Food should be nourishing and delicious. It sounds simple, right? With sweets especially, it can be so hard to find treats that are as good to eat as they are for you. My friend Laurel, the baker behind the grain-free and refined-sugar-free (and sometimes vegan) goodness known as Sweet Laurel Bakery, has shared some of her simplest and most satisfying recipes with me. My favorite thing about her recipes is that they’re always made with whole ingredients, no funny stuff or filler, so even the biggest sweet-tooth loves them.
With that said, I hope that you enjoy this vegan cheese board recipe she put together. It’s absolutely perfect for any holiday gatherings you may be hosting this time of year!
INGREDIENTS (CHEESE BOARD):
Assortment of Kite Hill cheese: Soft Fresh Original, Soft Fresh Ripened, Soft Fresh Truffle Dill and Chive.
Sliced seasonal fruit (we chose apricots, dried fruit is lovely on a cheese board too!)
Halved dates (pits removed)
INGREDIENTS (GLUTEN FREE CRACKERS):
2 cups almond flour
1/2 tsp pink salt
1/2 teaspoon herbs de province
Preheat oven to 350F.
Pulse all ingredients except herbs in food processor. Press dough between two sheets parchment and roll out into 8” x 11” rectangle. Sprinkle top with herbs and a bit of extra salt. Cut dough into small square shapes.
Bake in preheated oven at 350F for 12 minutes. Allow to cool, add to cheeseboard.