Author Archives: sweetlaurel

Gingerbread Blondies // Sweet Laurel

Gingerbread Blondies

We love seasonal spices and in winter that means one thing – GINGERBREAD! We already have recipes for gingerbread brownies, and a latte, but there’s one more gingerbread recipe we’ve been dreaming of… blondies! This is a festive holiday twist on the popular Chocolate Caramel Blondies in our pink cookbook. Pair with a cup of tea or coffee for a delightfully cozy experience. Enjoy!

Yield: one 8×8 pan


Gingerbread Spice:

2 tablespoons cinnamon
2 teaspoons ginger
1/2 teaspoon cardamon
2 tablespoons date or coconut sugar
1 teaspoon orange zest


1⁄4 cup coconut oil, melted (plus more for the pan)
3 cups almond flour
1⁄4 cup maple syrup
3 tablespoons vanilla extract
Pinch of Himalayan pink salt

Coconut Buttercream Drizzle:

1/4 cup coconut butter
2 teaspoons 100% maple syrup or honey
1/4 teaspoon vanilla extract
1/4 cup coconut milk or almond milk


  1. Preheat the oven to 350°F. Line an 8 × 8-inch pan with parchment paper, letting it hang over the sides for easy removal.
  2. Stir all ingredients for gingerbread spice together and set aside.
  3. In a large bowl, combine the flour, coconut oil, maple syrup, vanilla, salt, and 1 tablespoon of your gingerbread spice mixture. Stir until a dough comes together.
  4. Press the dough into the bottom of the prepared pan, and sprinkle the remaining gingerbread spice mixture on top.
  5. Bake for 12 to 15 minutes, until firm but not quite golden.
  6. Holding two sides of the parchment, lift the blondies in one piece from the pan. Transfer to a rack to cool until barely warm.
  7. Make the coconut buttercream drizzle by mixing all buttercream ingredients over low heat. If the mixture is too thick add a bit more milk of choice. Once blondies are cooled, use a spoon to drizzle your buttercream over the blondies. Once the drizzle is set, cut the blondies into squares and serve!

*Store blondies in a sealed container at room temperature for up to 5 days, or in the freezer indefinitely.

Purely Apple Crumb Pie // Sweet Laurel x Purely Elizabeth

Purely Apple Crumb Pie

We adore Purely Elizabeth and feel quite lucky to call them friends. As the holidays grew near we couldn’t help but combine two of our favorite fall products to create one fabulous dessert and we’re so happy to share the recipe with you today! This is a beautiful twist on our classic Apple Crumb Pie. Featuring Purely Elizabeth’s delicious Grain-Free Apple Walnut Granola baked into the crust + crumble, which gives it a divine nutty texture and extra infusion of flavor. It’s a truly special pie to share with loved ones and we can’t way for you to try it!

*Makes one 8 or 9 inch pie

To Make the Crust:

1.5 cup almond flour

1/4 cup arrowroot powder

 2 tablespoons Purely Elizabeth Grain Free Apple Walnut Granola (light ground in a blender)

1/4 cup coconut oil (melted)

1/4 cup 100% maple syrup

Pinch of pink salt

Combine coconut oil, almond flour, arrowroot powder, granola and salt in a bowl. Mix with pastry blender or finger tips until dough comes together. Stir in maple syrup, then shape dough into a ball. Place in fridge for about 1 hour. After an hour, remove from fridge and gently roll out dough into larger circle between two pieces of parchment paper. Place the pie dough into an 8 or 9 inch pie pan. Set aside until ready to fill with apples.

To Make the Filling:

7-8 apples, peeled, cored and quartlered

2 tablespoons coconut or avocado oil

2 tablespoons 100% maple syrup

1 tablespoon cinnamon

1 tablespoon arrowroot powder

Pinch of pink salt

Gently sauté apples in coconut or avocado oil. After about 5 minutes, add maple syrup and continue to stir for 5 more minutes. Once soft, stir in cinnamon, arrowroot and pinch of salt. Stir until a nice evenly gooey texture is formed, about 2 minutes. Remove from heat and allow too cool.

To Make the Crumb Topping:

1.5 cups almond flour

2 tablespoons Purely Elizabeth Grain Free Apple Walnut Granola (light ground in a blender)

1/2 teaspoon cinnamon

2 tablespoons coconut oil or butter (softened)

2 tablespoons 100% maple syrup

In a bowl, mix together almond flour, granola, cinnamon and pinch of salt. Add coconut oil or butter and maple syrup. Using fingers, press ingredients together into a crumb topping mixture. Reserve for half way through baking.

To Assemble the Pie:

Preheat oven to 350. Place the apples inside the pie crust. Bake covered in oven for about 30 minutes. After 30 minutes. Gently press crumb topping on top of apples and place back in oven. Bake uncovered another 20 minutes, until apples are bubbling and crumb topping is an even golden brown. Allow to cool and enjoy!

Keto Pumpkin Pie // Sweet Laurel

Keto Pumpkin Pie

Here’s a keto-friendly version of our classic Pumpkin Pie! It’s low-carb, with a press-in cookie crust that’s both easy to make and SO delicious! We dreamt up this recipe for a baking class with our friend Torie Borrelli from The Vida Well last year and can’t wait for our low-carb loved ones to give it a try. Have a beautiful Thanksgiving and happy baking!! xoxo

Click here to see our video tutorial for this pie on Instagram

*makes one 9 inch pie


For the crust:

2 cups almond flour

1/2 teaspoon Himalayan pink salt

2 tablespoons coconut oil, avocado oil or butter

1 egg

For the filling: 

1 3/4 cups pumpkin puree

3 eggs

½ cup coconut cream

1/3 cup almond or coconut milk

1/3 cup Lakanto golden monk fruit sweetener

1 tablespoon cinnamon

1 teaspoon pumpkin pie spice (or a mixture of ground nutmeg, cloves, allspice, and ginger to taste)

1 teaspoon Sweet Laurel vanilla extract

A pinch of Himalayan pink salt


To prepare pie crust:

Preheat oven to 350 F. 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 cream, almond or coconut milk, Lakanto golden monk fruit sweetener, 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!

Bliss Brownies // Sweet Laurel x Sakara

Bliss Brownies

We recently had the opportunity to try Sakara’s bestselling Metabolism Super Powder and were so blown away by the taste and quality of ingredients that we knew we had to create a recipe to feature it. You know we love our brownies, so what better than a magical Bliss Brownie that is decadent AND metabolism-boosting. This plant-rich, vegan dessert revs your metabolism and eases bloat with each bite. It’s incredibly creamy and moist—yet contains zero refined sugar, is completely plant-based and gluten-free, plus it includes a suite of antioxidants and Ayurvedic herbs thanks to Metabolism Super Powder. How dreamy is that?

This feel-good alternative to holiday baking is already a staple in our home. Some of you may have seen this brownie make a special appearance at our cake shop.. it was such a hit during it’s limited-edition release and we’re thrilled to share the recipe with you today. Happy Baking! xoxo

p.s. We’ve included TWO versions of this recipe for you! A simple, classic Bliss Brownie, and a version that has a few more bells and whistles. We can’t wait to see which one you make!

Yield: One 9 x 13 inch pan

Bake Time: 25 – 30 minutes


2 cups nut or seed butter of choice
1/2 cup cacao powder
1/2 cup Sakara Metabolism Super Powder
3/4 cup 100% maple syrup
2 tablespoons ground flaxseed
1 tsp baking soda
1 tsp pink salt
*optional Sweet Laurel Vegan Chocolate Chips


1. Preheat Oven 350.

2. In a small bowl, Mix the ground flax seed with 6 tablespoons of water and set aside for 5 mins.

3. Prepare your pan. Line and 8×8 pan or 13×9 pan with parchment paper and set aside.

4. After the ground flax seed mixture has sat for at least 5 minutes, place mixture in a large bowl and add remaining ingredients. Stir until the batter is fully incorporated. Place batter in an 8×8 baking dish for thick brownies, or 13×9 pan for thinner brownies.

5.  Bake for 25-30 minutes, then allow to cool and enjoy!

* Keep in an airtight container for up to 3 days at room temp or in an airtight container in the fridge for up to 10 days. Brownies can also be frozen in an airtight container for up to 3 months.

For something a little more decadent, try Sakara’s dressed-up version of the Bliss Brownie!


2 tablespoons ground flaxseed
6 tablespoons filtered water
2 cups nut/seed butter of choice
¾ cup maple syrup
½ cup Sakara Metabolism Super Powder
½ cup raw cacao powder
½ cup walnut pieces
½ cup Sweet Laurel Vegan Chocolate Chips
1 teaspoon baking soda
1 teaspoon ashwagandha
1 teaspoon Himalayan salt


½ cup walnut pieces
¼ cup Sweet Laurel Vegan Chocolate Chips
2 tablespoons hemp seeds
1 tablespoon unsweetened shredded coconut


  1. Preheat oven to 350F.
  2. In a small bowl, mix the ground flaxseed with water and set aside for 5 minutes.
  3. After the ground flaxseed mixture has sat, place mixture in a large bowl and add remaining ingredients. Stir until the batter is fully incorporated.
  4. Pour the batter into a 9×13 pan and spread evenly.
  5. Top the batter with walnut pieces and chocolate chips. Sprinkle hemp seeds and shredded coconut over the top.
  6. Bake for 25-30 minutes, then allow to cool completely. Enjoy!

Paleo ‘Twix’ Bars // Sweet Laurel x Rachael DeVaux

Paleo Twix Bars by Rachael DeVaux

We recently asked our Instagram community what classic candy they’d like a clean/paleo recipe for, and while there were lots of wonderful answers, there was a clear frontrunner: TWIX BARS! We happened to know that our friend Rachael already has a fabulous paleo recipe for this candy, so why reinvent the wheel? Where delighted to welcome Rachael DeVaux of @rachaelsgoodeats to the blog today to share her insanely delicious Twix recipe. This recipe is nourishing, yet nostalgic and a beautiful update to our favorite childhood candy bar. Take it away Rachael!

Hello to the Sweet Laurel community! My name is Rachael and I’m a dietitian and personal trainer living in Seattle. I’ve been sharing my recipes for the last 6 years on @rachaelsgoodeats and it brings me so much joy seeing people make them in their own kitchens and love them. I’ve always been a big proponent of sharing my philosophy of food, which comes down to focusing on nutrients as fuel, feeling more confident in the kitchen and truly enjoying the foods you eat! Personally, I’m gluten and dairy-free so that’s what you’ll find on my blog. Today, I’m sharing the fan favorite recipe on my site and that’s my paleo Twix Bars. With a caramely almond butter center sandwiched between a soft shortbread and dark chocolate coating on top, I know you’ll want to keep a stock of these in your freezer at all times. Please let me know what you think! 🙂

For more recipes check out and you can find my training guides on -Rachael

p.s. do NOT be intimidated or overwhelmed by the steps / layers below. It’s much easier than you think! Check out the step-by-step video below from my YouTube channel 


Shortbread Layer

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/3 cup coconut oil, melted
  • 3 tbsp honey, warmed (feel free to sub maple syrup)

Caramel Layer

  • 1/2 cup almond butter, creamy or crunchy (swap for your fave nut or seed butter)
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • pinch sea salt

Chocolate Layer

  • One 2.5 oz dark chocolate bar (I use Evolved Eating Signature Dark) Or sub 1/2 cup chocolate chips
  • 1 tbsp coconut oil
  • 1/4 tsp flakey sea salt


Shortbread Layer

  1. Preheat oven to 350 degrees F.
  2. Combine coconut + almond flours with melted coconut oil and warmed honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined.
  3. Line a smaller baking dish (I prefer a 6×6 baking dish) with parchment paper and pack down shortbread mixture into the base using a silicone spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into entire base of dish.
  4. Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.

Caramel Layer

  1. Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.
  2. Remove from burner and let cool completely.

Chocolate Layer

  1. Break up chocolate bar into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.


  1. Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens *completely,* about 1-2 hours.
  2. Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.
  3. Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef’s knife, slice into 1/2-inch strips, and from there, slice each strip into thirds. *if you leave the chocolate layer in the freezer for too long, it may crack when you cut into slices.
  4. Ready to serve!! Enjoy! Store in airtight container in the freezer or fridge