Over the weekend we had the opportunity to celebrate the first cookbook behind the the whole foods baking company, Sweet Laurel and what a sweet treat it was!

Milly LOVED the Lemon Cake.

All of their recipes are grain free, dairy free, refined sugar free, paleo and many are also gluten free, vegan and raw. If your eyes are glazed over simply by reading those words and you're tempted to exit out of this post, stop! The cake you clicked on is most of those things AND delicious. 

That wasn't just click bait. Would the queen of sweets every steer you wrong? When done well, none of those things have to be bland and flavorless. In fact, when done right, it can be absolutely divine. That's what's so amazing about cooking and baking and the power of creativity when combined with fresh ingredients. 

The story behind Sweet Laurel is one of necessity. When baker, Laurel Gallucci was diagnosed with an aggressive auto-immune disorder and put on a strict elimination diet, she started experimenting with ingredients she could eat so she could still enjoy the sweets she loved without having to sacrifice flavor.  Because just like most of us, usually gluten free desserts are bland and better used as paper weights.  Using simple, whole ingredients Laurel was able to create baked goods that are tender, moist and full of flavor. Some of them are so simple, they're only five ingredients or less. From there, she partnered with friend Claire Thomas of Kitchy Kitchen and created the Sweet Laurel brand. 

I've already flagged plenty of the recipes in their new cookbook, Sweet Laurel including Summer Strawberry Tart, Vanilla Bean Peach Cobbler and Double Dark Chocolate Cookies. With summer right around the corner, I can't wait to try them. Congrats girls! For the recipe to Sweet Laurel's Classic Vanilla Cake go here. 

With Sweet Laurel's Laura Gallucci and Claire Thomas