Mini Cinnamon Buns {Review}

Mini Cinnamon Buns {Review}

This recipe is originally from Heal Me Delicious

I really love how this recipe was created – it’s super simple, very afforable to make and tastes delicious! 

To begin the first thing you have to do is cook your sweet potato.

Once this is complete I found after many attempts that whipping it in my Kitchen Aid mixer made it the easiest to work with and form a dough. 

You will want to wait until the mashed/whipped sweet potato has cooled significally before you try to roll all the Cinnamon Buns together.

Next add in the Cassava Flour and Sea Salt and mix again. I use my kitchen aid mixer for this as well and it forms the perfect ball of dough.

Next is the filling!

 

Melt your coconut oil over medium heat on the stove or use the microwave. Then mix in the remaining ingredients.

You can add some more coconut sugar if it’s not quite a sandy paste.

 

Rolling the dough is simple when you use parchment paper! I actually typically do this for all my recipes, because when you are not using regular flour and sugar dough is often stickier. 

 

Roll between two pieces of parchment paper until it’s about 1-2 cm thick. Don’t worry if it’s not a perfect shape, your cinnamon buns won’t be either! 

 

Then add the filling on top. Spread it around until it is even. Don’t go too close to the edges or it will pour out!

 

Next cut the strips to your desired size. The original recipe includes some extra steps and makes full-sized Cinnamon Buns. I personally have tried both ways and LOVE making them mini and bite sized for on the go snacks. 

Take your time now, sit down and put some tunes on as you roll each individual bun! 

You’ll see in the images mine are all about an inch wide and 2-3 inches long. 

 

Next it’s time to bake them for 30-35 minutes. I personally like them a little extra cripsy on the edges and soft inside. 

You will find the perfect time length for your tastebuds and oven! 

Then enjoy! 

Mini Cinnamon Buns

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Breakfast, Dessert
Servings 20 mini cinnamon buns

Ingredients
  

Filling

  • 1/4 cup Coconut Oil (Melted)
  • 2 tbsp Cinnamon
  • 1 tsp Vanilla Extract optional
  • 1/2 tsp Sea Salt
  • 1/4 cup Coconut Sugar Plus 3 tbsp

Dough

  • 2 cups Sweet Potato (Boiled & Mashed)
  • 2/3 cup Cassava Flour
  • 1/2 tsp Sea Salt

Instructions
 

The Dough

  • To begin, peel, boil and mash the sweet potato. Once mashed measure out 2 cups and allow to cool.
    2 cups Sweet Potato (Boiled & Mashed)
  • Preheat the oven to 375 degrees fahrenheit.
  • Once the mashed sweet potato has cooled, add in the cassava flour and sea salt until it's well combined. If needed add extra cassava flour.
    2 cups Sweet Potato (Boiled & Mashed), 2/3 cup Cassava Flour, 1/2 tsp Sea Salt

The Filling

  • Next melt your coconut oil and combine the remaining filling ingredients together. If you find it not to be a sandy paste add up to 3 tbsp more of coconut sugar.
    1/4 cup Coconut Oil (Melted), 2 tbsp Cinnamon, 1 tsp Vanilla Extract, 1/2 tsp Sea Salt, 1/4 cup Coconut Sugar

Creating Mini Cinnamon Buns

  • Place the ball of dough between two pieces of parchment paper and roll until about 1cm thick .
  • Spread out the filling on top using a spatula.
  • Cut in half with a sharp knife and then make long 1 inch strips.
  • Roll each strip together and place on a baking sheet. If you find them not sticking together very well you can add a tiny bit of water to your hands to make them stick.
  • Bake for 30-35 minutes then enjoy!

Notes

Original recipe from: Heal Me Delicious
Keyword Dairy Free, Egg Free, Gluten Free, Refined Sugar Free, WILDFIT
Orange Spice Cookies {Nut, Gluten & Dairy Free}

Orange Spice Cookies {Nut, Gluten & Dairy Free}

This recipe came after I was asked if there was a gluten free cookie recipe that I enjoyed without nuts! Yes some people can be allergic to nuts and gluten sensitive – if that’s you, then this is a MUST READ! 

The flour used in this recipe is Cassava Flour – which is from a root vegtable. 

If you prefer to have a plain more sugar cookie version of this recipe you can do that by:

 

1) Removing the spices and orange rind

2) Adding in more sugar from 1/3 cup to 1/2 cup

3) Pick your flavouring almond or vanilla and enjoy! 

Once you have your cookies all mixed the way you’d like – place them on a tray in single tablespoon measurements and bake them in the oven!

NOTE: These cookies are very crumbly due to the type of flour you use, they taste amazing, but they are not the kind you can split in half and share! 

 

Orange Spice Cookies {Nut, Gluten & Dairy Free}

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Servings 20 cookies

Ingredients
  

Dry Ingredients

  • 1 1/2 cup Cassava Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/3 cup Coconut Sugar

Wet Ingredients

  • 2/3 cup Coconut Oil
  • 1 tsp Almond Extract
  • 2 Eggs
  • 1 Orange Rind

Instructions
 

  • Preheat the oven to 350 degrees fahrenheit
  • Mix together the dry ingredients
    1 1/2 cup Cassava Flour, 1/2 tsp Baking Soda, 1/4 tsp Sea Salt, 1 tsp Cinnamon, 1/4 tsp Nutmeg, 1/3 cup Coconut Sugar
  • Grate the orange rind into the mixture
    1 Orange Rind
  • Add in the remaining wet ingredients and mix well
    2/3 cup Coconut Oil, 2 Eggs, 1 tsp Almond Extract
  • Scoop out in single tablespoon measurements to make roughly 20 cookies
  • Place on a baking sheet lined with parchment paper or a non-stick sheet
  • Bake in the oven for 12-15 minutes
  • Let cool before you enjoy!

Notes

These cookies are quite crumbly, but they taste delicious!
Keyword Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, WILDFIT
Blueberry Banana Bread {Dairy, Gluten & Sugar Free}

Blueberry Banana Bread {Dairy, Gluten & Sugar Free}

This is one of those recipes that you want to save in your pocket for when you have too many ripe bananas! 

Just always keep some frozen blueberries in the freezer – those should be a staple. 

 

Start by gathering all your ingredients 

Then mix all the dry ingredients together

Once that is complete add in the wet ingredients (but of course save the blueberries for last)

Fold in the blueberries.

 

P.S. I have always used frozen blueberries for this Banana Bread recipe – works every time! 

Place into a loaf tray and into your pre-heated oven! 

 

This is where it can get a little interesting…

 

You are going to want to bake it for 25 minutes as is, then bake for 25-30 minutes with a little tin foil hat on top! 

 

When is it done?

You want to be able to insert a knife or toothpick and have it come out clean – then let it cool and enjoy! 

Lastly, this is one of the BEST recipes to freeze. 

 

Wait until your Blueberry Banana Bread has cooled, slice it about 3/4″ all the way along, then take peices of parchment paper and wrap indviudal slices, place them into a freezer bag and toss in the freezer! 

When you’re ready to reheat them – warm a slice up over low-medium heat inside a frying pan or use a toaster! 

Blueberry Banana Bread

Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins

Ingredients
  

Dry Ingredients

  • 2 cups Almond Flour
  • 2 1/2 tbsp Coconut Flour
  • 1 1/2 tsp Baking Soda

Wet Ingredients

  • 3 Eggs
  • 2 tbsp Almond Milk
  • 1/4 cup Honey or Maple Syrup
  • 2 Ripe Bananas
  • 1/4 cup Coconut Oil (Melted)
  • 1 Lemon (Juiced)
  • 1 cup Blueberries

Instructions
 

  • Preheat the oven to 350 degrees
  • Combine all the dry ingredients into a bowl
    2 cups Almond Flour, 2 1/2 tbsp Coconut Flour, 1 1/2 tsp Baking Soda
  • Add in the wet ingredients (expect blueberries) and mix well
    3 Eggs, 2 tbsp Almond Milk, 1/4 cup Honey, 2 Ripe Bananas, 1 Lemon (Juiced), 1/4 cup Coconut Oil (Melted)
  • Fold in the blueberries
    1 cup Blueberries
  • Line a loaf pan with parchment paper and place the batter inside
  • Bake for 25 minutes, then cover with tin foil and bake for another 25-30 minutes. The top should be golden brown and a knife or toothpick should come out clean when inserted in the centre
  • Remove and let cool before slicing

Notes

  1. I often will use frozen blueberries instead of fresh and it works out perfectly! 
  2. Wrap individual sliced parchment paper and freeze – reheat by pan frying or using a toaster
Keyword Dairy Free, Gluten Free, Paleo, Refined Sugar Free, Whole 30, WILDFIT
Bob’s Red Mill Paleo Pancake/Waffle Mix {Review}

Bob’s Red Mill Paleo Pancake/Waffle Mix {Review}

Recipe Review

 

It has taken me years to find a gluten and dairy free ‘pancakes in a box’ recipe that actually tastes good! 

 

You may think, why do you need this? Just make your own! 

 

Well, my family LOVES to do morning pancakes or waffles and so I wanted to find something that they could pick up and make for us when we visit – that I could enjoy too! 

So I give you my FAVOURITE panacakes from a box that you are going to love. 

 

Some notes:

  • You need an entire bag for a family of 4
  • I personally love adding small banana bites inside
  • Additionally you can add vanilla or almond extract for more flavouring 

 

Other than that this is a pretty simple easy recipe that anyone can make for you!

Grab your pancake and waffle mix today! 

Bob’s Red Mill Paleo Pancake/Waffle Mix

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Servings 2 people

Ingredients
  

  • 1 Cup Paleo Pancake/Waffle Mix
  • 2 Eggs
  • 1/4 Cup Water
  • 1 tbsp Melted Coconut Oil

Optional

  • Banana bites
  • Blueberries
  • Chocolate Chips
  • 1/2 tsp Vanilla Flavouring
  • 1/4 tsp Almond Extract

Instructions
 

  • Preheat lightly oiled pan or waffle maker to medium heat.
  • In a large bowl, whisk together all ingredients until smooth.
  • Pour pancake batter into the pan to desired size.
  • Pancakes: Cook until the edges begin to brown then flip and cook the remaining side until they are golden brown.
    Waffles: Cook until they are golden brown.
Keyword Dairy Free, Gluten Free, Paleo, WILDFIT
The BEST Chocolate Chip Cookies {Gluten & Dairy Free}

The BEST Chocolate Chip Cookies {Gluten & Dairy Free}

The recipe you’re about to read is one of my best kept secrets that I feel the world should share, because everyone needs Chocolate Chip Chookies that not only taste like the real thing, but are easy to make and don’t come with regular cookie consequences.

When I was creating this recipe I went through a million paleo recipe ideas and ways that chocolate chip cookies can be made without dairy, sugar or wheat. 

 

However, I found none of them to be soft chewy chocolate chip cookies that you’d get from a local bakery – until I created this recipe! 

 

This recipe is also made without egg – not because I am vegan – but because then the cookie dough is safe to consume! 

 

Alright so let’s begin! 

There are three types of flour you can use:

1. Almond Flour (this one you’ll need either way)

2. Coconut Flour – if you’re on a budget

3. Cassava Flour – if you want softer cookies

 

Next is the chocolate chips, these can be difficult to pick as pretty much all of them will have sugar inside.

 

If you’re feeling lost on what to choose, go read THIS BLOG POST

Once you have all your ingredients I do recommend mixing all the flours together first and then you can add in all the ‘wet’ ingredients. 

As for flavouring vanilla or almond extract both taste amazing! It’s up to you which to choose. 

 

One of the things that is going to surprise you the most about this recipe…

 

Adding water!

 

I know it may sound weird but it sure does work, every single time!

 

Trust me on this one and just give it a shot.

 

Once everything is mixed, I like like scoop them out using a tablespoon measurer, so that they are all a similar size.

Note: They do not expand like crazy, how you leave them on the tray is how they’ll bake. So if you want softer cookies don’t flatten them and if you like crunchier cookies, make sure the squish them down a little bit. 

 

Now that you’re cookies are on the cookie tray – all I want to say is good luck not testing the dough! It tastes amazing, but so do the cookies. 

These cookies I have frozen before, many times and they will remain just as good. Don’t leave them in the freezer too long though!

Let me know what you think of my favourite recipe of all time. 

 

Chocolate Chip Cookies

Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 15 cookies

Ingredients
  

Dry Ingredients

  • 1 3/4 cup Almond Flour
  • 1/4 cup Cassava Flour or Coconut Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt

Wet Ingredients

  • 1/4 cup Maple Syrup
  • 1/4 cup Coconut Oil (Melted)
  • 1/2 tsp Almond Flavouring or 1 tsp Vanilla

Add Last

  • 1 tbsp Water
  • 1/3 cup Chocolate Chips

Instructions
 

  • Preheat the oven to 350 degrees
  • Mix all the dry ingredients together
    1 3/4 cup Almond Flour, 1/4 cup Cassava Flour, 1/2 tsp Baking Soda, 1/4 tsp Salt
  • Melt the coconut oil over low heat on the stove
  • Add in the wet ingredients. Mix it together well.
    1/4 cup Maple Syrup, 1/4 cup Coconut Oil (Melted), 1/2 tsp Almond Flavouring
  • Now add in the water and mix again.
    1 tbsp Water
  • Lastly, stir in the chocolate chips.
    1/3 cup Chocolate Chips
  • Scoop out in 1 tbsp measurements and place on a lined cookie sheet.
  • Bake for 10-12 minutes.
  • Allow 5 minutes to cool, then enjoy!
Keyword Dairy Free, Egg Free, Gluten Free, Paleo, WILDFIT