Tag: baking

Veggie Lasagna \\ Sweet Laurel

This lasagna is a game changer. It is truly a collaboration of creatives in the Paleo, vegan and clean eating scene. We used Kite Hill for their delicious almond milk based Ricotta. This cheese could fool any dairy devotee. With the help of Capellos, grain and gluten free eaters can now enjoy home-cooked, delicious lasagna noodles. I incorporated my bolognese  sauce, the product of a few years of experimentation, now fully approved by my Italian husband. “ICBIP” (I can’t believe it’s Paleo) is the remark I continually get when I whip up this dish. I’m sure your response will be the same. Enjoy!

Veggie Lasagna \\ Sweet Laurel

Veggie Lasagna \\ Sweet Laurel

Veggie Lasagna \\ Sweet Laurel

Veggie Lasagna \\ Sweet Laurel

Veggie Lasagna \\ Sweet Laurel

Veggie Lasagna

Yield: 1 8×10 or 8×8 lasagna


 

To prepare bolognese sauce:


 

2 tablespoons coconut oil or olive oil

1 onion, chopped

4 carrots, chopped

2 celery ribs, chopped

1 can crushed fire roasted tomatoes, I like Muir Glen

1 teaspoon Himalayan pink salt

1/2 teaspoon fennel seeds

1 tablespoon apple cider vinegar

1/2 cup pine nuts


 

Pour oil into cast iron pot over medium heat. Add onions, carrots and celery. Saute until onions are golden brown and carrots are softened. Add apple cider vinegar to the pot. Stir well. Add tomatoes and cook 10-15 minutes stirring constantly.

Add salt and fennel seeds. Place all contents in blender with pine nuts. Blend on high until smooth. Add olive oil if needs.


 

To prepare the lasagna:


 

1 tablespoon coconut oil

1 onion

2 cloves garlic

2 zucchini, sliced into 1 inch rounds

2 bell peppers, chopped

3 cups spinach

1 cup basil, sliced

1 tomatoe, sliced into 1\4 inch rounds

1 cup Kite Hill classic ricotta

lasagna sheets from Cappellos

4 cups bolognese sauce (recipe above)


 

Heat oil in cast iron pot. Add onion and garlic. Allow to soften, then add zucchini and bell pepper. Add spinach and stir until wilted. Cool, then add basil.

In 8 x8 pan, pour 1 cup of sauce into the bottom of the pan and spread evenly. Cover sauce with one layer of lasagna noodles. Top with a layer of ricotta. Spoon veggies mixture on top. Repeat for another 2-3 layers. When you reach the top layer, cover lasagna with tomato rounds. Sprinkle herbs de province on top. Bake for 40 minutes. Broil for final 5 minutes of baking.

Enjoy!

Grain and Gluten Free Waffle Cones \\ Sweet Laurel

I was determined to create a waffle cone recipe when I turned Paleo back in 2013. The novelty of biting into a huge ice cream cone was something I could not give up. I don’t have a waffle iron, so I use my pizzelle maker (Yes, I have a pitzel maker. It was given to me by my Italian in laws). These waffle cones are so delicious, crispy and have the perfect amount of sweet. With our 2 ingredient ice cream (link), your summer nights will be complete!

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Grain/Gluten Free Waffle Cones

Yields 3-4 cones


 

2/3 cup almond or hazelnut flour

pinch of pink salt

2 eggs

2 tablespoons maple syrup

2 tablespoons melted coconut oil

1 teaspoon vanilla extract


 

Preheat ice cream cone maker (I use my pitzel maker). Put all ingredients in a bowl and stir well.

Please two tablespoons of batter in pitzel maker. Remove when hardened and roll around a round cylinder. The handle of an ice cream scooper works well. My hubby and I used to use a banana. Allow to cool on counter.

Seventh Duchess Scones \\ Sweet Laurel x Seventh Duchess Tea

Scones are a favorite at Sweet Laurel. If you haven’t baked up our scrumptious Lavender Scones featured on Vogue.com or our Currant Scones over at Goop.com, here’s another chance! Today’s scone recipe is a special collaboration with the ladies at The Seventh Duchess, our latest tea crush. I love The Seventh Duchess Peace tea, a calming blend of lavender, chamomile, spearmint and passionflower. We added 2 tablespoons of the beautiful tea to our classic scone recipe. These scones with a cup of The Seventh Duchess will make anyone’s day!

Seven Duchess Scones \\ Sweet Laurel x Seven Duchess Tea

Seven Duchess Scones \\ Sweet Laurel x Seven Duchess Tea

Seven Duchess Scones \\ Sweet Laurel x Seven Duchess Tea

Seven Duchess Scones \\ Sweet Laurel x Seven Duchess Tea

Seven Duchess Scones \\ Sweet Laurel x Seven Duchess Tea

Yields 6 scones 


 

2 1/2 cup almond or hazelnut flour

1/2 teaspoon Himalayan pink salt

1/2 teaspoon baking soda

1/4 cup 100% maple syrup

1/3 cup coconut oil (melted)

2 eggs, room temperature

2 tablespoons Peace tea, plus extra for sprinkling over scones


 

Preheat oven to 350.

In a large bowl, mix together almond flour, Peace tea, Himalayan pink salt and baking soda. In another bowl, whisk together maple syrup, coconut oil, and eggs. Add the wet ingredients into the dry ingredients. Mix util a soft dough is formed.

Place dough between two pieces of parchment paper. Gently roll out dough in a circular form until it is about 2 inches thick. Remove top layer of parchment. Using a sharp knife, cut the dough circular round of dough in half. Then cut crossways. Repeat until you have 6 triangles. Sprinkle about a tablespoon of tea over top of scones and bake about 15 minutes.

Enjoy!

Brownie S’mores \\ Sweet Laurel

It is that time of year…S’more season! Lets kick of this special time of year with a healthier twist on the classic: S’more Brownies. These are delicious and a perfect for treat for the summer!

Brownie S'mores \\ Sweet Laurel

Brownie S'mores \\ Sweet Laurel

Brownie S'mores \\ Sweet Laurel

Brownie S'mores \\ Sweet Laurel

Brownie S'mores \\ Sweet Laurel

Yields about 24 brownies


 

2 cups almond, cashew or sunbutter

2 eggs

1 cup maple syrup

1/4 cup date paste or 4 dates (pitted)

1 tablespoon vanilla extract

1/2 cup cacao powder

1/2 teaspoon Himalayan pink salt

1 teaspoon baking soda

1 cup chocolate chips (recipe below)

Preheat oven to 350.


 

In large bowl, beat the maple syrup and dates or date paste until creamy. Blend nut butter, then slowly add eggs and vanilla extract.

Add cacao, baking soda and salt. Mix until well incorporated. Add chocolate chips, reserving some for the top.

Pour batter into 8×8 pan lined with parchment paper.

Bake 320 for 30-35 minutes.


 

Homemade Chocolate Chips


 

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

1-2 tablespoons maple syrup or raw honey


 

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 or raw honey 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 into small pieces and use as chocolate chips.


 

Honey Roasted Marshmallows


 

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


 

Set aside prepared brownies. You will be topping brownies with marshmallows!

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, 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° F. 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.

Pour mixture onto brownies. Allow to set. You can either cut the brownies after they have set and then torch them with cooking torch, or leave brownies uncut and torch the top of the brownies. Your choice! They are both beautiful and delicious either way. Enjoy!

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Every month of summer there’s something to look forward to: gaviota strawberries in May, GG1 cherries from Murray’s Farm in June, the mulberries in July, and the Rio Oso Gem peach in August. Peaches tend to be sublime or thoroughly disappointing – very rarely mediocre. This thin line they tread means that buying them can be a bit of a gamble. Which peach will show up? With the Rio Oso Gem, you know your getting the perfect yellow peach. High acid and high sugar – the tartness pricks your tongue, but the sweetness is almost like honeyed flowers it’s so intense. The texture is firm, but then you bite into it and it’s like a water balloon of ambrosia exploded in your mouth. It’s heaven.

When produce is at its peak, very little – if anything at all – needs to be done to it. So today we simply added a bit of honey marshmallow, scooped right on top, and then torched the whole thing for a bit of caramelization. Peaches are going to be at their peak into the next month, so enjoy them while they last!

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel


 

Toasted Honey Marshmallow with Peaches

Yields for 8 servings


 

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

1 tablespoon Arrowroot powder + extra for sprinkling the knife

4 large ripe peaches


 

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.

Slice peaches in half and top with marshmallow mixture (this is easiest to do when the marshmallow mixture is still warm and not fully set). Either broil the peaches for a minute until just toasted, or use a butane torch to toast the marshmallow topping. Enjoy!

Chocolate Caramel Turtles \\ Sweet Laurel

After four years of marriage, my husband and I continue to indulge in this richly sweet treat. The combination of the melted chocolate, creamy caramel, and crispy pecans complement each other divinely, while it’s also a healthier vegan alternative to your favorite chocolate candy. I love that these turtles are so easy to make and they’re also completely paleo, grain-free, refined-sugar free, and dairy-free!

Turtles \\ Sweet Laurel

Turtles \\ Sweet Laurel

Turtles \\ Sweet Laurel

Turtles \\ Sweet Laurel

Yields for 10-12 Turtles


 

For the vegan caramel:


 

1/4 cup dates, pitted and packed or date paste

1/4 cup maple syrup

1 Tbsp coconut oil

1 Tbsp almond butter

1/2 tsp vanilla extract

A pinch of salt


 

Combine everything in a blender and mix until smooth. Pop in the refrigerator to chill.

We also have our very own Sweet Laurel Raw Vegan Caramel all ready to go!


 

For the turtles:


 

6 oz unsweetened cacao, melted

2 Tbsp maple syrup

1/2 tsp vanilla extract

1/2 cup vegan caramel, cold (recipe above)

1 cup pecan halves, toasted


 

Combine the melted cacao and maple syrup, and vanilla. Set aside.

On a parchment or a silcone mat, create little mounds of pecans (3 or 4 is perfect). Top with a tablespoon or so of cold vegan caramel (it can get a bit gooey if warm). Pour melted cacao over each turtle, letting the pecans stick out a bit. Let the turtles set for at least 30 minutes, until the chocolate is fully hardened.

Enjoy!

Strawberry Swirl Cheesecake with Coconut Cream Topping \\ Sweet Laurel

Strawberries + Cheesecake, the ultimate pairing! I know this decadent dessert may sound intimidating, but it is actually quite simple to make if you have a Vitamix or high speed blender. Enjoy!

Recipe Note: This cheesecake will need to chill in the fridge for 8 hours or more after preparing.

Strawberry Swirl Cheesecake with Coconut Cream Topping \\ Sweet Laurel

Strawberry Swirl Cheesecake with Coconut Cream Topping \\ Sweet Laurel

Strawberry Swirl Cheesecake with Coconut Cream Topping \\ Sweet Laurel

Strawberry Swirl Cheesecake with Coconut Cream Topping \\ Sweet Laurel

 

Strawberry Swirl Cheesecake with Coconut Cream Topping \\ Sweet Laurel

Yields 1 Strawberry Swirl Cheesecake 


 

Strawberry Swirl Cheesecake with Coconut Cream Topping


 

To Prepare Crust:


 

1 cup pecans

1/2 cup waltnuts

8 dates (pitted) or 1/2 cup date paste

1/4 cup 100% maple syrup

1/4 teaspoon Himalayan pink salt

Preheat oven to 350

Prepare a spring form pan by lining with parchment paper or grease with coconut oil. Place all ingredients in food processor or blender and mix until a course dough is formed. Press into pan and bake for 10 minutes. Allow to cool while you prepare filling.


 

To Prepare Filling:


 

2 cups macadamia nuts (soaked 2 hours)

2 cups cashew (soaked 2 hours)

2/3 cup raw honey or 100% maple syrup

1/2 cup coconut oil (melted)

1 tablespoon vanilla extract

1/2 teaspoon Himalayan pink salt

1 tablespoon lemon juice

Process all ingredients in Vitamix or high speed blender until smooth. Pour into crust and prepare strawberry jam.


 

To Prepare Strawberry Jam:


 

2 cups strawberries

1 tablespoon lemon juice

1 tablespoon maple syrup

Place all ingredients in saucepan over low heat. Allow to simmer, then slowly press down strawberries with fork or smasher until jam is formed. Allow to cool

When jam is cool, swirl into cheesecake mixture.


 

To Prepare Coconut Whipped Cream:


 

1 can coconut milk (full fat is necessary, I used Nature Value)

1 tablespoon 100% maple syrup or raw honey

1 teaspoon vanilla extract

Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water. Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, maple syrup or raw honey, and vanilla extract on high until peaks form, which should be about 2-3 minutes. If not serving immediately, place the bowl of whipped coconut cream in the fridge for 15-20 minutes and then beat it again right before serving it.

Enjoy!

Chocolate Ganache Tart \\ Sweet Laurel

Chocolate chocolate and more chocolate please! We absolutely love chocolate at Sweet Laurel. Here’s a fun alternative to brownies and chocolate cake (our go- to). This Chocolate Ganache Tart will blow your mind. Enjoy!

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Yields one 8-9 inch tart


 

Chocolate Ganache Tart


 

To Prepare Crust:


 

2 1/4 cups brazil nuts

1/4 cup coconut oil (melted)

3 tablespoons date paste

1/4 teaspoon Himalayan pink salt


 

Preheat oven to 350.

Blend all ingredients in food processor and press into 8-9 inch circular tart pan. Bake for 12 minutes. Allow to cool while preparing filling.


 

To Prepare Filling:


 

2 cans coconut milk, I like Nature Value, or make your own!

2 teaspoons grass fed gelatin

4 egg yolks

1/4 cup 100% maple syrup

1 teaspoons vanilla extract

2 ounces unsweetened 100% baking chocolate

2 tablespoons cacao

1/4 teaspoon Himalayan pink salt

Optional Topping: Maldon Salt


 

Pour coconut milk into saucepan and sprinkle gelatin on top. Allow to soften in the pot for about 5 minutes.

In a bowl, whisk together egg yolk, maple syrup and vanilla. Set aside.

Whisk the coconut milk and gelatin mixture over low heat until smooth and warm. Add a cup of the warm coconut milk mixture to the yolk mixture and stir. Pour the entire yolk mixture in to the saucepan and mix well. Add baking chocolate, cocoa and salt. Allow mixture to simmer and whisk constantly, 2-3 minutes. Poor mixture into cooled tart crust.

Place in refrigerator over night or 8-12 hours. Top with Maldon Salt and serve!

Decadent Fudgy Brownies \\ Sweet Laurel

Fudgy, decadent, delicious…the description goes on. These grain free, refined sugar free and dairy free brownies are the real deal. I’m 100% ok with my husband eating these for breakfast most mornings, however they are a treat all hours of the day! Enjoy!

Decadent Fudgy Brownies \\ Sweet Laurel

Decadent Fudgy Brownies \\ Sweet Laurel

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Decadent Fudgy Brownies \\ Sweet Laurel

Yields about 24 brownies


 

Decadent Fudgy Brownies


 

2 cups almond, cashew or sunbutter

2 eggs

1 cup maple syrup

1/4 cup date paste or 4 dates (pitted)

1 tablespoon vanilla extract

1/2 cup cacao powder

1/2 teaspoon Himalayan pink salt

1 teaspoon baking soda

1 cup chocolate chips (recipe below)


 

Preheat oven to 350.

In large bowl, beat the maple syrup and dates or date paste until creamy. Blend nut butter, then slowly add eggs and vanilla extract.

Add cacao, baking soda and salt. Mix until well incorporated. Add chocolate chips, reserving some for the top.

Pour batter into 8×8 pan lined with parchment paper.

Bake at 320 for 30-35 minutes.


 

Homemade Chocolate Chips


 

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

1-2 tablespoons maple syrup or raw honey


 

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 or raw honey 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 into small pieces and use as chocolate chips.

 

If you’d like a fun video tutorial of my girl Claire Thomas and I making these fudgy brownies, check our her YouTube channel here!

Lavender Cream Cookies \\ Sweet Laurel

These cookies are awfully delicious and awfully lady like. We make these for tea parties and such. Enjoy these little gems at your next gathering, especially with a hot cuppa tea!

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Yields 10 -12 cookies


 

Lavender Cream Cookies


 

2 cups hazelnut or almond flour

1/4 teaspoon Himalayan pink salt

1/4 cup coconut oil, melted

1/4 cup 100% maple syrup

1/2 teaspoon pure vanilla extract

1 drop lavender oil

Optional – Sprinkle dried lavender atop each cookie


 

Pre-heat the oven at 350.  Stir together the dry ingredients in a medium bowl.  Separately, whisk together all wet ingredients and stir into the dry ingredients.  Roll out dough between two sheets of parchment and cut into small circles. Bake for 7-9 minutes, until just golden brown around the edges. Remove from the oven and place the cookies on a cooling rack.


 

Coconut Butter Icing:


 

1/4 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla

1/4 cup coconut milk


 

Mix all ingredients over very low heat.  Allow to cool.


 

To assemble cookies:

Using about 1-2 teaspoons of icing, gently spread onto cooled lavender cookies. Sandwich together and set aside. Repeat with remaining cookies. Enjoy!