Tag: baking

Our Classic Vanilla Cake \\ Sweet Laurel

I love sharing cake recipes with you because cake is my thing! At Sweet Laurel, we like to keep it simple, and not to mention, deliciously gluten-free, grain-free, refined sugar-free and dairy free!

I shared this recipe with our friends at The Chalkboard Mag last month and had to share with you as well. I opened up to the gals over there about my healing journey, and what brought me to start Sweet Laurel. Enjoy the read and our delicious yet simple Classic Vanilla Cake! xo, Laurel

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Two years after being diagnosed with an autoimmune disease (Hashimoto’s), I decided to do something about it. When I was diagnosed in 2012, my doctor immediately put me on synthetic thyroid hormones to stand in for the hormones my body was not creating. Every morning I popped my pill and went on with my day-to-day activities, all while ignoring my body’s screams for help.

Two years later, I was suffering from extreme IBS, a myriad of digestive issues and secondary amenorrhea. I came face to face with the reality that I could not put my health off another year; I needed to take action. I met up with a family friend who practices functional medicine and she introduced me to the concept of healing through food.

She suggested I remove inflammatory foods from my body/diet: grains, dairy, refined sugar, soy, and legumes. Hashimoto’s disease has a long-standing negative relationship with gluten, which mimics the thyroid hormone in some cases. Removing gluten as well as other inflammatory foods was the first step in taming my thyroid, as well as healing my gut.

I removed foods causing inflammation, as well as processed foods and educated myself in a whole-food approach to eating. I started by eating whole vegetables, fruit, and organic and pasture-raised protein. I quickly learned if I wanted certain foods, like crackers or cookies, I had to make them myself. This was when Sweet Laurel became more than just a thought. I started to work with foods I could eat, like almond flour and coconut oil, as opposed to flour and butter. I fell in love with Himalayan pink salt for balance of flavor in my cooking and baking, and instead of table sugar, I sweetened my baked goods with maple syrup. In most recipes, I used organic and pastured eggs or found they weren’t needed at all! I kept it simple. I discovered the beautiful reality that a whole-food approach to eating doesn’t have to be complicated. In 2015, using these five core ingredients, I launched Sweet Laurel with the goal of sharing this approach to eating with as many people as possible. Here is a simple yet beautiful recipe I love to share with friends on late summer nights. The elegant topping of whipped cream and berries is a classic.

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Recipe Note: Make sure to let the coconut milk set in the refrigerator at least 8 hours, or overnight, before making the coconut whipped cream topping. I always keep multiple cans of coconut milk in the back of my fridge so I can whip up this quick and delicious dessert!

VANILLA CAKE WITH COCONUT WHIPPED CREAM AND BERRIES

Yields one 8-inch round cake

INGREDIENTS:

For the vanilla cake:
2 1/2 cups almond flour
1/2 tsp baking soda
1/2 tsp Himalayan pink salt
2 eggs *
1/4 cup coconut oil, melted, plus extra for greasing
1/2 cup maple syrup
1 tsp vanilla extract
organic seasonal berries, for topping

* Vegan option – egg replacement:
1 Tbsp freshly ground chia seeds
1 Tbsp freshly ground flax seeds
4 Tbsp water

For the coconut whipped cream:
1 13.5 oz can full-fat coconut milk (I like Let’s Do Organic brand)
1 Tbsp maple syrup
1 tsp vanilla extract

DIRECTIONS:

For the vanilla cake:

Preheat oven to 350 degrees F.

Prepare your 8-inch pan by cutting a circular round of parchment paper to fit the base of your pan. Place the circular parchment round inside the cake pan, then grease the sides of the pan with melted coconut oil.

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, then pour into prepared pan.

Bake about 25 minutes (or 35 minutes, if using egg replacement), until toothpick inserted comes out clean. Allow to cool, then flip cake out of pan onto a cake plate.

For the egg replacement:

Place the freshly ground chia and flax seeds in a bowl, then add water. Allow the mixture to sit for 10 minutes, then add to the batter. This cake will need to bake for 10 additional minutes.

For the coconut whipped cream:

Place can of coconut milk in refrigerator the night before you make your cake.

Before you plan to serve your cake, open the can of refrigerated coconut milk. The fat will have risen to the top of the can, with the liquid at the bottom; scoop out only the solids to your mixing bowl, then add the maple syrup and vanilla extract. Whisk together, then refrigerate whipped cream to keep it firm until you are ready to top your cake.

To frost your cake, place cooled cake on serving plate and top with prepared coconut whipped cream, followed by organic seasonal berries.

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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.

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

You will truly have a breakfast of champions with this delicious yogurt + granola situation. Homemade coconut yogurt is a fun alternative to the ever popular breakfast of chia pudding, and the probiotic twist gives this breakfast an added boost. You can make this yogurt in larges batches, and have a fridge full of coconut yogurt for weeks! Granola is a classic, and has always been a favorite of mine. Feel free to swap in whatever nuts or sweetener you like. If you want to skip the yogurt making, purchase this yogurt. It is my absolute favorite coconut yogurt money can buy. Enjoy!

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls

Yields 4 bowls


 

2 cans coconut milk (I like Natural Value BPA Free Organic Coconut Milk)

2 teaspoons cassava flour (optional, this thickens the yogurt)

1 tablespoon maple syrup

2-3 probiotic capsules (prebiotic free)*

*the probiotics must be prebiotic free or the fermentation will not happen properly


 

Sterilize two glass jars and lids. Set aside.

Place cans of coconut milk in a bowl. Whisk in optional cassava. Open probiotic capsules, and dump the inside powder into the bowl and stir well.  Add the maple syrup. Pour into sterilized jars and allow to sit in dehydrator at 110 for about 12 hours. You can also place your jars in a turned off oven, with the oven light on, for 12-18 hours.

Remove from dehydrator or oven and allow to set in fridge, about 6 + hours.

Top granola with beautiful berry and our delicious Grain Free Granola (recipe below)!


 

Grain Free Granola


 

1/2 cup walnuts

1/2 pecans

1 cup almonds

1/4 cup sesame seeds

1/4 pistachio or almond flour

2 tablespoons cinnamon

1/4 cup coconut oil

1/4 cup maple syrup


 

Preheat oven to 375. Stir all ingredients until well mixed. Place on baking sheet and bake for about 10 minutes, or until desired crunch is reached. Allow to cool. Store in air tight jar.

Enjoy!

Paleo Margherita Pizza \\ Sweet Laurel

Paleo + Italian. Not usually seen in the same sentence, but today is an exception. As you all know by now, my husband Nick is a sexy Italian, hence my last name, Gallucci. My all time favorite thing is to make dinner for Nick, and ever since I created this recipe, it has become part of our weekly meal plan. We topped this pizza with my favorite red pepper pesto and Kite Hill Cheese. If you don’t know about Kite Hill yet, it is the best almond milk based cheese. This pizza actually tastes like pizza. Make it, you won’t regret it!

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza 

Yields 2, 12 inch pizza crusts


 

2 eggs

1 cup unsweetened almond milk or coconut milk

1/2 cup cassava flour

1-1/4 cup almond flour

1/2 teaspoon Himalayan pink salt


 

Preheat Oven 425.

Whisk together eggs and almond milk together in a bowl.  Add flours and salt and mix well.

Layer a baking sheet with parchment paper. Spread dough into two large circles. Bake for 15 minutes, then top with Red Pepper Pesto (recipe below). Sprinkle with Kite Hill Soft Fresh Orginal. This is delicious almond milk based cheese is available at most Whole Foods Markets of http://www.Kite-Hill.com) Bake another 5-10 minutes. Remove from oven and allow to cool. Before serving, top with fresh basil. Enjoy!


 

Toppings:


 

1 cup Red Pepper Pesto (recipe below)

1 cup Kite Hill Soft Fresh Original Cheese, crumbled

1 cup fresh basil, sliced thin


 

Red Pepper Pesto


 

2 red bell peppers (washed, cored and quartered)

1 clove garlic with skin on

1 lemon, juiced

1/8 cup olive oil

1 teaspoon salt

1/4 cup pine nuts


 

Preheat oven to 425.

Roast peppers and garlic about 15 minutes. Remove from oven and allow to cool.

Place peppers in blender. Remove skin from garlic and place in blender with lemon juice, olive oil, salt and pine nuts. Blend on high until smooth. Remove from blender and use as a sauce.

Enjoy!

Zesty Lemon Poppy Seed Bread \\ Sweet Laurel

When life gives you lemons…you make a zesty lemon poppy seed bread! At Sweet Laurel, lemons are definitely our favorite fruit. Today, I am sharing this paleo, vegan, AND gluten-free lemon poppy seed bread recipe that is deliciously simple. It’s the perfect loaf for a snack, dessert, or quick breakfast on the go.

Vegan Lemon Poppyseed Teacakes \\ Sweet Laurel

Zesty Lemon Poppyseed Bread \\ Sweet Laurel #sweetlaurelbakery #paleo #vegan #glutenfree

Zesty Lemon Poppyseed Bread \\ Sweet Laurel #sweetlaurelbakery #paleo #vegan #glutenfree

Zesty Lemon Poppyseed Bread \\ Sweet Laurel #sweetlaurelbakery #paleo #vegan #glutenfree

Sweet Laurel Vegan Lemon Poppy Seed Bread (Paleo, Vegan, Gluten Free)

Yields 2 mini loaves (7″x3″ pans) or 10 mini cupcakes


 

¼ cup coconut flour

¼ teaspoon Himalayan pink salt

¼ teaspoon baking soda

¼ cup coconut oil

¼ cup maple syrup

3 tablespoons psyllium husk + 6 tablespoons water

1 lemon, zested and juiced

1 tablespoon poppy seeds


 

Preheat the oven to 350 degrees

Prepare pans by greasing with coconut oil or lining with parchment paper.

Combine coconut flour, salt and baking soda in a small bowl.

In a medium sized bowl, place the 3 tablespoons of psyllium husk, then add the water. Stir. Quickly add the coconut oil, maple syrup and lemon juice and zest.

Stir the dry ingredients into the wet ingredients. Add the poppy seeds.

Place the dough into mini loaf pans or cupcake tins. Bake at 350 for about 18 – 20 minutes.

Enjoy!


 

Coconut Butter Icing:

1/4 cup coconut butter

1/4 cup coconut milk

1 teaspoon lemon juice

1 tablespoon maple syrup

Optional: 1 teaspoon vanilla extract

Mix all ingredients over low heat until coconut butter is melted. Drizzle over cooled cakes.

Back To School Donuts \\ Sweet Laurel

One.. two.. three donuts! We are sharing three of our favorite donut recipes with you today. We figured those kiddos deserve a little Back to School treat, right? Our Apple Donuts are optionally sweetened and so delicious. Raspberry Glazed Donuts are dainty and simple, while our Samoa Donut is for the true chocolate lover in your life. Try one, try all! You will not be disappointed. Enjoy!

Back To School Donuts \\ Sweet Laurel

Back To School Donuts \\ Sweet Laurel

Back To School Donuts \\ Sweet Laurel

Back To School Donuts \\ Sweet Laurel

Back To School Donuts \\ Sweet Laurel

Back To School Donuts \\ Sweet Laurel

Back To School Donuts 3 ways


 

Apple Donuts


 

1 3/4 cups almond flour

2 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp baking soda

1/8 tsp sea salt

1 large egg, plus 1 egg white

1/4 cup coconut milk

1/2 cup unsweetened apple sauce

1 Tbsp coconut oil, melted

1 tsp vanilla extract

2 Tbsp maple syrup


 

Preheat oven to 350°F. Generously grease a 6-cavity donut tin with oil; set aside.

In a small bowl, stir together the blanched almond flour, cinnamon, ginger, baking soda and salt;.

In a large mixing bowl, whisk together the egg, egg white, coconut milk, applesauce, melted coconut oil, vanilla and Optional maple syrup until well combined.

Add the dry ingredients to the wet and use a spoon to thoroughly combine. Then, carefully spoon batter into the prepared pan.

Bake for 16-18 minutes, until donut springs back when touched.

Remove from oven and allow the donuts to cool in the pan for 1-2 minutes.


 

For the glaze:

1/4 cup coconut butter

1/4 cup coconut oil, melted

2 tablespoons maple syrup


 

Whisk all ingredients together until smooth paste is formed. Dip donuts into glaze. Allow to rest on counter about 5 minutes. Dip donuts again if desired.


 

Raspberry Glaze Donuts


 

1¼ cup blanched almond or hazelnut flour

¼ teaspoon baking soda

1/8 teaspoon Himalayan pink salt

3 tablespoons 100% maple syrup

½ teaspoon vanilla extract

2 tablespoons coconut oil, melted

1 teaspoon apple cider vinegar

2 eggs, at room temperature, whites and yolks separated


 

Preheat oven to 350 degrees Fahrenheit. 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.

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.


 

For the glaze:

¼ cup coconut butter

¼ cup coconut oil, melted

1 tablespoons maple syrup

5-10 raspberries, smashed


 

Whisk all ingredients together until smooth paste is formed. Spoon raspberry mixture into paste. Stir. Dip donuts into glaze. Allow to rest on counter about 5 minutes. Dip donuts again if desired.


 

Samoa Donuts


 

1/4 cup coconut flour

1/4 cup cocoa powder

1/8 teaspoon Himalayan pink salt

1/2 teaspoon baking soda

3 eggs

1/4 cup coconut oil, melted

1/3 cup pure maple syrup

1 tablespoon vanilla extract


 

For Topping:

1/2 cup Sweet Laurel Vegan Caramel

1/2 cup shredded unsweetened coconut, toasted


 

Preheat oven to 350 and prepare donut molds but greasing generously with coconut oil.

Mix dry ingredients and wet ingredients in separate bowls. Add the wet to the dry and stir.

Pour into donut molds. Bake at 350 for 15 minutes.

Allow to cool, them top with vegan caramel and toasted coconut.

Summer Berry Tart \\ Sweet Laurel

Few things are more refreshing than a berry tart on a summer day. And what’s even better, this tart is gluten, grain, dairy, refined sugar free! Even though summer is coming to an end, you may still enjoy this delicious and easy recipe. xoxo, Sweet Laurel.

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart

Yields one 8-9 inch tart


 

To make the tart crust:


 

2 cups almond flour + 2 tablespoons

1/2 tsp pink salt

1 tablespoon maple syrup

2 tablespoons coconut oil

1 egg


 

Preheat oven 350

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 lightly greased (you can use coconut oil) 8-9 inch tart pan.

Bake crust about 10 minutes. Remove from oven. While crust cools prepare coconut whipped cream.


 

To make the coconut whipped cream:


 

2 cans coconut cream, refrigerated overnight (I use Natural Value)

2 tablespoons of maple syrup

1 tablespoon vanilla extract


 

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. Beat the solid coconut cream on high speed until cream is peaks form.  Slowly stir in the maple syrup and vanilla extract. Refrigerate until use.


 

To decorate tart:


 

Fill cooled tart crust with coconut cream. Decorate with 2 pints of organic strawberries or berry of choice. Enjoy!

Back to School Snacks Workshop \\ Sweet Laurel x Weelicious

Our next workshop is September 10 with the lovely @Weelicious! Join us for a fun afternoon of wholesome snacks and sweets and how to put together a perfectly balanced, child-friendly lunchbox! Sign up at http://www.SweetLaurel.com. See you there!

Back to School Snacks Workshop \\ Sweet Laurel x Weelicious

Back to School Snacks!

Easy Paleo Granola \\ Sweet Laurel

This granola is the perfect combination of sweet and crunchy, like granola should be. Throw it together in one bowl and back it off! That simple. You can adjust sweetener, adding more or less, to your liking. I used Xylitol once, and it worked perfect. Have fun!

Paleo Granola \\ Sweet Laurel

Paleo Granola \\ Sweet Laurel

Paleo Granola \\ Sweet Laurel

Paleo Granola \\ Sweet Laurel

Easy Paleo Granola

Yields about 2-3 cups granola


 

1/2 cup walnuts

1/2 pecans

1 cup almonds

1/4 cup sesame seeds

1/4 pistachio or almond flour

2 tablespoons cinnamon

1/4 cup coconut oil

1/4 cup maple syrup


 

Preheat oven to 375. Stir all ingredients until well mixed. Place on baking sheet and bake for about 10 minutes, or until desired crunch is reached. Allow to cool. Scrap off pan with spatula. Store in air tight jar.

Enjoy!

Coconut Flake ‘Rice’ Crispy Treats \\ Sweet Laurel

Coconut Flakes cereal. Its claim to fame is that it is the ONLY Paleo cereal on the market. My husband Nick is super into this cereal, and one day I was like, ‘Why not turn it into ‘rice’ crispy treats??  I used our favorite marshmallow recipe, and created this delightful alternative to the rice crispy treat. Paleo people get ready, your dessert game is about to change in a real good way! Enjoy!

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Coconut Flake “Rice” Crispy Treats

Yields 12 squares


 

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

4 cups coconut flakes


 

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 continue to beat for about 10 minutes. Beat until marshmallow peaks form. Stir in coconut flakes.

Pour mixture into prepared pan and allow to set for about 4 hours.