Author Archives: sweetlaurel

Rainbow Tortillas \\ Sweet Laurel


Rainbow Tortillas

There just pretty, that’s why! I mean who doesn’t want these cute tortillas for dinner? Made with food based food coloring, you won’t find any harmful chemicals, just beautiful colors! Enjoy!

Yield 6-8 tortillas


1 cup cassava flour

3 tablespoons coconut oil (melted)

1/4 tsp Himalayan pink salt

1/3 cup cold water (plus a bit extra if needed)

To color:

1 tablespoon beet juice for pink

1 tablespoon matcha powder for green

1 teaspoon turmeric powder for yellow

1 tablespoon pea flower tea for blue


Make the dough by combining all ingredients except for the ‘coloring’ components. When a soft dough forms, divide your dough into four balls. Add the various colors to dye the tortilla batter. 

Heat skillet over medium heat. Roll dyed dough into smaller balls, about 1-2 tablespoons each, and place between plastic wrap, then using a rolling pin to roll into a round shape. Place on hot skillet for about 1-2 minutes per side.

When tortillas are finished cooking, place inside folded kitchen towel to keep warm until serving.

Ice Box Cake \\ Sweet Laurel

Ice Box Cake

The Ice Box Cake is the perfect late summer treat while the days are still warm and summer festivities are in full force! Try out this light but incredibly tasty cake for your family and friends, everyone will love it. Traditional Ice Box Cakes uses cookies wafers between each layer, so we adapted on of our favorite Sweet Laurel Cookbook recipes to create a chocolate wafer! Enjoy.

To make the cookies (for layering)…


2 cups blanched almond flour

6 tablespoons unsweetened cocoa powder

1/4 cup arrowroot

1 tablespoon coconut flour

1/2 teaspoon baking soda

1/4 teaspoon himalayan salt

1/2 cup date sugar, ground fine in a blender or food processor

4 tablespoons coconut oil, melted and cooled

1 egg, at room temperature, beaten


Coconut whipped cream, to build the cake and to top


Place all of the ingredients for the cookies in a food processor in the order in which they are listed, and pulse until a dough forms. The dough will be soft and kind of oily. Turn out the dough onto a piece of plastic wrap, divide into two equal pieces and wrap each tightly. Place the dough in the refrigerator to chill for about 10 minutes.

Remove on piece of dough from the refrigerator, unwrap and roll out between two sheets of unbleached parchment paper until it is a bit more than 1/8-inch thick. with a 2 1/2-inch round cookie cutter, cut out rounds of dough. Place the rounds about 1 inch apart from one another on a prepared baking sheet and place the baking sheet in the freezer to chill for about 5 minutes (or the refrigerator for about 10 minutes) or until firm. If you find that it is difficult to work with the dough at any point, including difficulty removing the cut-outs to the baking sheet, simply chill the dough and it will become much easier to work with. Once the cut-outs are firm, place in center of the preheated oven and bake until firm to touch (about 15 minutes). If the cookies begin to smell nutty, take them out as they are about to burn. Allow to cool completely on the baking sheet.

To make the Coconut Whipped Cream…


2 13.5 ounce cans coconut milk, refrigerated overnight

1 tablespoon maple syrup

1 teaspoon vanilla extract


After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and spoon solid cream into Kitchen Aid mixer bowl. You can also use a bowl and hand mixer. Beat the solid coconut cream on high speed until cream peaks form. Slowly stir in the maple syrup and vanilla extract.

After you make the Coconut Whipped Cream, build the cake. Layer chocolate cookies in the bottom of a 6 inch round cake pan. Cover with a layer of coconut whipped cream and repeat. Create about 4-5 layers of cookies and whipped cream, then cover the entire cake with plastic wrap and place in freezer. Freeze for at least 4 hours or until serving, then upward the cake and using a knife, loosen the cake from the sides of the cake pan and place cake on serving plate. Enjoy!!

Flat Bread Pizza \\ Sweet Laurel

Flat Bread Pizza

To make this pizza, I like to use Simple Mills Pizza Crust, or make my own, using the crust from our Margherita Pizza! I love Simple Mills, so much so, that I brought these sprouted seed crackers to the hospital when I had Nico!

The assembly is super simple, and can be enhanced with lots of different sauces, spreads, and toppings! I used our macadamia nut cheese for this one, because after going to Hawaii with Nick, I became obsessed! Have fun!


Make the crust. The Simple Mills directions are so simple, no pun intended!

And then…

Make the delicious mac nut cheese spread:


2 cups macadamia nuts, soaked 4-6 hours

1 Tbsp nutritional yeast

2 tsp apple cider vinegar

1 Tbsp organic herb mix (I like Braggs Organic Sprinkle – any blend of rosemary, thyme, oregano, onion, tarragon will do)

1/2 tsp black pepper

1/2 tsp Himalayan pink salt

1/2 cup of water, more as needed


Soak macadamia nuts in filtered water for 4-6 hours. Drain.

Blend soaked nuts with 1 cup of water and remaining ingredients until creamy. Add more water if necessary.

Line a colander with cheesecloth or nut-mylk bag. Place a plate under colander to catch excess liquid. Pour creamy mixture into cheesecloth or nut-mylk bag. Shape into log shape, twisting cheesecloth or nut-mylk bag tight at the left and right edges.

Place in a warm location to ferment, about 8-12 hours. Every couple hours squeeze excess liquid from cheese.

Transfer cheese to bowl. Cover and refrigerate until serving.

Sprinkle cheese on the pizza and top with Arugula. I like to mix the arugula with a bit of pink salt, lemon and olive oil.

DIY Lavender Coconut Oil Rub \\ Sweet Laurel

Lavender Coconut Oil Rub

This is my go to for a luxurious, pre-bedtime ritual. It started when Nico was born, and after every bath he’d get a coconut oil massage. He still gets a coconut oil rub down after every bath, and he loves it so much. I got to thinking that I need to do this too, and with the addition of lavender, it’s an absolutely wonderful DIY aromatherapy. Try it out, you’ll love it too!


1 cup extra virgin coconut oil

1 drop lavender essential oil

1 tablespoon dried lavender pieces


Melt coconut oil over very low heat. Pour into a glass jar and add lavender oil and dried lavender. Stir gently then seal with a tight fitting lid.

Lemon Cake \\ Sweet Laurel

Lemon Cake

Simple yet elegant. My kinda style. I love this cake so much because it is so easy make, yet so pretty to look at. No frosting involved, here’s a quick cake fix for any celebration!

Yields one 8 inch cake


2 1/2 cups almond flour

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1/4 cup coconut oil, melted

1/2 cup maple syrup

1/4 cup lemon juice

zest of one lemon

For garnish

Lemon, thinly sliced

Coconut ‘powdered’ sugar (recipe below)


Preheat oven to 350°F. Prepare one 8 inch pan by greasing it with coconut oil, then lining it with a circular piece of parchment paper, cut to fit.

In a bowl, mix together the almond flour, baking soda and salt. Set aside. In a larger bowl, whisk together the eggs, coconut oil, maple syrup, lemon juice and zest. Slowly add the almond flour mixture and stir until batter is blended well. Pour the batter into prepared pans and bake for 30 minutes, or until a tooth pick inserted comes out clean. Allow to cool completely. Using a sifter, sift coconut powdered sugar over cooled cake.

To make the coconut powdered sugar


½ cup shredded dried coconut

½ cup arrowroot powder


Place coconut and arrowroot in a blender and blend on high for about 30-40 seconds, until mixture resembles powdered sugar texture.