Tag: grain free

Baby’s First Bone Broth \\ Sweet Laurel

I’ve been doing lots of research over the past few months in order to prepare for Nico’s transition into eating solid food. Nico is still about 98% breastmilk fed. He hasn’t been super into solids, but to me, that’s ok because I love nursing him! I’ve read a few books on the topic and consulted with my nutritionist, Margaret Floyd. I love her approach as it is filled with nutrient-dense, real food and also very practical. Margaret maneuvered through my autoimmune disease and has successfully helped me with the daunting task of introducing my Nico to solid foods

One of the first foods she recommends is bone broth. Bone broth, considered around the world as a health tonic, has been used for centuries as a healing food. As real food expert Nina Planck has stated, “it is digestible, nutritious and tasty. Broth is perfect for babies (Real Food for Mother and Babies, 2009).”

I adapted this recipe from my nutritionist Margaret’s original recipe. Margaret wrote her basic approach to introducing solid food here, and why bone broth is a great choice for babies!  Read up on it, and then cook up a pot of bone broth for you or baby!

Baby's First Bone Broth \\ Sweet Laurel

Baby's First Bone Broth \\ Sweet Laurel

Baby's First Bone Broth \\ Sweet Laurel

Baby's First Bone Broth \\ Sweet Laurel

Baby’s First Bone Broth


 

Ingredients:

chicken bones, including the ligaments and joints (be sure to use bones from organic, pastured raised chickens)

1-2 tablespoon apple cider vinegar

pinch of Himalayan pink salt

filtered water


 

Directions:

Put the bones, vinegar, and salt into the stock pot. Cover with filtered water.

Bring to a boil and skim any foam off the top. The foam is just any impurities coming out of the bones. Sometimes it’s there, sometimes it isn’t.

Reduce the heat on your stove to the lowest possible and gently simmer your broth for at least 8 hours, up to 48 hours. The rule of thumb is the bigger the bones, the longer you need to simmer your broth. Make sure not to cook the broth at too high a temperature! It will denature some of the proteins and create natural MSG. We put the stove at the lowest temperature and just leave it for a couple of days.Strain out the bones and veggies, and either use

Strain out the bones and veggies, then either use immediately or store in a big glass jar in your fridge. It can last for a week.

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!

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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Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

This Greek girl cannot get enough Tzatziki! The creamy, cucumber and dill sauce goes with everything, seriously. Whether it is grilled veggies, salad, or kebabs, the list goes on. I first started to make my own Tzatziki for my husband, who has been dairy free since childhood. This is the version I make for my him, and nearly every family gathering. Enjoy this recipe, and do me a favor: Chop up some bell peppers or celery and dip them into your Tzatziki for a snack. You will fall in love instantly!

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki

Yields about 2 cups


 

Ingredients:

2 cups unflavored yogurt (I always use a clean, unsweetened store-bought version or I make my own coconut yogurt. You can also use goat or sheep’s milk yogurt if you tolerate it) 

3 cloves garlic, chopped

1/2 cup dill, chopped

1 cucumber, shredded

1/2 teaspoon Himalayan pink salt

1 lemon, squeezed

1/4 cup olive oil

Cracked pepper to taste


 

Directions:

Mix all ingredients in a bowl and chill for about an hour. Enjoy with veggies or my favorite grain-free crackers from Simple Mills! Store refrigerated in an airtight container for up to 5 days.

Note about the crackers: These are seriously so good, so good that they were in my hospital bag when I gave birth to sweet Nico! I love that they are made with sprouted seeds, making it easier for digestion. The original flavor is my favorite, but they’re all super yummy.

What’s In My Fridge \\ Sweet Laurel

I love this interview I did with The Chalkboard Mag! They took a look in my fridge and I got to share a little about my love of all things Sweet Laurel! One thing that’s apparent here, is that I’m a veggie lover! Yes, I know Sweet Laurel is all about sweets, but let me introduce you to savory Laurel! I sure eat my fair share of veggies. If you have any questions about some of my go – to’s, leave them in the comments! xo, Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

FOOD PHILOSOPHY IN ONE SENTENCE:

Eat wholesome yet delicious food every day.


 

ALWAYS IN MY FRIDGE:

Kale, coconut, chocolate, and crudité.


 

7 RECIPE STAPLES ALWAYS ON HAND:

For my recipes, pretty much any of them can be made if you have almond flour, coconut oil, Himalayan pink salt, 100% maple syrup, organic eggs, coconut milk, and cacao.


 

MUST-HAVE MUNCHIES:

I am into accessible veggies: half an avocado, cut up celery, cucumber, carrots and cooked sweet potatoes. I am not a big snacker, but I am a big vegetable eater!


 

FAVE CONDIMENTS:

Our all-time favorite condiment is Sweet Laurel vegan caramel! Other condiments on the savory side I enjoy are Primal Kitchen Foods mayo and Kerrygold butter. Yes, butter. I developed a strong craving for it during my pregnancy, and I’ve been tolerating it well, so I enjoy it in moderation.


 

INGREDIENT THAT MAKES EVERYTHING TASTE BETTER:

When I cook, I love to use some delicious savory staples like garlic, Himalayan pink salt, apple cider vinegar and fun things like cayenne pepper. When I bake, a balance of moisture enriching, yet nutrient-dense ingredients make everything taste better. I work with five core ingredients at Sweet Laurel: almond flour, coconut oil, 100% maple syrup, organic eggs, and Himalayan pink salt. These are my star ingredients and the secret to a delicious grain-free, refined sugar-free and dairy-free treat that tastes delicious!


 

GO-TO PROTEINS:

Organic eggs, wild-caught fish, organic chicken, turkey, and beef.


 

BEST BARGAIN:

I buy in bulk whenever I can through health food stores and co-ops. This is great for spices, organic nuts and other frequently used items and pricier items.


 

BEST LABEL-READING TIP:

I always check for whole-food ingredients. If the foods originate from earth and are used in their natural form, I’m good with them.


 

FAVE VEGGIE + WHAT YOU MAKE WITH IT:

This changes, but currently I’m obsessed with making kale chips in the oven. It takes just a few minutes, and my salty, crunchy craving is usually taken care of shortly thereafter.


 

MUST-HAVE PANTRY STAPLES:

Sweet Laurel vanilla extract. We make our own, grain- and gluten-free, with tequila!


 

CRAZIEST THING I BUY:

The $30 coconut yogurt. Jam packed with probiotics, a little goes a long way. I’m definitely addicted.


 

SWEETS AND OTHER INDULGENCES:

I indulge in 100% cacao from Chocovivo every day. It is not a sweet per se, but an indulgence for sure. Made from cacao beans and stone ground into chocolate right here in Los Angeles.


 

DAIRY OR NON-DAIRY FAVES:

Like I said, hooked on coconut yogurt.


 

SKIP LABELS THAT READ:

‘High-fructose corn syrup,’ ‘cane sugar,’ etc.


 

FAVORITE SPLURGE:

I love supporting small food businesses. From time to time I will go to natural food stores and just pick up a few random food products, just to try them out!


 

FOR LAST MINUTE ENTERTAINING:

I whip up my snickerdoodles! Just five ingredients and delicious.


 

FAVORITE PLACES TO SHOP:

Erewhon Natural Foods, Rainbow Acres.


 

SIMPLE GO-TO RECIPE:

My brownies. Topped with our vegan caramel, you’re instantly in dessert heaven.


 

BEST FOOD MEMORY:

Making banana bread with my mom when I was five or six. I remember tasting the batter and being instantly hooked!

 

(Photo credit: Elsie Dardon)

Avocado Toast 6 ways \\ Sweet Laurel

It’s almost silly to have a series of recipes dedicated to Avocado Toast. It’s so pervasive out here. It’s on every cafe menu, pops up on everyone’s social media, it’s practically omnipotent. Simple things hardly ever go out of style, and avocado toast is equivalent to a little black dress. Always the right decision. We suggest making your toast on top of our grain-free Turmeric Bread, however, any bread will work just fine.

When something is so simple, you can get playful with the flavor combinations. Below are some of our favorites.

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Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways


 

The Classic


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, smashed

1 teaspoon lemon juice

1 pinch dried chili flakes

Salt and Pepper to taste

Directions:

Smash the avocado with the lemon juice, and spread over the toast. Top with a bit of chili flake, salt, and pepper.


 

Thai Inspired


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 tablespoon coconut cream

1 tablespoon cilantro leaves

1 pinch cayenne

1 teaspoon lime juice

Salt and Pepper to taste

Directions:

Place the avocado on the toast, and drizzle with coconut cream. Top with cilantro and cayenne, and finish with a bit of lime juice. Finish with salt and pepper.


 

Breakfast


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 egg

1 teaspoon finely chopped chives

1 teaspoon olive oil

Salt and Pepper to taste

Directions:

For a perfectly hard boiled egg, place an egg in a small pot of room temperature water over medium heat. Once the water is boiling, turn it off, and let the egg sit in it for 8 minutes, less time for a slightly looser yolk. Remove the egg with a slotted spoon and run with cold water until you can handle it. Peel the egg and slice.

Place the avocado on the toast, top with sliced egg and finish with chives, salt, and pepper. Drizzle with olive oil.


 

The Purist


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 slice of heirloom tomato

1 teaspoon hot sauce

Salt and Pepper to taste

Directions:

Place the avocado on the toast, top with tomato, and drizzle with hot sauce. Finish with salt and pepper.


 

The Fattoush


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, chunked

1 tablespoon tahini

1 radish, thinly sliced

2 slices cucumber

1 teaspoon dill

1 teaspoon lemon juice

Salt and Pepper to taste

Directions:

Spread the toast with tahini. Place the avocado on the toast, and drizzle with lemon juice. Top with cucumber and radish, and finish with a bit of dill. Finish with salt and pepper.


 

The Nori


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 tablespoon nori, chiffonade

1 pinch black sesame seeds

1 tablespoon mint, chiffonade

Salt and Pepper to taste

Directions:

Place the avocado on the toast. Top with nori, sesame seeds, and mint, and finish with salt and pepper.

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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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.

Blueberry Muffins \\ Sweet Laurel

Who doesn’t love a scrumptious blueberry muffin? Our Blueberry Muffins are perfect with a cup of coffee or tea, and ridiculously simple to make. The flavors of vanilla, cinnamon, almond and blueberry are delicious together, and there’s a subtle sweetness from the maple syrup. This is definitely one of our favorites.

NOTE: we lined our cupcake molds with parchment squares. Feel free to use cupcake tins or liners for your muffins, or grease the molds with coconut oil.

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

 

Paleo Blueberry Muffins

12 small muffins (cupcake size)


 

Ingredients:

2 1/2 cups almond flour

3/4 teaspoon baking soda

1/3 teaspoon Himalayan pink salt

1 teaspoon ground cinnamon

4 eggs, room temperature

1/3 cup coconut oil, melted

2/3 cup maple syrup

1 tablespoon lemon juice

1 tablespoons vanilla extract

4 oz blueberries (about 4 per muffin)

 


 

Directions:

Preheat oven to 350 F.

Prepare your cupcake pan by lining with parchment liners or tins. Alternatively you can grease each mold with melted coconut oil.

In a small bowl, mix together the almond flour, baking soda, Himalayan pink salt and cinnamon thoroughly. In a separate, medium bowl, whisk together the eggs, coconut oil, maple syrup, lemon juice and vanilla extract. Pour the dry ingredients into the wet ingredients and mix until just combined.

Pour the batter into the cake molds and top with blueberries.

Bake muffins for 20 to 25 minutes, until the muffins are golden brown. Allow the muffins to cool ten minutes before removing from the pan. Enjoy!