Healthified Dairy, Gluten, and Refined Sugar Free Date Nut Pinwheels

OKAY date nut pinwheels have forever been my fave Christmas cookie and this year I’ve made my best decision yet in healthifying these bitches. Huge shout out to The Toasted Pine Nut for her delish egg, refined sugar, gluten, and dairy free cookie dough (borrowed from her Gluten Free Cinnamon Swirl Cookie Recipe) that I used for this recipe and just switched up the filling.

K that’s really all I need to say here cuz these tasty lil treats speak for themselves. So I’m gonna get back to spending time with my family now, but ENJOY and have a very happy holidays!!!!


Healthified Dairy, Gluten, and Refined Sugar Free Date-Nut Pinwheels

  • Servings: 36 cookies
  • Difficulty: easy
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Ingredients

  • The Toasted Pine Nut’s Gluten-Free Dough
  • ¾ cup ghee
  • ½ cup raw honey
  • 1 tsp vanilla extract
  • 4 cups almond flour
  • ¼ cup tapioca flour
  • Date-Nut Filling

  • ¾ pound soft medjool dates, pitted and chopped
  • 1/3 cup coconut sugar
  • 1/3 cup water
  • ½ cup chopped pecans

Directions

  1. Add your ghee, honey, and vanilla together in a bowl and whisk until well combined.
  2. Add in the almond flour and tapioca flour and thoroughly combine until a dough forms.
  3. Dump the dough out onto a piece of wax or parchment paper and place another piece on top. Roll out the dough until it’s an even sheet about ¼ inch thick.
  4. Place in the freezer to set for at least 10 minutes.
  5. Meanwhile, combine all ingredients for the date-nut filling in a saucepan and heat over low heat, stirring continuously until a thick paste forms. Remove from heat.
  6. Using a spatula, spread the date filling in an even layer over the dough.
  7. Using the parchment or wax paper to help you, carefully roll the dough until you have a round log.
  8. Roll the log in wax or parchment paper and refrigerate for an hour.
  9. Pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper.
  10. Remove your log from the fridge and slice it into cookies about ½ inch thick. Place them on your lined baking sheet and cook until they start to get a golden color, about 12-15 minutes.
  11. Allow to cool for 5 minutes then enjoy!

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Dreamy Dark Cacao Rootz Protein Smoothie Bowl

Dessert for breakfast anyone? Okay so it’s not actually dessert but I bet it’d fool just about anyone if they didn’t know better.

K so it was leg day today and ya girl went HARD soooo I decided to treat myself with a little Dreamy Dark Cacao Rootz Protein Smoothie bowl. Rootz is the only protein powder that doesn’t make me feel any ill effects afterwards so bless you Rootz for making such an amazing all-natural paleo protein powder. ILYSM. Rember to use my discount code “bitesbybai” for 10% off at checkout!

 

Dreamy Dark Cacao Rootz Protein Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 frozen banana
  • 4 ice cubes
  • 1 scoop Rootz Protein Powder
  • 1 tbsp dark cocoa powder
  • 1 tbsp ground flax seeds
  • ¼ cup unsweetened cashew milk
  • Toppings:

  • buckwheat
  • coconut flakes
  • cacao nibs
  • 4 strawberries, sliced
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Directions

  1. Add all your ingredients except for the toppings to a high-powered blender and blend until smooth and thick.
  2. Pour into a bowl and add your toppings. Enjoy!
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Healthy Maple Cinnamon Pecan Apple Crumble

K any of you out there who say you aren’t dessert people are straight up lying cuz dessert is life. There’s nothing I love more than a healthified dessert, which is why I’ve been making this Healthy Maple Cinnamon Pecan Apple Crumble (plus a lil scoop of coconut nice cream for funsies) on repeat instead of crushing apple pies this holiday season.

SO FREAKIN EASY AND DELICIOUS PEOPLE!!! Not to mention it’s dairy, gluten, and refined-sugar free!!! AND it’s basically just like eating some apple and oatmeal. So break out your apples and get to chopping because you’re about to be hooked on this holiday season staple. Enjoy!!!

Healthy Maple Cinnamon Pecan Apple Crumble

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 apples, cored and diced (I like using Macintosh apples)
  • 2 tsp tapioca starch
  • 2 tsp cinnamon
  • 1 cup gluten-free rolled oats
  • ¼ cup almond flour
  • ¼ cup chopped pecans
  • ½ tsp cinnamon
  • 2 tbsp maple syrup
  • 1 tbsp melted coconut oil
  • 1 tsp maple extract
  • Bites By Bai Dairy-Free Coconut Nice Cream to scoop on top (optional)

Directions

  1. Pre-heat your oven to 350 degrees F and grease a 9-inch pie tin with coconut oil (or your oil of choice).
  2. In a medium sized bowl, add your apples, tapioca starch, and 2 tsp cinnamon. Mix together until all your apples are coated and then spread in the bottom of the pie tin.
  3. Mix together your oats, almond flour, pecans, ½ tsp cinnamon, maple syrup, coconut oil, and maple extract. Then, press it lightly on top of your apples.
  4. Bake for about 45 minutes, or until top is firm and golden.
  5. Remove from the oven and allow to cool for 10 minutes until serving. Serve with a scoop of coconut nice cream (optional).


Refined-Sugar Free Strawberry Chia Seed Pudding

Strawberry Chia Seed Pudding

What is this, Bailey? Yet another breakfast recipe?!

YOU BETTER BELIEVE IT PEOPLE!

Or I guess it could be an anytime snack or dessert too, but I usually eat it for breakfast.

I will forever and ever post all the breakfast recipes because there’s just an endless amount of delicious options and I want you all to be able to share in that deliciousness! So here I bring to you the refined-sugar free goodness that is chia seed pudding topped with scrumptious homemade (and easssssyyyyy as can be to make) strawberry chia jam plus a lil extra toppings, obviously.

Holllaaaaaaaaaa!

I love chia seed pudding and I love jam even more, but PSA: most store-bought chia seed pudding and jam is LOADED with added sugars and additives which can be detrimental to your gut. Not to mention, refined sugar actually tricks your brain into thinking you’re still hungry long past the point of fullness. No bueno. It also kills the good bacteria in your gut which you need for proper digestion and to keep you feeling your best!

So moral of the story here is: when it’s at all possible, you should make your own versions of your favorite store-bought goodies so you know EXACTLY what’s going in what you’re putting in your bodies. Remember, you only have one body and you gotta feed it properly so it lasts as long as possible! Oh, and also you should make this Strawberry Chia Seed Pudding because it’s da bombbbbbb.

Have a wonderful Tuesday my peeps!

Refined-Sugar Free Strawberry Chia Seed Pudding

  • Servings: 2
  • Difficulty: easy
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Ingredients

Directions

  1. In a mason jar or Tupperware container, combine all ingredients for the chia seed pudding and mix thoroughly. I usually put the lid on and shake to mix!
  2. Place the chia seed pudding mixture in the fridge for 3-4 hours or overnight to thicken up.
  3. Once your chia seed pudding is thick, pour half into a bowl or jar and then layer on half of the strawberry jam. Sprinkle on your toppings and enjoy!


Creamy Sugar and Dairy Free Horchata

Sugar and Dairy Free Horchata 2

It’s now day two of my 7-day sugar detox and I’m doing okay! No cravings or withdrawals really which has been nice, especially for those around me because I can get pretty cranky sometimes when I want to eat something I can’t have…

BUT, I’m pretty sure I found a secret to reducing my sugar cravings.

You ready for this?!

Iiiiiiiiiittttt’sssssss…. ELLIE’S BEST NUT MILK BAG!!!!

Bailey. What the actual F is a nut milk bag? Okay so I wasn’t really familiar with the process of making nut milks until recently (which is weird that I had never delved into that topic with the amount of cashew milk I consume on the reg) when I learned about Ellie’s Best Nut Milk Bags. Making nut milk is actually like super duper easy? All you have to do is throw your nuts and whatever other flavors you want in some filtered water, soak it, blend it up, and then squeeze it through this lil’ gem of a bag and VOILA the freshest and tastiest nut milk you’ve ever had in your entire life.

Annnddddd, the best part about making your own is that you can control what you put into your drink! No added sugars or preservatives? That’s what I’m talking about people! Take back control of what you’re putting into your beautiful bodies!

AND!!!! I need to stop starting paragraphs off with “and” so much, but really I just keep thinking of more and more great stuff! You don’t even have to limit yourself to nut milk with this bad boy! I’m talking coconut milk, cold brew coffee, fresh squeezed juice, and so much more. I’ll keep posting more recipes as I experiment more and more. Oh, and there’s no waste here either. That pulp you just squeezed the life out of? Ya, dry that ish up and turn it into flour. Or make it into vegan cheese. Or add it to hummus. The possibilities are endless!!

So since I love my nut bag so much and love you guys equally as much, I’ve teamed up with Ellie’s Nut Milk Bags to get you 10% off your entire purchase by using the discount code “bitesbybai”. You guys. This is life changing. Take advantage while you can. And enjoy this delicious, thirst-quenching, treat of a drink!


Creamy Sugar and Dairy Free Horchata

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup brown rice, rinsed and drained
  • 1 cup raw blanched almonds
  • 2 cinnamon sticks
  • 1 tsp vanilla extract
  • 4 cups filtered water
  • Additional cinnamon to sprinkle on top

Directions

  1. Add the brown rice, almonds, cinnamon sticks, and water to a container and soak for at least 6 hours.
  2. Once your mixture is done soaking, add it all to a high-powered blender. Add in the vanilla extract then blend until you have a relatively smooth, pulpy liquid.
  3. Pour the contents of the blender into your Ellie’s Best Nut Milk Bag (or you could use a cheese cloth) and squeeze out the liquid as best as you can.
  4. Serve your horchata over ice with a dash of cinnamon on top.
  5. Store your horchata in the fridge for up to a week.
  6. * Also, save your pulp and throw it on a pan in the oven at 170 degrees F to dry it out, then throw it back in a blender and you have yourself some horchata flour!