Coffee lovers, this ones for you! A Sweet Laurel Tiramisu has been our most highly requested recipe for quite some time now. It was no easy task creating a tiramisu that is free of grain, gluten, dairy AND refined sugar, but we’re beyond happy with the result. These silky, espresso soaked lady fingers are transcendent. So what are you waiting for? Dive in, it’s divine!
Yield: 2-4 servings
*Tiramisu must set in the fridge for at least 3 hours before serving.
24 Lady Fingers
3 pasteurized Eggs (yolks and whites divided)
1 cup Almond Milk ricotta
2 tablespoons maple syrup
Freshly brewed espresso (1 cup)
Chopped cacao and cacao powder, for garnish
For the Lady Fingers –
4 large eggs, separated
1cup almond flour
1 cup cassava flour
4 tablespoons flax meal
1 teaspoon baking powder
1/2 teaspoon Himalayan salt
1/2 cup coconut milk
1/4 cup water
1/4 cup maple syrup
1 egg, for egg wash
To make the lady fingers –
In a large bowl, combine the egg yolks, almond flour, cassava flour, flax meal, baking powder, salt, coconut milk, maple syrup and water. The dough should be very thick and wet.
In a separate bowl, use an electric mixer to whisk the egg whites until stiff peaks form. Fold into the almond flour mixture. Scoop the mixture into a pastry bag with large, round tip, or a plastic bag. Push mixture to the bottom, and if using a plastic bag, snip the bottom corner so there’s a 3/4 inch wide hole. Slowly push out about 5 lines of dough on a baking sheet lined with parchment paper. Brush with egg wash. Bake for 15-20 minutes, or until barely golden brown.
Brew espresso. Set aside and let it cool.
Whisk together the egg yolks until frothy (3-5 minutes). Add maple syrup and mascarpone, whisk together until a smooth custard consistency. In a separate bowl and ideally using a mixer, whisk together the egg whites until stiff peaks form.
Gently fold the egg whites into the egg yolk-cheese mixture.
In a serving dish, add a third of a mixture.
Soak lady fingers in espresso and add atop mixture; top with a third of cocoa powder and chopped chocolate. Repeat with a second and third layer, until serving dish is full, ensuring final layer is your mixture topped with cocoa and chopped chocolate.
*Set in fridge for at least 3 hours before eating. Good for up to 3 days in the fridge.
This cake pays homage to our great state of California. In November, I had the opportunity to attend a virtual Agriculture Tour of California with California Grown. As an aspiring gardener and food production nerd, let’s just say I had a very good time. The growers here in California have their craft down to a science, and are integrating the latest technology and sustainability measures to provide food that is shipped all around the world.
This cake is lightly scented with elderflowers, which can be foraged or grown all over the state, and baked with olive oil, almonds and delicious lemons, some of California’s most popular crops. Today I am going to share some incredible statistics about the specialty crops California farmers produce. Starting with almonds, California produces 80% of the world’s almond supply! Next up, lemons. If you know me, lemons are my favorite fruit. California grows 92% of the lemons available in the U.S., that is a lot of lemons! And then of course California is known for flowers! Elderflowers and roses, both of which are highlighted in this cake are grown here. You guessed it, 75% of cut flowers and greens are grown in California! I feel so blessed to live in this great state, and bake locally with California Grown crops. Hope you enjoy this cake from my California kitchen to wherever you may be. Xoxo, Laurel
Yield: Makes three 6-inch layers, or two 8-inch layers
For the Cake –
1⁄4 cup olive oil or melted coconut oil, plus more for greasing the pans
1 bunch (roughly 1 cup) elderflowers (dried or fresh)
1/2 cup water
Coconut Whip Cream –
Two 13.5-ounce cans full-fat coconut milk or cream, refrigerated overnight
2 tablespoons maple syrup or honey
1 tablespoon vanilla extract
1. Preheat the oven to 350°F. Line three 6-inch cake pans or two 8-inch cake pans with parchment paper rounds, then grease the sides of the pans with oil.
2. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, whisk together the eggs, olive or coconut oil, maple syrup, lemon juice, and zest. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
3. Divide the batter evenly between the prepared pans and bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
4. Remove cakes from pans after about ten minutes of being out of the oven, and set aside to cool.
5. Place one layer on a cake plate and top with 2 tablespoons of the lemon spread and 1⁄2 cup of the coconut whipped cream, smoothing each evenly over the entire surface. Add another cake layer, and repeat. Continue until all layers have been used, and top the cake with the remaining whipped cream and lemon spread. Finish with a sprinkling of toasted coconut. For two 8-inch layers, do the same build of coconut whipped cream and lemon spread. Refrigerate until ready to serve.
To make the elderflower syrup –
Put all ingredients in a saucepan and bring to simmer. Continue to simmer until the syrup is fragrant and honey is cooked down, about 20 minutes. Using a sieve, separate the Elderflower from the syrup. Pour into glass jar and refrigerate for about a week.
To make the lemon spread –
1. In a medium bowl, whisk together the eggs, lemon zest, and honey. In a small bowl, stir together the lemon juice and coconut oil.
2. Pour the egg mixture into a medium saucepan and cook over low heat, whisking constantly, until it begins to thicken, 10 to 15 minutes. Do not overcook, as the eggs will become lumpy. Slowly stir in the lemon juice and coconut oil and cook, constantly whisking, until the mixture thickens further, another 10 to 15 minutes. If you’re not sure if it’s thick enough, stop stirring for a few seconds and see if large, slow bubbles form on the surface. It should have the texture of loose pudding. Do not boil.
3. Remove the pan from the heat and pour the mixture through a fine-mesh sieve into a glass jar. Let cool, then slowly fold in the elderflower syrup. Store in a glass jar for up to one week.
To make the coconut whip –
1. Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form. The remaining coconut water can be added, a teaspoon at a time, if the whipped cream is too thick. Otherwise, discard it.
2. Using a rubber spatula, slowly fold in the maple syrup and vanilla. Transfer the whipped cream to a metal or glass bowl, cover, and refrigerate until ready to use.
NOTES: For filling cakes, we like to chill the coconut whipped cream in the fridge overnight, covered. This will stiffen the cream and make it stronger for holding layers of cake together. However, it becomes more difficult to style the cream on top of the cake, so we tend to do this only for the filling between cake layers.
The brand of coconut milk you purchase (see page 249) is not the only thing that can affect the final outcome. If coconut milk has accidentally been frozen or overheated, it can struggle to separate properly. For this reason, we recommend your not ordering coconut milk online, but buying it from a store familiar with storing the product properly, like Whole Foods.
Have you ever had a London Fog? It’s essentially an earl grey latte with a dreamy name, and a touch of vanilla. We LOVE it. For an extra cozy and calm experience, use our lavender earl grey tea. This recipe is relaxing and delicious. The perfect way to ease into a new year.
December is a special time at Sweet Laurel, because it marks the return of our Keto Hot Cocoa. This year, we wanted to offer something festive to our matcha tribe as well, so we teamed up with our friend Celeste Thomas to create this delicious twist on a peppermint latte. It’s become so popular at the cake shop, that we knew we had to share the recipe with you! Sugar-free and soo delicious, it’s sure to be your favorite winter fuel. Without further ado, we’ll let Celeste introduce our new favorite drink to you! Take it away Celeste!
Hey, all! My name is Celeste Thomas, registered nurse, holistic skincare expert, and #eattoglow recipe developer over at The True Spoon. I’m so excited to share my latest creation with the Sweet Laurel community. My peppermint collagen matcha is full of skin-loving ingredients that will make your holiday all the more delicious!
A Little Bit About Me
For those who don’t know me and my skincare journey – let me fill you in. If there ever was a girl who struggled with skin confidence – it was me! My acne-prone skin has been a struggle for as long as I can remember and significantly impacted my self-worth.
After trying nearly every over-the-counter and prescription skincare product on the market, I finally discovered that I needed to go back to the basics and fight my breakouts holistically – starting with my diet and the ingredients I was putting on my skin.
Today, I am proud to say I’ve gained control of my skin and I love to help other women do the same. Aside from recommending non-toxic skincare products, one of my biggest passions is creating anti-inflammatory recipes that will keep both skin and tastebuds happy!
How Did I Meet Laurel?
I met the lovely Laurel last year at the Unwell conference when we were both speaking on a panel about skin confidence. It was here I heard about her like-minded journey to share anti-inflammatory recipes containing beneficial ingredients with the world.
Not only did I want my followers to know about her delicious, healthy baked goods, but I too wanted to get in on the action and work with her to create something truly special!
Fast forward to this holiday season, and my peppermint collagen matcha recipe is being featured at Sweet Laurel Bakery for all to enjoy!
Yield: 1 Matcha Latte
Time: 5 minutes
8 drops peppermint extract
1 teaspoon matcha powder
1 1/2 teaspoons lakanto golden monk fruit sweetener
1 tablespoon collagen powder
10 oz milk or milk alternative
Whisk 1 tsp of matcha with 2 ounces of hot water, creating a matcha shot.
Pour your matcha shot into a mug, and stir in peppermint, monk fruit and collagen.
Steam milk and pour into your matcha mixture. Option to top off with collagen marshmallows and an extra sprinkle of matcha. Enjoy!
Beauty Benefits of Peppermint Collagen Matcha
Most conventional coffee shops offer festive beverages with refined sugar, preservatives, and inflammatory oils that negatively impact the skin and overall health. This is why I was inspired to concoct a healthy holiday drink with skin-boosting ingredients.
I’m a true believer that you can satisfy your tastebuds without having to sacrifice your skin health. Since Christmas is my favorite time of year, I decided to combine all my favorite ingredients to create a sweet seasonal drink everyone will love!
The star ingredient of the show happens to be my personal favorite– matcha. I can’t brag enough about this antioxidant-rich ingredient and the beautiful effects it has had on my skin. Matcha contains antioxidants, which help to fight premature aging. It’s fresh, earthy taste is addicting – plus it will keep your skin looking youthful and glowy!
Collagen is an essential protein made of amino acids. Without the proper amount, our skin becomes less firm and prone to fine lines, scarring, and so much more. For this reason, I’m all about boosting the skin with a little extra collagen whenever I can, which is why you’ll find it in this beverage!
Who doesn’t love the cool, slightly sweet taste of mint? This one-of-a-kind herb is an antimicrobial breakout buster that will keep acne at bay. The best part is that when mixed with matcha, you’ve got a delicious thin mint flavor like no other.
Every holiday beverage needs a little sweetener that is not white sugar, corn syrup, etc. This is where monk fruit comes in. This natural sugar alternative gives you the sweetness you’re looking for without spiking blood sugar and causing breakouts.
Treat Yourself This Christmas – Skin and All!
Thanks for tuning in! I hope you all enjoy this #eattoglow collaboration with The True Spoon and Sweet Laurel Bakery. If you’re in the area, stop in and enjoy this cozy cup of love and tag me @celestethomas when you do. For more holistic skincare tips, clean recipes, and non-toxic product reviews, follow me on Instagram, Youtube, or check out my blog!
As a little Christmas Eve gift, we created a Buche de Noel recipe for you, Sweet Laurel style! Recently, I fell in love with the brand Elastique, and the French-American heritage of their founder, inspired me to try my hand at this festive, French dessert. It was so fun to create, and I can already tell it will be a holiday tradition in our home. I tried two different styles of decor, and I’m excited to see how you decorate yours. Happy holidays and happy baking!
For the cake –
Coconut oil (for greasing pan)
Arrowroot powder (for sprinkling on tea towel)
6 eggs, separated
3/4 cup maple sugar, coconut sugar or Lakanto Monk Fruit Sweetener
1/3 cup cacao powder
1 tablespoon vanilla extract
1/8 teaspoon Himalayan pink salt
For the filling –
2 cans coconut cream or milk, refrigerated at least 12 hours or more
2 tablespoons maple syrup (or sweetener of choice)
1 tablespoon cacao powder
For the frosting –
4 ounces 100% cacao unsweetened baking chocolate, broken into chunks
1/4 cup coconut oil, solid
1/3 cup maple syrup
1 tablespoons vanilla extract
1/2 cup full-fat coconut milk, plus more as needed
Optional decor ideas –
Organic florals and greens
Preheat oven to 350
Line a baking sheet with parchment paper and grease with a teaspoon of coconut oil.
In a mixer, beat egg whites until frothy, white and slightly stiff. Add 1/4 cup of the sweetener and continue to beat until peaks form. Set aside.
In medium bowl, whisk together egg yolks and the rest of the sweetener. After 1 minute, slowly add cacao powder, vanilla extract and pink salt. Slowly fold in this mixture to the egg white mixture until mixed together.
Spread batter onto greased parchment lined baked sheet, into a larger rectangle, about 12 inches by 7 inches. Bake for about 15 minutes.
After 15 minutes, remove the pan from the oven. Place a large tea towel on the counter and sprinkle with arrowroot powder. Flip the cake onto the tea towel and starting at the short end of the cake roll up the cake into a log shape. Place the cake in the fridge while you prepare your filling and frosting.
To prepare filling:
Open the cans of refrigerated coconut cream and scoop out cream into bowl. The cream should be thick. Add maple syrup and cacao powder and stir until combined. Place in fridge until your are ready to fill your cake.
To make the frosting:
Melt the chocolate and coconut oil in a double broiler over medium heat, stirring constantly. (Or a heat-proof bowl that nests in a pan with 1-inch of simmering water on the stove.) Remove from the heat when melted and allow to cool for about 10 minutes. Add the maple syrup, coconut milk and vanilla stir to incorporate. Cool to room temperature. You can put the frosting in the fridge to set a bit if the texture is a bit runny.
To finish the cake:
Gently unroll the refrigerated cake on the counter and filling with coconut cream filling. To do so, spread the coconut cream all over the unrolled rectangle cake and then re roll into a log. You can make an ‘arm’ to the log by cutting off about 3 -4 inches of the end of the log and attaching the arm on the side of the cake.
Frost the entire cake with the chocolate ganache and then decorate as you like! Keep cake refrigerated until serving. Enjoy!