Author Archives: sweetlaurel

Tahini Brownies // Sweet Laurel

Tahini Brownies

I love Tahini! It has been a favorite of mine for quite some time, especially when I am pregnant and nursing because sesame seeds are packed with nutrients.  I use Tahini in salad dressing, dip for my veggies (favorite is raw carrots or baked sweet potatoes) and spread it over grain free toast for a snack! Recently, I started making brownies with Tahini. The sesame flavor is pretty strong, but paired with the cacao it is delicious!!

Yield: 24 brownies

Total Time: 35 minutes


2 cups tahini

2 eggs

1 1/4 cup 100% maple syrup

1/2 cup cacao 

1 teaspoon baking soda

1 teaspoon pink salt

1 tablespoon vanilla extract

1 cup chocolate chips


Preheat oven to 350.

Prepare an 8×8 pan by lining it with parchment paper.

In a bowl, stir together tahini, eggs, maple syrup and vanilla extract.

Add cacao, baking soda, pink salt and stir until batter is formed. Slowly fold in chocolate chips.

Bake for 25 minutes. Allow to cool completely before serving and then enjoy!

Nut-Free Chocolate Chip Cookies // Sweet Laurel

Nut-Free Chocolate Chip Cookies

I had the opportunity to meet the creators of Jungle Project last year and learn about their sustainable, grain-free, nut-free Breadfruit Flour. Breadfruit is a staple plant in many tropical countries, so much so, that a single breadfruit tree can provide nourishment for a family of 4, for up to 75 years! At Sweet Laurel, we’ve been looking to expand our nut free options and are ALWAYS looking for ways to be more sustainable in our operations. Hearing about Breadfruit Flour was fascinating, and I’ve been recipe testing with it lately! This delicious, classic cookie is a result of my testing, and you will be sure to see more recipes from me using this incredible flour.

Yield: 20-22 cookies

Bake Time: 10-12 minutes


2 ½ cup Breadfruit Flour

1 teaspoon Pink Salt

1 ½  teaspoons Baking Soda

1/2 teaspoon Vanilla Extract

1 Egg

¾  cup Coconut Oil (melted)

¾ cup 100% Maple Syrup

¼-½ cup Brewed Coffee

1 cup Chocolate Chips


Stir your breadfruit flour, pink salt and baking soda together in a bowl.

Slowly add the egg, coconut oil, maple syrup, brewed coffee and vanilla extract. Stir until batter is forms, then add chocolate chips.

Place 1-2 tablespoon sized dollops on to a cookie sheet lined with parchment paper. Gently press dollops of dough into a round disk.

Bake for about 10-12 minutes, or until golden brown, and allow to cool completely on pan before removing. Enjoy with a glass of your favorite milk!

Roasted Brussels & Baked Eggs // Sweet Laurel

Roasted Brussels & Baked Eggs

This is a fave one pan meal that I tend to dish up at least once a week! It’s super easy for a quick week night bite,  and can be modified depending on your palate. My husband loves it with hot sauce, but I like to eat it straight up. You can also top the Brussels and Eggs in the last few minutes of baking with some Pecorino Cheese for a slightly fancier version of this dish!

Yield: 3-4 servings

Bake Time: 1 hr


1.5 pounds Brussel Sprouts

2 tablespoons Avocado Oil

½ -¾ teaspoon Himalayan Pink Salt

Pinch Cayenne Pepper

4-6 Eggs

Salt and Pepper to taste


Preheat oven to 400.

Prepare brussels by cutting in half and destemming.

Place a piece of parchment paper on a baking sheet. Place brussels on top of the parchment.

Toss brussels with avocado oil, pink salt and pinch of cayenne pepper. Roast for about 40 minutes.

Carefully remove the pan from the oven and crack open the eggs over the brussels. You can also transfer portions of the brussels into ramekins and crack the eggs over the ramekins.

Sprinkle eggs with a pinch of salt and cracked pepper. Return the eggs to the oven and continue to bake until eggs are baked through. This usually takes about 5 minutes. Remove from oven and serve!

Keto Lemon Poppyseed Muffins with CA Grown // Sweet Laurel

Keto Lemon Poppyseed Muffins with CA Grown

I had the opportunity to participate in the most wonderful sustainable farming tour with CA GROWN last November. I can’t even tell you how incredible of an experience it was. First of all, I’ve always loved bulk food production. I get quite a fix from overseeing our production here at Sweet Laurel, however the farms we visited were next level! And to get to see how they are preparing for the future by creating sustainable and attainable farming practices, it was amazing. One greenhouse farm we visited prides itself in using ⅙ the water for 24x’s the produce because of the water saving practices they utilize, not to mention they are 95-98% pesticide free! Wow! Another interesting fact I learned is that California alone produces 400 different types of crops, and for 90 of them, California is the top producer in the world! To celebrate California, and it’s amazing produce, I created my own CA GROWN recipe. This is a delicious Keto Lemon Poppyseed Muffin recipe.  In this recipe, the almond flour, olive oil, lemon juice and lemon are CA GROWN! And our organic eggs of course, as they are from a local California farm!

Yield: 9 – 12 muffins

Bake Time: 25 minutes


2 1/2 cups Almond Flour

1/2 cup Lakanto Monk Fruit Sweetener

1 teaspoon Baking Soda

1/2 teaspoon Pink Salt

2 Eggs

1/3 cup Olive Oil (or Avocado Oil)

1/2 cup Lemon Juice

Zest of 1 Lemon

1 tablespoon Poppyseeds


Preheat oven to 350.

Line muffin tin with cupcake liners. In a bowl, stir together the almond flour, monk fruit sweetener, baking soda and pink salt. Stir until evenly mixed.

Slowly add eggs, olive oil, lemon juice, zest and poppyseeds. Stir until batter forms.

Drop 2-3 tablespoons of batter into muffin tin.

Bake 20-25 minutes. Cool and enjoy!

New Year’s Eve Roundup // Sweet Laurel

What’s your New Year’s tradition? Whether yours is filled with sweet or savory treats, we created a roundup of some of our favorite things! Kombucha Mocktail anyone? 

Celebratory Sips

Mulled Cider

Kombucha Mocktail

Keto Hot Chocolate

Savory Starters

Broccoli Arancini

Simple Dolmades

Dairy Free Tzatziki & Grain Free Crackers

Mezze Platter

Sweet Potato Sliders

Paleo Margherita Pizza

Sweet Treats

Keto Cookies

Orange Chocolate

Classic Gingerbread

Festive Cacao & Coconut Butter Bark

Pistachio Rose White Chocolate

Chocolate Pecan Pie Bars


Festive Snowball Cake

Chocolate Ganache Tart

Cranberry Swirl Cheesecake

Chocolate Raspberry Truffle Cake

Spice Cake

Keto Cake

Your 1st Breakfast of 2020

Keto Blueberry Muffins

Orange Chocolate Tea Cake

Cinnamon Pullaway Bread

Let us know what you make and Happy New Year!!

xo, Laurel