Homemade Fig Newton Cookies {Dairy & Gluten Free}

Homemade Fig Newton Cookies {Dairy & Gluten Free}

Let me start by saying, these cookies aren’t exactly pretty! But they taste amazing!! 

I had found a blog a while back that made fig energy bites and since then I had wanted to try to make Fig Newton Cookies – well I finally did it! 

The recipe calls for 1 Cup of dried figs, well I only had 3 left after that, so I just used the entire bag. 


I recommend soaking them in hot water for about 10 minutes before you blend all the filling ingredients together. 

Alright, I have to be honest I was very nervous when many recipes suggested using Orange juice and rind inside. I thought it would ruin the taste of the cookies, but nope! It just makes them that much better. 

Omit if you’d like or enjoy a hint of orange with each bite. 

Next – add all the filling ingredients into a food processor.

I personally don’t blend half, then the other half. I just simply blend it all at once!

Set aside the filling until you have your dough ready and layed out. 


Let me show you how I put my fig newtons together. 

I started by rolling out the dough between two pieces of parchment paper. 


You can roll in quite thin or keep it thicker if you prefer! If you need a reference 1cm is about what you’d like. 


Next I cut the dough into strips.

Then I put the filling on half of the strips and folded the other side on top.


Yes – I am sure there is a much better way to do this, but this is what worked for me! 

Essentially you want to create 4-5 logs of Fig Newton Cookies. 


How you do that is really up to you! I found the dough super forgiving and easy to work with. 


Last step is to place them on a non-stick baking sheet or some parchment paper and bake them at 350 fahrenheit for 20-25 minutes. 


You want them to be golden brown as the figs will keep them quite moist. 


Once they have cooled, cut them into your desired size and enjoy! 

Homemade Fig Newton Cookies

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Servings 15 Cookies


  • Food Processor



  • 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


  • 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. 
Keyword Dairy Free, Gluten Free, Paleo, Refined Sugar Free, WILDFIT
Blueberry Banana Bread {Dairy, Gluten & Sugar Free}

Blueberry Banana Bread {Dairy, Gluten & Sugar Free}

This is one of those recipes that you want to save in your pocket for when you have too many ripe bananas! 

Just always keep some frozen blueberries in the freezer – those should be a staple. 


Start by gathering all your ingredients 

Then mix all the dry ingredients together

Once that is complete add in the wet ingredients (but of course save the blueberries for last)

Fold in the blueberries.


P.S. I have always used frozen blueberries for this Banana Bread recipe – works every time! 

Place into a loaf tray and into your pre-heated oven! 


This is where it can get a little interesting…


You are going to want to bake it for 25 minutes as is, then bake for 25-30 minutes with a little tin foil hat on top! 


When is it done?

You want to be able to insert a knife or toothpick and have it come out clean – then let it cool and enjoy! 

Lastly, this is one of the BEST recipes to freeze. 


Wait until your Blueberry Banana Bread has cooled, slice it about 3/4″ all the way along, then take peices of parchment paper and wrap indviudal slices, place them into a freezer bag and toss in the freezer! 

When you’re ready to reheat them – warm a slice up over low-medium heat inside a frying pan or use a toaster! 

Blueberry Banana Bread

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


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
Keyword Dairy Free, Gluten Free, Paleo, Refined Sugar Free, Whole 30, WILDFIT
Sugar Cookies {Dairy, Sugar & Gluten Free}

Sugar Cookies {Dairy, Sugar & Gluten Free}

This is one of my favourite recipes I have used for years! 

The flour is expensive – I am not going to lie, but it makes it SUPER simple to bake with.

Note: If you double the recipe below you will use one whole bag.

Purchase the flour HERE

How to ice them:


  1.  Don’t! They taste so good without it and you don’t need the added sugar
  2. Dip in dark chocolate
  3. Ice with icing sugar – my homemade recipe is coming soon!


Now get to baking! 


Paleo Sugar Cookies

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins

Course Dessert

Servings 15 cookies



  • 1 3/4 Cup Paleo Flour Bob's Red Mills
  • 1 tbsp Melted Coconut Oil
  • 1 Egg
  • 5 tbsp Maple syrup
  • 1 tsp Almond Flavouring
  • 1/4 tsp Baking Soda
  • 1 pinch Sea Salt



  • Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
  • Mix all the ingredients together in a large bowl.
  • Roll out into shapes. The dough is super sticky, so use extra flour or you can chill it.
  • Place on cookie tray and bake for 12-14 minutes. Until the cookies are dry to touch. They do not spread like crazy and get more firm as they cool.

Keyword Dairy Free, Gluten Free, Paleo, Refined Sugar Free, WILDFIT

Paleo Pannenkoek {Sugar, Dairy, Gluten Free}

Paleo Pannenkoek {Sugar, Dairy, Gluten Free}

3 Ingredient Pannekoek, everyone will love!


In case you don’t know, breakfast is my favourite meal of the day! I truly believe that our day can be started off right by having the best breakfast ever.

I especially love pancakes. It comes from an old family tradition of having pancakes or waffles every Sunday morning. This recipe however, is closer to the dutch pannekoek. Which is larger than a pancake and slightly thicker than a crepe.

One thing I still miss about being gluten, dairy and sugar free is my European food. Trust me I’ve had it all before and I sure do know how good it is! Well these are a pretty tasty pannekoek substitute for being: gluten, dairy and sugar free

You’ll have to try them yourself to decide!

Personally, I think if you roll them up with berries and coconut whip cream inside you have a super delicious dessert, that everyone will love!

Simple Paleo Pannenkoek

3 Ingredient Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Dessert
Servings 2 people


  • Food Processor, Blender or Mixer


  • 1 Banana
  • 2 Eggs
  • 1 tsp Vanialla Optional
  • Cooking Oil Almond or Olive


  • Combine all the ingredients into a food processor, blender or with a stand mixer.
    1 Banana, 2 Eggs, 1 tsp Vanialla
  • Blend together until smooth.
  • Pre-heat a pan with almond oil. Make sure there is a significant amount inside, so they are easy to flip.
  • Pour enough into the pan for your desired size. I prefer to use a small frying pan and make one at a time, you can make multiple in one pan, if needed.
  • Flip when it is almost cooked through on the first side, you will begin to see the edges brown.
  • Cook the remaining side until brown.
  • Serve and enjoy!
Keyword Dairy Free, Gluten Free, Paleo, Sugar Free, WILDFIT

Blueberry Avocado Smoothie {Breakfast}

Blueberry Avocado Smoothie {Breakfast}

Tastes like a blueberry creamsicle!

I stumbled upon this recipe when I was making a berry smoothie and ran out of Strawberries! As I normally make a blueberry and strawberry smoothie in the mornings when I am eating fruit.

I wanted something creamy and was also out of bananas so I thought I would try adding avocado. I did and WOW!

It tastes amazing!!!

Blueberry & Avocado Smoothie

Total Time 2 minutes
Course Breakfast
Servings 1


  • Blueberries
  • Avocado
  • Almond Milk (No sugar added)


  • For a single serve smoothie cup, fill the cup half way with blueberries
  • Add either half an avocado or the whole thing depending on how creamy you'd like it to be!
    I find with a whole one, it's almost like ice cream!
  • Fill with almond milk
  • Blend & Enjoy!

Gluten Free Bread {Sugar, Dairy Free}

Gluten Free Bread {Sugar, Dairy Free}

The best gluten, dairy and sugar free bread!

Before I dropped gluten I was a major bread eater! I love it, who doesn’t?

However, I hadn’t found a replacement until I stumbled upon this recipe!

I swear if you added a couple tbsp of coconut sugar this would be an amazing cake, but I have yet to try that.

This recipe is super quick to make once you have done it. I also recommend buying egg whites instead of separating a whole bunch, saves you time and money!


Gluten, Dairy and Sugar Free Bread

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert
Servings 10 slices


  • 1 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 1/3 Cup Coconut Oil
  • 12 Egg Whites


  • Preheat the oven to 325 degrees. Line a loaf pan with parchment paper or some extra coconut oil.
  • Combine the almond flour, coconut flour, baking powder, and sea salt in a food processor. Pulse until combined.
  • Add the coconut oil. Pulse again, until crumbly. 
  • With a mixer beat the egg whites until stiff peaks form. Approx. 5 minutes.
  • Add half of the egg whites to the food processor and pulse until combined. Do not over mix!
  • Transfer the mix from the food processor to the remaining egg whites and fold together. Do not stir, just continue to fold until there are no remaining streaks. Try and keep it as fluffy as possible.
  • Transfer to the loaf pan and smooth the top.
  • Bake for 40 minutes, until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes until the top is firm.
  • Remove from the oven, cool and enjoy!


Keyword Dairy Free, Gluten Free, Sugar Free