Author Archives: sweetlaurel

Almond Mylk 12 Ways \\ Sweet Laurel

At Sweet Laurel, almond mylk is one of our favorite pantry staples. We use it in baking, in pasta sauce, in our morning coffee, it’s a flavor panacea for anything in need of a bit of richness and roundness. We even like drinking it straight, too. Almonds contain delicious, filling fats, and are a good source of protein, making a glass of almond mylk a lovely afternoon pick-me-up. This simple drink is the perfect canvas to let your palette run wild, so we compiled our favorite flavor combinations for this cool, refreshing drink. But have fun with it and get creative!

Almond Mylk 12 Ways \ Sweet Laurel

Almond Mylk 12 Ways \ Sweet Laurel

*Note: For the longest lasting nut mylks and juices, work with cold ingredients and refrigerate immediately.


 

Sweet Almond Mylk Base Recipe:

Makes 5 cups of Milk


 

Ingredients:

2 cups raw almonds, preferably organic

4 cups cold filtered water, plus more for soaking

2-3 Medjool dates, pitted and chopped

1 vanilla bean, cut in half

1 pinch of Himalayan pink salt


 

Directions:

Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight (or 8 hours) in the refrigerator. The longer the almonds soak, the creamier the almond milk.

Drain the almonds from their soaking water and rinse them thoroughly under cool running water.

Combine the almonds, half of the vanilla bean, dates, a pinch of salt, and water in a blender. Blend at the highest speed for 2 minutes until the almonds are a very fine meal and the liquid is opaque.

Line a strainer with cheese cloth, or use a nut milk bag, and place over a bowl. Pour the almond mixture into the strainer.  Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. If you want a thicker almond milk, you can add some of the almond meal back into the liquid.

Refrigerate almond milk immediately. Store the almond milk in sealed containers in the fridge for up to two days.  It will separate, so shake before drinking.  Enjoy!


 

Here are our fun variations!


 

Chocolate Banana

Sweet Almond Mylk Base

1/2 cup unsweetened cocoa powder

1 banana, peeled and chopped

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Tumeric black pepper

Sweet Almond Mylk Base

1 two inch nub of turmeric, or 2 tablespoons powdered turmeric

1 teaspoon freshly ground black pepper

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Cinnamon Date

Sweet Almond Mylk Base

1 tablespoon cinnamon, ground

Extra two dates, pitted

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Matcha Mint Chocolate

Sweet Almond Mylk Base

1/2 cup mint

1/2 cup grated cacao, stir in at the end

2 tablespoons matcha

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.

 


 

Chai

Sweet Almond Mylk Base

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon freshly ground black pepper

1/8 teaspoon fennel seeds, ground

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Blackberry Honey Vanilla

Sweet Almond Mylk Base

1 1/2 cup blackberries

Replace dates with 1/4 cup honey

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Cold Press Coffee

Sweet Almond Mylk Base

1 cup cold pressed coffee

1/2 teaspoon cinnamon

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Strawberry Rose

Sweet Almond Mylk Base

1 teaspoon rosewater

1 1/2 cup strawberries

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Lavender Rosemary Honey

Sweet Almond Mylk Base

1 tablespoon lavender, ground

2 teaspoons rosemary, chopped

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Orange Creamsicle

Sweet Almond Mylk Base

1 orange, peeled with a vegetable peeler

1/4 cup orange juice

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Power Mylk

Sweet Almond Mylk Base

2 teaspoons roasted dandelion

2 teaspoons reishi powder

2 teaspoons maca

2 tablespoons Chia seeds

Prepare almond mylk as you normally would, but add the above ingredients, except the chia seeds, just before blending everything together. Strain, add the chia seeds, and store as directed above.


 

Greens

Sweet Almond Mylk Base

2 cups spinach

3 kale leaves, stalk removed

2 romaine leaves

2 sprigs mint

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.

Lemon Olive Oil Cookies // Sweet Laurel x Brightland

Lemon Olive Oil Cookies

I’ve always wanted to create a lemon cookie, so when I tried Brightland’s LUCID Lemon Olive Oil, I knew it would make the perfect “secret ingredient”. These luscious lemon bites are lightly sweetened, with a subtle zest and elegant lemon rind ribbon. They’re so lovely and I can’t wait for you to try them! Happy Baking!


Yield: 20-24 cookies


Cookie Ingredients:
2 cup almond flour
1/3 cup cassava flour
1/4 cup Brightland LUCID lemon olive oil
1/4 cup 100% maple syrup or honey
1/4 tsp pink salt
1/2 tsp baking soda
+ zest and juice of one lemon (keep lemon peel, for peel garnish)!

Glaze Ingredients:
1 tablespoon arrowroot powder
3 tablespoons Brightland LUCID lemon olive oil


Directions:

  1. Preheat the oven to 350 and line a baking sheet with parchment paper.
  2. Stir all cookie ingredients together in a bowl.
  3. Place dough between two sheets of parchment paper and roll out with rolling pin. Using a circular cookie cutter (2-3 inches), cut out cookies and transfer to your prepared sheet. If dough is sticky, place it in the freezer for a few minutes, then transfer to baking sheet.
  4. To garnish, cut small strips of lemon rind, and place on top of each cookie.
  5. Bake for about 12 minutes, then allow cookies to cool completely.
  6. Prepare your glaze by whisking together arrowroot powder and olive oil.
  7. Drizzle glaze over cooled cookies for a zesty olive oil finish! Enjoy!

Not only do we love the quality and taste of Brightland’s products, but we also adore the story behind this female-founded brand! Click here to learn more about Brightland, and be sure to follow them on Instagram @wearebrightland.

Traditional Wedding Cookies // Sweet Laurel

Traditional Wedding Cookies

So many cultures have their own versions of wedding cookies, and this is our favorite! I grew up eating Kourambiethes, the Greek version of this celebratory cookie, at nearly every gathering. Here’s a gluten free, dairy free, and refined sugar free version that’s just as versatile as any Traditional Wedding Cookie. Enjoy!


Ingredients:

2 cups almond flour
1/4 cup maple syrup
1/4 cup coconut oil (melted)
1/2 tsp pink salt
1/2 tsp vanilla extract
1/2 cup finely chopped pecans

Topping Ingredients: Coconut Powdered Sugar
I½ cup shredded dried coconut
½ cup arrowroot powder


Directions:

Preheat oven to 350.

Mix all dry Ingredients together in a medium sized bowl.

Slowly add the coconut oil and maple syrup, followed by vanilla extract. Fold in pecans.

When batter is fully incorporated, scoop 1-2 tablespoons of dough at a time into hands and work into a ball.

Place balls of dough on baking sheet and bake for 8-10 minutes, until balls are lightly golden brown and slightly firm to touch.

While the cookies are baking, prep your coconut powdered sugar. Place your coconut and arrowroot in a blender and blend on high for about 30-40 seconds, until mixture resembles powdered sugar texture. Set aside, while you pull your cookies out of the oven and allow them to cool for about 10 minutes. Then roll the cookie balls into coconut powdered sugar. Voila!

*If you’d like to make your powdered sugar a tad sweet, add some Lakanto Monk fruit sweetener to the mixture before blending it.

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


Ingredients:

Gingerbread Spice:

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

Blondies:

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


Directions:

  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!