Tag: autumnal

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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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.

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate \\ Sweet Laurel

Fall in a dish! Here’s our take on a classic roasted butternut squash. As you know, we like to keep it simple at Sweet Laurel, and here we let the flavors of the butternut squash shine amongst delicious cashew creme, pomegranate seeds and a dash of fresh parsley.

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate \\ Sweet Laurel

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate \\ Sweet Laurel

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate \\ Sweet Laurel

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate \\ Sweet Laurel

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate


 

Ingredients:

1-2 butternut squash

1 cup cashews

1/2 cup coconut milk

1 tablespoon lemon

1/2 teaspoon salt (divided)

2 tablespoons coconut oil

1 tablespoon maple syrup (optional)

1/2 cup pomegranate

1 teaspoon cinnamon (optional)

Chopped parsley for garnish


 

Directions:

Preheat oven to 400.

Place cashews in a bowl with 2 cups of filtered water. Set in the refrigerator for 1-2 hours to soak.

Prepare butternut squash by washing the outside, cutting them in half and de-seeding. Lightly salt the squashes with 1/4 teaspoon of the salt. Rub the flesh of the squash with coconut oil. Optional: you can add cinnamon & maple syrup here for added flavor. 

Place butternut squash cut side down on a cookie sheet lined with parchment paper. Roast for 1 hour, then remove pan from oven and allow them to cool.

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 refrigerator until serving time.

To serve, place butternut squash cut side up on plate. Drizzle cashew creme over squash, then sprinkle with pomegranate seeds and parsley. Enjoy!

Thanksgiving Round-up \\ Sweet Laurel

Thanksgiving is my favorite holiday! It is a time to sit back in gratitude and remember all of life’s blessings. It is also a time to share delicious food with the people you love! This is why I have so many Thanksgiving recipes to share! This is a compilation of Sweet Laurel recipes, for you and your loved ones to enjoy. Some are from past Sweet Laurel blog posts, and others are brand new! If you make our recipes this year, please take a pic and tag us on Instagram or Facebook @SweetLaurelBakery or #SweetLaurelBakery or comment below. We love seeing our recipes in action! Many blessings and have a happy Thanksgiving! xo, Laurel

Thanksgiving Round-up \\ Sweet Laurel

Thanksgiving Round-up \\ Sweet Laurel

Here are some Thanksgiving faves from Sweet Laurel blog posts gone by! Enjoy 😉

Pumpkin Waffles

Pumpkin Bread

Cranberry Nut Bread

Turmeric Bread Stuffing

Turmeric Bread

Butternut Squash and Chard Tart with Zucchini Lattice

Pecan Pie

Pear Tart

Shepherd’s Pie

Mulling Spices with Cider

Shira’s Green Beans

Below are some new recipes to the Sweet Laurel blog that I am super excited about. Enjoy!


 

Paleo Pumpkin Pie


 

Last winter, Sweet Laurel had the honor of being featured in Darling Issue 14! We were so excited about this opportunity and shared 3 favorite holiday recipes. The article included my favorite version of Paleo Pumpkin Pie! Hope you enjoy this recipe!

Thanksgiving Roundup \\ Sweet Laurel

Ingredients: 

Crust

2 cups almond or hazelnut flour

1/2 teaspoon Himalayan pink salt

2 tablespoons coconut oil

1 egg

Filling

1 3/4 cups pumpkin puree

3 eggs

½ cup coconut milk or almond milk

1/3 cup 100% maple syrup

1 tablespoon cinnamon

1 teaspoon pumpkin pie spice (or a mixture of ground nutmeg, cloves, allspice, and ginger)

1 teaspoon vanilla extract

A pinch of Himalayan pink salt


 

To prepare pie crust:

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 more oil. Press into the bottom of a pie or tart pan.

To prepare filling:

Preheat the oven to 350 F.

Using a hand mixer or stand mixer, blend the pumpkin puree and eggs. Slowly add in coconut or almond milk, maple syrup, cinnamon, pumpkin pie spice, vanilla extract, and salt.

Pour into prepared pie crust. Shield the edges of the pie crust with strips of foil. Bake for 30 minutes, then remove the foil strips and continue to bake until the center of the pie is firm, about 15-20 more minutes.

Allow to cool, then place in refrigerator to set overnight, or enjoy warm! Serve with Coconut Whipped Cream.

For a vegan pumpkin pie recipe, make sure to check out my friend Shira’s blog here!

 


 

Sweet Laurel Apple Pie with Lattice


 

Catherine McCord of Weelicious and I made an apple pie together, check out the video on her site, and the photos below! This apple pie is scrumptious and can be made with a lattice topping or crumb topping. enjoy!

Thanksgiving Roundup \\ Sweet Laurel

Thanksgiving Roundup \\ Sweet Laurel

Ingredients:

Crust

3 cups almond flour

3 tablespoons coconut oil

2 tablespoons maple syrup

1/2 teaspoon salt

1 egg

Apple Pie Filling

5-6 cups apples, peeled, sliced and cubed (about one-inch pieces)

2 tablespoons coconut oil

1 tablespoon cinnamon

1/4 cup maple syrup

1 tablespoon arrowroot powder (this is a corn starch alternative)

1 tablespoon vanilla extract


 

To prepare crust:

Preheat oven to 350. Mix all ingredients in a bowl until soft dough forms. Take a little over half the dough, and roll out between two sheets of parchment paper. Place rolled out dough into pie pan and gently press dough into sides. Set aside for filling.

Take the second portion of dough and roll out between two pieces of parchment. Refrigerate while you prepare filling. This will be used for lattice top.

To prepare filling:

Prepare apples by cutting them into cubes. Heat coconut oil in large pot. Gently saute the apples for about 5 minutes in maple syrup and cinnamon. Off heat, add vanilla extract and arrowroot powder. Stir and cool.

Spoon cooled apple mixture into prepared pie crust. Remove second half of dough from the refrigerator and slice into thin strips. Carefully place 3 strips horizontally across pie. Take 4 more strips and place over horizontal strips vertically, making a lattice. You can also crumble the reserved dough and make a crumb topping!

Bake pie for about 30 minutes. Allow to cool, and enjoy hot or cold!

 


 

Whipped Yams with Honey Marshmallow Topping


 

Last Friendsgiving, we teamed up with Bash Please and Design Love Fest for an epic celebration. I whipped yams with honey marshmallow topping for the feast, and it was so enjoyed! I hope you enjoy this decadent side dish as much as I do! PS, this marshmallow topping is SO much better than store-bought mallows. 😉

Thanksgiving Roundup \\ Sweet Laurel

Thanksgiving Roundup \\ Sweet Laurel

Ingredients:

Whipped Sweet Potatoes

5 -7 sweet potatoes or yams

1 cup coconut or almond milk

1 tablespoon coconut oil, melted (you can also use ghee)

1 teaspoon Himalayan pink salt

1 teaspoon cinnamon

Marshmallow Topping

1 cup water (divided)

3 tablespoons grass fed beef gelatin powder (for vegan, use soy-based gelatin)

1 cup honey (because it’s being cooked, it doesn’t have to be raw)

1 teaspoon vanilla extract

1/4 teaspoon Himalayan pink salt


 

To make the whipped sweet potatoes:

Preheat oven to 400.

Clean sweet potatoes and place in the oven to roast about 1 hour. Remove from oven and allow to cool.

Cut cooled sweet potatoes in half, and scoop our cooked potato from skin into a bowl or Kitchen Aid stand mixer. Add remaining ingredients and mash briefly with potato masher. Once mixture is blended, whip sweet potatoes with whip mixer attachment or a hand blender\mixer. Place mixture in a 8 x 13 casserole dish and set aside while you prepare marshmallow topping. (Note: This is something you will want to do 1-2 hours before serving, as you will not be able to reheat sweet potatoes once the marshmallow topping is on top of the sweet potato mixture).

To make the marshmallow topping:

Pour 1/2 cup of water into a Kitchen Aid mixer bowl. Sprinkle gelatin over the top of the water. Allow to sit.

In a saucepan, combine remaining 1/2 cup water, raw honey, and vanilla. Turn on stove to medium heat, and bring the mixture to a simmer until it reaches the soft ball stage at 240 degrees. Turn mixer on, blending the gelatin and water mixture. Slowly begin mixing in syrup mixture and 1/4 teaspoon of Himalayan pink salt, and continue to beat for about 10 minutes. Beat until marshmallow peaks form.

Pour mixture over whipped yams and allow to set for about 1 hour. Toast the tops of the marshmallow topping with butane torch or carefully with a match. Enjoy!

 


 

Leftovers Pot Pie (AKA The Best Turkey Pot Pie)


 

Does anyone love Thanksgiving leftovers as much as I do? I’m super into them, and created this Turkey Pot Pie just for you! I served this up at Jenni Kayne’s Thanksgiving luncheon and everyone loved it! Happy leftover eating!

Thanksgiving Round-up \\ Sweet Laurel

Thanksgiving Roundup \\ Sweet Laurel

Ingredients:

Crust

2 cups hazelnut flour (or almond flour)

1 tablespoon chia, freshly ground + 3 tablespoons of water

1/2 teaspoon Himalayan pink salt

2 tablespoons ghee (melted), coconut oil (melted) or avocado oil

Filling

1 pound ground turkey, fully cooked OR 1 pound of cooked turkey (white or dark meat) cut into 2-inch pieces

2 tablespoons coconut oil, avocado oil or ghee

4 carrots, chopped

2 shallots, chopped

1 white sweet potato, peeled, and cut into 2-inch chunks

1 cup frozen peas

2 tablespoons apple cider vinegar

1 cup coconut milk

1 teaspoon Italian spice mixture (basil, marjoram, oregano, rosemary, thyme )

salt and pepper to taste


 

To assemble crust:

In a small bowl, pour in ground chia seed with the three tablespoons of water. Let sit about 5 minutes until mixture begins to congeal.

Place hazelnut flour in large bowl. Add chia mixture, salt and oil. Stir until dough forms.

Place dough between 2 sheets of parchment paper. Roll our dough, matching the shape of the casserole dish you will bake your pot pie in. Place rolled out (with parchment still attached) on a cutting board and set in refrigerator until you top your pie.

To assemble filling:

Preheat oven to 350.

Place coconut oil, ghee or avocado oil in saucepan over medium heat. Add chopped carrots and shallots. Gently cook about 5-10 minutes. Add apple cider vinegar, and allow to cook about 1 minute longer. Add sweet potatoes, then 3 cups of water. Cover the saucepan and allow veggies to cook for about 15 minutes.

Carefully remove lid and turn off heat. Using a slotted spoon, remove sweet potatoes from veggie mixture. Place into food processor or blender. Allow to cool a few minutes.

Add coconut milk to blender and turn on high. Mixture will resemble gravy. Pour the gravy mixture back into the saucepan and add Italian spice mixture. Add frozen peas and stir. Add cooked turkey and continue to stir. Season with salt and pepper.

Pour mixture into a large casserole dish, about 9×13 or smaller. You can use a large pie pan too. Gently remove parchment from dough and place rolled out crust over mixture. Press the dough into the edges. Cut an “X” in center of casserole.

Place the pot pie in oven and bake for about 30 minutes. Enjoy!

 


 

Simple Thanksgiving Salad


 

The colors of a fall salad are the best! This salad, complete with roasted sweet potatoes, pomegranate and pecans are a yummy seasonal blend. Even more enjoyable is who easy it is to prepare!

Thanksgiving Roundup \\ Sweet Laurel

Thanksgiving Round-up \\ Sweet Laurel

Ingredients:

2 cups sweet potato, chopped into 1/2 inch cubes

1 tablespoon coconut oil

1 teaspoon Himalayan pink salt, divided

8 cups mixed greens

2 cups arugula

1 pomegranate, seeds removed

1-2 cloves of garlic

Juice of 1 lemon

1/4 cup olive oil


 

To make simple thanksgiving salad:

Preheat oven to 400 degrees.

In a bowl, mix coconut oil with chopped sweet potato and salt. Pour coated sweet potatoes onto baking sheet lined with parchment paper. Roast sweet potatoes for about 40 minutes. Remove from oven and allow to cool completely.

In a large bowl, toss mixed greens, arugula, sweet potatoes and pomegranate seeds. Set aside while you prepare dressing.

To make the dressing, combine garlic, lemon, olive oil, and 3/4 teaspoon salt in a food processor or blender. Toss dressing with salad and serve. Enjoy!

 


 

Pumpkin Spice Latte (coffee optional)


 

Last but not least, this seasonal and festive beverage will get you into the holiday spirit in no time! It is one of my favorite ways to ring in the fall and winter months, especially accompanied by a cozy fireplace, a pair of comfy socks and the person you love. Cheers!

Thanksgiving Round-up \\ Sweet Laurel

Thanksgiving Round-up \\ Sweet Laurel

Serves 4

Ingredients

Pumpkin spice latte

6 cups almond or coconut milk

1/4 cup pumpkin puree

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

3 dates

1 teaspoon vanilla extract

2 cups freshly brewed coffee (optional)

Coconut cream

1 can coconut milk, refrigerated overnight

1 tablespoon maple syrup

1 teaspoon vanilla extract


 

To make the PSL:

Place coconut or almond milk in a blender, along with remaining ingredients. Blend on high, about 2 minutes

Heat mixture over the stove until desired temperature is reached

Pour into 4 mugs and top with coconut whipped cream. Recipe below.

To make the coconut whipped cream

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 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.