Tag: brunch

Grain Free Overnight Oats \\ Sweet Laurel

This is a spin off the ever popular ‘overnight oat’ breakfast scenario, minus the oats! I feel best eating 100% grain free, and all our recipes and baked goods at Sweet Laurel are grain free in entirety. This recipe uses shredded coconut and chia, making a delicious and nutritious breakfast, even Nico loves it!

Overnight Oats \\ Sweet Laurel

Overnight Oats \\ Sweet Laurel

Overnight Oats \\ Sweet Laurel

Overnight Oats \\ Sweet Laurel

Paleo/Grain-Free Overnight Oats 


 

Ingredients:

1/2 cup chia seeds

3/4 cup hemp hearts

1 cup shredded coconut

2 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon Sweet Laurel Vanilla Extract

1 tablespoon honey or maple syrup (or other sweetener of choice)

1 cup organic coconut milk

1 cup hot water (at least 200 degrees)


 

Directions:

Mix chia seeds, hemp hearts and shredded coconut in a medium-sized bowl. Sprinkle in cinnamon, ginger, vanilla extract and sweetener of choice. Add hot water and stir. Add coconut milk and allow to sit in fridge overnight or for at least 8 hours.

Sprinkle with gogi berries, mulberries, shredded coconut flakes, bee pollen or even extra hemp hearts! Serve with superfood toppings and enjoy.

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

To prep for Thanksgiving this year, I teamed up with the hostess with the most-ess, Molly Sims, to bring you one of my favorite savory recipes: Swiss Chard and Butternut Squash Tart. This tart is so delicious and versatile, and can be served for brunch, lunch or dinner! I love popping in other flavors here too! I have made a version of tart with spinach, leek, dill, mint and feta for a spanakopita flavor, also delicious. Try this fall favorite of mine, and check out the video on Molly’s channel for step by step process! Enjoy!

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

 

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart with Zucchini Lattice 

Gluten Free, Dairy Free, Paleo


 

Filling:

2 cups butternut squash, chopped into one-inch cubes

1 tablespoon coconut oil, avocado oil or ghee

2 cups of swiss chard, chopped

2 shallot

3 eggs

3 tablespoons fresh tarragon leaves

2 teaspoons chopped chives

1/4 teaspoon cayenne pepper

1/2 – 1 teaspoon Himalayan pink salt

1 zucchini

1 prepared crust recipe (recipe below)


 

Steam butternut squash for about 20 minutes until cubes are tender. Set aside.

Preheat oven to 350F.

Heat oil in a pan over medium heat. Add chard and cook for 4 minutes. Set aside.

Peel 8 – 10 ribbons from the zucchini, set aside.  Chop shallot in quarters, then separate each layer.

In a bowl, crack the eggs and beat until egg whites and yolks are blended. Add herbs and spices, followed by shallot. Add chard and stir. Season with pink salt.

Pour into crust. Place cubes of butternut squash into veggie and egg mixture throughout tart.

To make lattice topping, peel 8 – 10 ribbons from the zucchini, set aside. Place four strips of zucchini across tart. Take another ribbon and slowly weave zucchini under and over the four strips. Repeat with remaining zucchini.

Bake for 30 minutes, then broil for 3 minutes for added crisp if desired.


 

Crust:

2 cups almond or hazelnut flour

2 tablespoons coconut oil or avocado oil

½ teaspoon Himalayan pink salt

1 egg


 

Preheat oven to 350F.

Mix together all ingredients and press into tart pan with parchment paper. Pre-bake for 10-12 minutes. Set aside to cool, then fill with tart ingredients.

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!