Author Archives: sweetlaurel

2 Years of Sweet Laurel Cookbook

We celebrate everything here at Sweet Laurel with cake, so we figured we’d commemorate Sweet Laurel Cookbook turning 2 the best way we know how. We’ve been overwhelmed with the positively sweet response received from the cookbook by our online community. You show us everyday the delicious ways you’ve incorporated our recipes into your daily lives. Claire and I love checking out our reader’s creations by viewing our hashtag #SweetLaurelCookbook. It brings a smile to our faces, and makes us want to continue creating wholesome, yummy treats for you, like this adorable number cake! This cake is surprisingly simple to make, and you can do any number or letter using our easy method below. ENJOY!


Yield: One letter or number, approx. 13 inches tall by 9 inches wide

Prep Time: 90 minutes


Ingredients

2 cups coconut flour

1 tsp baking soda

1 tsp pink salt

12 eggs, room temperature

1 ½ cups maple syrup

½ cup coconut or almond milk

2 cups coconut oil (melted)

2 tbsp vanilla extract


Directions

In a bowl stir together coconut flour, baking soda and pink salt.

In a separate bowl beat eggs, maple syrup, coconut oil, almond or coconut milk and vanilla extract. Once thoroughly mixed, add the dry ingredients and mix until batter is well incorporated.

Pour batter in 13×9 inch pan and bake for about 35 minutes, or until tooth pick inserted comes out clean.

Allow to cool completely while you make the buttercream.

To assemble the letter or number, place 1-2 paper towels over the cooled cake. Using a marker or pen, write a block letter or number. This will serve as your stencil.

Cut out the block letter or number with scissors and then place the block letter or number back on the cake. Using a sharpe knife, cut the symbol out.

Place the number on a large peice of parchment paper. This will help transport the number to eventually serving platter or table.

Frost the entire cake with coconut buttercream frosting (recipe below), then decorate with flowers and enjoy!

Keeps up to 5 days frosted in fridge. I don’t recommend putting flowers on until the day you plan to serve.


Coconut Buttercream Frosting

Ingredients:

2 cups coconut butter

1/4 cup 100% maple syrup or honey

1 tsp lemon juice

1/2 tsp vanilla extract

½-3/4  cup coconut or almond milk (you may need more)

Directions:

Mix all ingredients over very low heat.  Allow to cool. If it’s too thick, add a bit more coconut\almond milk. Allow to cool completely before topping the cake.

Carrot Cake Muffins (Vegan & Keto) // Sweet Laurel

Carrot Cake Muffins (Vegan + Keto)

Here’s a simple, yet satisfying recipe that will not disappoint! Carrot Cake is an obvious favorite at Sweet Laurel, so why not make it in a muffin that is snack-able anytime of day.\? This quick and easy variation is both keto-friendly and vegan, and welcomes all sort of adaptations. Feel free to leave off the icing for a less sweet, breakfast on the go type recipe.


Yield: 9 muffins
Prep Time: 40 minutes


Ingredients:

2 cups almond flour

1/2 teaspoon pink salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3 tablespoons freshly ground flax seed (freshly ground chia works too) + 1/2 cup water

1/3 cup maple syrup OR 1/4 Lakanto Monkfruit Sweetener + 1/3 cup water to make Keto

1/4 cup coconut oil (melted) or avocado oil

1 1/2 cups shredded carrots

1/2 cup chopped raisins

1/2 cup chopped walnuts


Directions:

Preheat your oven to 350.

Prepare muffin tin by lining with paper or parchment liners. 

In a small bowl, mix the 3 tablespoons freshly ground flax or chia with 1/2 cup water, set aside. Let it sit for about 10 minutes. 

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

In a large bowl, place the flax eggs, sweetener (maple or monk fruit) and oil. Mix together, then slowly mix in the almond flour mixture. Fold in carrots, raisins and walnuts. 

Scoop batter into prepared muffin tins. Baked for about 30 minutes. Allow to cool then top with icing. Enjoy!


Glaze Icing (2 options)

Classic Sweet Laurel Coconut Butter Glaze

Ingredients:

1 cup coconut butter

Juice of 1 lemon

2 tablespoons maple syrup or honey

1 teaspoon vanilla extract 1/4 cup almond milk

Directions:
In a pan over very low heat, melt the coconut butter. It can burn very easily, so watch it, and stir constantly. Once the coconut butter is smooth and melted, remove from heat. Allow to cool, then stir in the remaining ingredients.

OR

Simple Keto Icing 

Ingredients:

1 cup almond milk

2-2 1/2 cups Lakanto Powdered Sugar

1 teaspoon vanilla extract

Directions:
Mix all ingredients together in a bowl and whisk until smooth texture is reached. If you’d like the icing thicker, add more powdered sugar. For more of a glaze add more milk.
Note: you will have left over icing. Use on top of Classic Easter Cookies!

Churro Cake // Sweet Laurel

Churro Cake

Have you made our Snickerdoodle 25 times since the quarantine began? Well if you have, get your date sugar out because you will be sure to love this new recipe! This cake is a variation of the Churro Bars featured in the Sweet Laurel Cookbook. With the perfect amount of cinnamon and just the right amount of sweet, this delightful cake is the perfect baking project this weekend. Served with coffee or some melted cacao (as featured in the Sweet Laurel Cookbook) every bite is absolutely divine!


Yield: One 8×8 cake

Bake Time: 30 – 35 minutes


Ingredients:

For the Cake:

3 cups almond flour

1 teaspoon baking soda

½ teaspoon Himalayan pink salt    

1 teaspoon ground flaxseed

2 large eggs

½ cup maple syrup

½ cup coconut oil melted

1 tablespoon vanilla extract

TOPPING: 

1/4 cup date sugar

1 tablespoon cinnamon 


Directions:

Preheat the oven to 350°.

Line an 8-by-8-inch square baking pan with parchment paper, letting the paper hang over the sides for easy removal.

Make the topping: Mix the date sugar and cinnamon together in a small bowl, and set aside.

Make the cake: In a medium bowl, mix the almond flour, baking soda, salt and flaxseeds. In a large bowl, mix the eggs, maple syrup, coconut oil and vanilla.

Pour the dry ingredients into the wet, stirring to combine. Pour the batter into the prepared baking pan. Sprinkle with the cinnamon date sugar topping and bake for 30 to 35 minutes, until golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool fully in the pan.

Remove the cake from the pan by gently lifting up on the parchment paper, then cut into thin slices, about 1-by-4 inches. Sprinkle with additional date sugar if you like and enjoy your Churro Cake!

DIY “Bleach” for Spring Cleaning // Sweet Laurel

DIY “Bleach” for Spring Cleaning

Clean baking and clean living go hand in hand, and are equally important in my opinion. When I cleaned up my diet for the first time in 2014, I also realized quickly how sensitive I became to cleaning supplies and beauty products in my home. One such item that I am very sensitive to is bleach. The smell is often overwhelming for me, and discovering a natural alternative was of utmost importance. Here is my recipe for a DIY “bleach”. It smells incredible and will be your secret weapon for spring cleaning!


Yield: Makes enough bleach for 1 load of laundry

Ingredients:

Juice of 1-2 lemons

1 cup hydrogen peroxide

1 cup water

1 drop lavender oil


Directions:

It’s so easy! When you are placing your laundry in the washer and adding your soap, simply add the four ingredients as well, and start your laundry load!

Paleo Matcha Meringues // Sweet Laurel

Paleo Matcha Meringues

With St. Patrick’s Day around the corner, I couldn’t help but get festive with these delicious green delights! They are super easy to prep. Note that some matcha powders are more potent then others, so you may need to add more matcha to your recipe to get the color you’re looking for.  Be sure to enjoy these with my Mint Chip Shamrock Shake, it’s personally favorite way to celebrate St. Patty’s Day!!


Yield: 24 meringues

Prep Time: 40 minutes

Bake Time: 2 hours


Ingredients:

2 egg whites (room temp)

1/2 cup maple syrup

1/8 teaspoon cream of tartar

1 teaspoon matcha powder (plus more for garnish)

Pinch of vanilla bean powder

Pinch of pink salt


Directions:

Preheat oven to 200 and line a baking sheet with parchment paper.

Whisk all the ingredients together over the heat of a double boiler for about 3-5 minutes, and measures 140 degrees.

Remove from heat, then beat egg white mixture in stand mixer until stiff peaks form. 

Move mixture into a piping bag and pipe onto the cookie sheet.

Bake for 2 hours at 200 degrees. Remove from oven and using a sifter, sprinkle with about a 1/2 teaspoon of matcha powder before serving.