WILDFIT | Feel Good Desserts (2024)

Dry Ingredients

• 1 1/2 cup Almond Flour
• 1 cup Cassava Flour
• 1/2 cup Coconut Sugar
• 1/2 tsp Baking Powder
• 1/2 tsp Cinnamon
• 1/4 tsp All Spice
• 1/4 tsp Ground Black Pepper
• 1/2 tsp Corriander
• 1/2 tsp Nutmeg
• 1/4 tsp Salt
• 1 tsp Almond Flavouring
• 1 Orange Rind

Wet Ingredients

• 1/4 cup Coconut Oil Melted
• 1 tbsp Orange Juice Freshly squeezed
• 1/2 cup Honey
• 1 Egg
• 1 tbsp Apple Cider Vinegar
• 1 tsp Baking Soda

• Preheat the oven to 350 degrees fahrenheit.

• Mix all the dry ingredients together in a mixing bowl. I personally use an electric mixer to blend these cookies together.

  1 1/2 cup Almond Flour, 1 cup Cassava Flour, 1/2 cup Coconut Sugar, 1/2 tsp Baking Powder, 1/2 tsp Cinnamon, 1/4 tsp All Spice, 1/4 tsp Ground Black Pepper, 1/2 tsp Corriander, 1/2 tsp Nutmeg, 1/4 tsp Salt, 1 tsp Almond Flavouring, 1 Orange Rind

• Add in the coconut oil, orange juice and egg. Blend together.

  1/4 cup Coconut Oil, 1 tbsp Orange Juice, 1 Egg

• Next mix the apple cider vinegar and baking soda together until dissolved. Then add to the bowl and mix again.

  1 tbsp Apple Cider Vinegar, 1 tsp Baking Soda

• Lastly add in the honey until a sticky dough forms.

  1/2 cup Honey

• Using a cookie scoop or a TBSP measurer place drops onto a cookie sheet. Space them about an inch apart as they will spread while they cook.

• Place in the oven for 8-10 minutes. Until the middle looks cooked.

• These are great cookies to freeze and save for later. Enjoy!

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

• 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!

• 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.

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

• 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!

Top with Dairy Free Whip Cream

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

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!

Original recipe from: Heal Me Delicious

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

• 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!

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

• 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

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