Blueberry Cream Pie {Dairy & Gluten Free}

Blueberry Cream Pie {Dairy & Gluten Free}

This recipe was inspired by one of my biggest fan favourites that everyone loves – Banana Cream Pie! Here is just a fun version with blueberries, but really you could do this recipe with any fruit. Saskatoon berries are a favourite in our household. 

Start by soaking your dates if they are not soft – this will make blending everything together SO much easier. 

Throw all your crust ingredients into a food processor and blend it until you don’t have any large almond chunks.

Here is roughly how it should look when blended together. 

 

Now for the fun part! You can make this recipe be a full pie or you can make mini ones that are perfect for parties. 

 

Next step is to get your fruit ready. For today’s recipe we are using blueberries! 

But you could really use any type of fruit you enjoy. 

 

Place them on top of the crust or if you really want you can mix them inside the cream filling. 

This is totally up to you! 

 

Next mix your filling! 

The amount coconut cream you use depends on the size of your pie try and if you have coconut cream or coconut milk. 

When using cans of Coconut Milk you want to ensure you chill them 24 hours before. 

Once you have the cream tasting the way you enjoy – place it into your pie tray or mini cupcakes. 

The last step is the HARDEST!

 

That is to place it in the fridge to chill for a minimum of 3 hours.

 

Sometimes the pie will need longer – so I often make this at night to enjoy/serve the following day.

 

Lastly, enjoy!

Blueberry Cream Pie

Prep Time 30 mins
Chill Time 3 hrs
Total Time 3 hrs 30 mins
Course Dessert
Servings 6 people

Equipment

  • Food Processor
  • 8" or 9" Pie Tray

Ingredients
  

Crust

  • 1/2 cup Whole Almonds
  • 1/2 cup Almond Flour
  • 6 Medjool Dates pitted
  • 2 tbsp Coconut Oil
  • 1/2 tsp Cinnamon
  • 1/2 tsp Almond Extract optional
  • pinch Sea Salt

Filling

  • 2-3 cans Coconut Cream depends on pan size and brand
  • 1 cup Blueberries
  • 3 tbsp Maple Syrup add more if desired
  • 1/2 tsp Almond or Vanilla Flavouring
  • 1/4 tsp Cinnamon add more if desired

Instructions
 

  • Mix all the crust ingredients together in a food processor, if they aren't sticking together too well add some water.
  • Line the pie tray with a touch of coconut oil.
  • Place the crust on the bottom of the tray, not on the sides.
  • Wash the blueberries and place them on the crust. Optional: Mix them into the filling.
  • Whip the cream, maple syrup, vanilla and cinnamon together. The amount depends on the size of your pie tray. Also make sure that you are using the chilled coconut cream.
  • Place on top of the crust and blueberries.
  • Chill in the fridge for 2-3 hours, allowing it to set.
  • Decorate just before serving and enjoy!

Notes

  • Save in the fridge for up to 3 days
  • Use coconut milk or cream
  • If using coconut milk: Purchase full fat coconut milk and chill it for minimum 24 hours before using for the pie. When ready to use, flip the can over and open. Pour out all the water on top and use the coconut cream that is left on the bottom.
  • Sometimes it will need to chill longer than 3 hours – the longer it chills the more it will stay together
Keyword Dairy Free, Egg Free, Gluten Free, Paleo, Refined Sugar Free, WILDFIT
Homemade Fig Newton Cookies {Dairy & Gluten Free}

Homemade Fig Newton Cookies {Dairy & Gluten Free}

Let me start by saying, these cookies aren’t exactly pretty! But they taste amazing!! 

I had found a blog a while back that made fig energy bites and since then I had wanted to try to make Fig Newton Cookies – well I finally did it! 

The recipe calls for 1 Cup of dried figs, well I only had 3 left after that, so I just used the entire bag. 

 

I recommend soaking them in hot water for about 10 minutes before you blend all the filling ingredients together. 

Alright, I have to be honest I was very nervous when many recipes suggested using Orange juice and rind inside. I thought it would ruin the taste of the cookies, but nope! It just makes them that much better. 

Omit if you’d like or enjoy a hint of orange with each bite. 

Next – add all the filling ingredients into a food processor.

I personally don’t blend half, then the other half. I just simply blend it all at once!

Set aside the filling until you have your dough ready and layed out. 

 

Let me show you how I put my fig newtons together. 

I started by rolling out the dough between two pieces of parchment paper. 

 

You can roll in quite thin or keep it thicker if you prefer! If you need a reference 1cm is about what you’d like. 

 

Next I cut the dough into strips.

Then I put the filling on half of the strips and folded the other side on top.

 

Yes – I am sure there is a much better way to do this, but this is what worked for me! 

Essentially you want to create 4-5 logs of Fig Newton Cookies. 

 

How you do that is really up to you! I found the dough super forgiving and easy to work with. 

 

Last step is to place them on a non-stick baking sheet or some parchment paper and bake them at 350 fahrenheit for 20-25 minutes. 

 

You want them to be golden brown as the figs will keep them quite moist. 

 

Once they have cooled, cut them into your desired size and enjoy! 

Homemade Fig Newton Cookies

Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dessert
Servings 15 Cookies

Equipment

  • Food Processor

Ingredients
  

Filling

  • 1 Cup Dried Figs
  • 1 tsp Orange Zest
  • 1 tbsp Freshly Squeezed Orange Juice
  • 3 tbsp Maple Syrup
  • 1/4 tsp Cinnamon
  • 1/4 tsp Salt
  • 2 tbsp Ground Flax Seed

Crust

  • 1 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 1/4 Cup Tapioca Starch
  • 1 Egg
  • 3 tbsp Maple Syrup
  • 1/4 Cup Melted Coconut Oil
  • Pinch Salt
  • 1 tbsp Water

Instructions
 

  • Preheat the oven to 350 degrees fahrenheit and place your dried figs in hot water for 5-10 minutes.
  • Take your orange and grate it until you have about a teaspoon of Orange Rind. Then just it in half and juice it for the tablespoon of juice.
  • Gather all your filling ingredients and place them in a food processor. Blend until you have a grainy mixture.
    1 Cup Dried Figs, 1 tsp Orange Zest, 1 tbsp Freshly Squeezed Orange Juice, 3 tbsp Maple Syrup, 1/4 tsp Cinnamon, 1/4 tsp Salt, 2 tbsp Ground Flax Seed
  • Mix all your crust ingredients together, except for the water. Save the water for last if you find your crust super sticky or dry – then add in the water.
    1 Cup Almond Flour, 1/4 Cup Coconut Flour, 1/4 Cup Tapioca Starch, 1 Egg, 3 tbsp Maple Syrup, 1/4 Cup Melted Coconut Oil, Pinch Salt, 1 tbsp Water
  • Roll out the crust between two pieces of parchment paper.
  • Cut the crust into strips.
  • Place the filling on half of the strips and begin folding the other half on top of the strips with the filling to form your Fig Newton logs. Your goal is to create 4-5 logs. This may take some patience, but it's worth it!
  • Once you have your logs created and you are satisfied with how they look, place them on a non-stick baking sheet or parchment paper and place in the oven for 20-25 minutes.
  • Once they are golden brown, remove from the oven and allow to cool.
  • Once cool cut into your desired size of cookie. Enjoy!

Notes

  • You want to bake your cookies until they are golden brown as the fig newtons will keep them moist.
  • Store in an air tight container for 4 days or freeze for 1-2 months. 
Keyword Dairy Free, Gluten Free, Paleo, Refined Sugar Free, WILDFIT
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
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