Tag: dessert

Raspberry Thumbprint Cookies \\ Sweet Laurel

In my humble opinion, a cookie party is not a cookie party without a Raspberry Thumbprint Cookie!  My dear friend and partner at Sweet Laurel hosts a festive holiday cookie swap every year.  You can be sure I’m bringing these cookies this year! Complete with our homemade, refined sugar-free jam, this cookie satisfies the sweet tooth and is healthy as a vegan and paleo cookie can be!

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Raspberry Thumbprint Cookies


 

Ingredients:

Cookie dough

2 cups almond flour

1/4 cup coconut oil (melted)

1/4 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

Jam

2 cups raspberries

2 tablespoons lemon juice

2 tablespoons maple syrup

Preheat oven to 350. Prepare a cookie sheet by lining with parchment paper.


 

Directions:

First, prepare the jam:

Place all ingredients for jam in sauce pan and cook raspberries with the maple syrup and lemon while gently smashing berries. Allow berry mixture to come to a soft simmer for about 5 minutes. Continue to gently simmer for about 20 minutes. Jam should be thick. Set as aside and allow to cool.

While jam is cooling, prepare cookie dough.

Place almond flour, maple syrup, coconut oil, baking soda, salt, vanilla extract and cinnamon in a bowl. Stir gently. Scoop 1-2 tablespoons of batter from bowl, and form into a ball. Place cookie dough on prepared sheet. Press thumb into cookie dough ball. Fill imprint with jam. Repeat with remaining dough and jam.

Bake cookies 8-10 minutes until golden brown and jam is bubbling. Allow to cool 10 minutes.  You can finish the cookies with extra jam on top if you’d like.

Mini Caramel Apples \\ Sweet Laurel

Caramel apples are a nostalgic classic and bring instant memories of childhood and fall’s bounty.  Here’s an easy way to clean up the old-time treat with wholesome ingredients, just in time for Halloween.

Mini Caramel Apples \\ Sweet Laurel

Mini Caramel Apples \\ Sweet Laurel

Mini Caramel Apples \\ Sweet Laurel

Mini Caramel Apples


 

Ingredients:

3­-4 large apples

1/4 cup ghee *

1/2 cup maple syrup

1/4 teaspoon Himalayan pink salt

Toothpicks

* can be subbed for grass fed butter


Directions:

Prepare a 9×13 pan by lining with parchment paper.

Prepare apples by cutting in half, then using a melon baller, make spheres. Alternatively, you can use the whole apples. Set aside.

To make the caramel sauce:

Melt ghee over low heat. Slowly add maple syrup and salt.

Bring to a low boil while stirring constantly for 4 minutes or until the mixture is thick enough to draw a line with the back of a spoon in the base of the pan.

Let caramel cool off heat and slightly thicken. Coat each apple with caramel and place on parchment. Repeat for a second round for thicker caramel coating. Place the coated apples in the refrigerator until serving. Enjoy!

Berry Cobbler \\ Sweet Laurel

So simple and so delicious. That’s just how we like it at Sweet Laurel. This cobbler is ready within minutes, and perfect when served warm with a scoop of ice cream or right out of the fridge by the spoonful. Hope you enjoy this special summer sweet treat!

Berry Cobbler \\ Sweet Laurel

Berry Cobbler \\ Sweet Laurel

Berry Cobbler \\ Sweet Laurel

Berry Cobbler \\ Sweet Laurel

Berry Cobbler

Yields 1 8×8 pan


 

To make the filling


 

Ingredients:

5-6 cups of berries (fresh or frozen)

juice of 1 lemon

Directions:

Place berries in a 8×8 casserole dish. Squeeze lemon juice over berries. Set aside while you prepare topping.


 

To make the topping


 

Ingredients:

2 cups almond or hazelnut flour

1/4 cup maple syrup

1/4 cup coconut oil (melted)

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

pinch Himalayan pink salt

Directions:

Preheat oven to 350.

Place all topping ingredients in a bowl and stir until soft dough forms. Press dough onto berry filling.

Cover the casserole with aluminum foil and bake for about 30 minutes. Remove the foil and bake another 10 minutes. Serve with coconut whipped cream or ice cream. Enjoy!

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Peach Tart \\ Sweet Laurel

I created this summertime tart to highlight the star of the season: peaches! A simple dessert to prepare, and a beautiful one at that. This tart tastes great with vanilla ice cream or coconut whipped cream. Enjoy!!

Peach Tart \\ Sweet Laurel

Peach Tart \\ Sweet Laurel

Peach Tart \\ Sweet Laurel

Peach Tart

Yields one 8-9 inch tart


 

To make the crust:


 

Ingredients:

2 cups almond flour + 2 tablespoons

1/2 tsp pink salt

1 tablespoon maple syrup

2 tablespoons coconut oil

1 egg

Directions:

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 8-9 inch tart pan. TIP: To ensure your tart comes out of the pan easily, you may want to line your tart pan with parchment paper before pressing dough into tart pan.


 

To prepare filling:


 

Ingredients:

5-6 peaches

Juice of 1 lemon

Preheat oven to 350.

Directions:

Prepare a large pot of boiling water. When the water has hit a rolling boil, drop 4-5 peaches in the water. Blanch for about 3 minutes. Carefully remove the peaches and allow to cool.

After about 5 minutes, remove peach skins. Slice peaches into small 1-2 quarters. Arrange peaches in tart pan in circular formation. Pour lemon juice over the peaches.

Bake at 350 degrees Fahrenheit for about 30-40 minutes, until peaches are soft and they begin to slightly brown. Switch oven to broil, and carefully broil tart for 3-4 minutes. Remove tart from oven and allow to cool. Enjoy!

Blueberry Lavender Donuts with Coconut Glaze \\ Sweet Laurel

Today is my birthday, so I’m sharing one of my favorite new recipes with you! These Blueberry Lavender Donuts have the loveliest flavor, and are perfect for a springtime brunch, or better yet, Mother’s Day! The food grade lavender is optional. The donuts will have perfect flavor with or without. Enjoy!!

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts with Coconut Glaze

Yields 6 donuts


 

Ingredients:

1 1/4 cup blanched almond or hazelnut flour

1/4 teaspoon baking soda

1/8 teaspoon Himalayan pink salt

3 tablespoons 100% maple syrup

1/2 teaspoon vanilla extract

2 tablespoons coconut oil, melted

1 teaspoon apple cider vinegar

2 eggs, at room temperature, whites and yolks separated

1 teaspoon dried lavender

1/8 teaspoon food grade lavender oil (optional, for extra lavender flavor)

1/4 cup blueberries


 

Directions:

Preheat oven to 350 degrees F. 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.

Add lavender oil, dried lavender and blueberries.

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.


 

To Prepare Glaze


 

Ingredients:

1/4 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla

1/4 cup coconut milk

Dried lavender and blueberries for garnish


 

Directions:

Mix remaining ingredients over very low heat.  Allow to cool. If too thick, add a bit more coconut milk.

Dip donuts into icing. Once all donuts have been dipped, you may wish to re-dip donuts for a deeper white color.

Garnish donuts with dried lavender and blueberries if desired.

Orange Chocolate Tea Cake \\ Sweet Laurel

 

I love this little tea cake so much! We don’t post many cakes using coconut flour on the blog, it’s usually always almond flour. Here is a beloved coconut flour recipe! It’s like a classic pound cake, but with less heft, and the orange and dark chocolate compliment each other perfectly.  Plus, the giant chunks of chocolate add such a rustic and dramatic look to the whole thing. So pretty!

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake (Gluten Free, Dairy Free)

Yields 3 mini loaves (or 8″x 8″ pans)


 

Ingredients:

3/4  cup coconut flour

1 teaspoon baking soda

1/4 teaspoon Himalayan pink salt

6 eggs

1/2 cup orange juice (about two oranges squeezed)

Zest of one orange

1/2 cup pure maple syrup

1/4 cup melted coconut oil

1 teaspoon pure vanilla extract

1 cup homemade chocolate chips (recipe below)


 

 Directions:

Preheat oven to 350F.

Line three mini loaf pans or one standard loaf pan with parchment. You can also use an 8 x8 pan.

Stir together the coconut flour, baking soda, and Himalayan pink salt. Beat the eggs, adding in the dry ingredients followed by the wet ingredients and vanilla extract and zest.  Stir in chocolate chips.  Pour into prepared pans.  Bake for 20-25 minutes, or until toothpick inserted comes out clean.


 

Homemade Chocolate Chips


 

Ingredients:

4 ounces unsweetened baking chocolate (100% cacao), (organic is preferable)

1 tablespoon maple syrup (or more depending on how dark you like it)

Directions:

Break baking chocolate into one-inch pieces and place in thick saucepan or double boiler. Over a very low heat, melt baking chocolate. Once melted, take off heat and add maple syrup and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break off pieces and use as needed.

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.

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

Ingredients: 

Crust

2 cups almond or hazelnut flour

1/2 teaspoon Himalayan pink salt

2 tablespoons coconut oil

1 egg

Filling

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

Ingredients:

Crust

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

Ingredients:

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

Ingredients:

Crust

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

Filling

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

Ingredients:

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

Ingredients

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.

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!

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches // Sweet Laurel

Every month of summer there’s something to look forward to: gaviota strawberries in May, GG1 cherries from Murray’s Farm in June, the mulberries in July, and the Rio Oso Gem peach in August. Peaches tend to be sublime or thoroughly disappointing – very rarely mediocre. This thin line they tread means that buying them can be a bit of a gamble. Which peach will show up? With the Rio Oso Gem, you know your getting the perfect yellow peach. High acid and high sugar – the tartness pricks your tongue, but the sweetness is almost like honeyed flowers it’s so intense. The texture is firm, but then you bite into it and it’s like a water balloon of ambrosia exploded in your mouth. It’s heaven.

When produce is at its peak, very little – if anything at all – needs to be done to it. So today we simply added a bit of honey marshmallow, scooped right on top, and then torched the whole thing for a bit of caramelization. Peaches are going to be at their peak into the next month, so enjoy them while they last!

Toasted Honey Marshmallow with Peaches // Sweet Laurel

Toasted Honey Marshmallow with Peaches // Sweet Laurel

Toasted Honey Marshmallow with Peaches // Sweet Laurel


Toasted Honey Marshmallow with Peaches


For 8 servings

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

1 tablespoon Arrowroot powder + extra for sprinkling the knife

4 large ripe peaches

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, 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.

Slice peaches in half and top with marshmallow mixture (this is easiest to do when the marshmallow mixture is still warm and not fully set). Either broil the peaches for a minute until just toasted, or use a butane torch to toast the marshmallow topping. Enjoy!