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Orange Spiced Beltways (raw, vegan, gluten-free)

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Nutrients in oranges are plentiful and diverse.  We all know oranges for their vitamin C content, that the fruit is low in calories, contain no saturated fats or cholesterol, but they are also rich in pectin!  Pectin, by its action as a bulk laxative, helps to protect the mucous membrane of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer-causing chemicals in the colon.  Pectin has also been shown to reduce blood cholesterol levels by decreasing its re-absorption in the colon by binding to bile acids in the colon.  I learn something new every day.  And all in the name of Orange Spiced Meltaways!
I absolutely love these little gems.  The aroma of orange before it even reaches your lips is enough to intoxify me.  Each bite just melts in your mouth and the citrus florals linger on your tongue… be right back, I buckle to the temptation of my words, I need one NOW!
Ok back, where was I…  As I have stressed in many of my recipes, the quality of your ingredients will make or break the outcome.   So make sure that the oranges are ripe and sweet because that is the star of the show here.
It’s time for me to go clean up all the dishes that I created in this process and it’s your turn to go dirty some as you try this recipe!  Enjoy and many blessings.


Yields 35 cookies

Dry Ingredients:

  • 1  1/2 cups almond flour or raw almond flour
  • 1  1/2 cups dried shredded coconut , unsweetened
  • 1/4 cup raw coconut flour
  • 1 1/2 tsp ground cinnamon
  •  1/2 tsp ground ginger
  • 1/4 tsp ground clove
  • 1/4 tsp ground black pepper
  • 1/4 tsp sea salt
Wet Ingredients:
Optional ~ Decorating with Chocolate Ingredients:


  1. Mix all of your dry ingredients together in the food processor fitted with the “S” blade.
  2. Mix together all of the wet ingredients in small bowl.  Then pour the wet ingredients into the dry ingredients and mix well.  The dough will appear to be moist but crumbly.
  3. While your mixer is on, stream in your melted coconut oil until it is all well incorporated.  If will start to roll into a large ball as it spin around.  If you are mixing this by hand,  I would recommend removing any hand jewelry and dive in and mix it with your fingers.  So much more fun that way.
  4. To shape the cookies, I used my 2 tsp cookie scoop.
  5. At this point you can do one of two things:
    1. Dehydrator or oven method; Place cookies on the mesh sheet that comes with the dehydrator, setting the temp at 145 degrees.  Dry for 1 hour.  This step is to only create a firmer outside and to warm them for eating (if desired, not required).  OR – Place cookies in an oven set to the “warm” setting, with the oven door cracked open, for about an hour.  You are looking for your cookies to be dry on the outside, but still moist on the inside.  Once cookies have cooled, place them in the fridge to chill and set before serving.
    2. Place cookies in the refrigerator for an hour to chill and set before serving. This will result in a soft, moist cookie, almost more like a cookie-dough ball.
  6. Cookies with last, well wrapped, in the refrigerator for up to 4 days.  Or they can be stored in the freezer to extend that.

Starting from the left and working to right, I wanted to share with you the texture of some of the ingredients I used.  The texture of each individual ingredient will affect the over-all end result.  So, on the left, we start with the almond flour.  I used a almond flour  from Honeyville.  If you want to make your own almond flour, click on the link that I provided within the ingredient list.  If you want to make the almond flour white,  you will want to pop the skins off of the almonds.  I did a post on that here.  The second item is ground coconut flakes.  I did this in my Bullet.  This has been a valuable tool for me in the kitchen and I use it almost daily.    The third item is raw coconut flour.  I use the Coconut Secret brand and love working with it.  Ok, I hope that was helpful.

Pulsing all the dry ingredients together in the food processor helps to evenly distribute it so you don’t end up with surprise bites of clove clumps.

This orange was ripe and so sweet!  Using ripe, tasty oranges will make all the difference in the outcome of your recipe.  A ripe orange will provide a beautiful aroma and the perfect level of sweetness.  I have had my fair share of tasteless oranges, so be sure to taste test your orange before using it.

Zesting the orange ~  when you are zesting the orange (or any citrus fruit in the future) use a gentle hand when doing so.  You don’t want to press to hard and zest the white part of the rind.  That part is bitter and can change the flavor profile in the end.  So with a light hand, make one pass over the grater, rotate and keep going all around the orange.

Just like the dry ingredients… it is helpful to mix all the wet ingredients together in a separate bowl.

10 thoughts on “Orange Spiced Beltways (raw, vegan, gluten-free)

  1. Christine says:

    These looks fabulous! I can’t wait to try them, thanks!

    • amie-sue says:

      I am confident that you will really enjoy them Christine. Keep me posted if you make them. Have a happy day, amie sue

  2. Carolyn says:

    I am new to raw food and I do have a sweet tooth, lol. I made these yesterday and they are absolutely delicious!!! I am so glad to have found this website because there are a lot of really great recipes on it. Right now I have the chocolate banana cookies in my oven. I don’t have dehydrator yet so keeping heat on lowest setting with the door ajar. Dehydrator is my next purchase.

    I do have one question about the ebook. Are there recipes like the ones or the same ones as on this site?



    • amie-sue says:

      Good evening Carolyn,

      MY ebook is on how to make Edible Veggie Bouquets. I don’t have a recipe/cook book. :)

      I am glad that you are finding recipes to curb your sweet tooth. I bet your house smells heavenly with those banana cookies in the oven! hehe

      Many blessings and enjoy your raw food journey!

  3. Carolyn says:

    It does smell heavenly here for sure. As I try others of your recipes I will leave a comment. You really should do a cookbook with these recipes! I’ve been browsing here for a couple days and I have a lot of recipes here that I am going to try. Keep up the good work! Love and blessings to you.

    • amie-sue says:

      Thank you Carolyn. I love hearing from you all. It makes my day and is an encouragement to me. :) I would LOVE to do a cookbook… I just don’t know how to find the time, I am to busy in the kitchen. hehe HAve a great evening, amie sue

  4. alicia says:

    Hello! Love your site, LOVE LOVE LOVE! For this recipe could I do without the agave. My son is on the candida diet and so no sugars, even natural sugars. Would these still work or is it a binder? Also could I sub lemon juice for the orange juice? thank you

    • amie-sue says:

      Hello Alicia,

      Yes, you could use lemon juice instead of orange juice. You can try omitting the agave and maybe use a bit more stevia for sweetener. Taste test the batter. If the batter is too dry and not sticking together, add 1 Tbsp water at a time till it sticks into a ball form. Good luck, amie sue

  5. Nuran Garcia says:

    We simple love your site…May god give you a long, prosperous,and mainly healthy and joyfull life. Thank you for your blissfull work….

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