Author Archives: sweetlaurel

Lemon Poppyseed Muffins \\ Sweet Laurel

These Lemon Poppyseed Muffins are absolute perfection. Since the beginning, these have been a Sweet Laurel staple and are great for those friends and family who are still hesitant to jump on the grain-free bandwagon – I guarantee they won’t miss a thing! They are lemon-scented with nutty notes of poppyseed, the perfect complement to a cup of coffee and friends on a Sunday afternoon.


4 cups blanched almond flour

1/2 tsp Himalayan pink salt

1 tsp baking soda

3 eggs

3/4 cup full fat coconut milk or almond milk

1 cup 100% maple syrup

2 tablespoons lemon zest

1/4 cup lemon juice

2 tablespoons poppy seeds


Preheat oven to 350º.

Place cupcake/muffin papers in the muffin tins. Combine almond flour, salt and baking soda in a bowl.

In a separate bowl, whisk together the eggs, coconut milk, syrup, lemon zest and lemon juice. Add flour mixture, then stir in poppy seeds.

Pour into greased pan. Bake for 40-50 minutes.

Allow the cake to cool for about an hour. Flip onto plate and prepare glaze.

Toasties Three Ways \\ Sweet Laurel

Toasties Three Ways

Turmeric Bread is our Savory staple here at Sweet Laurel. This bread is grain free and so versatile! Turmeric is very popular right now, and it is no wonder why. It has amazing anti-inflammatory properties and is a powerhouse in natural medicine. We love dressing our Turmeric Bread up with delicious toppings, from avocado & grapefruit, to a simple chive cream cheese, to an olive tapenade. I hope you enjoy!



½ cup plus 1 tbsp almond flour

1 tsp ground turmeric (or 1 tbsp juiced turmeric)

1 tsp baking soda

½ tsp Himalayan pink salt

1 cup cashew butter

2 large eggs + two egg whites

1 tbsp water

1 tbsp apple cider vinegar


Preheat oven 350°F

Prepare a standard sized loaf pan by lining it with parchment paper or greasing with 1 tsp of coconut or avocado oil.

In a medium bowl, mix together all the dry ingredients. In a separate medium sized bowl, beat together cashew butter, eggs and egg whites in a mixer until smooth. Slowly add water to the mixer, followed by dry ingredients, then add apple cider vinegar. Pour into prepared standard sized loaf pan and bake about 20 minutes, or until a toothpick comes out cleanly.



1 loaf Turmeric Bread, sliced

¾ cup whole raw cashews, soaked overnight in water

6 tbsp coconut oil, solid

¼ cup fresh lemon juice

1 tbsp tahini

1 ¼ tsp Himalayan pink salt

1 tsp chopped fresh chives

1 tsp chopped fresh mint leaves

1 tsp chopped fresh parsley

1 tsp chopped fresh dill

1 tsp freshly ground black pepper


Drain the cashews and place in a food processor with the coconut oil, lemon juice, tahini, and salt. Blend until creamy. If the mixture is too thick, add a little bit of water to loosen it up. Stir in the herbs and pepper by hand.

Place the mixture in a cheesecloth bag and lightly squeeze out any liquid. Transfer the “cream cheese” to a bowl or ramekin and refrigerate for at least 8 hours. Before serving, take out of the fridge for at least 2 hours to take the chill off, as coconut oil solidifies in the cold. Store in a sealed container in the fridge for up to a week.

Toast the slices of Turmeric Bread in the oven. Remove, and once cooled, spoon the chive butter on top.



1 loaf Turmeric Bread, sliced

2 garlic cloves, minced

1/2 cup Kalamata olives, pitted

1/2 cup oil-cured olives, pitted

2 tsp fresh lemon juice

Grated zest of ½ lemon

1/2 tsp chopped fresh thyme

2 anchovy fillets, chopped (optional)

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper, to taste

Cayenne pepper, to taste


Preheat oven to 400. Carefully toast the sliced turmeric bread in the oven. Remove and allow to cool while you prepare tapenade.

In a food processor, combine the garlic, olives, lemon juice and zest, thyme, and anchovies and pulse until a rough paste forms. Transfer to a small bowl and stir in the olive oil, salt, pepper, and cayenne. Add more olive oil as needed. Spoon on to toasted Turmeric Bread. Serve with coconut sour cream (recipe below).



1 loaf Turmeric Bread, sliced

1 avocado

1 grapefruit

¼ cup coconut sour cream (recipe below)


Julienne 1 grapefruit and thinly slice the avocado. Toast each slice of Turmeric Bread and then top with freshly julienned grapefruit and slices of avocado. Drizzle with coconut ‘sour cream.’



½ cup coconut yogurt

¼ cup coconut milk


Pour the yogurt and coconut milk together and gently whisk until it is drizzle-able. Keep in fridge until use.

Vegan Chocolate Chip Banana Bread \\ Sweet Laurel

Vegan Chocolate Chip Banana Bread

We’re thrilled to announce the launch of our 2 ingredient Vegan Chocolate Chips, one of the special ingredients in our favorite Banana Bread! When Laurel began her paleo baking endeavors 2014, it became very clear that there weren’t many chocolate chip options that were refined sugar-free, soy free, dairy free, and free of other fillers and additives. For the longest time, she made her own, a recipe often shared here and in the Sweet Laurel Cookbook! We finally found an amazing partner, a Los Angeles based chocolatier to work with to produce our own. You are now able to purchase our chocolate chips directly on our website. Enjoy and happy baking!

Yields one loaf (9x5x2) or 6-7 muffins


1 cup Almond flour

1 tsp baking soda

Pinch Himalayn pink salt

2 bananas (mashed)

¼ cup coconut milk

1 tbsp flax, freshly ground

1 tbsp chia, freshly ground

5 tbsp water

3 tbsp maple syrup or honey

1 tsp vanilla extract

½ cup chocolate chips


Preheat oven to 350 and line the pan with parchment paper, or cupcake pan with liners.

In a small bowl, mix together the freshly ground flax, chia and water. Allow to sit for about seven minutes.

In another bowl, mix together the almond flour, baking soda and Himalayan pink salt. Set aside.

Mix together the mashed bananas, flax and chia mixture, coconut milk maple syrup or honey and vanilla extract. Once combined, add in almond flour mixture and stir. Fold in chocolate chips and pour into desired pan.

Bake for about 35 minutes, or until lightly golden brown.

Keto Blueberry Muffins

Keto Blueberry Muffin

Here’s a special recipe that bring crowds over to  Sweet Laurel: Cake, Coffee + Tea! We love how obsessed our customers are with these muffins. As an added bonus, these muffins can be baked off, placed in a container or freezer bag and frozen! With a thaw or quick reheat in the oven, they’re perfect for breakfast on the go.

Xoxo, Laurel

Ingredients for the muffins

2 ½ cups almond flour

½ tsp pink salt

½ tsp baking soda

2 eggs

¼ cup coconut or almond milk

⅓ cup coconut oil (melted) or avocado oil

1 tsbp flax seed, freshly ground

½ cup Lakanto monkfruit sweetener*

½ cup blueberries

Directions for the muffins

Preheat oven to 350 and prepare a muffin pan by lining with cupcake liners.

In a bowl, combine eggs, almond or coconut milk, and oil. Mix until thoroughly combined.

Add in almond flour, pink salt, baking soda, Lakanto sweetener and flax seeds. After mixing well, stir into the egg mixture. Fold in blueberries gently.

Pour into prepared tins.

Ingredients for the topping

1/2 cup almond flour

2 tbsp coconut oil

1 tsp Lakanto monk fruit sweetener

Pinch of cinnamon

Directions for the topping

Prepare topping with almond flour, monk fruit and coconut oil. Gently press into crumbly dough with fingers.  Set aside.

Top the muffins with topping and baked about 25 minutes, or until lightly golden brown.

Allow to cool and enjoy.

*Note about Lakanto Monk Fruit Sweetener: This recipe was desinged to use this particular brand of monk fruit. Not all monk fruit sweeteners are created equal, so I suggest using this brand which can be found on Amazon or on their website.

Keto Brownies \\ Sweet Laurel

Keto Brownies

Brownies are a definite fan favorite at Sweet Laurel. There’s something particularly comforting about these home-baked brownies that everyone, grain free or not, can enjoy! This is a new recipe we’ve decided to share with you all. It’s fudgey and delicious like the Double Chocolate Chunk Brownies, and also low sugar and high in protein, like the Power Brownies.


2 cups smooth almond or cashew butter

3/4 cup monk fruit sweetener (we use Lakanto)*

1/2 cup water

2 organic, pasture-raised eggs

1/2 cup collagen protein

1/2 cup cacao powder

1 tsp baking soda

1/2 tsp Himalayan pink salt

1 tsp vanilla extract

Option to add dark chocolate chips


Preheat oven to 350º. Line a 13×9 pan with parchment paper.

Beat almond or cashew butter together with the sweetener, eggs, vanilla and water using a mixer or by hand with a whisk. Slowly add the cacao, collagen, baking soda, and pink salt.

Bake in oven for 25-30 minutes. Cool, and slice into squares.

**We designed this recipe with Lakanto Monk Fruit Sweetener. Not all monk fruit sweeteners are created equally. So remember, these brownies work best with Lakanto Monk Fruit Sweetener!!