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

5 Things You Should Know About Healthy Baking With Chocolate

5 Things You Should Know About Healthy Baking With Chocolate

Chocolate is one of those things that pops up every time there is a major holiday:

  • Valentine’s Day
  • Easter
  • Halloween
  • Christmas

There is a reason for that chocolate is a BIG DEAL – as of 2019 it was a $130.56 billion dollar industry 

However, chocolate is one of those things that can hide a great deal of sugars! It can be inethically made and still it’s something all humans love to consume. That might have something to do with the caffine content, but I won’t touch on that today…

Below read my 5 thoughts I have on making healtheir treats with chocolate:

1. Not all chocolate is created equally

Sometimes you’ll see a package that says: sugar free, nut free or labels the chocolate as healthy. This is often a LIE.

What you want to check for is what type of sugar is inside, how much and where is it on the ingredient list.

Always remember to check the ingredient list vs the nutritional label.

Not all chocolate is equal. Some will have 3 types of sugar while some only have one.

 

2. When in doubt go for dark chocolate

I am not going to lie, I’ve tired milk chocolate again since being dairy and sugar free…I am human!

I was at the M&M factory in times square and well they had some labeled ‘dark chocolate’ only for me to discover with a massive tummy ache later that they still contained milk…

Dark chocolate is going to be your best friend when baking healthier recipes. 

3. The truth about artificial sweeteners

Some may argue that if you’re trying to eat sugar free just use stevia or erythritol sweetened chocolates. 

Google the side effects of erythritol and tell me that’s something you want in your body…

Now I may be slightly dramatic because the side effects of sugar are just as bad. So this brings me to point #4. 

 

4. You have to pick the less of the evils

You have to do what works best for you! No matter what there is going to be some form of sugar in your chocolate.

Unless you only bake with Hu Chocolate, which if you do I am SUPER jealous. 

Ultimately you have to decide what is going to feel the best to you.

5. Lastly, don’t let them fool you! 

Yes chocolate can be good for you, BUT it’s not something we need to have everyday. 

Chocolate is one of those things that humans can become easily addicted to. 

This I know first hand. 

There was a time that I couldn’t leave the house without a piece of chocolate.

You may wonder, why?

Well you see…I’d read somewhere that chocolate makes us happier. So all of a sudden I found myself attaching a strong emotion to a food. 

This is never a good thing! 

What this meant is that I firmly believed if I didn’t have a piece of chocolate before I left the house, I wasn’t going to have a happy day.

That took YEARS to uncover and figure out and I can happily say that chocolate no longer has that hold on me. I no longer NEED it to survive. 

So make sure you listen to that inner voice in your head and don’t make up excuses to eat chocolate ‘just because’ – have it because you want it, not becasue you need it. 

Chocolate Examples

Let’s talk some chocolate examples. What I’ve used, tried, enjoyed and reccommend. 

Camino Natural Cocoa Powder

What I love:

  • Subtle flavour
  • Organic
  • Fair Trade

When you read the packaging it recommends to use this cocoa powder with recipes that use baking soda. 

I’ve only followed this a handful of times, really use it when you want less of a punchy chocolate flavour. 

 

 

Camino Dutch Processed Cocoa Powder

What I love:

  • Rich flavour
  • Organic
  • Fair Trade

This package recommends to use this cocoa powder with recipes that use baking powder. 

Same as above – simply use it when you want a more rich chocolate flavouring. 

HU Chocolate

What I love:

  • No refined sugars! 
  • Organic
  • Fair Trade

If you can make the investment this is 110% the only chocolate brand that I would trust and recommend fully. 

They make their chocolate with people in mind, not profit and it tastes amazing! 

 

Lindt

What I love:

  • Limited ingredients

If I can’t find any chocolate chips that I trust or feel like consuming I often go with 80% or higher dark chocolate from Lindt. 

This I will simply chop up and use in replacement to chocolate chips. 

It’s by no means the best, but to me it can be better than the alternative. 

 

Lilys Chocolate Chips

What I love:

  • Fair Trade

This is one of those companies that says ‘no sugar added’ but uses Erythritol and Stevia in their chocolate – so yes there is sweetener inside! 

I have used these many times. They are not my favourite, but there are something you can find at the local grocery store. 

Now get to baking something that feels good for your body!