Author Archives: sweetlaurel

Keto Blueberry Muffins

Keto Blueberry Muffin

Here’s a special recipe that bring crowds over to  Sweet Laurel: Cake, Coffee + Tea! We love how obsessed our customers are with these muffins. As an added bonus, these muffins can be baked off, placed in a container or freezer bag and frozen! With a thaw or quick reheat in the oven, they’re perfect for breakfast on the go.

Xoxo, Laurel

Ingredients for the muffins

2 ½ cups almond flour

½ tsp pink salt

½ tsp baking soda

2 eggs

¼ cup coconut or almond milk

⅓ cup coconut oil (melted) or avocado oil

1 tsbp flax seed, freshly ground

½ cup Lakanto monkfruit sweetener*

½ cup blueberries

Directions for the muffins

Preheat oven to 350 and prepare a muffin pan by lining with cupcake liners.

In a bowl, combine eggs, almond or coconut milk, and oil. Mix until thoroughly combined.

Add in almond flour, pink salt, baking soda, Lakanto sweetener and flax seeds. After mixing well, stir into the egg mixture. Fold in blueberries gently.

Pour into prepared tins.

Ingredients for the topping

1/2 cup almond flour

2 tbsp coconut oil

1 tsp Lakanto monk fruit sweetener

Pinch of cinnamon

Directions for the topping

Prepare topping with almond flour, monk fruit and coconut oil. Gently press into crumbly dough with fingers.  Set aside.

Top the muffins with topping and baked about 25 minutes, or until lightly golden brown.

Allow to cool and enjoy.

*Note about Lakanto Monk Fruit Sweetener: This recipe was desinged to use this particular brand of monk fruit. Not all monk fruit sweeteners are created equal, so I suggest using this brand which can be found on Amazon or on their website.

Keto Brownies \\ Sweet Laurel

Keto Brownies

Brownies are a definite fan favorite at Sweet Laurel. There’s something particularly comforting about these home-baked brownies that everyone, grain free or not, can enjoy! This is a new recipe we’ve decided to share with you all. It’s fudgey and delicious like the Double Chocolate Chunk Brownies, and also low sugar and high in protein, like the Power Brownies.

Ingredients

2 cups smooth almond or cashew butter

3/4 cup monk fruit sweetener (we use Lakanto)*

1/2 cup water

2 organic, pasture-raised eggs

1/2 cup collagen protein

1/2 cup cacao powder

1 tsp baking soda

1/2 tsp Himalayan pink salt

1 tsp vanilla extract

Option to add dark chocolate chips

Directions

Preheat oven to 350º. Line a 13×9 pan with parchment paper.

Beat almond or cashew butter together with the sweetener, eggs, vanilla and water using a mixer or by hand with a whisk. Slowly add the cacao, collagen, baking soda, and pink salt.

Bake in oven for 25-30 minutes. Cool, and slice into squares.

**We designed this recipe with Lakanto Monk Fruit Sweetener. Not all monk fruit sweeteners are created equally. So remember, these brownies work best with Lakanto Monk Fruit Sweetener!!

Herbed Marcona Almonds with Diamond of California \\ Sweet Laurel

Herbed Marcona Almonds & Cheese Board with Diamond of California

Who doesn’t love a good cheese board? Almonds are one of our absolute favorite savory snacking treats. Here we used Diamond of California Nuts’ Heirloom Reserve Marcona Almonds to create Herbed Marcona Almonds on a beautiful dairy free cheese board. I even included our Vegan Herbed Cheese recipe from the Sweet Laurel Cookbook! This combination is such a crowd pleaser and is a quick & delicious spread to put our when you’re having people over!

Ingredients for Herbed Marcona Almonds

2 cups blanched Marcona almonds

1 tbsp fresh rosemary

1 tbsp thyme

1 tsp lemon zest

1 tsp Himalayan pink salt

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

Directions for Herbed Marcona Almonds

Preheat oven to 400º. Line a sheet pan with parchment paper, and in a separate bowl, gently toss the almonds with herbs, lemon zest, pink salt and oil. Once thoroughly mixed, pour the almonds onto the sheet pan and roast for about 15 minutes, until lightly brown. Remove from oven and allow to cool.

Delicious Vegan Herbed Cheese (recipe from the Sweet Laurel Cookbook!)

Ingredients for Vegan Herbed Cheese

3/4 cup raw cashews, soaked overnight

6 tbsp coconut oil

1/4 cup lemon juice

1 tbsp tahini

1 1/4 tsp Himalayan pink salt

1 tsp chives, chopped

1 tsp mint leaves, chopped

1 tsp parsley, chopped

1 tsp dill

1 tsp freshly ground black pepper

Directions for Vegan Herbed CheeseS

Strain the cashews and place in food processor with remaining ingredients, except the pepper and herbs. Blend until creamy. If the mixture is too thick, add a little bit of water to loosen it up. Stir in the herbs and pepper by hand.

Place the mixture in a cheesecloth, and lightly squeeze out any liquid. Transfer the “cream cheese” to a bowl, and refrigerate until ready to serve.

Matcha Cake \\ Sweet Laurel

Matcha Cake

Matcha matcha matcha! Matcha is everyone’s favorite superfood these days, including ours! We made this amazing & delicious Matcha cake recipe exclusively to serve at the cake shop, but in honor of St. Patrick’s Day, we thought we’d share the recipe on the blog. Try baking this for the festivities and bring it wherever you’re celebrating, I’m sure it will be a huge hit! Enjoy!

Ingredients for the Cake

¾ cup coconut flour

1 tsp baking soda

1⁄2 tsp pink salt

2 tbsp matcha powder + 1⁄2 cup hot water

1 cup coconut oil

1 cup maple syrup

1⁄2 cup lemon juice

1⁄2 cup water

6 organic pasture raised eggs

Directions to Prepare Cake

Place the matcha and the warm water in a bowl and whisk gently until green matcha tea is formed. Set aside.

In another bowl, mix the coconut flour, baking soda and salt in a bowl.

In a large bowl, place the eggs, melted coconut oil, lemon juice, maple syrup and tea mixture and whisk together. When mixture is thoroughly mixed, slowly add the dry ingredients and stir until batter forms.

Divide batter evenly between cake pans. Bake for about 30-35 minutes, or until tooth pic inserted comes out clean.

Allow to cool completely.

Ingredients for the Whip

2 cans coconut cream or milk, refrigerated overnight

1 tbsp 100% maple syrup

1 tsp matcha powder + ¼ cup warm water

Directions to Prepare the Whip

Place matcha powder in a bowl and whisk with warm water. Once mixed well, set aside. Note: You will be using this to color the coconut whipped cream, so keep in mind you can adjust the color later if you’d like to add more!

Using your cans of coconut milk that have been sitting overnight in the fridge, remove lid and scoop out the fat from the top of the coconut can. Gently fold in maple syrup and stir until cream is whipped. Add the matcha and stir. Coconut whipped cream will turn a lovely light green, and if you’d like it even more green, add more matcha!

To build cake

Cut the cake rounds in half, so you have 6 complete rounds. They will be thin. Place one round on a cake plate, then scoop 1-2 tablespoons of coconut whipped cream on top of rounds and spread to the edges of the round. Repeat with remaining rounds.

Place finished cake in fridge and decorate with floral decor if desired. Cake will keep in fridge for up to 5 days, however oxidation will occur when cake is exposed to bright light for long periods of time. The cake is still edible and delicious, the green just won’t be as bright, and will turn a bit lighter.

Activated Charcoal Latte \\ Sweet Laurel

Activated Charcoal Latte

We all need a little more detoxification in our lives right? Well this latte does just that. Activated charcoal can help your body filter out undigested toxins, and it just happens to taste delicious as a latte. Our Activated Charcoal Latte is creamy and rich making it the perfect morning pick me up or afternoon treat. I hope you enjoy! And P.S., how delightful does it look on our Caesarstone countertops at the Sweet Laurel Cake Shop?

Ingredients

8 -12 oz organic drip coffee

½ cup coconut cream

⅛ teaspoon activated charcoal powder

1 teaspoon vanilla extract

½ teaspoon date syrup or other sweetener of choice

Directions

Place all ingredients in a high speed blender. Blend on high for 20 seconds until thoroughly blended. Pour into a mug and enjoy!