Sweet Laurel Savory: Everyday Decadence for Whole Food, Grain-Free Meals by Laurel Gallucci and Claire Thomas

  • Almond milk (page 26)

    from Sweet Laurel Savory: Everyday Decadence for Whole Food, Grain-Free Meals Sweet Laurel Savory by Laurel Gallucci and Claire Thomas

    • Categories: Beverages / drinks (no-alcohol); How to...; Vegan; Dairy-free; Low carb; Low sugar
    • Ingredients: raw almonds; Himalayan pink salt
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Notes about Recipes in this book

  • Pitas

    • Dcampos on May 16, 2022

      This was good.

  • Brioche

    • Dcampos on May 16, 2022

      This was very good for grain free bread. The top browned before it was fully cooked and I needed to cover it with foil. The bottom 1/2 was moist but still good.

  • Caraway "rye" bread

    • crandall57 on May 12, 2023

      This bread is excellent! Easy to make. Mine took just 60 minutes in the oven. Will make it again.

  • Rosemary roasted garlic focaccia

    • Dcampos on May 16, 2022

      I wish I would have doubled the recipe. It's obviously not traditional focaccia but the taste was fantastic.

    • crandall57 on September 13, 2022

      This was delicious, especially on the day it was baked. I wouldn't necessarily call it a traditional focaccia, but it was still flavorful. Pair it with a glass of red wine. After the first day, toast it and put an egg on it.

  • Mini cheddar crackers

    • crandall57 on November 09, 2022

      These crackers are delicious! If using a goldfish cookie cutter, bake the crackers 6 minutes. Also, after rolling the dough, chilling it, and cutting it, put it back into the refrigerator for another 5 minutes before baking. I re-rolled the dough several times to use up all the dough. Dough went together easily. Made these again in March 2024. I made 1/2 with the goldfish cracker cutter and half with a round cookie cutter. I put some salt on some of the round ones before baking and they were tasty.

  • Bagels, three ways

    • Dcampos on May 16, 2022

      The batter was too wet. I added a lot more cassava flour because I could not form a bagel. It was difficult to flip in the water too. The texture was still good although the flavor had a bitter note but was lost with the toppings. Son and daughter-in-law want me to try again. They gobbled them up.

  • Coco yo granola bowls

    • FlowerGold on August 02, 2024

      It was too powdery for me. Tasted fine but probably would not redo.

    • FlowerGold on August 02, 2024

      Powdery. Not a redo.

  • Simple spring quiche with asparagus

    • FlowerGold on August 16, 2024

      Very nice. Crust works. Not a deep quiche - is a quiche tart. My crust did rise so I had to prick it. Next time would prick it before baking. Easy and pretty.

  • Fresh avocado hummus

    • crandall57 on January 31, 2024

      Delicious! We had it with the Whole Roasted Cauliflower (p.248). It's very light, almost mousse-like. We're going to try it with tortilla chips and salsa. Will make this again.

  • Hibiscus Oaxacan chile hot sauce

    • crandall57 on July 13, 2025

      I really like the flavor of this sauce. It has ome spice, but it's not overpowering. It makes a lot!

  • Laurel's moussaka

    • FlowerGold on August 19, 2024

      Very good! Don’t slice the eggplant too thin; the 1/2 inc seemed large so I did about a quarter of an inch-would do 1/2 inch next time. Used olive oil. Needed more oil for the eggplant than was called for.

  • Whole roasted cauliflower with avocado hummus and gremolata bread crumbs

    • crandall57 on January 31, 2024

      Delicious and easy. Will make this again. I cut the gremolata in 1/2 and it was plenty for two people, with some left over.

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  • ISBN 10 1984825550
  • ISBN 13 9781984825551
  • Published Apr 06 2021
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

85 beautifully photographed recipes for delectable dishes and satisfying snacks that are gluten-free, refined sugar-free, keto and paleo-friendly, and made with whole food ingredients, from the trendsetters behind Sweet Laurel Bakery.

After being diagnosed with Hashimoto's Disease, lifelong baker Laurel Gallucci refused to accept that she'd never eat cake again. That's why she started Sweet Laurel Bakery, a sweet shop with both a brick-and-mortar location and national delivery dedicated to decadent treats made only with whole food ingredients.

Now in Sweet Laurel Savory, co-authored with her creative director, Claire Thomas, readers will enjoy the same principle—delicious simplicity (rather than restriction—applied this time to the world of savory baking and cooking, including breads, pizza, pastas, quiches, pot pies, bowls, and more. The foundation for dishes like Sicilian Pan Pizza, The Ultimate Sweet Laurel Burger with Sweet Potato Fries, and Zucchini Lattice Tart rely on simple and readily available core ingredients like almond flour, cassava flour, arrowroot, eggs, and salt.

Sweet Laurel Savory makes it possible to eat well and feel great without all the effort. Home cooks and savory bakers will delight at the range of recipes that are as doable as they are delicious and flavorful.



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