Laurel Gallucci is our go-to for all things clean baking. The girl’s got a magical ability when it comes to hacking the healthy baking equation and we’ve test driven each of her recipes more than once to be sure the magic is still in tact (this chocolate ganache cake is heaven, same goes for these neon pink hazelnut donuts, but these life-changing almond butter brownies are truly everything.)
Having dealt with her fair share of gut-centric wellness issues, Laurel knows the power of a cleaned up diet, and her whole foods baking company, Sweet Laurel Bakery, is a dream come true for those dealing with sensitivities — and/or a sweet tooth that won’t quit.
Laurels’ personal kitchen sitch reflects the same dedication to whole, nourishing ingredients and — shockingly — encompasses more than just her crave-worthy cakes. (Although we happen to know she feeds her lucky hubby brownies for breakfast!) Read on for all the delicious inspiration…
Food philosophy in one sentence:
Eat wholesome yet delicious food every day.
Always in my fridge:
Kale, coconut, chocolate and crudité.
7 recipe staples always on hand:
For my recipes, pretty much any of them can be made if you have almond flour, coconut oil, Himalayan pink salt, 100% maple syrup, organic eggs, coconut milk and cacao.
I am into accessible veggies: half an avocado, cut up celery, cucumber, carrots and cooked sweet potatoes. I am not a big snacker, but I am a big vegetable eater!
Ingredient that makes everything taste better:
When I cook, I love to use some delicious savory staples like garlic, Himalayan pink salt, apple cider vinegar and fun things like cayenne pepper. When I bake, a balance of moisture enriching, yet nutrient-dense ingredients make everything taste better. I work with five core ingredients at Sweet Laurel: almond flour, coconut oil, 100% maple syrup, organic eggs and Himalayan pink salt. These are my star ingredients and the secret to a delicious grain-free, refined sugar-free and dairy-free treat that tastes delicious!
Organic eggs, wild-caught fish, organic chicken, turkey and beef.
I buy in bulk whenever I can through health food stores and co-ops. This is great for spices, organic nuts and other frequently used items and pricier items.
Best label-reading tip:
I always check for whole-food ingredients. If the foods originate from earth and are used in their natural form, I’m good with them.
Fave veggie + what you make with it:
This changes, but currently I’m obsessed with making kale chips in the oven. It takes just a few minutes, and my salty, crunchy craving is usually taken care of shortly thereafter.
Must-have pantry staples:
Sweet Laurel vanilla extract. We make our own, grain- and gluten-free, with tequila!
Craziest thing I buy:
The $30 coconut yogurt. Jam packed with probiotics, a little goes a long way. I’m definitely addicted.
Sweets and other indulgences:
I indulge in 100% cacao from Chocovivo everyday. It is not a sweet per se, but an indulgence for sure. Made from cacao beans and stone ground into chocolate right here in Los Angeles.
Dairy or non-dairy faves:
Like I said, hooked on coconut yogurt.
Skip labels that read:
‘High-fructose corn syrup,’ ‘cane sugar,’ etc.
I love supporting small food businesses. From time to time I will go to natural food stores and just pick up a few random food products, just to try them out!
For last minute entertaining:
I whip up my snickerdoodles! Just five ingredients and delicious.
Favorite places to shop:
Erewhon Natural Foods, Rainbow Acres.
Simple go-to recipe:
My brownies. Topped with our vegan caramel, you’re instantly in dessert heaven.
Best food memory:
Making banana bread with my mom when I was five or six. I remember tasting the batter and being instantly hooked!
Peek through the kitchens of other wellness pros we love with our In My Fridge series!
Click here to explore.