Author Archives: sweetlaurel

Cake Shop Recipes // Sweet Laurel

Our cake shop is two, and we want to celebrate with you! Whether you’re near or far, we’d love for everyone to be able to enjoy Sweet Laurel treats; so here’s a recipe round-up for ALL our cake shop baked goods! Enjoy with our tea or coffee for a truly authentic Sweet Laurel experience. Cheers!

Explore our tea selection: Lavender Earl Grey , Rose Hibiscus, Turmeric Chai

Discover the perfect cup of coffee: Montenero Espresso, Decaf, Casetta

Now for the recipes!

Fairy Cakes (nut-free) get the recipe

Lemon Poppy Seed Muffins (SO moist!) get the recipe

Keto Blueberry Muffins (amazingly low carb) get the recipe

Pumpkin Muffin (nut-free) get the recipe

Keto Power Brownies (low carb) get the recipe

Decadent Fudgy Brownies (chocolate heaven) get the recipe

Chocolate Chip Banana Bread (vegan) get the recipe

Chocolate Chip Cookies (vegan) get the recipe

Snickerdoodles (vegan) get the recipe

Our Favorite Apple Recipes // Sweet Laurel

Is there anything better than the smell of apples and sweet spices filling your kitchen on a crisp Autumn day? Fall baking is the best. Here are a few of our favorite apple recipes to enjoy this season!

First up, Dutch Apple Crumb Pie! get the recipe

Fall in a jar – Apple Butter & Turmeric Bread get the recipe

You have to try these Apple Donuts! get the recipe

Classic Apple Pie Bars get the recipe

Last, but not least – Mini Caramel Apples get the recipe

Which recipe are you most excited to make?

xo, Sweet Laurel

Strawberries & Cream Ice Cream Sandwich // Sweet Laurel

Strawberries & Cream Ice Cream Sandwiches

We recently offered strawberries & cream ice cream sandwiches at the cake shop as a Labor Day special and they sold out in seconds! We wanted to share this delicious recipe with you, so that you can recreate the magic, anytime, anywhere. If you’d like your ice cream sandwich to be vegan, we have a delicious vegan ice cream recipe on Pg. 227 of the Sweet Laurel Cookbook. Enjoy!

Yield: 2 dozen cookies & 1 quart of ice cream

Cookie Ingredients:

2 cups almond flour

½ teaspoon Himalayan Pink Salt

¼ teaspoon baking soda

¼ cup coconut oil, melted

¼ cup maple syrup

Ice Cream Ingredients:

1 cup full-fat coconut milk

2 cups coconut cream

¾ cup of honey

pinch of Himalaya pink salt

¾ cup mashed strawberries

1 tablespoon fresh lemon juice

5 large egg yolks

1 teaspoon vanilla extract

Cookie Directions:

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

In a large bowl, stir together the flour, salt, baking soda, coconut oil, and maple syrup until a soft, crumbly dough forms.

Place tablespoon-size scoops of dough on the baking sheet and gently press down to flatten. Bake for 10 to 15 minutes, until barely golden brown on the edges, then transfer the cookies to a rack to cool completely.

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

Ice Cream Directions:

In a medium saucepan over medium heat, warm the coconut milk, 1 cup of the coconut cream, the honey, and salt until heated through. Pour the remaining 1 cup of coconut cream into a large bowl and set a fine-mesh sieve on top.

Combine the mashed strawberries and lemon juice and set aside.

Beat the egg yolks in a medium bowl and slowly pour the warmed coconut mixture into the egg yolks, whisking constantly. Transfer the entire mixture back into the saucepan and stir constantly over medium heat, being sure to scrape the bottom of the pan as you stir. Remove the custard from the heat when it thickens and coats the back of a spoon, about 10 minutes.

Set up an ice bath by filling another large bowl with water and ice. Pour the custard through the sieve and stir it into the coconut cream. Mix in the vanilla, set the bowl with the the cream mixture over the ice bath, and stir until cool.

Chill the mixture in the refrigerator for about an hour, then freeze in your ice cream maker according to the manufacturer’s instructions. Halfway through the freezing process, when the ice cream looks like soft serve, add the mashed strawberries. Continue freezing. Store in a sealed container in the freezer for at least 2 hrs to set.

Make the Ice Cream Sandwich:

When your cookies are cooled, and the ice cream has properly set, take a heaping spoonful of ice cream and sandwich it between 2 cookies.

Enjoy promptly, or wrap each ice cream sandwich in wax paper and store in the freezer.

Pumpkin Blondies // Sweet Laurel

Pumpkin Blondies are just what you need this fall. This recipe can be made very quickly in a blender, so it’s the perfect treat to make for busy days. Serve up for dessert or play date snacking. I added some extra nourishing ingredients like cinnamon (anti-inflammatory!), flax seeds and healthy fats to make this a real feel-good fall treat!

For our mamas, we have the perfect product to make these blondies lactation friendly!  I love using Majka’s Organic Lactation Booster in this recipe. It adds the coziest hint of chai spice. Many of the other ingredients in this recipe are lactogenic foods that help with milk supply, making it the perfect new mom dessert! For the lactation edition of this recipe, use 2 tablespoons Majka Organic Lactation Booster, instead of 1 teaspoon of ginger.

Here’s a bit about why I love Majka-

Majka offers new mothers safe, innovative, effective supplements and snacks for lactation and postpartum well being. They believe in fueling motherhood from within with the highest quality bio-available ingredients to nourish mama as a whole so she can care for the ones she loves most. Founded by two struggling new moms who knew depleting their bodies in silence didn’t have to be the only way. Visit Majka here for motherhood education and shop here

Yield: 8 x 8 pan of Blondies

Bake Time: 25 minutes


2 cups almond butter or tahini

1 teaspoon of ginger or 2 tablespoons of Majka Lactation Booster

1/2 cup pureed pumpkin

2 tablespoons flax seeds 

1/4 cup +1 tablespoon water

2/3 cup 100% maple syrup

1 tsp baking soda

1/2 tsp Himalayan pink salt or sea salt

1 tsp cinnamon


Preheat oven to 350.
Line 8×8 baking pan with parchment paper.

Place all ingredients in a blender and blend for about 1 minute until mixture is well incorporated. Pour into prepared pan and bake for 25 mins.

Allow to cool and enjoy!

Keep in air tight container in fridge up to 5 days or freeze for up to 3 months.

Paleo Veggie Sliders \\ Sweet Laurel


Sweet Potato Sliders \ Sweet Laurel


Sweet Potato Sliders \ Sweet Laurel

Paleo Veggie Sliders

Why is everything that’s smaller, instantly cuter? These sliders make the perfect casual appetizer or enjoy a few of them for lunch. You can switch out the veggie burger for a grass-fed beef burger if you prefer, but these hearty patties are delicious, especially with the sun-dried tomato ketchup. Enjoy!

Yield: 10 sliders patties


1 tablespoon olive oil

1 1/2 cups mushrooms, roughly chopped

1/4 yellow onion, finely chopped

1 carrot, peeled and finely chopped

1/2 medium zucchini, finely chopped

1/2 medium sweet potato, peeled and finely chopped

1 garlic cloves, minced

1/4 cup almond flour

1 tablespoon flax meal

1/2 teaspoon. ground cumin

1/2 tablespoon tomato paste

1/2 teaspoon salt

1/4 teaspoon black pepper


Preheat oven to 400.

Heat oil in a large skillet over medium heat. Add mushrooms, onion, carrots, and zucchini and cook for about 5 minutes. Add sweet potato and garlic and cook for another 5 minutes.

Work in batches, if necessary, and run vegetable mixture through a food processor until it is finely chopped up but not a paste/puree. Put in a large bowl.

Add almond flour through spices into the bowl and combine with your hands.

Grease a baking sheet or line with parchment or a Silpat. Shape mixture into 6 patties and place on baking sheet. Bake for 15 minutes, then carefully flip.

Bake for another 15 minutes and allow to cool slightly before removing from baking sheet.

Sun-dried Tomato Ketchup


1 cup tomato puree

1/2 cup oil-packed sun-dried tomatoes, drained

1/2 cup maple syrup

1/4 cup apple cider vinegar

1/4 teaspoon allspice, ground

1/8 teaspoon cayenne pepper

1/2 tablespoon peppercorns, ground

1 tablespoon cumin, ground

1 tablespoon coriander, ground

1 tsp smoked paprika, ground

1/4 tsp nutmeg, ground

2 teaspoons fresh ginger, grated

2 bay leaves

Pinch of cayenne

1/2 small yellow onion

1 garlic clove, minced


Combine the ingredients, except the bay leaves, in a blender and blend until fairly smooth. Transfer the mixture to a medium saucepan. Season with salt and simmer over moderate heat, stirring occasionally, until very thick and slightly darkened, about 15 minutes.

Avocado Mayo


1 avocado, pitted and scooped out of its skin

2 tablespoons olive oil

1 teaspoon lemon juice

1 garlic clove, minced

Salt and pepper to taste


Put everything in a blender or food processor and blend until the mayo is emulsified. To store, keep in a container with a lid, in the fridge (because of the avocado, it can oxidize – turn brown – so keeping it away from oxygen is key!). Best if used immediately.

Burger Bun 

For 6 burger buns


1 1/2 almond flour

2 eggs, separated

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 tablespoon honey

1 tablespoon ground flaxseed

2 tablespoons water


Preheat oven to 350F

Combine the dry ingredients and mix in the yolks and honey. Set aside.

Beat the whites. GENTLY, fold those in and add enough water or more flour to make it a muffin batter consistency.

Form the dough into 3 inch wide balls, and set on a greased parchment.

Bake for 10 minutes.  Check and rotate if using a toaster oven.  Mine usually need five more minutes to get golden brown. Remove from toaster and cool a second.  Slowly peel out of foil and cool completely.