Tag: raspberries

Raspberry Thumbprint Cookies \\ Sweet Laurel

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

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Raspberry Thumbprint Cookies


 

Ingredients:

Cookie dough

2 cups almond flour

1/4 cup coconut oil (melted)

1/4 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

Jam

2 cups raspberries

2 tablespoons lemon juice

2 tablespoons maple syrup

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


 

Directions:

First, prepare the jam:

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

While jam is cooling, prepare cookie dough.

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

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

Festive Cacao + Coconut Butter Bark \\ Sweet Laurel

I just love coconut butter (sometimes called coconut manna) and use it as a frosting most of the time. Today, we’re using coconut butter to make this delicious Festive Cacao + Coconut Butter Bark! The fun thing about this recipe you can add peppermint essential oil to make it taste festive, or add dehydrated raspberries to make it look festive! If you aren’t a coconut butter person,  sub in white chocolate. Enjoy!

Raspberry Coconut Butter Bark \\ Sweet Laurel

Raspberry Coconut Butter Bark \\ Sweet Laurel

Raspberry Coconut Butter Bark \\ Sweet Laurel

Raspberry Coconut Butter

Yields one 8 x 8 sheet of chocolate


Ingredients:

1 cup coconut butter

1/2 cup coconut or almond milk

4 oz 100 % cacao baking chocolate

1/4 cup maple syrup (divided)

1 teaspoon vanilla extract

Optional:

1 cup freeze dried raspberries, finely chopped

1 small drop peppermint essential oil

 


 

Directions: 

In a saucepan, place coconut butter over very low heat, or over a double boiler. As the coconut butter melts into a liquid, slowly stir almond or coconut milk. If the coconut butter turns brown, it has overheated, so try and keep your stove at its lowest setting.  Off heat, add the 3 tablespoons of maple syrup. If you don’t want your bark too sweet, feel free to leave the maple syrup out. (I prefer it sans maple syrup). Once the mixture reaches a pourable consistency, spread mixture onto a cookie sheet lined with parchment paper. Spread evenly over the parchment.

Working quickly, melt the 100% cacao baking chocolate over low heat. Slowly add 3-4 tablespoon maple syrup. This is where you can optionally add the peppermint oil to make a peppermint flavored bark. Take care not to add too much peppermint however.

Dollop one tablespoon of chocolate over coconut butter mixture. I like to do three rows of four round dollops. Using the back of a spoon, spread the chocolate into the coconut butter mixture, making a fun, swirly design. Top the bark with finely chopped freeze dried raspberries. Place in fridge until completely firm, then cut into squares. Keep in fridge or freezer until serving.

Back To School Donuts \\ Sweet Laurel

One.. two.. three donuts! We are sharing three of our favorite donut recipes with you today. We figured those kiddos deserve a little Back to School treat, right? Our Apple Donuts are optionally sweetened and so delicious. Raspberry Glazed Donuts are dainty and simple, while our Samoa Donut is for the true chocolate lover in your life. Try one, try all! You will not be disappointed. Enjoy!

Back To School Donuts \\ Sweet Laurel

Back To School Donuts \\ Sweet Laurel

Back To School Donuts \\ Sweet Laurel

Back To School Donuts \\ Sweet Laurel

Back To School Donuts \\ Sweet Laurel

Back To School Donuts \\ Sweet Laurel

Back To School Donuts 3 ways


 

Apple Donuts


 

1 3/4 cups almond flour

2 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp baking soda

1/8 tsp sea salt

1 large egg, plus 1 egg white

1/4 cup coconut milk

1/2 cup unsweetened apple sauce

1 Tbsp coconut oil, melted

1 tsp vanilla extract

2 Tbsp maple syrup


 

Preheat oven to 350°F. Generously grease a 6-cavity donut tin with oil; set aside.

In a small bowl, stir together the blanched almond flour, cinnamon, ginger, baking soda and salt;.

In a large mixing bowl, whisk together the egg, egg white, coconut milk, applesauce, melted coconut oil, vanilla and Optional maple syrup until well combined.

Add the dry ingredients to the wet and use a spoon to thoroughly combine. Then, carefully spoon batter into the prepared pan.

Bake for 16-18 minutes, until donut springs back when touched.

Remove from oven and allow the donuts to cool in the pan for 1-2 minutes.


 

For the glaze:

1/4 cup coconut butter

1/4 cup coconut oil, melted

2 tablespoons maple syrup


 

Whisk all ingredients together until smooth paste is formed. Dip donuts into glaze. Allow to rest on counter about 5 minutes. Dip donuts again if desired.


 

Raspberry Glaze Donuts


 

1¼ cup blanched almond or hazelnut flour

¼ teaspoon baking soda

1/8 teaspoon Himalayan pink salt

3 tablespoons 100% maple syrup

½ teaspoon vanilla extract

2 tablespoons coconut oil, melted

1 teaspoon apple cider vinegar

2 eggs, at room temperature, whites and yolks separated


 

Preheat oven to 350 degrees Fahrenheit. Generously grease your 6-mold donut pan with coconut oil.

Combine the dry ingredients in a medium bowl. In another medium bowl combine all of the wet ingredients except egg whites.

Mix the wet with dry and set aside. Beat the egg whites until firm peaks form. Gently fold the egg whites into the batter.

Equally distribute the batter between the 6 donut molds. Smooth out the tops of each donut. Bake for 12-15 minutes until lightly golden. Allow the donuts to cool, remove from pan and then chill in the fridge for half an hour.


 

For the glaze:

¼ cup coconut butter

¼ cup coconut oil, melted

1 tablespoons maple syrup

5-10 raspberries, smashed


 

Whisk all ingredients together until smooth paste is formed. Spoon raspberry mixture into paste. Stir. Dip donuts into glaze. Allow to rest on counter about 5 minutes. Dip donuts again if desired.


 

Samoa Donuts


 

1/4 cup coconut flour

1/4 cup cocoa powder

1/8 teaspoon Himalayan pink salt

1/2 teaspoon baking soda

3 eggs

1/4 cup coconut oil, melted

1/3 cup pure maple syrup

1 tablespoon vanilla extract


 

For Topping:

1/2 cup Sweet Laurel Vegan Caramel

1/2 cup shredded unsweetened coconut, toasted


 

Preheat oven to 350 and prepare donut molds but greasing generously with coconut oil.

Mix dry ingredients and wet ingredients in separate bowls. Add the wet to the dry and stir.

Pour into donut molds. Bake at 350 for 15 minutes.

Allow to cool, them top with vegan caramel and toasted coconut.

Summer Berry Tart \\ Sweet Laurel

Few things are more refreshing than a berry tart on a summer day. And what’s even better, this tart is gluten, grain, dairy, refined sugar free! Even though summer is coming to an end, you may still enjoy this delicious and easy recipe. xoxo, Sweet Laurel.

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart

Yields one 8-9 inch tart


 

To make the tart crust:


 

2 cups almond flour + 2 tablespoons

1/2 tsp pink salt

1 tablespoon maple syrup

2 tablespoons coconut oil

1 egg


 

Preheat oven 350

Place flour and salt in food processor. Pulse briefly.

Add coconut oil, maple syrup and egg and pulse until mixture forms a ball.

Press into lightly greased (you can use coconut oil) 8-9 inch tart pan.

Bake crust about 10 minutes. Remove from oven. While crust cools prepare coconut whipped cream.


 

To make the coconut whipped cream:


 

2 cans coconut cream, refrigerated overnight (I use Natural Value)

2 tablespoons of maple syrup

1 tablespoon vanilla extract


 

After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and spoon solid cream into Kitchen Aid mixer bowl. Beat the solid coconut cream on high speed until cream is peaks form.  Slowly stir in the maple syrup and vanilla extract. Refrigerate until use.


 

To decorate tart:


 

Fill cooled tart crust with coconut cream. Decorate with 2 pints of organic strawberries or berry of choice. Enjoy!