Author Archives: sweetlaurel

Peaches and Cream Cake \\ Sweet Laurel

Peaches and Cream Cake

This is a summertime must! We love the fresh peach flavors, the light creamy filling, and did we mention it’s pretty beautiful as well? Everyone has been loving this one from the bakeshop, so we thought we would share the recipe in time to get those summer peaches at the farmer’s market and start baking!

Yields two 8 inch cakes or three 6 inch cake rounds

Ingredients

4 cups almond flour

1 tsp baking soda

1/2 tsp Himalayan pink salt

1 tsp cinnamon 

3 eggs

1/4 cup coconut oil, melted, plus extra for greasing

1/2-3/4 cups maple syrup 

1 tbsp vanilla extract

Directions

Preheat oven to 350.

Prepare your pans 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 (melted), maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, cinnamon and baking soda. Mix until batter is formed, then pour into prepared pan.

Bake about 25 minutes, until toothpick inserted comes out clean. Allow to cool, then flip cake(s) out of pan onto a cooling rack.

To prepare coconut whipped cream

Ingredients

1 13.5 oz can coconut milk

1 tablespoon maple syrup

Directions

Place a 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 and scoop out coconut milk solids into a mixing bowl. The fat will have risen to the top of the can and the remaining coconut milk will be at the base of the can. Add the solids only to your mixing bowl, then add the maple syrup. Whisk together, then set the whipped cream in the fridge.

To prepare the peach jam

Ingredients

5-7 peaches

1/2 of a lemon

2 tablespoons maple syrup or honey

Pinch of vanilla bean powder, or seeds from 1/2 a vanilla bean pod

Directions

Blanche peaches by placing in boiling water for about 3 minutes. Remove and let cool, then remove skins. Cut peaches and remove pit, then place in a saucepan. Add lemon and maple syrup, and cook down for about 5 minutes. Blend the jam slightly with an immersion blender to get a nice smooth texture, with some smaller chunks. Allow to cool completely.

To assemble the cake:

Refrigerate or freeze the baked cake rounds for about 10-15 minutes. Carefully cut each cake round through the center, so that you have a two symmetrical cake rounds. If you make three 6 inch layers, you will have a total of 6 layers. If you used two 8 inch cake rounds you will have a total of 4 layers.

Place one cake round on a cake plate or serving plate. Top with one to two tablespoons of coconut cream and spread evenly over cake layer, then one to two tablespoons of jam. Place the next cake layer, and repeat the two toppings. Repeat until you get to the last layer. For the final layer, smooth the entire top with coconut whipped cream, and then using the jam, make a crescent shape or smooth the entire top with peach jam.

Sweet Laurel Baby #2!!!

Sweet Laurel Baby #2!!!

It’s been a while since I’ve given you all an update on my healing journey. The truth of the matter is, ever since having Nico in 2017, I have felt absolutely amazing. My pregnancy with Nico kicked things into gear, it literally healed me in a way, and all my autoimmune symptoms went out the door. On paper, my thyroid levels have been completely normal for the last 2.5 years, and I’ve had zero antibodies to my thyroid. My other pesky issues, like extreme fatigue, leaky gut, constipation and secondary amenhorrea have also gone away. Truly, if you asked me back in 2016 if I thought this would ever be the case, I would most definitely have said NO WAY!

I’m now pregnant with my second baby! We found out this past May and I’ve been so excited to share the news! This pregnancy has been a beautiful thing so far. Ever since Nico turned one, Nick and I toyed with the idea of having a second baby. Every time I actually thought about it though, I would immediately think of all the reasons why it just wasn’t possible. Reason #1, I work a lot! I barely have enough time with my sweet Nico, how could I factor in another human!! Reason #2, cookbooks and store openings have been keeping me very busy! Reason #3, our house was under construction I just felt generally unsettled. I didn’t realize how much Reason #3 was effecting me until we moved into our house this past April. I literally took a few deep breaths after the move was over, and thought to myself “I can do this!” I checked my ovulation calculator, shout out to Ovia app, and the rest is history.

I feel that my story can offer hope to the thousands of people out there suffering from Hashimoto’s Disease and feeling the toll it can take on your fertility. Or those with the genetic mutation called MTHFR, which I also have, which effects fertility as well, as your body cannot properly absorb folic acid.** It is a true miracle I was able to get pregnant so quickly, and I believe it has a lot to do with the deep healing I have undergone with my diet change and more. It is pretty cool that once I had an environment change, and moved into the comfort of our new house AKA the beautiful #sweetlaurelcottage, which you will see featured on the blog soon, that I felt ready for another baby!

My body has come such a long way these last few years. From having four years of secondary amenhorrea, to having a consistent period since weaning Nico. Or from years of chronic constipation, to not dealing with that issue at all! I’m so grateful for my discovery of healing through food, which I learned about through my practitioners Dr. Eleanor Womack and Margaret Floyd. The diet change and gut healing protocol I discovered through them literally led to my dabbling in the grain free baking that all you see at Sweet Laurel!

Baby #2 is a BOY, for those of you wondering. He is due at the end of January 2020. I can’t wait to share more of journey as the months unfold. Stay tuned here on the blog and on my personal Instagram account @laurelgallucci. Xoxoxo, Laurel

**As a result of MTHFR diagnosis, one must take folate, and pretty high amounts of it, to combat the mutation as it pertains to fertility. I found out I had MTHFR a few months before getting pregnant with Nico, and my nutritionist put my on folate in order to up my chances at a successful pregnancy. 

Coconut Ceviche / Sweet Laurel

Coconut Ceviche

Our twist on Ceviche uses our absolute favorite coconut cream and coconut meat company, Zuma Valley!! As you may know from following us on Instagram, we use Zuma Valley coconut cream in all of our Superfood Lattes at Sweet Laurel: Cake, Coffee and Tea. We just love it that much!! Here’s a savory change of scenery for the blog using coconut meat. The delicate, young coconut meat from Zuma Valley is perfect for this refreshing summer delight, best enjoyed with sandy toes near a beach somewhere ;).

Ingredients

1 8 oz bag frozen coconut meat, thawed

1/4 cup red onion, finely chopped

1 serrano pepper, sliced

1 avocado, cut into cubes

1/4 cup cilantro, chopped

Juice of 1 lemon

1/4 cup olive oil

Directions

Chop the coconut meat into 1 -2 inch squares. In a large bowl, gently toss the coconut meat with all other ingredients. Serve immediately and enjoy!

Mixed Berry Breakfast Tarts

Mixed Berry Breakfast Tarts // Sweet Laurel

Breakfast cake is a tradition at Sweet Laurel, so breakfast pie seemed like a step in the right direction. Because our ingredients are wholesome and filling, there aren’t any sugary, empty calories — our breakfast tarts are actually a delicious, sweet option to pair with your morning cup of coffee. The crust is flaky and tender, the filling is tart and fresh, and a pretty pink glaze finishes everything perfectly.

Makes 4 tarts

Ingredients For the Crust

2 1/2 cups almond flour

1 cup arrowroot powder

Pinch of Himalayan pink salt

1/4 cup coconut oil, solid

1/4 cup maple syrup

1 large egg

Ingredients For the Filling

1 1/2 cups fresh or frozen mixed berries

1/4 cup maple syrup

Juice of 1/2 lemon

1 tsp arrowroot powder

Ingredients For the Glaze & Strawberry Icing

1 large egg, beaten with a teaspoon of water, for egg wash

1/4 cup coconut butter

2 tsp maple syrup or raw honey

1 1/2 tsp fresh lemon juice

1/4 tsp vanilla extract

1/4 cup full-fat coconut milk

1/4 cup strawberries, chopped

Directions for the Crust

In a medium bowl, whisk together the flour, arrowroot powder, and salt. Cut the coconut oil into the dry ingredients with a pastry blender or your fingertips until a dough comes together. It will look like wet sand, and the fats should be pea sized. Add the maple syrup and egg, and stir into a dough. Gently shape the dough into a ball, cover with plastic wrap, press into a disk, and chill in the ridge for about 2 hours.

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

Place the dough between two pieces of parchment paper and roll it about 1/8 inch thick. Remove the top piece of parchment and, using a paring knife, cut the dough into 8 matching rectangles, about 4×5 inches. Place the dough on the prepared baking sheet and chill in the refrigerator while you prepare the filling.

Directions for the Crust

In a medium saucepan over medium heat, combine the berries, maple syrup, and lemon juice. Cook for about 10 minutes, until the mixture begins to boil, then remove from the heat and stir in the arrowroot powder. Let the mixture cool to room temperature, about 30 minutes.

Place 2 tablespoons of the berry mixture in the center of 4 of the dough rectangles. Place another rectangle on top of each and seal together by crimping the edges with fork tines. Use a fork to prick air vents in the top of the dough.

Brush the egg wash lightly over each pastry and bake for 20-30 minutes, until golden brown and any berry liquid dripping out appears thick. Glaze with strawberry icing.

Directions for the Strawberry Icing

In a small saucepan, combine the coconut butter, maple syrup, 1/2 tsp of the lemon juice, the vanilla, and coconut milk over very low heat. Whisk until smooth. If the icing is too thick, add a little more coconut milk. If it’s too runny, add more coconut butter.

In a small bowl, mash together the strawberries and the remaining 1 tsp fresh lemon juice with the back of a fork. Push the strawberries through a strainer into the icing, then stir to combine.

Spread over each tart.

Fourth of July Roundup

Fourth of July Roundup

We LOVE the Fourth of July at Sweet Laurel. It’s a summer celebration that brings everyone together by for yummy food, fun, and summer festivities, what’s better than that??? Pies are a classic all American dessert, and we have so many amazing and delicious summer pies on our blog, we just had to share! Plus, a few other poolside favorites. Check out our roundup below and enjoy!

Blueberry Cream Pie

Cherry Pie

Peach Streusel Cake

Summer Cobbler

Coconut Ice Cream

Creamsicles

Berry Cobbler

Enjoy!!