Tag: bread

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



2 cups almond or hazelnut flour

1/2 teaspoon Himalayan pink salt

2 tablespoons coconut oil

1 egg


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



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


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



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


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


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


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.

Herbed Turmeric Stuffing \\ Sweet Laurel

Herbed Turmeric Stuffing // Sweet Laurel

Stuffing is a side that those of us eating grain free can tragically miss out on during the holidays. But, Turmeric Bread, our bread of the month, saves the day perfectly for this classic Thanksgiving dish. Plenty of herbs, cumin, and a combination of peppers also keep any mention of bland stuffing at bay. So whether you keep it as a side or put it in your Thanksgiving turkey this dish is sure to add a cozy kick to your holiday meal!

Herbed Turmeric Stuffing // Sweet Laurel

Herbed Turmeric Stuffing // Sweet Laurel

Turmeric Poblano Stuffing

For 6 servings

1/2 cup avocado oil or coconut oil
3 cups chopped white onions
5 garlic cloves, minced
18 ounces fresh poblanos, chopped
4 to 6 fresh jalapeños
2 teaspoons Himalayan pink salt
3⁄4 teaspoon fresh ground black pepper
3⁄4 teaspoon fresh oregano, roughly chopped
2 teaspoons fresg sage, roughly chopped
1 teaspoon ground cumin
8 cups cubed and lightly toasted tumeric bread
4 large eggs
1 cup chicken broth

Preheat oven to 375°F

Grease a 15 x 10 baking dish and set aside.

Heat oil in large skillet over medium heat. Add onions and garlic and sauté until translucent and tender (about 5 minutes). Add the fresh chiles and sauté until they begin to soften (about 12 to 14 minutes). Stir in ground chiles, salt, pepper, oregano, and cumin. Transfer the mixture into a large bowl to cool. Once cool, stir in the oregano and sage. You can stick it in the fridge to speed up the cooling process.

Add the cumin to the chili mixture and toss gently. Whisk the eggs and broth together, then pour over stuffing and toss gently to moisten. Transfer stuffing to the greased dish.

Cover dish with foil. Bake the stuffing until heated through, about 30 minutes. Remove foil and bake until top is golden, about 30 minutes longer.

Turmeric Yam Coconut Crostini \\ Sweet Laurel

 Turmeric Yam Coconut Crostini // Sweet Laurel

We love this fancy yet simple fall flavored appetizer here at Sweet Laurel. Made with our signature Turmeric Bread, the yam puree and coconut cream add the perfect touch to this lovely toast. The flavor is heightened with the Indian spices. I personally love to add some extra cinnamon. You can have fun with your spices and herbs, and add whatever flavor you may be feeling,,, garlic, rosemary, the list goes on!  Enjoy.

 Turmeric Yam Coconut Crostini // Sweet Laurel

 Turmeric Yam Coconut Crostini // Sweet Laurel

 Turmeric Yam Coconut Crostini // Sweet Laurel

Coconut Curry Yam Crostini

For 20 crostini

1 loaf turmeric bread, cut into 20 slices (For recipe go to last weeks post!)
2 lbs yams
1/2 cup coconut milk, plus more to drizzle
1 teaspoon curry powder
1/2 teaspoon Himalayan pink salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1/4 cup fresh cilantro leaves

Preheat oven to 350°F.

Place slices of turmeric bread onto baking sheets and toast for 15 minutes, flipping once. Remove and cool completely.

Boil, roast, or microwave the yams until completely soft. Peel the skin, and place the yams, coconut milk, curry powder, salt, pepper, and cayenne in a food processor and puree. Adjust seasoning to your taste.

Scoop a few tablespoons onto each piece of toast. Drizzle with coconut milk and garnish with cilantro.

Turmeric Bread \\ Sweet Laurel

Sweet Laurel // Turmeric Bread

Turmeric Bread, our Savory staple here at Sweet Laurel. This bread is grain free and so versatile! We love piling avocado on top or better yet simply toasting it with jam! Turmeric is popular right now, and it is no wonder why. It has amazing anti-inflammatory properties and is a powerhouse in natural medicine. This Turmeric Bread was inspired by our favorite local juicer, Renew Juicery. Brooke, the master juicer over at Renew creates beautiful, organic juices and almond mylks using locally sourced ingredients. Our favorite almond mylk is her Turmeric Spice flavor. We were blown away by this concoction, so much so, we created a recipe with it. Here is a version of our original creation!  Enjoy!

Sweet Laurel // Turmeric Bread

Sweet Laurel // Turmeric Bread

Sweet Laurel // Turmeric Bread

Turmeric Bread

½ cup plus 1 tablespoon almond flour
1 teaspoon ground turmeric (or 1 tablespoon juiced turmeric)
1 teaspoon baking soda
½ teaspoon Himalayan pink salt
1 cup cashew butter
2 large eggs + two egg whites
1 tablespoon water
1 tablespoon apple cider vinegar

Preheat oven 350°F

Prepare a standard sized loaf pan by lining it with parchment paper or greasing with 1 teaspoon of coconut or avocado oil.

In a medium bowl, mix together all the dry ingredients. In a separate medium sized bowl, beat together cashew butter, eggs and egg whites in a mixer until smooth. Slowly add water to the mixer, followed by dry ingredients, then add apple cider vinegar. Pour into prepared standard sized loaf pan and bake about 20 minutes, or until a toothpick comes out cleanly.

Pumpkin Spice Latte Bread \\ Sweet Laurel

Pumpkin Spice Latte Bread // Sweet Laurel

Baking with pumpkin is one of my favorite ways to celebrate the arrival of fall. While summer is forever my most beloved season, this spicy pumpkin bread with an added kick of espresso always helps me bid summer farewell. I also find this recipe to be the perfect warm-up before the many pies and cookies of the holiday season. Having a slice of this bread with my morning coffee or tea makes it especially impossible to resist the charms of fall!

Pumpkin Spice Latte Bread // Sweet Laurel

Pumpkin Spice Latte Bread // Sweet Laurel

Pumpkin Spice Latte Bread // Sweet Laurel

Pumpkin Spice Latte Bread

For 2 mini loaves or one standard loaf

2 cups almond flour

2 tablespoons coconut flour

2 tablespoons Cinnamon

1 teaspoon ground ginger

1 teaspoon baking soda

1 teaspoon espresso powder (or 1 ounce espresso)

1/2 teaspoon Himalayan pink salt

1 cup pumpkin puree

1/2 cup maple syrup

3 tablespoons melted coconut oil

3 eggs

3 tablespoons coconut milk

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar

Preheat oven 350°F.

Mix pumpkin, maple syrup, melted coconut oil, eggs, coconut milk and vanilla. Slowly add in flours, spices, baking soda and salt. Stir to combine and pour into standard size loaf pan. Bake 30-40 minutes. Cool completely, take out of pans, and enjoy.