Tag: himalayan pink salt

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.

Waldorf Salad \\ Sweet Laurel

I don’t know about you but sometimes, I love having a little bit of crunch and sweet bites to my salads, which is why I made my own version of the Waldorf Salad. The combination of the fruits, the candied walnuts, and the creamy vegan dressing is so delicious, it will instantly bring you to the Waldorf Astoria! We hope you enjoy this paleo version of this traditional salad.

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad

Serves 5-7


 

Ingredients:

10 cups mixed greens

1 apple, chopped into 1-inch cubes

1 cup of grapes, sliced in half

1 cup of Kite Hill Original Cheese

1/4 cup candied walnuts (recipe below)

Creamy Waldorf Dressing (recipe below)


 

Directions:

Place all ingredients in large bowl and toss with dressing.


 

To prepare candied walnuts


 

Ingredients:

2 cups walnuts

2 tablespoons maple syrup

1 tablespoon coconut oil

pinch of Himalayan pink salt


 

Directions:

Combine all ingredients in a bowl and toss gently. Pour contents onto pan and bake for about 10 minutes. Allow to cool for about 30 minutes. Using a spatula, gently scrape nuts from pan, and place in an airtight jar. Walnuts will keep for 2-3 days.


 

To prepare dressing


 

Ingredients:

1/2 pine nuts

1/2 cup water

1/2 teaspoon salt

1 teaspoon apple cider vinegar

1/4 cup olive oil


 

Directions:

Soak pine nuts for 5 minutes in a bowl of water. Strain water, then pour pine nuts into a high-speed blender. Add salt, apple cider vinegar, and olive oil. Blend on high for about 2 minutes. Toss with dressing

Enjoy!

 

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.

Pretty Pink Valentine Cake \\ Sweet Laurel

We’ve received numerous requests for cake recipes, so here you go! When I was a little girl, my mom made heart shaped cakes every Valentine’s Day. I remember they were always delicious, and always pink! It was not long before I took over the tradition, and now I make one each year. This is a deliciously moist vanilla cake with coconut whipped cream frosting, colored with beet juice. It is perfect for your sweetheart or any occasion! If you don’t have a heart-shaped pan, feel free to substitute circular or square pans. We hope you enjoy this Sweet Laurel favorite!

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake

Yields about a small heart pan (6 – 7 inches in diameter) with this recipe or a large heart pan (9-10 in. diameter) with double the recipe


 

To prepare the cake:


 

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:

Preheat the oven to 350.

Prepare a heart shaped cake pan by coating with coconut oil. For small heart pan, about 6 – 7 inches in diameter, use this recipe. For larger heart pan, about 9-10 inches, double this recipe.

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 a spatula, pour batter into prepared pan.

Bake cakes in the oven for 30-35 minutes, or until a toothpic inserted comes out clean. Allow to cool before removing from the pan. Once cake is cooled, top with coconut whipped cream (recipe below).


 

To prepare the coconut whipped cream:


 

Ingredients:

2 cans of coconut milk, refrigerated overnight

1 tablespoon maple syrup

1 teaspoon vanilla extract

2-3 tablespoons beet juice


 

Directions:

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 the 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.  Add beet juice to color until desired ‘pink’ is reached. Refrigerate until use. When you are ready to frost the cake, smooth coconut whipped cream over sides and surface. Sprinkle with dried rose buds.

Enjoy!

Healthier Super Bowl Nachos \\ Sweet Laurel

We have a Super Bowl secret for you, and it is healthier nachos. This is a delicious vegan cheese sauce atop our crunchy and delicious spin on tortilla chips. These flavorful little bites are now a new favorite. Feel free to make adjustments to the amount of hot sauce added. I love it spicy! Super Bowl, here we come!

Healthier Super Bowl Nachos \\ Sweet Laurel

Healthier Super Bowl Nachos \\ Sweet Laurel

Healthier Super Bowl Nachos \\ Sweet Laurel

Healthier Super Bowl Nachos \\ Sweet Laurel

Paleo Nachos with Vegan Cheese Sauce

Serves 4


 

To make the vegan cheese sauce


 

Ingredients:

2 cups pine nuts, soaked in water for about 5 minutes

3 tablespoons water

1/4 cup coconut milk

1 1/2 tablespoons nutritional yeast

1/2 teaspoon turmeric

3 tablespoons hot sauce, we like Oh Brother, That’s Hot! (more depending on how spicy you like it)

pinch Himalayan pink salt


 

Directions:

Place all ingredients in a high-speed blender. Blend on high for about 2 minutes. Refrigerate until use.


 

To make the paleo tortilla chips


 

Ingredients:

1 cup almond or hazelnut flour

1 egg white**

1/2 teaspoon Himalayan pink salt

1/2 teaspoon onion powder

1/4 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon apple cider vinegar

Preheat oven to 350.


 

Directions:

Combine all ingredients in a bowl and stir until dough forms.

Roll dough between two pieces of parchment paper. Remove top layer of parchment and cut dough into triangles.

Place on baking sheet and put in oven. Bake about 12 minutes. Remove chips from oven and cool to room temp.

Note: I recommend serving the nachos shortly after baking because they taste SO good fresh. If you need to make ahead, you can pre-make and cut the batter and store in the refrigerator overnight. Bake off before you plan to serve and enjoy!

**You can make these chips vegan by simply substituting a flax egg (To make: Add 1 tablespoon freshly ground flax seed to with 3 tablespoons of water. Let mixture sit for 5 minutes before adding to batter)!


 

Garnish:

1-2 serranos or jalapeños

paprika

To assemble Nachos:

Preheat oven to 350.

Place baked tortilla chips on a pan lined with parchment paper. Pour desired amount of cheese sauce over tortilla chips and bake about 10 minutes. Toss thinly sliced serranos or jalapenos on top, and a sprinkle of paprika. Serve and Enjoy!

Festive Snowball Cake \\ Sweet Laurel

This cake is a festive and delicious holiday beauty. We start with our grain-free and refined sugar-free chocolate cake and then top the cake with a super simple, dairy-free cashew based frosting. The whole cake is topped with shredded unsweetened coconut to make it look fun and festive, and giving it the name Snowball Cake. We hope you can include this your holiday baking this season!

Festive Snowball Cake \\ Sweet Laurel

Festive Snowball Cake \\ Sweet Laurel

Festive Snowball Cake \\ Sweet Laurel

Festive Snowball Cake \\ Sweet Laurel

Festive Snowball Cake

Yields one two layer 6-inch cake or one 8-inch cake


 

For the cake:


 

2 cups almond flour

1/4 cup cacao

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1 cup maple syrup

1/4 cup water

1 tablespoon vanilla extract


 

Preheat oven to 350.

Grease one 8-9 inch pan or two 6 inch pans with coconut oil.

Mix almond flour, cacao, baking soda and salt in a bowl. Add eggs, maple syrup, water, and vanilla. Stir until batter forms. Pour into prepared pans.

Bake for 25 minutes. Remove from oven and allow to cool completely before frosting.


 

For the frosting:


 

4 cups cashews (soaked for at least 1 hour)

1 cup water

1/4 cup coconut oil

1/4 cup maple syrup

1 tablespoon vanilla extract

1/4 teaspoon sea salt


 

Blend all ingredients in Vitamix or high-speed blender until smooth and creamy. Refrigerate until use.


 

To Finish:


 

Place one cake round on a cake plate. Cover with frosting. Repeat with next layer (if you chose to make a two layer cake). Smooth frosting all over cake, covering tops and sides.

Top cake with coconut flakes and sprinkle with gogi berries. Enjoy!

Chocolate Dipped Macaroons with Vegan Eggnog \\ Sweet Laurel

Santa is getting an upgrade with these Chocolate Dipped Coconut Macaroons paired with Vegan Egg Nog. This perfect combination of holiday favorites will satisfy all at your next holiday gathering. The eggnog is not too rich and has the perfect pop of flavor. Enjoy, and we wish you all a beautiful holiday season!

Coconut Macaroons with Vegan Eggnog \\ Sweet Laurel

Coconut Macaroons with Vegan Eggnog \\ Sweet Laurel

Coconut Macaroons with Vegan Eggnog \\ Sweet Laurel

Chocolate Dipped Coconut Macaroons


 

Ingredients:

1 1/2 cup almond flour

3 cups shredded coconut

1/2 teaspoon Himalayan pink salt

3/4 cup maple syrup

4 egg whites

1 teaspoon vanilla extract

Directions:

Preheat oven to 350.

Combine all ingredients in a bowl and mix well. Using a small ice cream scooper, scoop ball – like rounds onto a cookie sheet.

Bake about 15 minutes. You can bake longer if you’d like your macaroons to be crispy. Allow to cool in pan about 10 minutes. Move to rack to cool.

Dip cooled macaroons in chocolate sauce, then let set for at least 10 minutes. Enjoy!


 

To prepare chocolate sauce:


 

Ingredients:

2-3 ounces unsweetened chocolate

2 tablespoons maple syrup

Directions:

Melt chocolate over low heat. Allow to cool, then add maple syrup.


 

Egg Nog

Makes about 4 cups


 

Ingredients:

2 cups almonds, soaked overnight

3 dates

1 teaspoon vanilla extract

1 teaspoon turmeric

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon allspice

Directions:

Combine almonds in Vitamix or high-speed blender with 4 cups of water. Add all remaining ingredients. Blend on high for about 1-2 minutes. Strain through cheesecloth into a bowl. You may wish to switch the egg nog to a pitcher, then store in the fridge until serving.

Enjoy!

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.

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.

Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream \\ Sweet Laurel

My latest obsession: waffles. Last Spring, we brought you our delicious Strawberry Shortcake Waffles, and this Fall, we introduce our Pumpkin Waffles! These waffles are flavor filled and topped with our candied pecans and coconut whipped cream, a decadent breakfast treat.

Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream \\ Sweet Laurel

Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream \\ Sweet Laurel

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Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream \\ Sweet Laurel

Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream \\ Sweet Laurel

Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream

Makes about 6 waffles


 

1/2 cup almond flour

1/2 cup cassava flour

1/4 teaspoon baking soda

1 teaspoon cinnamon

pinch of Himalayan pink salt

2 eggs

3/4 cup pumpkin puree

1/4 cup maple syrup

1/4 cup coconut milk

1 teaspoon vanilla extract

coconut oil (for greasing waffle iron)


 

Prepare waffle iron by smoothing coconut oil over grid surface. Heat waffle iron.

Mix almond flour, cassava flour, baking soda, cinnamon and salt in a bowl. Add eggs, pumpkin puree, coconut milk, and vanilla extract. Using a whisk, mix batter well.

Using an ice cream scooper, for less messy batter transfer, scoop about 2 -3 tablespoons of batter onto hot iron. Close waffle iron. Heat to desired texture. My husband like crispy waffles, so I keep my waffle iron on a level 5. For softer waffles, heat to 3 or 4.


 

To make the coconut whipped cream


 

1 can coconut milk, refrigerated overnight

1 tablespoon maple syrup

1 teaspoon 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. 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.


 

To make the candied pecans


 

2 cups pecans

2 tablespoons maple syrup

1 tablespoon coconut oil

pinch of Himalayan pink salt

Combine all ingredients in a bowl and toss gently. Pour contents into pan and bake about 10 minutes. Allow to cool for about 30 minutes. Using a spatula, gently scrape nuts from pan, and place in an airtight jar. Walnuts will keep for 2-3 days. Enjoy!


 

Top waffles with candied pecans, coconut whipped cream, and of course, maple syrup! Enjoy!