Tag: dairyfree

Paleo Bolognese \\ Sweet Laurel

Bolognese is a classic, slow-cooked Italian pasta sauce traditionally finished with heavy cream. This recipe swaps in pine nuts for the cream, making it a Paleo and Vegan powerhouse recipe. When I married my Italian sweetheart, there were several Italian pasta sauces I attempted to ‘health -hack.’ This Bolognese is the product of about 5 years of experimentation, but let me tell you, it was worth it! Every taste tester loves this variation of the classic pasta, including my sweetheart. I recommend pairing it with spiralized sweet potato noodles, although zucchini noodles or another pasta will taste lovely as well.

*Special Equipment: You will need a spiralizer if you choose to make vegetable noodles

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese 

Yield: 4-6 servings 


 

For the sauce:


 

2 tablespoons coconut oil or olive oil

1 onion, chopped

4 carrots, chopped

2 celery ribs, chopped

1 can of 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

1 tablespoon oregano

To add to sauce:

(optional) 1 pound cooked ground beef or bison

4-8 zucchini or 3-5 medium or large white sweet potatoes


 

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 needed. Stir in oregano.

Add cooked ground beef or bison.


 

To prepare zucchini or sweet potato noodles:


 

Wash vegetables. Cut a flat edge on each end of zucchini or sweet potato. Place vegetable in spiralizer and begin to crank. When you are finished spiralizing all vegetables, pour 1-2 tablespoons of oil in the pot. Turn on medium to high heat. Add spiraled vegetables and gently stir until cooked. Zucchini takes about 7 minutes and sweet potato noodles take about 10-12 minutes.

Enjoy!

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

You will truly have a breakfast of champions with this delicious yogurt + granola situation. Homemade coconut yogurt is a fun alternative to the ever popular breakfast of chia pudding, and the probiotic twist gives this breakfast an added boost. Granola is a classic, and has always been a favorite of mine. Feel free to swap in whatever nuts or sweetener you like. If you want to skip the yogurt making, purchase this yogurt. It is my absolute favorite coconut yogurt money can buy. Enjoy!

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls

Yields 4 bowls


 

2 cans coconut milk (I like Natural Value BPA Free Organic Coconut Milk)

2 teaspoons tapioca starch (this thickens the yogurt)

1 tablespoon maple syrup

2 probiotic capsules


 

Sterilize two glass jars and lids. Set aside.

Place one cup of coconut milk in a bowl. Whisk in tapioca starch. Set aside.

Place remaining coconut in a pot. Add coconut milk and tapioca mixture into pot and stir over medium heat. Do not heat too high. When coconut milk starts to just simmer, switch to low. Whisk until mixture thickens. This takes about 5 -10 minutes.

Remove from heat and allow to cool until it is warm enough to touch. Stir in probiotics powder from capsules and the maple syrup. Pour into sterilized jars and allow to sit in dehydrator at 110 for about 12 hours.

Remove from dehydrator and allow to cool in fridge, about 6 hours.

Top granola with beautiful berry and our delicious Grain Free Granola (recipe below)!


 

Grain Free Granola


 

1/2 cup walnuts

1/2 pecans

1 cup almonds

1/4 cup sesame seeds

1/4 pistachio or almond flour

2 tablespoons cinnamon

1/4 cup coconut oil

1/4 cup maple syrup


 

Preheat oven to 375. Stir all ingredients until well mixed. Place on baking sheet and bake for about 10 minutes, or until desired crunch is reached. Allow to cool. Store in air tight jar.

Enjoy!

Paleo Margherita Pizza \\ Sweet Laurel

Paleo + Italian. Not usually seen in the same sentence, but today is an exception. As you all know by now, my husband Nick is a sexy Italian, hence my last name, Gallucci. My all time favorite thing is to make dinner for Nick, and ever since I created this recipe, it has become part of our weekly meal plan. We topped this pizza with my favorite red pepper pesto and Kite Hill Cheese. If you don’t know about Kite Hill yet, it is the best almond milk based cheese. This pizza actually tastes like pizza. Make it, you won’t regret it!

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza 

Yields 2, 12 inch pizza crusts


 

2 eggs

1 cup unsweetened almond milk or coconut milk

1/2 cup cassava flour

1-1/4 cup almond flour

1/2 teaspoon Himalayan pink salt


 

Preheat Oven 425.

Whisk together eggs and almond milk together in a bowl.  Add flours and salt and mix well.

Layer a baking sheet with parchment paper. Spread dough into two large circles. Bake for 15 minutes, then top with Red Pepper Pesto (recipe below). Sprinkle with Kite Hill Soft Fresh Orginal. This is delicious almond milk based cheese is available at most Whole Foods Markets of http://www.Kite-Hill.com) Bake another 5-10 minutes. Remove from oven and allow to cool. Before serving, top with fresh basil. Enjoy!


 

Toppings:


 

1 cup Red Pepper Pesto (recipe below)

1 cup Kite Hill Soft Fresh Original Cheese, crumbled

1 cup fresh basil, sliced thin


 

Red Pepper Pesto


 

2 red bell peppers (washed, cored and quartered)

1 clove garlic with skin on

1 lemon, juiced

1/8 cup olive oil

1 teaspoon salt

1/4 cup pine nuts


 

Preheat oven to 425.

Roast peppers and garlic about 15 minutes. Remove from oven and allow to cool.

Place peppers in blender. Remove skin from garlic and place in blender with lemon juice, olive oil, salt and pine nuts. Blend on high until smooth. Remove from blender and use as a sauce.

Enjoy!

Zesty Lemon Poppy Seed Bread \\ Sweet Laurel

When life gives you lemons…you make a zesty lemon poppy seed bread! At Sweet Laurel, lemons are definitely our favorite fruit. Today, I am sharing this paleo, vegan, AND gluten-free lemon poppy seed bread recipe that is deliciously simple. It’s the perfect loaf for a snack, dessert, or quick breakfast on the go.

Vegan Lemon Poppyseed Teacakes \\ Sweet Laurel

Zesty Lemon Poppyseed Bread \\ Sweet Laurel #sweetlaurelbakery #paleo #vegan #glutenfree

Zesty Lemon Poppyseed Bread \\ Sweet Laurel #sweetlaurelbakery #paleo #vegan #glutenfree

Zesty Lemon Poppyseed Bread \\ Sweet Laurel #sweetlaurelbakery #paleo #vegan #glutenfree

Sweet Laurel Vegan Lemon Poppy Seed Bread (Paleo, Vegan, Gluten Free)

Yields 2 mini loaves (7″x3″ pans) or 10 mini cupcakes


 

¼ cup coconut flour

¼ teaspoon Himalayan pink salt

¼ teaspoon baking soda

¼ cup coconut oil

¼ cup maple syrup

3 tablespoons psyllium husk + 6 tablespoons water

1 lemon, zested and juiced

1 tablespoon poppy seeds


 

Preheat the oven to 350 degrees

Prepare pans by greasing with coconut oil or lining with parchment paper.

Combine coconut flour, salt and baking soda in a small bowl.

In a medium sized bowl, place the 3 tablespoons of psyllium husk, then add the water. Stir. Quickly add the coconut oil, maple syrup and lemon juice and zest.

Stir the dry ingredients into the wet ingredients. Add the poppy seeds.

Place the dough into mini loaf pans or cupcake tins. Bake at 350 for about 18 – 20 minutes.

Enjoy!


 

Coconut Butter Icing:

1/4 cup coconut butter

1/4 cup coconut milk

1 teaspoon lemon juice

1 tablespoon maple syrup

Optional: 1 teaspoon vanilla extract

Mix all ingredients over low heat until coconut butter is melted. Drizzle over cooled cakes.

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.

Summer Berry Tart \\ Sweet Laurel

Few things are more refreshing than a berry tart on a summer day. And what’s even better, this tart is gluten, grain, dairy, refined sugar free! Even though summer is coming to an end, you may still enjoy this delicious and easy recipe. xoxo, Sweet Laurel.

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart

Yields one 8-9 inch tart


 

To make the tart crust:


 

2 cups almond flour + 2 tablespoons

1/2 tsp pink salt

1 tablespoon maple syrup

2 tablespoons coconut oil

1 egg


 

Preheat oven 350

Place flour and salt in food processor. Pulse briefly.

Add coconut oil, maple syrup and egg and pulse until mixture forms a ball.

Press into lightly greased (you can use coconut oil) 8-9 inch tart pan.

Bake crust about 10 minutes. Remove from oven. While crust cools prepare coconut whipped cream.


 

To make the coconut whipped cream:


 

2 cans 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. Open cans of coconut cream and spoon solid cream into Kitchen Aid mixer bowl. 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.


 

To decorate tart:


 

Fill cooled tart crust with coconut cream. Decorate with 2 pints of organic strawberries or berry of choice. Enjoy!

Back to School Snacks Workshop \\ Sweet Laurel x Weelicious

Our next workshop is September 10 with the lovely @Weelicious! Join us for a fun afternoon of wholesome snacks and sweets and how to put together a perfectly balanced, child-friendly lunchbox! Sign up at http://www.SweetLaurel.com. See you there!

Back to School Snacks Workshop \\ Sweet Laurel x Weelicious

Back to School Snacks!

Easy Paleo Granola \\ Sweet Laurel

This granola is the perfect combination of sweet and crunchy, like granola should be. Throw it together in one bowl and back it off! That simple. You can adjust sweetener, adding more or less, to your liking. I used Xylitol once, and it worked perfect. Have fun!

Paleo Granola \\ Sweet Laurel

Paleo Granola \\ Sweet Laurel

Paleo Granola \\ Sweet Laurel

Paleo Granola \\ Sweet Laurel

Easy Paleo Granola

Yields about 2-3 cups granola


 

1/2 cup walnuts

1/2 pecans

1 cup almonds

1/4 cup sesame seeds

1/4 pistachio or almond flour

2 tablespoons cinnamon

1/4 cup coconut oil

1/4 cup maple syrup


 

Preheat oven to 375. Stir all ingredients until well mixed. Place on baking sheet and bake for about 10 minutes, or until desired crunch is reached. Allow to cool. Scrap off pan with spatula. Store in air tight jar.

Enjoy!

Coconut Flake ‘Rice’ Crispy Treats \\ Sweet Laurel

Coconut Flakes cereal. Its claim to fame is that it is the ONLY Paleo cereal on the market. My husband Nick is super into this cereal, and one day I was like, ‘Why not turn it into ‘rice’ crispy treats??  I used our favorite marshmallow recipe, and created this delightful alternative to the rice crispy treat. Paleo people get ready, your dessert game is about to change in a real good way! Enjoy!

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Coconut Flake “Rice” Crispy Treats

Yields 12 squares


 

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

4 cups coconut flakes


 

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. Stir in coconut flakes.

Pour mixture into prepared pan and allow to set for about 4 hours.

Ice Cream Workshop \\ Sweet Laurel X Kippy’s Ice Cream

Join us on August 27th from 2-4 PM for an ICE CREAM WORKSHOP with Kippy’s Ice Cream and Sweet Laurel! Sweet Laurel will demo grain free waffle cones and toppings and our friends at Kippy’s will chat all about vegan ice cream making!!

Click here to find out more about the event!

SL_Ice_Cream_Flyer_1024x1024

Ice Cream Workshop

Hope to see you there!

 

Also, you can check out the recipe for these grain-free and gluten-free waffle cones from our previous blog post here!