Wild Berry Cobbler {Dairy, Gluten & Sugar Free}

Wild Berry Cobbler {Dairy, Gluten & Sugar Free}

This recipe is a simple easy one to make one evening to enjoy the next day. 

Start by melting your frozen berries with some honey and tapioca starch to thicken the mixture.

I personally enjoy a mixed berry blend with some dark cherries. 

Then combine all the topping ingredients together in a bowl. 

 

Feel free to add oats or hemp seeds for some more texture. 

Then once your berry mixture is to your desired consistency, pour it into a cake pan. 

 

Note: It will not thicken much more than this when you place it in the oven. 

 

Then add the topping mixture on top and spread it out as evenly as possible. It won’t look super pretty, but it will taste very good! 

 

Bake in the oven at 350 for about 30 minutes or until the top is golden brown. 

 

This recipe will serve about 6 people. 

 

Top with some Dairy Free Whip Cream and ENJOY!

Wild Berry Cobbler

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Servings 6 people

Ingredients
  

Filling

  • 1 bag Frozen Berries
  • 1/4 cup Honey
  • 2 tbsp Tapioca Starch

Topping

  • 1/2 cup Almond Flour
  • 1/2 cup Tapioca Starch
  • 2 tsp Baking Powder
  • 1/4 cup Full Fat Coconut Cream
  • 1/4 cup Melted Coconut Oil
  • 1 tsp Vanilla
  • 1/2 tbsp Cinnamon

Instructions
 

  • Place the frozen berries in a pot on medium heat with the honey and tapioca starch. Heat together for 20-30 minutes or until you reach your desired consistency.
    1 bag Frozen Berries, 1/4 cup Honey, 2 tbsp Tapioca Starch
  • In a small bowl mix together the topping. Preheat the oven to 350 degrees fahrenheit.
    1/2 cup Almond Flour, 1/2 cup Tapioca Starch, 2 tsp Baking Powder, 1/4 cup Full Fat Coconut Cream, 1/4 cup Melted Coconut Oil, 1/2 tbsp Cinnamon, 1 tsp Vanilla
  • Place the heated berry mixture into a cake pan. Add dollops of the pastry mix on top of the berries.
  • Bake for 30 minutes, until the top is golden brown. Then enjoy!

Notes

Keyword Dairy Free, Egg Free, Gluten Free, Paleo, Refined Sugar Free, WILDFIT
Dairy Free Whip Cream

Dairy Free Whip Cream

 

I love whip cream just as much as anyone else or maybe a little more! This here is my secret weapon when I am making a dairy free whip cream. It not only tastes like the real deal, it also is SUPER easy to make. 

 

Add in:

  • 1-2 Tablespoons of maple syrup
  • 1 tsp vanilla
  • Optional: Cinnamon

 

Whip it all together in a mixer. Place it in a Zip Lock baggy for a simple way to use it. Chill for about 2 hours and then cut a hole in the corner of the zip lock bag and enjoy! 

Whip Cream

Prep Time 10 mins
Chill Time 2 hrs
Total Time 2 hrs 10 mins

Ingredients
  

  • 1 can Cha's Organic Coconut Whip Cream
  • 1-2 tbsp Maple Syrup
  • 1 tsp Vanilla

Instructions
 

  • Add everything into a stand mixer .
  • Mix until well combined.
  • Place in a zip lock bag and chill for 2 hours.
  • Remove from the fridge, cut a corner of the zip lock bag and enjoy!

Notes

Alternative to the canned whip cream is to use full fat coconut cream that’s been chilled for 24 hours prior to mixing. Only use the solid cream not the water that separates from it. 
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
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
Healthy Ice Cream Ideas {Dairy & Sugar Free}

Healthy Ice Cream Ideas {Dairy & Sugar Free}

There are SO many ways to make this delicious treat! 

 

I am going to share two with you today and give you the basics to create more options.

 

The first one is basic Banana Ice Cream

Note: This is 100% a soft serve version of ice cream. If you’d like a more traditional version, make sure to freeze it for a bit after. It makes one great snack! 

Simple Banana Ice Cream

Total Time 5 mins
Course Breakfast, Dessert, Snack
Servings 2 people

Ingredients
  

  • 3 Frozen Bananas
  • 1/4 cup Coconut Cream
  • 1/4 tsp Vanilla alcohol free

Optional

  • 2 tbsp Maple Syrup

Instructions
 

  • Peel and freeze your bananas the night before
  • Add all the ingredients into a powerful blender or food processor
  • Blend it all up!
    If you are having difficulties blending it, add a little bit more of the watery coconut milk
  • Serve!

Coconut Ice Cream

  • If you want to make more of a coconut banana ice cream, add a cup of coconut cream, blend and serve!
Keyword Dairy Free, Gluten Free, Sugar Free
Now you’ve got the base recipe down here is the first variation – CHOCOLATE!

This is super simple to do if you have cocoa hiding away in your cupboard.

 

Which I recommend you always do! 

 

Simply add your desired amount of flavour TBSP by TBSP.

One of my favourite toppings on this version of healthy ice cream is – coconut flakes.

 

Also try: hemp hearts or chia seeds

 

Chocolate Banana Ice Cream

Total Time 5 mins
Course Breakfast, Dessert, Snack
Servings 2 people

Ingredients
  

  • 3 Frozen Bananas
  • 1/4 cup Coconut Cream
  • 1/4 tsp Vanilla alcohol free
  • 2-3 tbsp Cocoa Powder sugar free

Optional

  • 2 tbsp Maple Syrup

Instructions
 

  • Add all the ingredients into a powerful blender or a food processor.
  • If you are having difficulty blending, add a little more of the coconut milk.
  • Add more or less cocoa powder depending on the taste you are wanting!
  • Serve and enjoy!
Keyword Dairy Free, Gluten Free, Sugar Free
Alright now here is the fun part! If you actually read through the whole blog you get the secret!

This recipe can really be done with ANY frozen fruit and another of my favourites is with frozen Stawberries.

 

Use 2 1/2 cups of frozen ice cream instead of 3 frozen bananas. 

Lastly, cherries are the BEST! 

 

Substitute 2 cups frozen cherries instead of 3 frozen bananas.

 

Make sure to share with us what you try!