Wild Berry Cobbler {Dairy, Gluten & Sugar Free}

Wild Berry Cobbler {Dairy, Gluten & Sugar Free}

by | Mar 10, 2022 | Breakfast, Desserts, Egg Free, Paleo, WILDFIT

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

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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

Top with Dairy Free Whip Cream
Keyword Dairy Free, Egg Free, Gluten Free, Paleo, Refined Sugar Free, WILDFIT
Mini Cinnamon Buns {Review}

Mini Cinnamon Buns {Review}

by | Mar 2, 2022 | Breakfast, Desserts, Egg Free, Nut Free, Paleo, Snacks, WILDFIT

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

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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}

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}

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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
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

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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