Sweet Laurel

Praise

“The women behind the popular L.A. bakery have mastered delicious GF treats that require fewer than 10 ingredients—none hard to find.” —Bonappetit.com

“If you’ve ever been curious about grain-free, sugar-free baking, let this be your entrée into the delicious world of possibility. After this gorgeous chocolate caramel cake with fudge frosting emerged from our test kitchen, the forks were OUT and grain-free skeptics were quickly converted.” —Food52

“A collection of mega-yum recipes for everything from grain-free crackers and Southern-style biscuits to s’mores pie and tres leches cake. The best part? The ingredient lists are shockingly miniscule.” —Well + Good

“Claire Thomas and Laurel Gallucci infuse their cakes, tarts, and pies with healthy ingredients that satisfy without the sugar rush.” —Shape

“This is healthy baking that’s actually GOOD.” —Molly Sims, The Strategist

“Laurel Gallucci and Claire Thomas make grain- and refined-sugar-free desserts that are anything but a compromise” -Tasting Table

“If you’re a healthy baker, this is the book for you.” -MindBodyGreen

“[Gallucci and Thomas] enhance recipes with high-quality ingredients, hitting the farmers market to hunt down the juiciest, ripest produce.” —Shape.com

“If you’re looking to bake grain-free, not just gluten-free, consider Sweet Laurel’s cookbook.” —NYMag.com

“[A] gorgeously illustrated book.” —LATimes.com

“This book is answered prayers. I don’t regularly eat grains and while my energy has radically improved since this shift, I have truly missed baking at home. Laurel is a genius. I trust her implicitly in the kitchen and even trusted her with my wedding cake! This is a powerful and delicious way to change your life.” —Amanda Bacon, Moon Juice
 
“Sweet Laurel bakery holds secrets every person with a love of baking must know! Laurel figured out a way to add natural sweetness, texture, and flavor and love into every bite of her decadent desserts using only the best ingredients and techniques to share goodies that will fill your hearts and bellies with love.” —Catherine McCord, Weelicious
 
“Sweet Laurel’s magical creations have long been a godsend to Angelenos following grain- and or dairy-free diets. Now Laurel and Claire’s indulgent yet virtuous recipes are available to all. Their debut cookbook is a beautiful resource that offers approachable techniques and ideas perfect for any home baker.” —Candace Nelson, Sprinkles
 
“Laurel is my go-to resource when it comes to paleo baking. The recipes in this beautiful cookbook are easy to follow, completely refined-sugar-free and, most important, delicious beyond reason.” —Shira Lenchewski, MS, RD, dietitian, nutritionist, and author of The Food Therapist
 
“Laurel and I first met over the love of coconut, and since then I have been endlessly inspired by her creations. Even for the most skilled chef or baker, gluten-free baking is intimidating- with long lists of ingredients and flours; one recipe can feel like a science project. Laurel truly has a gift. She has simplified ‘clean’ baking in a way that produces a product that is exquisitely refined, delicious, and beautiful! I am seriously so excited about this book—she’ll make a better baker out of all of us! —Meredith Baird, Nucifera, author of Coconut Kitchen
 
“Laurel has redefined the art of home baking. Her desserts are a staple in my home, both for their healthy nature and the creativity she infuses in every treat. Choosing nutritious, wholesome ingredients for myself and my children is important, and Laurel’s baking has allowed us to sub out the unhealthy sweets for desserts that are even more delicious and beautiful than the sugar-heavy goods. Her Chocolate Caramel Cake is our ultimate favorite. Sometimes I even eat leftovers for breakfast! It’s safe to say Laurel’s baking has changed my life in all the best ways.” —Jenni Kayne, designer

“For … sumptuous whole ingredient, grain-free sweet treats, this collection is a well-conceived, enticing primer.” —Publishers Weekly

“The recipes in Laurel’s debut cookbook are guaranteed to become staples.” —The Chalkboard Mag