Author Archives: sweetlaurel

Chamomile Moon Cookies // Sweet Laurel x Meryl Davis

Chamomile Moon Cookies

This recipe for Chamomile Moon Cookies was inspired by our friend Meryl Davis and her beautiful new children’s book, “Moon Walk”. We were so excited when she approached us about collaborating, and it was a fun challenge to develop a recipe that captured the essence of her heartwarming story. These Moon Cookies are so simple to make. A perfect parent/child activity and a wonderfully calming treat to enjoy before bed with some milk or a cup of tea. I hope you adore this recipe as much as we do, but before we get to the details, I’d love to introduce you to Meryl and let her tell you more about her wonderful new book, “Moon Walk”. Take it away Meryl!


Hi everyone! My name is Meryl Davis and I’m very happy to be joining my friends at Sweet Laurel Bakery today! First, let me introduce myself a little. In 2014, my longtime skating partner, Charlie White, and I capped off our nearly two-decade long competitive ice dance career with a gold medal at the Olympic Games in Sochi, Russia. Since then, we’ve been fortunate enough to share our love of the ice with skating fans worldwide as we’ve traveled with several international figure skating tours. I finally graduated with a degree in anthropology from the University of Michigan in the spring of 2020 after chipping away slowly but surely over the years amid travel, training and competition. After finishing school, and at the beginning of the pandemic, I decided to fiddle with something I’d always wanted to embrace: writing! Now, almost exactly a year later, my first children’s book just debuted and I’m very honored to share it with you. 

Moon Walk,” is essentially a message from parent to child, or children, and is meant to act as a catalyst for openness and a trusting relationship that will continue to blossom over time. As I sat and thought about the difficult state of our world in the spring of 2020, this story came together naturally as I drew upon my cherished relationship with my own parents and the investment they began early on to ensure I knew that I could come to them with anything. Whether Covid-related or otherwise, I know that parents around the world are working to broach challenging conversations with their children and that a having a trusted parent, grandparent or guardian can make all the difference in helping young people to face obstacles that may come their way. After signing with my publisher, I reached out to the ladies as Sweet Laurel Bakery to inquire about a potential collaboration. Having been a fan of Sweet Laurel, and the inspiring women behind it, for years now, it felt like a wonderful time to connect. I couldn’t have imagined anything more magical or delicious to celebrate the launch of my first children’s book than the Chamomile Moon Cookies Laurel created to accompany this story. My hope is that both baking some delicious Moon Cookies and reading “Moon Walk” with your little one will help to facilitate some special memories and quality time for you to share. Happy baking and reading! Best, Meryl xo 


Ingredients:

Cookies

2 cups almond flour

1/4 cup melted coconut oil or avocado oil

1/4 100% maple syrup

1/4 tsp Himalayan pink salt

1/4 tsp baking soda

1 tablespoon crushed chamomile (I used chamomile from a tea bag)

Coconut Buttercream

1/4 cup of coconut butter

2 teaspoons of 100% maple syrup or honey

1/2 teaspoon of lemon juice 

1/4 teaspoon of vanilla extract

1/4 cup of full-fat coconut milk 

1/4 teaspoon of turmeric 


Directions:

To make the cookies

In a bowl, stir all the ingredients together until dough forms. Place a sheet of parchment paper on a cutting board, and place dough on the parchment paper. Top the dough with another sheet of parchment paper, and roll out dough with a rolling pink unit about 1/2 thick.

Place the dough in fridge for about 20-30 minutes. (This is a great time to make your buttercream!)

When you are ready to cut out your cookies, preheat oven to 350 and prepare a cookie sheet by lining with parchment paper. Remove the dough from fridge and take off top layer of parchment. Using a biscuit cutter, circular cookie cutter or a small cup, press round circle shape into the dough. To make crescent shapes, using a metal spatula, take one of the cut out circles and place on a cookie sheet. Using the same circular cutter, press the cutter about 1/2 inch from the edge of the circle, making a ‘crescent moon’ shape. Repeat with other circles. You can mix up your circle patterns! Any scraps can be re rolled out, refrigerated for a bit and then pressed.

Bake cookies for about 5-8 minutes. The crescent shapes tend to bake fast so watch them

To make the coconut buttercream

Mix all ingredients except turmeric over very low heat.  Allow to cool. *If too thick, add a bit more coconut milk.

If you’d like your icing to be a soft yellow, whisk in turmeric to color the buttercream.

Decorate your cookies with icing and top with fresh, organic chamomile flowers!


There you have it! My favorite new bedtime treat, Chamomile Moon Cookies.

Click here to purchase “Moon Walk”. I can already tell it will be a family favorite!

To learn more about Meryl, be sure to follow her on Instagram.

Recipes for a Sweet Laurel Tea Party

Claire and I grew up sipping from teacups and brushing crumbs off our skirts. Our mothers love afternoon tea, part of any good tea party is, of course, scones! We like our scones the old-fashioned, British way: not too sweet, with a tender tasty crumb.

So we’re beyond excited to now offer a Sweet Laurel Scone Mix! Our vegan and grain-free Scone Mix is absolutely delicious! Made with a blend of almond and coconut milk powder, this dry mix makes 8 scones, perfect for your next tea party. These should be served with plenty of coconut whipped cream, jam, and lemon curd! See below for a helpful guide to baking our scone mix, as well as ingredients and directions for all the necessary tea party trimmings!

*For a full Sweet Laurel Afternoon Tea, pair your scones with the Tea Sandwiches on Pg. 208 of Sweet Laurel Savory, and enjoy one of our lovely teas: Lavender Earl Grey, Hibiscus Rose, and Turmeric Chai.

Sweet Laurel Scone Mix

1 packet of Scone Mix

3 tbsp maple syrup

1 tbsp apple cider vinegar

1 tbsp vanilla extract

Preheat oven to 350. Line a baking sheet with parchment paper.

In a medium sized bowl, add dry mix, maple syrup, apple cider vinegar, and vanilla extract. Stir into a tacky dough. Press dough down to form a circle about 2 inches thick. Cut into 8 wedges. Spread the wedges onto baking sheet & bake for about 12-15 minutes. Enjoy with cup of tea!


Fresh Berry Jam

2 cups fresh or frozen raspberries, strawberries, blueberries or blackberries (or a combination)

3 tbsp maple syrup

1 tbsp fresh lemon juice

In a medium saucepan over medium heat, combine the berries, maple syrup, and lemon juice. Cook, stirring and mashing the berries, for 8-10 minutes, until the juices have been released and thickened. Remove the pan from the heat and allow the jam to cool.

Transfer the jam to a glass jar. Refrigerate until ready to use, for up to 5 days.


Lemon Curd

3 large eggs

2 tbsp grated lemon zest

1/3 cup maple syrup

1/2 cup fresh lemon juice

1/4 cup plus 2 tbsp coconut oil, melted

*Because you want this spread to be a pretty bright yellow, be sure to use A-grade maple syrup that is light in color. This recipe is quite tart, so if you prefer it sweeter, feel free to add an extra tbsp of maple syrup.

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.


Coconut Whipped Cream

1 can coconut milk or cream, 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 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. To mix by hand, or for tips/tricks, see this Instagram tutorial!

Using a rubber spatula, slowly fold in the maple syrup and vanilla. transfer whipped cream to a metal or glass bowl, cover, and refrigerate until ready to use.


I hope these recipes help you have the loveliest and most nourishing at-home tea party!

xo, Sweet Laurel

Berry Crumble Bars // Sweet Laurel

Berry Crumble Bars

Recently I met a beautiful lady, inside and out, Elizabeth of Purely Elizabeth. We basically chatted for an hour and I decided she is my new female entrepreneur girl crush. We’ve also had the opportunity to collaborate on a few projects, and in doing so, I created these delicious Berry Crumble Bars featuring Purely Elizabeth’s Grain Free Granola! I used the Vanilla Almond Butter flavor for this recipe. And no granola? No problem! You can make the topping without the it! 


Yield: One 8×8 pan

Bake Time: 40 minutes


Ingredients:

For the Crust –

1.5 cups almond flour

3 tablespoons coconut oil (melted)

2 tablespoons maple syrup

Pinch of cinnamon

For the Filling –

5-6 cups of fruit (fresh or frozen- raspberries, strawberries, blueberries, cherries or a blend of)

juice of 1 lemon

2 tablespoons maple syrup 

For the Topping –

2 cups almond flour 

1/2 cup Purely Elizabeth Grain Free Granola (crushed)

1/4 cup maple syrup

1/4 cup coconut oil (melted)

1/2 teaspoon cinnamon

pinch Himalayan pink salt


Directions:

Preheat oven to 350.

Line an 8×8 pan with parchment paper. Make your crust by stirring together dough ingredients and press into base of an 8×8 pan or casserole dish. A cast iron pan works great also! It will be a bit crumbly but this is ok.

Time for the filling! Place berries in a bowl. Squeeze lemon juice and maple syrup over fruit and stir to combine. Set aside while you prepare topping.

Now for the topping – Place all topping ingredients in a bowl and stir until soft dough forms. The topping ingredients should cover and coat the granola pieces. Press topping over the fruit filling.

Cover the casserole with aluminum foil or oven safe lid and bake for about 30 minutes. Remove the foil or lid and bake another 10 minutes. 

Allow to cool completely then briefly set the pan in the fridge to firm up. Remove from fridge before cutting into squares. Bars keep in air tight container for up to 5 days in the fridge. Enjoy!!

Savory Coffee Cake // Sweet Laurel

Savory Coffee Cake

Here is an exclusive sneak peek from our 2nd cookbook, Sweet Laurel Savory! A common misconception is that cake has to be sweet. Though sweet cakes are one of the things we enjoy baking (and eating!) most, this savory coffee cake is the perfect example of how our skills transfer over. The cherry tomatoes are sweet and bright, and the herbaceous, garlicky flavors of the gremolata streusel add a bright punch to the whole thing. With a crumbly, moist texture similar to a soft biscuit, this cake is especially good served warm with poached eggs, so the yolks can soak into the delicious crumb. Enjoy this new recipe. It’s a small hint of all the savory goodness waiting for you in our new cookbook!


Yield: makes one 8 inch cake


Ingredients:

For the Roasted Tomatoes –

2 cups cherry tomatoes
1 tablespoon extra-virgin olive oil

For the Gremolata Streusel –

½ bunch flat-leaf parsley
2 garlic cloves
Zest of 2 lemons
Pinch of red pepper flakes
1 cup almond flour
¼ cup olive oil
½ teaspoon Himalayan pink salt
Coconut oil, for greasing
2 cups almond flour
1 teaspoon baking soda
½ teaspoon baking powder,
homemade (see page 28) or
store-bought
½ teaspoon Himalayan pink salt
½ cup almond milk, homemade (see
page 26)
or store-bought
2 large eggs
½ cup mayonnaise, homemade (see
page 29)
or store-bought


Directions:

  1. Preheat the oven to 425ºF.
  2. Make the roasted tomatoes. Place the tomatoes on a baking sheet, drizzle
    with the olive oil, and toss to coat. Roast for 15 minutes, or until softened and
    starting to brown.
  3. Meanwhile, make the streusel. In a food processor, combine the parsley,
    garlic, lemon zest, and red pepper flakes and process until finely chopped.
    Transfer half the mixture to a medium bowl and set aside. Add the almond
    flour, olive oil, and salt to the parsley mixture remaining in the food
    processor and pulse to combine.
  4. When the tomatoes are finished, remove them from the oven and reduce
    the oven temperature to 400ºF.
  5. Make the cake. Grease an 8-inch square baking dish with coconut oil.
  6. In a large bowl, combine the almond flour, baking soda, baking powder,
    and salt using a fork. Add the almond milk, eggs, and mayonnaise and stir to
    combine. Pour half the batter into the prepared pan, smoothing the top with
    a spatula. Spread the reserved parsley mixture evenly over the batter, coating
    the surface as best you can. Pour in the remaining batter, then scatter the
    streusel over the top and add the roasted tomatoes.
  7. Bake for about 20 minutes, until firm and golden. Serve warm. Store
    leftovers, wrapped in plastic wrap, on the counter for 3 to 4 days.

Lemon Linzer Cookies // Sweet Laurel

Sweet Laurel Lemon Linzer
Sweet Laurel Lemon Linzer

Lemon Linzer Cookies

These charming cookies feature fresh lemon curd sandwiched between classic vegan shortbread. I love these cute cookies so much, they truly embody the brightness of spring in every single bite! The combo was invented by our awesome team member Dom here at Sweet Laurel, and we are loving the flavor! Enjoy!


Yield: 12 cookies

Total Time: 40 minutes


Ingredients:

Cookies

2 1/2 cups almond flour

2 tablespoons arrowroot powder

1/4 teaspoon cinnamon

1/4 teaspoon pink salt

1/4 teaspoon baking soda

1/4 cup coconut oil (melted)

1/4 cup 100% maple syrup

Lemon Curd

3 large eggs

2 tbsp grated lemon zest

1/3 cup maple syrup

1/2 cup fresh lemon juice

1/4 cup plus 2 tbsp coconut oil, melted

*Because you want this spread to be a pretty bright yellow, be sure to use A-grade maple syrup that is light in color. This recipe is quite tart, so if you prefer it sweeter, feel free to add an extra tbsp of maple syrup.


Directions:

Prepare the Lemon Curd

1. In a medium bowl, whisk together the eggs, lemon zest, and maple syrup. 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 seal and refrigerate until ready to use. Can be kept up to one week.

Make the Cookies

Preheat oven to 350.

In a medium bowl, stir together almond flour, arrowroot powder, cinnamon, pink salt and baking soda. Once evenly blended, add the coconut oil and maple syrup. Continue to stir until batter forms. Roll batter into a tight ball and place on parchment paper and put in the refrigerator for an hour.

To shape cookies, roll out dough between two sheets of parchment paper. Using a fluted cookie cutter, stamp out about 12 cookies. Reserve 6 of the cookies and stamp the center with a smaller cookie cutter. Place stamped out cookies on a sheet lined with parchment and bake for 8-10 minutes.

Remove from oven and allow to cool completely.

Fill cookies with lemon curd and sandwich together. Dust with a sprinkle of arrowroot powder or coconut powdered sugar, using a fine mesh sieve. Enjoy!