Tag: fall

Pumpkin Cheesecake \\ Sweet Laurel

Dairy-free dreams come true with this cheesecake. My husband Nick is a cheesecake guy. It is his favorite dessert, and if he is craving a really special treat, cheesecake is usually at the top of his list. When we changed our lifestyle to be grain-free, dairy-free, and refined sugar-free, I needed to figure out an alternative to the classic dessert, and one that Nick would love just as much as the dairy and sugar full version. After lots of testing, I came up with this recipe. And as a little teaser, the Sweet Laurel Cookbook has a delicious version of this recipe, Creamy Cheesecake, which I’m excited to share with you when it comes out April 3. But for now, here’s my pumpkin spice and everything nice version!

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Yields 1 Cheesecake


To make the crust:


Ingredients:

2 cups pecans or almonds, or nut flour

1/4 cup maple syrup

1/4 cup coconut oil, melted

1/2 teaspoon Himalayan pink salt


Directions:

Preheat oven to 350.

Prepare a springform pan by lining the base with parchment paper and greasing the sides with coconut oil.

In a food processor, blend the nuts, maple syrup, coconut oil and Himalayan pink salt. Press into the base of a springform pan. Bake 10 minutes. Allow to cool while you prepare your filling.


To make the cheesecake filling:


Ingredients:

1 cup coconut yogurt

1/4 cup maple syrup

2 tablespoons date paste, or 3 pitted dates

3/4 cup pumpkin

2 eggs

2 tablespoons arrowroot powder

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg


Directions:

In a blender, pulse the coconut yogurt, maple syrup, pumpkin, and date paste together until mixture is congealed. Pour into a bowl, and beat coconut yogurt mixture with eggs using a hand whisk or stand mixer. Slowly add arrowroot powder, lemon juice, vanilla extract, and spices. Mix until batter is well incorporated.

Pour into cooled pie crust and bake at 350 for 45 minutes. Remove from oven and allow to cool completely.

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Turkey Hash \\ Sweet Laurel

I’m always looking for a way to use all the turkey after Thanksgiving. This is such a delicious way to use up your holiday leftovers, and something all your loved ones will enjoy. Nick and I have really enjoyed this dish for breakfast, lunch, AND dinner. It is just one of those dishes that tastes even better the next day. Enjoy!

Turkey Hash \\ Sweet Laurel

Turkey Hash \\ Sweet Laurel

Turkey Hash \\ Sweet Laurel

Turkey Hash \\ Sweet Laurel

Turkey Hash

4 servings 


 

Ingredients:

3 tablespoons grass-fed butter, coconut oil or avocado oil

4 cups cooked shredded turkey or cooked ground turkey

2 large sweet potatoes, shredded ( l like to use white hannah sweet potatoes)

2 teaspoons Himalayan pink salt

2 teaspoons coriander

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

pinch cayenne pepper optional


 

Directions:

In a heavy duty pot, melt your grass-fed butter or coconut oil, or heat your avocado oil.

Add shredded sweet potato, salt to the pot and gently saute for about 10 minutes. Stir constantly.

Add all the spices and the cooked turkey. Stir and continue to heat. Serve.

Pumpkin Nut Milk \\ Sweet Laurel

Did someone say dairy-free and delicious? Our Sweet Laurel pumpkin nut milk is the best way to usher in the holidays, and the closest thing to a healthy, vegan egg nog we’ve ever tasted. It’s no surprise that most menus this time of year are filled with less than healthy ingredients. Luckily, we’ve nailed down a recipe that will satisfy your seasonal beverage cravings with a little bit of that pumpkin spice we all know and love. Thick, creamy and delightful in a festive way, look forward to love at first sip when you dive into this homemade pumpkin nut milk. Keep scrolling to see just how simple this recipe is to recreate in your own kitchen…

Make sure to check out 12 other flavors we made with almond milk!

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Pumpkin Nut Milk

Dairy Free, Vegan, Gluten Free, Refined Sugar-Free, Paleo

Yields 6 cups of milk


Ingredients:

2 cups almonds, cashews or pecans*

6 cups filtered water, divided

4 dates, pitted

1/2 cup cooked and pureed pumpkin, butternut squash, or sweet potato

1 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

Pinch salt


Directions:

Place nuts in a large bowl and soak in 4 cups of filtered water. For almonds and pecans, soak for 6-7 hours. For cashews, soak for at least two hours. After soaking time is up, empty soaking liquid from the bowl.

Place nuts in a large bowl and soak in 4 cups of filtered water. For almonds and pecans, soak for 6-7 hours. For cashews, soak for at least two hours. After soaking time is up, empty soaking liquid from the bowl.

Place soaked nuts in a high powered blender with remaining 4 cups of water, dates, pumpkin, squash or sweet potato, vanilla extract, and spices. Blend on high speed for 2-3 three minutes, until mixture is thoroughly puréed.

Set a bowl on the counter, then using a nut milk bag or cheesecloth, strain puréed mixture into a bowl. Using both hands, squeeze the excess liquid from the nut milk bag or cheese cloth into the bowl.

Cover milk or place in an air-tight container and store in refrigerator for up to 3 days. Enjoy!

* if you are allergic to nuts, sub hemp seeds. No soaking is required, just place 2 cups of hemp seeds in 6 cups of water, and continue on with the recipe.

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate \\ Sweet Laurel

Fall in a dish! Here’s our take on a classic roasted butternut squash. As you know, we like to keep it simple at Sweet Laurel, and here we let the flavors of the butternut squash shine amongst delicious cashew creme, pomegranate seeds and a dash of fresh parsley.

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate \\ Sweet Laurel

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate \\ Sweet Laurel

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate \\ Sweet Laurel

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate \\ Sweet Laurel

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate


 

Ingredients:

1-2 butternut squash

1 cup cashews

1/2 cup coconut milk

1 tablespoon lemon

1/2 teaspoon salt (divided)

2 tablespoons coconut oil

1 tablespoon maple syrup (optional)

1/2 cup pomegranate

1 teaspoon cinnamon (optional)

Chopped parsley for garnish


 

Directions:

Preheat oven to 400.

Place cashews in a bowl with 2 cups of filtered water. Set in the refrigerator for 1-2 hours to soak.

Prepare butternut squash by washing the outside, cutting them in half and de-seeding. Lightly salt the squashes with 1/4 teaspoon of the salt. Rub the flesh of the squash with coconut oil. Optional: you can add cinnamon & maple syrup here for added flavor. 

Place butternut squash cut side down on a cookie sheet lined with parchment paper. Roast for 1 hour, then remove pan from oven and allow them to cool.

Meanwhile, finish the cashew creme. After the cashews have soaked for about an hour, remove the cashews from the refrigerator. Pour the cashews into a high-speed blender or food processor, but do not toss the liquid just yet. You may need this during the processing. Combine the coconut milk, lemon and remaining salt in the blender. Blend the cashew creme on full speed until completely smooth, about 1-2 minutes. If the mixture is too thick, add a bit of the soaking liquid, blending until desired consistency is reached. Pour the cashew creme into a container and store in refrigerator until serving time.

To serve, place butternut squash cut side up on plate. Drizzle cashew creme over squash, then sprinkle with pomegranate seeds and parsley. Enjoy!

Pumpkin Bread \\ Sweet Laurel

Pumpkin Bread is a buzz word this time of year, that is why Kitchy Kitchen and I made a video all about this delicious Paleo version! Check out her YouTube video for a tutorial, and we hope you enjoy!

Pumpkin Bread \\ Sweet Laurel

Pumpkin Bread \\ Sweet Laurel

Pumpkin Bread \\ Sweet Laurel

Pumpkin Bread

Yields 4 – 5 mini loaves or two standard loaf pans


 

2 cups almond flour

1-2 tablespoon (s) cinnamon

1 teaspoon ground ginger (optional)

1 teaspoon nutmeg (optional)

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

1 cup pumpkin puree

1/2 cup maple syrup (or less for less sweet)

1/4 cup melted coconut oil

2-3 eggs*

1/4 cup coconut milk or almond milk

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar


 

Preheat oven 350°F.

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

*For a vegan option, substitute 3 eggs with 3 tablespoons of flaxseed. For each tablespoon of flaxseed, add 3 tablespoons of water (total 9) and let it sit for about 10 minutes.

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!

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.