Tag: banana bread

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)

Jumbo Banana Muffins with Almond Butter Honey Filling // Sweet Laurel

Jumbo Banana Muffins // Sweet Laurel

These are my all-time favorites, and for good reason – dense, rich, flavorful, they’re hearty but still sweet enough to be a treat. Also, it’s texture makes it very forgiving to first time grain-free bakers.  If you’re nervous about dipping your toe into the “gluten free” pool, this is the perfect recipe to ease the transition. These lovely muffins are perfect as is, but you could even add chocolate chips, nuts, or dried fruit to have some fun.

Jumbo Banana Muffins // Sweet Laurel

Jumbo Banana Muffins // Sweet Laurel

Jumbo Banana Muffins // Sweet Laurel


Jumbo Banana Muffins with Almond Butter Honey Filling


For about 6 to 8 Jumbo Muffins, or 12 standard muffins

2 cups almond flour or almond meal

2 tablespoons coconut flour

1 ½ teaspoon baking soda

1 teaspoon Himalayan pink salt

4 tablespoons coconut oil

4 eggs

4 over ripe bananas, smashed

¼ cup maple syrup

1 tablespoon ground cinnamon


Filling (Stir the following all together)

¼ cup plus 2 tablespoons almond butter

1 tablespoon honey

1 teaspoon cinnamon


Preheat oven to 350F

Line muffin tins with parchment paper or use a silicone muffin tin.

 Stir together all dry ingredients.  Whisk together all wet ingredients except banana.  Stir the wet ingredients into the dry ingredients, then add the banana.  Pour ¼ a cup (if using jumbo cupcake pan) of batter into cupcake tins.  Pour one tablespoon of filling over batter then pour one more ¼ cup of batter over filling.  Bake muffins 20-25 minutes.  Allow to cool in pans about 15 minutes then remove from pan.  Enjoy.