffee

Sweet Almond Mylk Base

1 cup cold pressed coffee

1/2 teaspoon cinnamon

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Strawberry Rose

Sweet Almond Mylk Base

1 teaspoon rosewater

1 1/2 cup strawberries

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Lavender Rosemary Honey

Sweet Almond Mylk Base

1 tablespoon lavender, ground

2 teaspoons rosemary, chopped

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Orange Creamsicle

Sweet Almond Mylk Base

1 orange, peeled with a vegetable peeler

1/4 cup orange juice

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Power Mylk

Sweet Almond Mylk Base

2 teaspoons roasted dandelion

2 teaspoons reishi powder

2 teaspoons maca

2 tablespoons Chia seeds

Prepare almond mylk as you normally would, but add the above ingredients, except the chia seeds, just before blending everything together. Strain, add the chia seeds, and store as directed above.


 

Greens

Sweet Almond Mylk Base

2 cups spinach

3 kale leaves, stalk removed

2 romaine leaves

2 sprigs mint

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.

Pretty Pink Valentine Cake \\ Sweet Laurel

We’ve received numerous requests for cake recipes, so here you go! When I was a little girl, my mom made heart shaped cakes every Valentine’s Day. I remember they were always delicious, and always pink! It was not long before I took over the tradition, and now I make one each year. This is a deliciously moist vanilla cake with coconut whipped cream frosting, colored with beet juice. It is perfect for your sweetheart or any occasion! If you don’t have a heart-shaped pan, feel free to substitute circular or square pans. We hope you enjoy this Sweet Laurel favorite!

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake

Yields about a small heart pan (6 – 7 inches in diameter) with this recipe or a large heart pan (9-10 in. diameter) with double the recipe


 

To prepare the cake:


 

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:

Preheat the oven to 350.

Prepare a heart shaped cake pan by coating with coconut oil. For small heart pan, about 6 – 7 inches in diameter, use this recipe. For larger heart pan, about 9-10 inches, double this recipe.

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 a spatula, pour batter into prepared pan.

Bake cakes in the oven for 30-35 minutes, or until a toothpic inserted comes out clean. Allow to cool before removing from the pan. Once cake is cooled, top with coconut whipped cream (recipe below).


 

To prepare the coconut whipped cream:


 

Ingredients:

2 cans of coconut milk, refrigerated overnight

1 tablespoon maple syrup

1 teaspoon vanilla extract

2-3 tablespoons beet juice


 

Directions:

After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and spoon the solid cream into Kitchen Aid mixer bowl. You can also use a bowl and hand mixer. Beat the solid coconut cream on high speed until cream peaks form.  Slowly stir in the maple syrup and vanilla extract.  Add beet juice to color until desired ‘pink’ is reached. Refrigerate until use. When you are ready to frost the cake, smooth coconut whipped cream over sides and surface. Sprinkle with dried rose buds.

Enjoy!

Healthier Super Bowl Nachos \\ Sweet Laurel

We have a Super Bowl secret for you, and it is healthier nachos. This is a delicious vegan cheese sauce atop our crunchy and delicious spin on tortilla chips. These flavorful little bites are now a new favorite. Feel free to make adjustments to the amount of hot sauce added. I love it spicy! Super Bowl, here we come!

Healthier Super Bowl Nachos \\ Sweet Laurel

Healthier Super Bowl Nachos \\ Sweet Laurel

Healthier Super Bowl Nachos \\ Sweet Laurel

Healthier Super Bowl Nachos \\ Sweet Laurel

Paleo Nachos with Vegan Cheese Sauce

Serves 4


 

To make the vegan cheese sauce


 

Ingredients:

2 cups pine nuts, soaked in water for about 5 minutes

3 tablespoons water

1/4 cup coconut milk

1 1/2 tablespoons nutritional yeast

1/2 teaspoon turmeric

3 tablespoons hot sauce, we like Oh Brother, That’s Hot! (more depending on how spicy you like it)

pinch Himalayan pink salt


 

Directions:

Place all ingredients in a high-speed blender. Blend on high for about 2 minutes. Refrigerate until use.


 

To make the paleo tortilla chips


 

Ingredients:

1 cup almond or hazelnut flour

1 egg white**

1/2 teaspoon Himalayan pink salt

1/2 teaspoon onion powder

1/4 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon apple cider vinegar

Preheat oven to 350.


 

Directions:

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

Roll dough between two pieces of parchment paper. Remove top layer of parchment and cut dough into triangles.

Place on baking sheet and put in oven. Bake about 12 minutes. Remove chips from oven and cool to room temp.

Note: I recommend serving the nachos shortly after baking because they taste SO good fresh. If you need to make ahead, you can pre-make and cut the batter and store in the refrigerator overnight. Bake off before you plan to serve and enjoy!

**You can make these chips vegan by simply substituting a flax egg (To make: Add 1 tablespoon freshly ground flax seed to with 3 tablespoons of water. Let mixture sit for 5 minutes before adding to batter)!


 

Garnish:

1-2 serranos or jalapeños

paprika

To assemble Nachos:

Preheat oven to 350.

Place baked tortilla chips on a pan lined with parchment paper. Pour desired amount of cheese sauce over tortilla chips and bake about 10 minutes. Toss thinly sliced serranos or jalapenos on top, and a sprinkle of paprika. Serve and Enjoy!

Homemade Chicken Vegetable Soup \\ Sweet Laurel

Chicken soup is synonymous with comfort. Warm, savory, flecked with herbs, carrots, and onion – it’s always just the thing. We love to make huge batches of it, and enjoy it all week or freeze it for the next cold night in.

Homemade Chicken Vegetable Soup \\ Sweet Laurel

Homemade Chicken Vegetable Soup \\ Sweet Laurel

Homemade Chicken Vegetable Soup \\ Sweet Laurel

Homemade Chicken Vegetable Soup

Serves 4


 

Ingredients:

2 tablespoons coconut oil

1 medium onion, finely chopped

1 leek, rinsed and chopped

2 ribs celery, finely chopped

3 carrots, finely chopped

1 tablespoon fresh thyme leaves

1 teaspoon apple cider vinegar

8 cups of water

4 cups sliced zucchini

6-8 boneless skinless chicken thighs, cut into one-inch pieces


 

Directions:

Over medium heat, melt the coconut oil in the bottom of a large dutch oven.

Add onions, leek, celery and carrots to the pot. Gently saute about 10-12 minutes. Add apple cider vinegar, thyme, and water to the pot, followed by zucchini. Bring pot to a boil, and simmer about 20 minutes. Add chicken thighs and cook 10 to 12 minutes, or until cooked through. Season with salt and pepper to taste. Enjoy!

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

I’m a Greek girl, so I just had to figure out a way to enjoy Spanakopita sans gluten and dairy! I made this with the beautiful Shiva Rose last winter. It has quickly turned into my favorite savory pie and is delicious year round. Enjoy my friends!

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

 

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Yields one 8X8 pan or 9-inch Tart pan


 

Crust


 

Ingredients:

2 cups almond or hazelnut flour

1/2 teaspoon Himalayan pink salt

2 tablespoons coconut oil

1 egg


 

Directions:

Preheat oven to 350. Stir dry ingredients together in a bowl, then slowly stir in coconut oil and egg. Stir to combine. If more moisture is needed, add a bit of egg. Press into the bottom of a pie or tart pan. Bake for 10 minutes. Allow it to cool.


 

Filling


 

Ingredients:

2 pounds of spinach

1 cup chopped leek or shallot

1/2 cup feta (I use 100% sheep’s milk feta as I am not sensitive to sheep’s milk. For a vegan cheese option, use Kite Hill!)

1/2 cup chopped dill

1/2 cup chopped mint

1/4 teaspoon cayenne pepper

3 eggs


 

Directions:

Heat coconut oil over medium heat. Add leek or shallot and saute. After about three minutes, add the spinach and cook. When spinach is fully cooked, stir in feta, dill, mint and cayenne pepper. Allow it to cool. Stir eggs and add spinach mixture. Stir to combine. Pour into pre-baked crust. Bake for 30-40 minutes at 350 degrees. Enjoy!