Orange Spice Cookies {Nut, Gluten & Dairy Free}

Orange Spice Cookies {Nut, Gluten & Dairy Free}

by | Mar 1, 2022 | Desserts, Egg Free, Nut Free, Paleo, Tips, WILDFIT

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}

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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}

by | Feb 24, 2022 | Breakfast, Desserts, Paleo, Recipes, Snacks, WILDFIT

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

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

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
The BEST Chocolate Chip Cookies {Gluten & Dairy Free}

The BEST Chocolate Chip Cookies {Gluten & Dairy Free}

by | Feb 17, 2022 | Desserts, Egg Free, Paleo, Vegan, WILDFIT

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

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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

Homemade Chocolate {Dairy Free}

Homemade Chocolate {Dairy Free}

by | Feb 10, 2022 | Desserts, Egg Free, Paleo, Snacks, WILDFIT

 

Ready to create some homemade chocolate that you can customize anyway you want?!

First we will start by melting your coconut oil over low heat. 

 

If you’d like to use a double boiler you can! 

Next add in the cocoa powder. 

 

Note: This recipe is a 1:1 with coconut oil and chocolate, so you can make as much or as little as you’d like!

Here is where you get to customize your chocolate to suit your tastebuds! 

 

Start by adding the recommended amount of maple syrup (honey if you prefer)  and see if you need more after a taste test. 

 

Then flavouring! My ultimate favourite is sea salt dark chocolate but you could also add:

  • Peppermint
  • Nuts
  • Rum
  • Orange rind
  • Of anything else you’d like!

Next use a silicone tray for the chocolate molds.

 

Some options are:

Last step: Chill & ENJOY! 

Homemade Chocolate {Dairy & Sugar Free}

Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert

Ingredients
  

  • 3/4 cup Coconut Oil
  • 3/4 cup Cocoa Powder
  • 3 tbsp Maple Syrup

Optional

  • 1 tsp Sea Salt
  • 1/8 tsp Vanilla

Instructions
 

  • Melt the coconut oil over low heat on the stove
  • Mix in the chocolate, maple syrup and flavouring of choice
  • Pour into silicone trays
  • Chill for 30-60 minutes before enjoying!

Notes

These chocolates will melt easily so make sure to eat them right out of the fridge and keep them chilled. 
Keyword Dairy Free, Paleo, Refined Sugar Free, WILDFIT
Brownies {Gluten & Dairy Free}

Brownies {Gluten & Dairy Free}

by | Feb 3, 2022 | Desserts, Paleo, Snacks, WILDFIT

These are honestly one of the BEST snacks you will ever try! You can make them into mini bite sizes ones, muffin sized or bake them in a cake pan and cut to your own size.

When I say this one is simple I am not kidding!

 

Gather all your ingredients and place them all in a food processor. 

 

Blend until well combined and then a little extra for good measure.

 

Don’t have a good food processor?

This one has been my favourite for over 5 years now – it comes in a kit or separate.

 

PURCHASE IN KIT

PURCHASE SEPERATE

Place them into your desired tray and bake at 350 degrees fahrenheit for approx. 15 minutes. Essentially until a toothpick comes out clean. 

Good luck letting them cool before you try one! 

 

Note: When you make these into mini muffins, they taste amazing frozen!

Brownies {Gluten & Dairy Free}

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert

Equipment

  • Food Processor

Ingredients
  

Ingredients

  • 1/2 cup Pumpkin Puree
  • 1 Ripe Avocado
  • 2 Eggs
  • 1/4 cup Honey
  • 2 tbsp Coconut Oil
  • 3 tbsp Coconut Flour
  • 1/3 cup Raw Cocoa Powder
  • 1 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1/3 cup Chocolate Chips Dairy Free

Instructions
 

  • Preheat oven to 350 degrees
  • Grease your pan or liners. 
    Use either a 9" square pan or make them in any size muffin tins
  • Combine all of the ingredients in a blender, mixer or food processor, except for the chocolate chips.
  • Mix until smooth.
  • Fold in the chocolate chips.
  • Top with some chocolate chips.
  • Bake for about 15 minutes or until a toothpick comes out clean.
  • Let cool and enjoy!
Keyword Dairy Free, Gluten Free, Paleo, Refined Sugar Free, WILDFIT
Thumbprint Cookies {Gluten, Dairy, Sugar Free}

Thumbprint Cookies {Gluten, Dairy, Sugar Free}

by | Jan 7, 2022 | Desserts

Thumbprint cookies are often hard to make completely sugar free as you have to find the right jam or make your own. 

However, when you find a jam that you are comfortable consuming make sure to bake these up as everyone will enjoy them! 

Gather all your ingredients. I am one of those types of bakers who doesn’t always seperate everything and just combines it all at once. 

But when you are mixing flours, I always reccommend making sure they are well combined before adding in the rest of the ingredients. 

With this Thumbprint Cookie recipe start by mixing all the dry ingredients together. Then add in everything else except the jam – save that for later! 

Now for the fun part! 

You have multiple options here:

  1. Use a cookie scoop – if you have one
  2. Use a tbsp scoop
  3. Use a tsp scoop

If you have a cookie scoop that’s amazing – I still have yet to invest in one. 

If you’d like to make 15 ish cookies then use a tablespoon size scoop. 

If you want to make a bunch of mini ones then you can use a teaspoon scoop.

When you place them on the cookie tray make sure they are well formed cookie balls, so when you place a hole in the centre they form correctly. 

They will crack a little bit, if this bothers you, just touch them up. Otherwise, the jam won’t fall out so don’t worry. 

Use your thumb, finger or spoon to place the correct size hole inside your cookie dough. 

It gets even better! Yes these cookies are a ton of fun to make, alright. 

Grab your jam:

  • Strawberry
  • Raspberry
  • Anything you’d like! 

Place the jam you chose into a bag and cut a hole in the corner so you can easily place it into the centre of the cookies. 

Place in the oven at 350 for 12-14 minutes. You’ll want them to just be very slightly browning. Let them cool for 5 minutes before you try one, then enjoy! 

Thumbprint Cookies (Paleo, WILDFIT, Gluten Free, Dairy Free, Sugar Free)

Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 44 minutes
Course Dessert
Servings 15 cookies

Ingredients
  

  • 1 1/2 cups Almond Flour
  • 1/2 cup Cassava Flour
  • 1/4 cup Coconut Oil Melted
  • 1/4 cup Maple Syrup
  • 1/4 tsp Salt
  • 1/4 tsp Baking Powder
  • 1 tsp Vanilla
  • 1 tsp Almond Extract
  • 1 tsp Apple Cider Vinegar
  • 1 Lemon Rind
  • 1/4 cup Jam of Choice

Instructions
 

  • Preheat the oven to 350 degrees fahrenheit.
  • Combine all the dry ingredients, plus the grated lemon rind.
    1 1/2 cups Almond Flour, 1/2 cup Cassava Flour, 1/4 tsp Salt, 1/4 tsp Baking Powder, 1 Lemon Rind
  • Add in the remaining ingredients except the jam and stir until well combined.
    1/4 cup Coconut Oil, 1/4 cup Maple Syrup, 1 tsp Vanilla, 1 tsp Apple Cider Vinegar, 1 tsp Almond Extract
  • Using a cookie scoop or a tbsp/tsp measurer (depending on how many cookies you'd like to make) form the cookie dough into uniform cookie balls.
  • Press into the centre of each cookie with your thumb, finger or spoon.
  • Place the jam into a plastic bag and gently squeeze into the centre of each cookie.
    1/4 cup Jam of Choice
  • Once that is complete place them into the oven for 12-14 minutes.
  • If some of the jam evaporates you can add a little bit more after. Otherwise allow them to cool on a baking rack for at least 5 minutes before you try one!
Keyword Dairy Free, Gluten Free, Paleo, Refined Sugar Free, Whole 30, WILDFIT