25+ Deliciously Holiday Dairy-Free Clean Eating Recipes for a Healthier Season

The holiday season is all about indulgence, but that doesn’t mean you have to compromise on your clean-eating and dairy-free lifestyle.

Whether you’re hosting a holiday gathering, looking for a special dessert, or simply preparing festive meals that align with your dietary preferences, there are countless delicious options available.

In this blog article, we’re sharing 25+ holiday dairy-free clean-eating recipes that are not only healthy but also full of festive flavor.

From savory dishes to sweet treats, you’ll find a variety of recipes that will impress your guests and nourish your body.

Let’s dive into these wholesome holiday dishes that will make your celebrations even more memorable!

25+ Deliciously Holiday Dairy-Free Clean Eating Recipes for a Healthier Season

This holiday season, you don’t have to sacrifice flavor or health when preparing your meals.

With these 25+ holiday dairy-free clean-eating recipes, you can enjoy the festivities while staying true to your dietary goals.

From hearty side dishes to decadent desserts, these recipes offer something for every occasion.

So go ahead and indulge in the season’s best offerings, knowing that each dish is made with clean, wholesome ingredients.

Share these recipes with loved ones, and create lasting memories while enjoying food that’s both nourishing and delicious.

Dairy-Free Clean Eating Holiday Sweet Potato Casserole

This creamy, wholesome holiday sweet potato casserole is a perfect addition to any festive meal. It’s naturally sweetened and topped with a crunchy, cinnamon-spiced pecan topping that enhances the flavor without any dairy or refined sugars. The clean ingredients make it suitable for those following a dairy-free and clean-eating lifestyle, ensuring it’s both nutritious and delicious.

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (canned, full-fat)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 1 cup pecans, chopped
• 2 tbsp coconut flour
• 2 tbsp coconut oil, melted
• 1 tbsp maple syrup (for topping)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Boil the sweet potato cubes in a large pot of water until tender (about 15-20 minutes). Drain and mash until smooth.
3. In a bowl, combine the mashed sweet potatoes, coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and sea salt. Mix until smooth and well combined.
4. Transfer the sweet potato mixture into a greased baking dish and smooth the top.
5. In a separate bowl, mix the chopped pecans, coconut flour, melted coconut oil, and maple syrup. Stir until the mixture forms a crumbly topping.
6. Sprinkle the pecan topping evenly over the sweet potatoes.
7. Bake for 25-30 minutes, or until the topping is golden brown and crispy.
8. Serve warm as a side dish at your holiday feast.

This dairy-free sweet potato casserole is not only a healthier take on a holiday classic but also one that your guests will rave about. The smoothness of the sweet potatoes paired with the crunchy, cinnamon-spiced pecans provides a delightful contrast of textures. This dish is a clean-eating version of a comfort food favorite, making it a guilt-free and flavorful addition to your holiday spread.

Dairy-Free Clean Eating Holiday Stuffing with Mushrooms and Herbs

This stuffing is the epitome of holiday comfort food made clean and dairy-free. With a blend of earthy mushrooms, fragrant herbs, and whole grain bread, this dish is packed with nutrients and flavor. It’s perfect for a dairy-free Thanksgiving or any festive gathering, offering a satisfying side dish that’s as wholesome as it is delicious.

Ingredients

• 8 slices of whole grain bread, cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1/2 cup celery, diced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 1/2 cups vegetable broth (low-sodium)
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 350°F (175°C).
2. Arrange the cubed bread on a baking sheet and toast it in the oven for 10-15 minutes, until it’s golden and slightly crispy.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
4. Add the mushrooms and celery to the skillet and cook for an additional 5-7 minutes, until the vegetables release their moisture and become tender.
5. Stir in the dried thyme, sage, salt, and pepper, and cook for another 2 minutes.
6. In a large mixing bowl, combine the toasted bread cubes and vegetable mixture. Pour the vegetable broth over the top and stir until the bread is evenly moistened.
7. Transfer the mixture to a greased baking dish and cover with foil.
8. Bake for 30-40 minutes, removing the foil during the last 10 minutes to allow the top to become crispy.
9. Garnish with fresh parsley before serving.

This dairy-free stuffing recipe is a flavorful, wholesome version of the traditional holiday dish. The mushrooms and herbs bring deep, earthy flavors, while the toasted whole grain bread adds a satisfying texture. It’s a clean-eating side that’s perfect for any holiday meal, offering a nutritious and comforting alternative to more indulgent options.

Dairy-Free Clean Eating Cranberry Orange Sauce

This vibrant and tangy cranberry orange sauce is the ideal dairy-free condiment for any holiday table. Made with fresh cranberries and orange zest, it’s naturally sweetened with maple syrup for a clean-eating version of this classic dish. The combination of tart cranberries and citrusy orange creates a refreshing and zesty sauce that pairs beautifully with holiday meats or as a side dish.

Ingredients

• 12 oz fresh cranberries
• 1 orange, zested and juiced
• 1/4 cup maple syrup
• 1/2 cup water
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt

Instructions

1. In a medium saucepan, combine the cranberries, orange zest, orange juice, maple syrup, water, cinnamon, and sea salt.
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Continue to simmer for 10-15 minutes, or until the cranberries burst and the sauce thickens. Stir occasionally to prevent burning.
4. Once the sauce has thickened, remove from heat and let it cool for a few minutes.
5. Transfer to a serving dish and refrigerate until ready to serve.

This cranberry orange sauce is the perfect balance of sweet and tart, offering a refreshing contrast to heavier holiday dishes. It’s a dairy-free and clean-eating alternative that doesn’t compromise on flavor. With its vibrant color and burst of citrus, this sauce will brighten up your holiday plate while keeping things wholesome and natural.

Dairy-Free Clean Eating Maple Roasted Brussels Sprouts

This maple roasted Brussels sprouts recipe is a simple yet flavorful side dish that’s perfect for any holiday gathering. The slight bitterness of the Brussels sprouts is beautifully balanced by the natural sweetness of pure maple syrup, while the addition of garlic and balsamic vinegar provides depth. It’s a clean-eating, dairy-free option that is both healthy and indulgent, making it a crowd-pleaser.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the halved Brussels sprouts, olive oil, maple syrup, balsamic vinegar, garlic, sea salt, black pepper, and smoked paprika (if using). Toss everything together to coat the Brussels sprouts evenly.
3. Spread the Brussels sprouts in a single layer on a baking sheet, cut side down.
4. Roast in the oven for 20-25 minutes, or until they are golden brown and crispy on the edges. Shake the pan halfway through to ensure even roasting.
5. Serve warm as a savory, sweet side dish for your holiday feast.

These maple roasted Brussels sprouts are an irresistible combination of sweet and savory flavors. The caramelization from roasting brings out the natural sweetness of the Brussels sprouts, while the maple syrup and balsamic vinegar add a delightful depth. This simple yet elegant dish is an excellent clean-eating choice that pairs well with any holiday main course.

Dairy-Free Clean Eating Holiday Roasted Carrots with Thyme

These roasted carrots are a sweet and savory holiday side dish that is naturally dairy-free and packed with flavor. Roasting the carrots brings out their natural sweetness, which is enhanced by the earthy thyme and a touch of olive oil. This dish is a beautiful and colorful addition to your holiday spread, offering a simple yet elegant way to enjoy clean-eating vegetables.

Ingredients

• 1 lb carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp maple syrup (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the carrot sticks with olive oil, fresh thyme, sea salt, black pepper, and maple syrup (if using).
3. Spread the carrots out in a single layer on a baking sheet.
4. Roast in the oven for 25-30 minutes, or until the carrots are tender and slightly caramelized, stirring once or twice during cooking.
5. Remove from the oven and serve warm, garnished with additional fresh thyme if desired.

These roasted carrots are a wholesome, naturally sweet side dish that perfectly complements any holiday meal. The caramelization from roasting gives the carrots a tender, rich flavor, while the fresh thyme adds an aromatic touch. With only a few ingredients and minimal preparation, this dairy-free recipe is a delicious and easy clean-eating option that will be a hit at your holiday table.

Dairy-Free Clean Eating Gingerbread Cookies

These dairy-free gingerbread cookies are a festive treat that captures all the warm, spicy flavors of the holiday season. Made with wholesome ingredients like almond flour and coconut oil, these cookies are free from dairy and refined sugars, making them a cleaner option for those looking to indulge in a healthier way. The combination of ginger, cinnamon, and molasses brings a comforting sweetness, perfect for holiday celebrations.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup molasses
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, ginger, cinnamon, cloves, nutmeg, baking soda, and sea salt.
3. In a separate bowl, combine the melted coconut oil, molasses, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Roll out the dough between two sheets of parchment paper to about 1/4-inch thickness.
6. Use cookie cutters to cut out desired shapes and place the cookies on the prepared baking sheet.
7. Bake for 8-10 minutes, or until the edges are slightly golden.
8. Allow the cookies to cool completely before serving or decorating.

These dairy-free gingerbread cookies offer all the holiday flavors you love, without the dairy or refined sugars. The almond flour gives them a soft and slightly nutty texture, while the spices provide the perfect balance of warmth and sweetness. Whether enjoyed as a treat or decorated for a festive occasion, these cookies are a healthy and delightful addition to your holiday traditions.

Dairy-Free Clean Eating Pumpkin Soup

This creamy pumpkin soup is a comforting, dairy-free dish that’s perfect for the fall and winter holidays. It’s naturally sweetened with pumpkin and flavored with warm spices like cinnamon, nutmeg, and ginger. The addition of coconut milk makes the soup velvety smooth, while a touch of vegetable broth adds depth. This soup is perfect for serving as a starter at holiday meals or as a cozy meal on a cold day.

Ingredients

• 2 cups pumpkin puree (canned or fresh)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 4 cups vegetable broth (low-sodium)
• 1 cup full-fat coconut milk
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Fresh parsley or pumpkin seeds for garnish (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until softened (about 5 minutes).
2. Stir in the cinnamon, ginger, and nutmeg, and cook for an additional 1-2 minutes to toast the spices.
3. Add the pumpkin puree and vegetable broth to the pot, stirring until well combined. Bring the mixture to a simmer and cook for 15-20 minutes to allow the flavors to meld.
4. Once the soup has simmered, remove from heat and blend the soup until smooth using an immersion blender or by carefully transferring the soup in batches to a blender.
5. Stir in the coconut milk, sea salt, and black pepper. Adjust the seasoning to taste.
6. Serve hot, garnished with fresh parsley or pumpkin seeds if desired.

This dairy-free pumpkin soup is the epitome of cozy and comforting holiday fare. The velvety texture of the coconut milk complements the naturally sweet pumpkin, while the warm spices make each spoonful feel like a hug in a bowl. This clean-eating recipe is a nourishing way to enjoy a hearty soup without any dairy, making it the perfect starter for your holiday meals or a light dinner option.

Dairy-Free Clean Eating Quinoa Stuffed Acorn Squash

This quinoa-stuffed acorn squash is a festive and nutritious holiday dish that’s completely dairy-free and clean-eating friendly. The roasted acorn squash is filled with a savory quinoa mixture made with cranberries, nuts, and aromatic herbs. It’s a visually stunning dish that’s packed with flavor and makes for an impressive main course or side dish for any holiday celebration.

Ingredients

• 2 acorn squashes, halved and seeded
• 1 tbsp olive oil
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (low-sodium)
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Brush the cut sides of the acorn squash with olive oil and sprinkle with a pinch of salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 35-40 minutes, or until tender.
3. While the squash is roasting, cook the quinoa according to package instructions, using vegetable broth instead of water for extra flavor.
4. In a large bowl, combine the cooked quinoa, dried cranberries, chopped nuts, cinnamon, nutmeg, sea salt, and black pepper. Stir until evenly mixed.
5. Once the acorn squash halves are roasted, remove them from the oven and flip them over.
6. Spoon the quinoa mixture into the center of each squash half, dividing it evenly.
7. Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes.
8. Garnish with fresh parsley before serving.

This quinoa-stuffed acorn squash is a beautiful and wholesome dish that will shine on your holiday table. The sweetness of the roasted squash pairs perfectly with the savory quinoa filling, and the addition of cranberries and nuts offers a wonderful mix of textures and flavors. This dairy-free, clean-eating dish is a great option for those seeking a hearty and nutritious alternative to traditional holiday fare.

Dairy-Free Clean Eating Apple Crisp

This dairy-free apple crisp is a wholesome and satisfying dessert that combines tender baked apples with a crispy, oat topping. It’s naturally sweetened with maple syrup and free from dairy, making it a clean-eating dessert option that everyone can enjoy. With hints of cinnamon and nutmeg, this dessert is the perfect way to end any holiday meal.

Ingredients

• 6 medium apples, peeled, cored, and sliced
• 1 tbsp lemon juice
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 1/2 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp coconut oil, melted
• 1/4 cup chopped nuts (optional, such as walnuts or almonds)
• 1/4 tsp sea salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, toss the apple slices with lemon juice, maple syrup, cinnamon, nutmeg, and vanilla extract until evenly coated. Transfer the apples to the prepared baking dish.
3. In a separate bowl, combine the oats, almond flour, coconut flour, melted coconut oil, chopped nuts (if using), and sea salt. Stir until the mixture forms a crumbly topping.
4. Sprinkle the oat topping evenly over the apples in the baking dish.
5. Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown.
6. Serve warm, with a dollop of dairy-free whipped cream or a scoop of dairy-free ice cream if desired.

This dairy-free apple crisp is the perfect combination of tender fruit and a crunchy, golden topping. The apples cook down to a deliciously soft texture, while the oat topping adds a satisfying crunch. Sweetened naturally with maple syrup and free from dairy, this clean-eating dessert is a healthier alternative to traditional holiday desserts, making it an ideal choice for anyone looking for a wholesome treat to enjoy during the festivities.

Dairy-Free Clean Eating Sweet Potato Casserole

This dairy-free sweet potato casserole is a comforting and nutrient-dense dish that makes a perfect addition to your holiday meals. With a creamy base made from mashed sweet potatoes, the dish is naturally sweetened with maple syrup and cinnamon, while the crunchy, nutty topping adds a lovely contrast in texture. This casserole is a wholesome alternative to traditional versions that often include heavy cream and butter, making it a clean-eating choice for those avoiding dairy.

Ingredients

• 4 large sweet potatoes, peeled and cubed
• 2 tbsp coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 1/2 tsp sea salt
• 1/4 cup chopped pecans or walnuts
• 1/4 cup rolled oats
• 1 tbsp coconut sugar (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until the sweet potatoes are fork-tender (about 15 minutes).
3. Drain the sweet potatoes and return them to the pot. Add the melted coconut oil, maple syrup, cinnamon, nutmeg, vanilla extract, and sea salt. Mash until smooth and creamy.
4. Transfer the mashed sweet potatoes to a greased 9×9-inch baking dish and smooth the top with a spatula.
5. In a small bowl, mix the chopped nuts, oats, and coconut sugar (if using) to create the topping. Sprinkle this mixture evenly over the mashed sweet potatoes.
6. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
7. Serve warm as a side dish or main dish for your holiday meal.

This dairy-free sweet potato casserole is a delicious and nutrient-packed side dish that’s perfect for the holiday season. The natural sweetness of the sweet potatoes is enhanced by the maple syrup and cinnamon, while the nutty, crunchy topping adds an irresistible texture. It’s a wholesome and comforting dish that will be loved by everyone at your table, making it a great dairy-free, clean-eating option for any holiday feast.

Dairy-Free Clean Eating Pomegranate and Kale Salad

This fresh and vibrant pomegranate and kale salad is a refreshing and nutritious addition to any holiday spread. Packed with antioxidants from the pomegranate and vitamins from the kale, this salad is naturally dairy-free and clean-eating. The tartness of the pomegranate seeds pairs perfectly with the earthy kale, while the tangy lemon vinaigrette ties everything together. It’s a light and healthy option to balance out heavier holiday dishes.

Ingredients

• 4 cups kale, de-stemmed and chopped
• 1/2 cup pomegranate seeds
• 1/4 cup walnuts, chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, massage the chopped kale with 1 tablespoon of olive oil for 2-3 minutes until it becomes tender.
2. Add the pomegranate seeds, chopped walnuts, and red onion to the bowl.
3. In a small jar, combine the remaining tablespoon of olive oil, lemon juice, apple cider vinegar, Dijon mustard, sea salt, and black pepper. Shake well to combine.
4. Pour the dressing over the salad and toss to coat evenly.
5. Serve immediately, or chill for 30 minutes before serving to allow the flavors to meld.

This pomegranate and kale salad is a bright and nutritious dish that’s perfect for the holidays. The tender kale combined with the burst of sweetness from the pomegranate seeds creates a wonderful contrast in flavors, while the walnuts add a satisfying crunch. The tangy lemon vinaigrette ties everything together, making this a refreshing and clean-eating side dish that will complement any holiday meal.

Dairy-Free Clean Eating Coconut Macaroons

These dairy-free coconut macaroons are a simple and delicious dessert that’s naturally sweetened with maple syrup and free from refined sugars. The coconut provides a chewy, satisfying texture, while the almond extract adds a lovely subtle flavor. These macaroons are perfect for the holiday season when you’re craving a clean-eating dessert that’s both sweet and light.

Ingredients

• 3 cups shredded unsweetened coconut
• 1/4 cup almond flour
• 1/4 cup maple syrup
• 1/4 tsp almond extract
• 2 large egg whites
• 1/4 tsp sea salt
• 1/4 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, almond flour, maple syrup, almond extract, sea salt, and vanilla extract.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gently fold the whipped egg whites into the coconut mixture until fully combined.
5. Use a spoon or cookie scoop to form small mounds of the coconut mixture onto the prepared baking sheet.
6. Bake for 10-12 minutes, or until the macaroons are golden brown on the edges.
7. Allow to cool before serving.

These coconut macaroons are a light and naturally sweetened dessert that’s perfect for a dairy-free holiday treat. The combination of chewy coconut and crisp edges creates a delightful texture, while the almond extract gives a subtle warmth. This easy-to-make dessert is a great option for those looking for a clean-eating, dairy-free indulgence during the holiday season.

Dairy-Free Clean Eating Holiday Roasted Vegetables

This simple yet flavorful holiday roasted vegetable dish is the perfect side for any dairy-free holiday meal. Packed with a variety of vegetables like carrots, Brussels sprouts, and sweet potatoes, it’s a nutrient-rich dish that’s naturally sweetened by the vegetables themselves and enhanced by the earthy flavors of rosemary and garlic. The clean-eating approach leaves out butter and cream, allowing the vegetables’ natural flavors to shine through.

Ingredients

• 2 medium carrots, peeled and cut into 1-inch pieces
• 1 cup Brussels sprouts, halved
• 1 medium sweet potato, peeled and cubed
• 1 red onion, sliced
• 3 tbsp olive oil
• 2 tsp dried rosemary
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Fresh thyme for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the carrots, Brussels sprouts, sweet potato, and red onion on a large baking sheet.
3. Drizzle with olive oil and sprinkle with rosemary, garlic, sea salt, and black pepper. Toss the vegetables until evenly coated.
4. Roast in the oven for 25-30 minutes, tossing halfway through, until the vegetables are golden brown and tender.
5. Garnish with fresh thyme if desired and serve warm.

These roasted vegetables are a colorful and flavorful addition to any holiday meal. The mix of sweet potatoes, carrots, and Brussels sprouts gives the dish a balance of earthy and sweet flavors, while the rosemary and garlic provide a fragrant backdrop. This dairy-free, clean-eating side dish is a versatile option that pairs well with any main course and is perfect for your holiday celebrations.

Dairy-Free Clean Eating Spiced Apple Cider

This dairy-free spiced apple cider is a warm and cozy drink that’s perfect for sipping during the holiday season. Made with pure apple cider and infused with warming spices like cinnamon, cloves, and nutmeg, it’s a clean-eating alternative to sugary store-bought drinks. The addition of fresh orange slices adds a zesty, citrusy note, making it a refreshing and satisfying drink that’s free from dairy and artificial sweeteners.

Ingredients

• 4 cups unsweetened apple cider
• 1 cinnamon stick
• 2 whole cloves
• 1/4 tsp ground nutmeg
• 1 orange, sliced
• 1 tbsp maple syrup (optional, for extra sweetness)
• 1/2 tsp vanilla extract

Instructions

1. In a large pot, combine the apple cider, cinnamon stick, cloves, ground nutmeg, and orange slices.
2. Bring to a simmer over medium heat. Once simmering, reduce the heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.
3. Remove from heat and stir in maple syrup and vanilla extract if desired.
4. Strain the cider to remove the spices and orange slices.
5. Serve warm, garnished with additional orange slices or cinnamon sticks if desired.

This dairy-free spiced apple cider is the ultimate holiday beverage to warm you up from the inside out. The combination of apple cider, aromatic spices, and a hint of citrus makes it a festive and wholesome drink. With no added sugars or dairy, it’s a clean-eating alternative that everyone can enjoy, whether as a holiday treat or a cozy drink for any chilly day.

Dairy-Free Clean Eating Gingerbread Cookies

These dairy-free gingerbread cookies are a holiday classic made healthier with clean-eating ingredients. They’re perfectly spiced with cinnamon, ginger, and cloves and sweetened with natural sweeteners like maple syrup. These cookies are crisp on the outside and slightly chewy on the inside, making them a great treat to enjoy with a cup of tea or as a festive dessert during the holidays. They’re completely free from dairy and refined sugar, so you can indulge without guilt.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup maple syrup
• 2 tbsp molasses
• 1 tbsp coconut oil, melted
• 1 egg
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, cloves, baking soda, and sea salt.
3. In a separate bowl, mix together the maple syrup, molasses, melted coconut oil, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined. The dough will be slightly sticky.
5. Scoop tablespoon-sized portions of the dough and roll them into balls. Flatten each ball slightly with your fingers or a fork.
6. Bake for 8-10 minutes, or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free gingerbread cookies are a delicious and healthier twist on a holiday favorite. The combination of almond and coconut flour creates a satisfying texture, while the rich spices and molasses give them the perfect amount of holiday flavor. Whether you’re baking for a party or just treating yourself, these cookies are a great clean-eating option that everyone can enjoy during the festive season.

Note: More recipes are coming soon!