Tag: breakfast

Our Favorite Chia Seed Pudding \\ Sweet Laurel

 

 

title(3)

School is back in session, and it is time for a quick and easy breakfast classic. Our favorite chia seed pudding is simple and nutritious. We start with delicious and organic coconut cream. Coconut cream is the solid coconut fat that firm up at the top of canned coconut milk. You can find canned Coconut Cream at grocery stores now with higher percentages of fat, and lower percentages of coconut milk, yielding more creamy deliciousness. If you cannot find coconut cream, feel free to use good canned coconut milk, with no additives. Simply scoop the solids from the top of the can for your use in this recipe.

And back to the chia seed pudding… I said it was simple, and I mean it’s simple! We mix the coconut cream with chia, slightly mashed berries, raw honey and lemon juice to create a satisfying and delightful breakfast or even a special after dinner treat!

DSC_7973DSC_7994DSC_8012

Our Favorite Chia Seed Pudding

Serves 2

1 cup refrigerated coconut cream* (Lets Do Organic and Trader Joe’s both have delicious organic canned Coconut Creams)

1/2 cup fresh blueberries and raspberries, lightly smashed

1 tablespoon lemon juice

1 tablespoon raw honey (optional)

3 tablespoons chia seeds

1 teaspoon vanilla extract (optional)

In a bowl, stir together all ingredients until well mixed. Pour into two 4 ounce glass jars and cover with lid. Store in fridge overnight. Serve with extra berries. Enjoy within 3 days.

* I always keep my coconut cream in the refrigerator. This is because I make a lot of coconut whipped cream and coconut yogurt. These recipes work better when the coconut is solid and not liquid. Refrigerating coconut milk causes the fat to rise to the top of the can and solidify.

Avocado Toast 6 ways \\ Sweet Laurel

It’s almost silly to have a series of recipes dedicated to Avocado Toast. It’s so pervasive out here. It’s on every cafe menu, pops up on everyone’s social media, it’s practically omnipotent. Simple things hardly ever go out of style, and avocado toast is equivalent to a little black dress. Always the right decision. We suggest making your toast on top of our grain-free Turmeric Bread, however, any bread will work just fine.

When something is so simple, you can get playful with the flavor combinations. Below are some of our favorites.

DSC_5246

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways


 

The Classic


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, smashed

1 teaspoon lemon juice

1 pinch dried chili flakes

Salt and Pepper to taste

Directions:

Smash the avocado with the lemon juice, and spread over the toast. Top with a bit of chili flake, salt, and pepper.


 

Thai Inspired


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 tablespoon coconut cream

1 tablespoon cilantro leaves

1 pinch cayenne

1 teaspoon lime juice

Salt and Pepper to taste

Directions:

Place the avocado on the toast, and drizzle with coconut cream. Top with cilantro and cayenne, and finish with a bit of lime juice. Finish with salt and pepper.


 

Breakfast


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 egg

1 teaspoon finely chopped chives

1 teaspoon olive oil

Salt and Pepper to taste

Directions:

For a perfectly hard boiled egg, place an egg in a small pot of room temperature water over medium heat. Once the water is boiling, turn it off, and let the egg sit in it for 8 minutes, less time for a slightly looser yolk. Remove the egg with a slotted spoon and run with cold water until you can handle it. Peel the egg and slice.

Place the avocado on the toast, top with sliced egg and finish with chives, salt, and pepper. Drizzle with olive oil.


 

The Purist


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 slice of heirloom tomato

1 teaspoon hot sauce

Salt and Pepper to taste

Directions:

Place the avocado on the toast, top with tomato, and drizzle with hot sauce. Finish with salt and pepper.


 

The Fattoush


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, chunked

1 tablespoon tahini

1 radish, thinly sliced

2 slices cucumber

1 teaspoon dill

1 teaspoon lemon juice

Salt and Pepper to taste

Directions:

Spread the toast with tahini. Place the avocado on the toast, and drizzle with lemon juice. Top with cucumber and radish, and finish with a bit of dill. Finish with salt and pepper.


 

The Nori


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 tablespoon nori, chiffonade

1 pinch black sesame seeds

1 tablespoon mint, chiffonade

Salt and Pepper to taste

Directions:

Place the avocado on the toast. Top with nori, sesame seeds, and mint, and finish with salt and pepper.

Acai Bowls \\ Sweet Laurel

DSC_6789DSC_6793DSC_6824DSC_6828

Acai Bowls for Two

Everyone loves a good acai bowl. Unfortunately, I’m usually quite disappointed when I order acai at restaurants because they’re usually WAY TOO SWEET for me, and loaded with  added sugar. I love making my own, because I get to control the sweet factor. These beautiful bowls are sweetened with frozen banana, and optional raw honey. Top your bowls with favorite fruits. Get creative, they are fun to make!

Serves 2

100 gram packet unsweetened acai

1 frozen banana (make sure your banana is unpeeled before you freeze it)

1 teaspoon vanilla extract

Optional: 1 tablespoon raw honey

Garnish:

Berries

Mango slices

Peach Slices

Shredded coconut or fresh cut coconut

Almonds

Blend acai, frozen banana, vanilla extract and optional honey together on high in a blender. Top with fruit of choice. For garnish, I like to cut my mango slices into fun shapes. You can also freeze or fresh berries for a few moments to add a nice frozen glow to your bowl!

Blueberry Muffins \\ Sweet Laurel

Who doesn’t love a scrumptious blueberry muffin? Our Blueberry Muffins are perfect with a cup of coffee or tea, and ridiculously simple to make. The flavors of vanilla, cinnamon, almond and blueberry are delicious together, and there’s a subtle sweetness from the maple syrup. This is definitely one of our favorites.

NOTE: we lined our cupcake molds with parchment squares. Feel free to use cupcake tins or liners for your muffins, or grease the molds with coconut oil.

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

 

Paleo Blueberry Muffins

12 small muffins (cupcake size)


 

Ingredients:

2 1/2 cups almond flour

3/4 teaspoon baking soda

1/3 teaspoon Himalayan pink salt

1 teaspoon ground cinnamon

4 eggs, room temperature

1/3 cup coconut oil, melted

2/3 cup maple syrup

1 tablespoon lemon juice

1 tablespoons vanilla extract

4 oz blueberries (about 4 per muffin)

 


 

Directions:

Preheat oven to 350 F.

Prepare your cupcake pan by lining with parchment liners or tins. Alternatively you can grease each mold with melted coconut oil.

In a small bowl, mix together the almond flour, baking soda, Himalayan pink salt and cinnamon thoroughly. In a separate, medium bowl, whisk together the eggs, coconut oil, maple syrup, lemon juice and vanilla extract. Pour the dry ingredients into the wet ingredients and mix until just combined.

Pour the batter into the cake molds and top with blueberries.

Bake muffins for 20 to 25 minutes, until the muffins are golden brown. Allow the muffins to cool ten minutes before removing from the pan. Enjoy!

Almond Mylk 12 Ways \\ Sweet Laurel

At Sweet Laurel, almond mylk is one of our favorite pantry staples. We use it in baking, in pasta sauce, in our morning coffee, it’s a flavor panacea for anything in need of a bit of richness and roundness. We even like drinking it straight, too. Almonds contain delicious, filling fats, and are a good source of protein, making a glass of almond mylk a lovely afternoon pick-me-up. This simple drink is the perfect canvas to let your palette run wild, so we compiled our favorite flavor combinations for this cool, refreshing drink. But have fun with it and get creative!

Almond Mylk 12 Ways \\ Sweet Laurel

Almond Mylk 12 Ways \\ Sweet Laurel

*Note: For the longest lasting nut mylks and juices, work with cold ingredients and refrigerate immediately.


 

Sweet Almond Mylk Base Recipe:

Makes 5 cups of Milk


 

Ingredients:

2 cups raw almonds, preferably organic

4 cups cold filtered water, plus more for soaking

2-3 Medjool dates, pitted and chopped

1 vanilla bean, cut in half

1 pinch of Himalayan pink salt


 

Directions:

Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight (or 8 hours) in the refrigerator. The longer the almonds soak, the creamier the almond milk.

Drain the almonds from their soaking water and rinse them thoroughly under cool running water.

Combine the almonds, half of the vanilla bean, dates, a pinch of salt, and water in a blender. Blend at the highest speed for 2 minutes until the almonds are a very fine meal and the liquid is opaque.

Line a strainer with cheese cloth, or use a nut milk bag, and place over a bowl. Pour the almond mixture into the strainer.  Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. If you want a thicker almond milk, you can add some of the almond meal back into the liquid.

Refrigerate almond milk immediately. Store the almond milk in sealed containers in the fridge for up to two days.  It will separate, so shake before drinking.  Enjoy!


 

Here are our fun variations!


 

Chocolate Banana

Sweet Almond Mylk Base

1/2 cup unsweetened cocoa powder

1 banana, peeled and chopped

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Tumeric black pepper

Sweet Almond Mylk Base

1 two inch nub of turmeric, or 2 tablespoons powdered turmeric

1 teaspoon freshly ground black pepper

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Cinnamon Date

Sweet Almond Mylk Base

1 tablespoon cinnamon, ground

Extra two dates, pitted

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Matcha Mint Chocolate

Sweet Almond Mylk Base

1/2 cup mint

1/2 cup grated cacao, stir in at the end

2 tablespoons matcha

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.

 


 

Chai

Sweet Almond Mylk Base

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon freshly ground black pepper

1/8 teaspoon fennel seeds, ground

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Blackberry Honey Vanilla

Sweet Almond Mylk Base

1 1/2 cup blackberries

Replace dates with 1/4 cup honey

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Cold Press Coffee

Sweet Almond Mylk Base

1 cup cold pressed coffee

1/2 teaspoon cinnamon

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Strawberry Rose

Sweet Almond Mylk Base

1 teaspoon rosewater

1 1/2 cup strawberries

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Lavender Rosemary Honey

Sweet Almond Mylk Base

1 tablespoon lavender, ground

2 teaspoons rosemary, chopped

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Orange Creamsicle

Sweet Almond Mylk Base

1 orange, peeled with a vegetable peeler

1/4 cup orange juice

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Power Mylk

Sweet Almond Mylk Base

2 teaspoons roasted dandelion

2 teaspoons reishi powder

2 teaspoons maca

2 tablespoons Chia seeds

Prepare almond mylk as you normally would, but add the above ingredients, except the chia seeds, just before blending everything together. Strain, add the chia seeds, and store as directed above.


 

Greens

Sweet Almond Mylk Base

2 cups spinach

3 kale leaves, stalk removed

2 romaine leaves

2 sprigs mint

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.

Citrus Cayenne Juice \\ Sweet Laurel

It’s hard to imagine the classic breakfast vignette without a glass of fresh squeezed orange juice. This time of year especially, while citrus is at its peak, I like to load up on the nutrient-packed fruit. It’s not only delicious, but citrus is filled with vitamin C, antioxidants, flavanoids, and is just a powerhouse for your body. Add cayenne for some anti-inflammatory properties, plus a spicy kick, and you’ve got a delicious start to your day.

Citrus Cayenne \\ Sweet Laurel

Citrus Cayenne \\ Sweet Laurel

Citrus Cayenne \\ Sweet Laurel

Citrus Cayenne Juice

For 2 glasses


 

Ingredients:

1/4 cup lime, juiced

1/4 cup lemon, juiced

1/4 cup grapefruit, juiced

1/2 cup orange juice

1 teaspoon cayenne


 

Directions:

Combine, chill, sip.

Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream \\ Sweet Laurel

My latest obsession: waffles. Last Spring, we brought you our delicious Strawberry Shortcake Waffles, and this Fall, we introduce our Pumpkin Waffles! These waffles are flavor filled and topped with our candied pecans and coconut whipped cream, a decadent breakfast treat.

Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream \\ Sweet Laurel

Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream \\ Sweet Laurel

dsc_6339

Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream \\ Sweet Laurel

Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream \\ Sweet Laurel

Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream

Makes about 6 waffles


 

1/2 cup almond flour

1/2 cup cassava flour

1/4 teaspoon baking soda

1 teaspoon cinnamon

pinch of Himalayan pink salt

2 eggs

3/4 cup pumpkin puree

1/4 cup maple syrup

1/4 cup coconut milk

1 teaspoon vanilla extract

coconut oil (for greasing waffle iron)


 

Prepare waffle iron by smoothing coconut oil over grid surface. Heat waffle iron.

Mix almond flour, cassava flour, baking soda, cinnamon and salt in a bowl. Add eggs, pumpkin puree, coconut milk, and vanilla extract. Using a whisk, mix batter well.

Using an ice cream scooper, for less messy batter transfer, scoop about 2 -3 tablespoons of batter onto hot iron. Close waffle iron. Heat to desired texture. My husband like crispy waffles, so I keep my waffle iron on a level 5. For softer waffles, heat to 3 or 4.


 

To make the coconut whipped cream


 

1 can coconut milk, refrigerated overnight

1 tablespoon maple syrup

1 teaspoon 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. 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.


 

To make the candied pecans


 

2 cups pecans

2 tablespoons maple syrup

1 tablespoon coconut oil

pinch of Himalayan pink salt

Combine all ingredients in a bowl and toss gently. Pour contents into pan and bake about 10 minutes. Allow to cool for about 30 minutes. Using a spatula, gently scrape nuts from pan, and place in an airtight jar. Walnuts will keep for 2-3 days. Enjoy!


 

Top waffles with candied pecans, coconut whipped cream, and of course, maple syrup! Enjoy!

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.

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!

Strawberry Shortcake Waffles \\ Sweet Laurel

Breakfast in bed will be a delight with these Strawberry Shortcake Waffles! The waffle batter, whipped cream and strawberries can be made the night before, so your morning can be smooth as can be! Enjoy!

Strawberry Shortcake Waffles \\ Sweet Laurel

Strawberry Shortcake Waffles \\ Sweet Laurel

Strawberry Shortcake Waffles \\ Sweet Laurel

Strawberry Shortcake Waffles \\ Sweet Laurel

Yields for 6 Strawberry Shortcake Waffles


 

To Prepare Waffle Batter:


 

1/3 cup coconut milk

3 tablespoons coconut oil (extra for greasing waffle iron)

1 tablespoon 100% maple syrup

2 teaspoons vanilla extract

1/4 teaspoon apple cider vinegar

1 1/4 cup almond flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3 eggs

2 cups coconut whipped cream (recipe below)

2 cups strawberries (chopped)


 

Heat and grease waffle iron with coconut oil.

Mix all ingredients except eggs in food processor or blender on high. Switch food processor or blender to low and slowly add eggs. (This mixture can be made the night before and sit in the refrigerator until use).

Pour into waffle iron and make according to waffle iron instructions.


 

To Make the Coconut Cream:


 

2 cups 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. 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.

Top waffles with coconut cream and chopped strawberries!