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The Dish: Sweet Laurel's Blueberry Streusel Bread

The Dish: Sweet Laurel's Blueberry Streusel Bread

The Dish: Sweet Laurel's Blueberry Streusel Bread

Claire Thomas and Laurel Gallucci offer up a decadent and healthy dessert from their new venture.

We assume that Claire Thomas (above, right), of The Kitchy Kitchen, and her business partner Laurel Gallucci (above, left) must be sorceresses of some kind. The duo has just teamed up to open Sweet Laurel, a whole foods baking company in Los Angeles that specializes in delicious Paleo grain-free, dairy-free and refined sugar-free baked goods that can be ordered on line and delivered to your home. And, anyone who's done a Paleo diet will understand that the words “Paleo” and “delicious” just do not appear naturally together when describing desserts.

Suspicious that magic must be involved, we asked the duo for to share with us some of their secrets. Not only did they offer up a spell…er, recipe…for a fantastic summertime treat, Blueberry Streusel Bread, they assured us that an advanced degree in wizardry was not necessary to make it.

Still, I may order mine online.

Blueberry Streusel Bread

Makes 3 mini loaves or 1 large (9 x 5") loaf

NOTE: We used silicon molds, so we didn't need grease our pans. If using metal pans, grease with coconut oil. 

2 1/2 cups almond flour
3/4 teaspoon baking soda
1/4 teaspoon sea salt
4 eggs, room temperature
1/3 cup coconut oil, melted
2/3 cup maple syrup
1 teaspoon lemon zest, packed
1 tablespoon lemon juice
2 tablespoons vanilla extract
4 ounces blueberries

1/2 cup almond flour
1 tablespoon coconut oil, melted
1 tablespoon maple syrup

Preheat oven to 350F
In a small bowl, mix together all of the dry ingredients thoroughly. In a separate, medium bowl, whisk together the wet ingredients. Pour the dry ingredients into the wet ingredients and mix until just combined.

Pour the batter into the cake molds and top with blueberries. Use a spoon to lightly swirl the blueberries into the cake.

Mix together the ingredients for the streusel, until it forms a cookie dough-like texture. Crumble the streusel onto each cake mold and pop in the oven. Bake for 20 to 25 minutes, until the cake pulls away from the sides and is golden brown. Turn out of cake molds an cool completely before cutting. Enjoy!

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