Sweet Recipes To Savor

You guys have heard me talk about the Sweet Laurel cookbook before on Instagram, so I felt the holidays were the perfect time to dedicate a blog post to this incredible cookbook. Created by Laurel Gallucci & Claire Thomas, Sweet Laurel is a curated collection of the yummiest desserts and savory breads that are made with whole foods and are also grain-free. Praise hands up for that!From turmeric bread to cinnamon rolls and southern biscuits to lavender cookies, there are so many sweet recipes to savor. The best part is the whole food part...there is such freedom and joy found in baking and enjoying desserts and savory treats that are made with real ingredients and free of grains that would more than likely bother your gut. These recipes are ones that your body, mind, and soul will all enjoy, and for that, we are so grateful.Whether you want to gift the cookbook this Christmas or prepare one of the recipes for a holiday brunch or party, this is the perfect time of year to grab a copy for you and for loved ones! As you probably already saw, this was on my gift guide and you can bet that I'll be gifting it this year! xo

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October Recipe Kickoff: Pumpkin Muffins

Can you believe it's already October? I think I say this every October. I don't know about you, but when the cool weather starts breezing in, I crave the winter festivity foods, especially pumpkin, hence this lovable muffin recipe. It's gluten free and grain free. When these warm muffins are fresh from the oven, this little fact seems like a big secret because it doesn't compromise the rich flavors! So fill your house with the warm aroma of fall, and hop on this pumpkin-loving train. These goodies are perfect for breakfast or a yummy mid-day snack. P.S. Bookmark this recipe. Your friends and family are bound to ask for it.

Prep-time: 5 minutesBake-time: 20-25 minutesTools needed: muffin pan, muffin liners, bowl, spatulaWhat you'll need:

• 1/3 cup amaranth flour
• 1/3 cup buckwheat whole groats ground into flour
• 1/3 cup arrowroot
• 2 tablespoon flax meal
• 3/4 tsp soda
• 1 tsp cardamom
• 1/3 cup xylitol (may use any sugar you like)
• 1 cup canned pumpkin
• 2 local eggs (may use 2 flax gels or 1/2 cup yogurt)
• 1 tbsp coconut oil (may use any oil or just omit this)

Directions:Pre-heat oven to 350 degrees.Place all dry ingredients into a bowl and whisk together.In another bowl, add in your wet ingredients and sugar. Stir together.Add in dry ingredients and mix till combined.Scoop batter into muffin liners and bake for about 20-25 minutes.

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