Tag: gluten free

Our Classic Vanilla Cake \\ Sweet Laurel

I love sharing cake recipes with you because cake is my thing! At Sweet Laurel, we like to keep it simple, and not to mention, deliciously gluten-free, grain-free, refined sugar-free and dairy free!

I shared this recipe with our friends at The Chalkboard Mag last month and had to share with you as well. I opened up to the gals over there about my healing journey, and what brought me to start Sweet Laurel. Enjoy the read and our delicious yet simple Classic Vanilla Cake! xo, Laurel

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Two years after being diagnosed with an autoimmune disease (Hashimoto’s), I decided to do something about it. When I was diagnosed in 2012, my doctor immediately put me on synthetic thyroid hormones to stand in for the hormones my body was not creating. Every morning I popped my pill and went on with my day-to-day activities, all while ignoring my body’s screams for help.

Two years later, I was suffering from extreme IBS, a myriad of digestive issues and secondary amenorrhea. I came face to face with the reality that I could not put my health off another year; I needed to take action. I met up with a family friend who practices functional medicine and she introduced me to the concept of healing through food.

She suggested I remove inflammatory foods from my body/diet: grains, dairy, refined sugar, soy, and legumes. Hashimoto’s disease has a long-standing negative relationship with gluten, which mimics the thyroid hormone in some cases. Removing gluten as well as other inflammatory foods was the first step in taming my thyroid, as well as healing my gut.

I removed foods causing inflammation, as well as processed foods and educated myself in a whole-food approach to eating. I started by eating whole vegetables, fruit, and organic and pasture-raised protein. I quickly learned if I wanted certain foods, like crackers or cookies, I had to make them myself. This was when Sweet Laurel became more than just a thought. I started to work with foods I could eat, like almond flour and coconut oil, as opposed to flour and butter. I fell in love with Himalayan pink salt for balance of flavor in my cooking and baking, and instead of table sugar, I sweetened my baked goods with maple syrup. In most recipes, I used organic and pastured eggs or found they weren’t needed at all! I kept it simple. I discovered the beautiful reality that a whole-food approach to eating doesn’t have to be complicated. In 2015, using these five core ingredients, I launched Sweet Laurel with the goal of sharing this approach to eating with as many people as possible. Here is a simple yet beautiful recipe I love to share with friends on late summer nights. The elegant topping of whipped cream and berries is a classic.

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Recipe Note: Make sure to let the coconut milk set in the refrigerator at least 8 hours, or overnight, before making the coconut whipped cream topping. I always keep multiple cans of coconut milk in the back of my fridge so I can whip up this quick and delicious dessert!

VANILLA CAKE WITH COCONUT WHIPPED CREAM AND BERRIES

Yields one 8-inch round cake

INGREDIENTS:

For the vanilla cake:
2 1/2 cups almond flour
1/2 tsp baking soda
1/2 tsp Himalayan pink salt
2 eggs *
1/4 cup coconut oil, melted, plus extra for greasing
1/2 cup maple syrup
1 tsp vanilla extract
organic seasonal berries, for topping

* Vegan option – egg replacement:
1 Tbsp freshly ground chia seeds
1 Tbsp freshly ground flax seeds
4 Tbsp water

For the coconut whipped cream:
1 13.5 oz can full-fat coconut milk (I like Let’s Do Organic brand)
1 Tbsp maple syrup
1 tsp vanilla extract

DIRECTIONS:

For the vanilla cake:

Preheat oven to 350 degrees F.

Prepare your 8-inch pan by cutting a circular round of parchment paper to fit the base of your pan. Place the circular parchment round inside the cake pan, then grease the sides of the pan with melted coconut oil.

Place eggs*, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed, then pour into prepared pan.

Bake about 25 minutes (or 35 minutes, if using egg replacement), until toothpick inserted comes out clean. Allow to cool, then flip cake out of pan onto a cake plate.

For the egg replacement:

Place the freshly ground chia and flax seeds in a bowl, then add water. Allow the mixture to sit for 10 minutes, then add to the batter. This cake will need to bake for 10 additional minutes.

For the coconut whipped cream:

Place can of coconut milk in refrigerator the night before you make your cake.

Before you plan to serve your cake, open the can of refrigerated coconut milk. The fat will have risen to the top of the can, with the liquid at the bottom; scoop out only the solids to your mixing bowl, then add the maple syrup and vanilla extract. Whisk together, then refrigerate whipped cream to keep it firm until you are ready to top your cake.

To frost your cake, place cooled cake on serving plate and top with prepared coconut whipped cream, followed by organic seasonal berries.

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Fermented Veggies \\ Sweet Laurel

Keep your belly happy and dishes brightened with Fermented Veggies!  They can be made in a snap, and require only an airtight glass jar, salt and the veggies of your choice.  You can play around with the different spices and add ins, making the veggies catered to your liking.

Fermented Veggies \\ Sweet Laurel

Fermented Veggies \\ Sweet Laurel

Fermented Veggies \\ Sweet Laurel

Fermented Veggies \\ Sweet Laurel

Fermented Veggies


 

Ingredients:

1 quart of water

2 tablespoon Himalayan pink salt

2 cups chopped cucumbers, daikon radish, asparagus or carrots

3 whole cloves of garlic

1/8 teaspoon mustard seed

1/8 teaspoon dill seed

1/8 teaspoon coriander

1/8 teaspoon red pepper flakes

1 cabbage leaf


 

Directions:

Stir together salt and water. Chop peppers and carrots.

Add spices to the bottom of a one-quart jar. Add your vegetables, followed by the brine.  Cover the top of the vegetables with cabbage leaf. Cap the jar tightly and allow to sit in 65-85 degrees for about ten days.  For the first few days, check jar pressure: slightly unscrew lid to release pressure, then retighten lid.  Once fermentation is reached, store in fridge.

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Grilled Peach Salad \\ Sweet Laurel

Summer in a bowl! This salad is so refreshing, and most importantly: simple to prepare! Enjoy this salad at your next BBQ or summertime gathering. Guaranteed crowd pleaser.

Grilled Peach Salad \\ Sweet Laurel

Grilled Peach Salad \\ Sweet Laurel

Grilled Peach Salad \\ Sweet Laurel

Grilled Peach Salad

Serves 4


 

Ingredients:

4 cups arugula

3-4 peaches, sliced

1 shallot, sliced into thin strips

1/4 cup vegan cheese, crumbled (or make your own)

Lemon dressing (recipe below)


 

Directions:

Prepare grill.

Place arugula in a large bowl. Add pecans, shallots, and cheese. Set aside while you prepare peaches.

Grill peaches about 2-3 minutes on each side.

Toss with dressing and enjoy!


 

To prepare dressing


 

Ingredients:

Juice of 1 lemon

1/4 cup olive oil

1 clove of garlic

Pinch of salt

Fresh ground pepper to taste

Directions:

Place all ingredients for dressing in a small food processor or blender. Pulse for 1 minute. Dressing can be made ahead and will keep in fridge for 3-4 days.

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Vegan Banana Split \\ Sweet Laurel

One of our favorite ice cream shops is Kippy’s in Venice. Every flavor is created on the foundation of two simple ingredients: organic, raw coconut cream and organic, raw honey. If ice cream could be good for you, this is humanity’s best chance.  The flavors are delicious, and the raw coconut cream and honey are filled with fantastic enzymes, vitamins, and minerals. Plus, basically anyone can enjoy it, it’s gluten free, vegan, and raw. The flavor of the coconut cream and honey is so simple and pure, and the perfect canvas for a classic ice cream sundae. Here’s our version, but if you find yourself in Los Angeles or Tokyo this summer, be sure to check them out!

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Vegan Banana Split \\ Sweet Laurel

Vegan Banana Split

Vegan Banana Split


 

Ingredients:

1 pint coconut cream (Lets do Organic or Nature Value brand is what I like best), at room temperature

2 to 4 tablespoons raw honey, at room temperature (depending on desired taste)

Directions:

The night before you plan to make your ice cream, place your ice cream maker in the freezer. The next day, combine the coconut cream and honey by whisking together. Place in a bowl, cover with plastic wrap, and chill completely in the fridge.  Then run the mixture through your ice cream machine. Freeze until firm.

Note: if you don’t have an ice cream maker, you can try a variety of methods to make ice cream without one. My favorite is to pour the chilled mixture into a shallow dish, place it in the freezer, and every 30 minutes to stir it with electric beaters or a whisk. It will take about 2 hours for it to get the right consistency. 


 

To build the sundae


 

Ingredients:

1 banana, split

Vegan Caramel

Chopped nuts, to taste

Coconut whipped cream

Fresh Cherries

Directions:

Place the banana on a plate, add ice cream, and top with a drizzle of caramel, nuts, and a scoop of whipped cream. Finish with a cherry on top, of course.

Mezze Platter \\ Sweet Laurel

Sometimes the best dinner isn’t a dinner at all, but a picnic. Grazing and nibbling on dips, crackers and cashew feta can be so much more enjoyable than a formal sit down meal. These are some of our favorite small bites to snack on, and are the perfect addition to a summer outing! Enjoy.

Mezze Platter \\ Sweet Laurel

Mezze Platter \\ Sweet Laurel

Mezze Platter \\ Sweet Laurel

Mezze Platter \\ Sweet Laurel

Mediterranean Platter


 

Babagonoush


 

Ingredients: 

1 large eggplant

1/4 cup tahini

4 cloves garlic

2 lemons, squeezed

1 pinch cumin

1/2 teaspoon Himalayan pink salt

1 tablespoon olive oil

1 tablespoon chopped parsley

Directions:

Preheat oven to 350.

Peel and chop eggplant into one-inch slices. Place in colander with a pinch of salt and allow to sit about 20 minutes. Rinse eggplant and place on baking sheet. Place in oven and bake about 15 minutes. Flip eggplant and bake on the other side, about 8 minutes.  Remove from oven and allow to cool.

Remove eggplant from pan and place in food processor with tahini, garlic, lemon juice, cumin, and salt. Blend together. Top with olive oil and chopped parsley.


 

Cashew Feta


 

Ingredients: 

3/4 cup raw cashews

6 tablespoons coconut oil

1/4 cup lemon juice

1 tablespoon tahini

1 1/4 teaspoon Himalayan salt

1 teaspoon cracked black pepper

Directions:

Place cashews in a bowl and cover with water. Soak overnight in fridge.

Rinse cashews and place in food processor with remaining ingredients, except black pepper. Blend until creamy, adding water if necessary.

Place mixture in cheesecloth and roll into a 6-inch oval loaf.  Place in strainer bowl and allow to sit at room temperature for 12 hours, then place in fridge.

Preheat oven to 200 degrees. Roll out cheesecloth into longer cylinder-like shape, about seven inches. Twist ends of cheesecloth together and bake about 35 minutes, turning occasionally. Cool and sprinkle with cracked pepper.


 

Olive Tapanade


 

Ingredients: 

1 cup olive oil-brined olives

1/4 cup parsley

1 clove garlic

1 tablespoon lemon juice

2 tablespoons lemon juice

1/4 teaspoon red pepper flakes (optional)

Directions:

Place all ingredients in a food processor and blend well. The olives are super salty, so definitely taste before adding any salt.


 

Marinated Peppers


 

Ingredients: 

1 quart of water

2 tablespoon Himalayan pink salt

2 carrots

2 anaheim peppers

1 jalapeno pepper

1 banana pepper

3 whole cloves of garlic

1/8 teaspoon mustard seed

1/8 teaspoon dill seed

1/8 teaspoon coriander

1/8 teaspoon red pepper flakes

1 cabbage leaf

Directions:

Stir together salt and water.  Chop peppers and carrots.

Add spices to the bottom of a one-quart jar.  Add your vegetables, followed by the brine.  Cover the top of the vegetables with cabbage leaf. Cap the jar tightly and allow to sit in 65-85 degrees for about ten days. For the first few days, check jar pressure: slightly unscrew lid to release pressure, then retighten lid.  Once fermentation is reached, store in fridge.


 

Rosemary Flaxseed Crackers


 

Ingredients: 

For 1 large sheet of crackers, about a dozen

1 cup flax seeds

¼ teaspoon fine sea salt (plus more to sprinkle on top)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon chopped rosemary

1 garlic clove, minced

2 large egg whites

Directions:

Preheat oven to 300° degrees F

Mix flaxseeds, rosemary and fine sea salt in a large bowl. Pour large white egg over the dry ingredients and mix well to combine with a fork.

Pour the batter out onto a baking sheet lined with a silicon mat or a greased parchment. Spread as thinly as possible with a spatula. Use a sharp knife or pizza cutter to cut across the batter. This won’t “cut” the way a cookie cutter cuts through dough, but it will create lines that make it way easier to break up the crackers after they’ve baked.

Bake for 20 to 25 minutes, or until completely dry and crisp. Cool on cooling rack, break apart and store in airtight container for up to 2 weeks.

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!

New Mommy Faves \\ Sweet Laurel

I love being a mom! In honor of Mother’s Day and my first time celebrating as a mom, I’m sharing some of my most used, and favorite mom-friendly items. This week’s recipe features my Lactation Cookies, which accompanied me to the hospital when Nico was born, and have been made regularly since!

New Mommy Faves \\ Sweet Laurel

First off, Nucifera! I LOVE Nucifera, and the amazing entrepreneur who developed it. Nucifera is the ultimate pregnancy and breastfeeding safe, all in one, beauty product. I use it regularly before bed and on my face as part of my cleansing routine. By now you all know how in love I am with coconut, and this is a coconut based product, and the benefits are unending. It moisturizes, soothes, purifies, and combats various skin conditions. Nucifera can even be used as an all natural deodorant. I personally like using it under my eyes. And by the way, Nucifera is not just amazing for mothers, it is great for fathers and children alike!

New Mommy Faves \\ Sweet Laurel

Second, my Petal Soft Ballet Nursing Bra. Not only is it pretty to look at, it is oh so comfortable. I never thought nursing would change my whole outfit. For some reason, I never made the connection. Well, a good nursing outfit starts with a good bra, and this is my go-to! It is from Bravado Designs, who also makes two other nursing bras I’m digging– the Body Silk Seamless Nursing Bra, also comfy, and the Clip and Pump, which gives me mobility with my hands while I pump!

New Mommy Faves \\ Sweet Laurel

Third, a good notebook. I want to cherish each day with sweet Nico, and this helps me do! I’m a very sentimental gal, so essentially, writing down thoughts, precious moments and words of gratitude have been very therapeutic for me. Nico has made me a more organized person, and this is one tool I’ve begun to use to help in that department.

New Mommy Faves \\ Sweet Laurel

Lastly, Lactation Cookies. Do you every need an excuse to eat cookies? Well, when you’re breastfeeding, you automatically have one! Lactation enriching foods have been used for centuries to help with breast milk production, and my cookies contain just a few of the many nutritious foods know to encourage milk supply nursing. I read a book entitled Real Food for Mother and Baby by Nina Planck, and learned about the foods I should focus on during pregnancy and nursing. I highly recommend this book. Per the words of Planck, two of the most popular lactation foods are oats and beer. I don’t include either of those in my cookies, as I don’t digest either well, but have included several of the other recommended foods. These cookies freeze super well, so I typically make a batch and store them in the freezer to snack on and give to people who come over. Having a baby really ups your weekly visitors!

New Mommy Faves \\ Sweet Laurel

Lactation Cookies

Yields about 30 cookies


 

Ingredients:

2 cups almond flour

1/2 cup flax seeds

1/4 cup sesame seeds or shredded coconut

1/2 cup macadamia nuts or pecans

1/2 date paste or 7 dates, pitted

4 eggs

1/2 cup coconut oil (melted) or grass fed butter (solid)

1 cup chocolate chips (recipe below)

Maple syrup, as needed (these cookies are not very sweet, so add if need be)


 

*For Oatmeal Raisin variation

Exchange flax and sesame seeds for 1/2 cup of oats (if you tolerate). You can also add shredded coconut for texture!

Exchange and 1 tsp. cinnamon and 1/2 cup raisins for the chocolate chips.


 

Directions:

Preheat the oven to 350. Line a cookie sheet with parchment paper.

In a blender, combine the flax seeds, sesame seeds, macadamia nuts, dates, eggs, coconut oil and maple syrup (optional). Turn on low speed, and blend until batter is incorporated. Remove mixture from blender and place into a bowl. Stir in almond flour and chocolate chips. Spoon one tablespoon sized cookies onto cookies sheet. Gently press dough down with a piece of parchment paper.

Bake for 8-10 minutes. Lift parchment off pan, and allow cookies to cool all the way.

Enjoy!


 

Homemade Chocolate Chips 


 

Ingredients:

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

1-2 tablespoons maple syrup or raw honey


 

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 or raw honey 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 into small pieces and use as chocolate chips.

 

Easter Cupcakes \\ Sweet Laurel

Spring has sprung! These adorable little cupcakes are perfect for any celebration. We love the mild yellow color you can achieve with our all natural, yellow food coloring, turmeric. Turmeric is also an anti – inflammatory powerhouse, so it is a win-win way to color your frosting. This is the debut of our vanilla cupcake recipe that many of you have been requesting, so enjoy!

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes

Makes 12 cupcakes


Ingredients:

2 1/2 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1/4 cup coconut oil (melted)

1/2 cup maple syrup

1 tablespoon vanilla extract


 

Directions:

Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed. Using ice cream scooper, scoop batter into prepared cupcake molds.

Bake about 20 -25 minutes. Allow to cool.

 


 

To prepare yellow icing:


 

Ingredients:

1/4 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla extract

1/4 cup coconut milk

1/4 teaspoon turmeric (more or less depending on the brightness you’d like)


 

Directions:

Mix all ingredients except turmeric over very low heat.  Allow to cool. If too thick, add a bit more coconut milk. Whisk in turmeric to color icing.

Dip cupcakes into icing. Repeat with all cupcakes. You may want to double dip them for deeper color. Enjoy!

Top with fresh, organic chamomile flowers.

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.