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

Equipment

  • Food Processor

Ingredients
  

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

Instructions
 

  • 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!

Notes

  • 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
Mini Cinnamon Buns {Review}

Mini Cinnamon Buns {Review}

This recipe is originally from Heal Me Delicious

I really love how this recipe was created – it’s super simple, very afforable to make and tastes delicious! 

To begin the first thing you have to do is cook your sweet potato.

Once this is complete I found after many attempts that whipping it in my Kitchen Aid mixer made it the easiest to work with and form a dough. 

You will want to wait until the mashed/whipped sweet potato has cooled significally before you try to roll all the Cinnamon Buns together.

Next add in the Cassava Flour and Sea Salt and mix again. I use my kitchen aid mixer for this as well and it forms the perfect ball of dough.

Next is the filling!

 

Melt your coconut oil over medium heat on the stove or use the microwave. Then mix in the remaining ingredients.

You can add some more coconut sugar if it’s not quite a sandy paste.

 

Rolling the dough is simple when you use parchment paper! I actually typically do this for all my recipes, because when you are not using regular flour and sugar dough is often stickier. 

 

Roll between two pieces of parchment paper until it’s about 1-2 cm thick. Don’t worry if it’s not a perfect shape, your cinnamon buns won’t be either! 

 

Then add the filling on top. Spread it around until it is even. Don’t go too close to the edges or it will pour out!

 

Next cut the strips to your desired size. The original recipe includes some extra steps and makes full-sized Cinnamon Buns. I personally have tried both ways and LOVE making them mini and bite sized for on the go snacks. 

Take your time now, sit down and put some tunes on as you roll each individual bun! 

You’ll see in the images mine are all about an inch wide and 2-3 inches long. 

 

Next it’s time to bake them for 30-35 minutes. I personally like them a little extra cripsy on the edges and soft inside. 

You will find the perfect time length for your tastebuds and oven! 

Then enjoy! 

Mini Cinnamon Buns

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast, Dessert
Servings 20 mini cinnamon buns

Ingredients
  

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

Instructions
 

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!

Notes

Original recipe from: Heal Me Delicious
Keyword Dairy Free, Egg Free, Gluten Free, 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

Ingredients
  

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

Instructions
 

  • 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

Notes

  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
Homemade Chocolate {Dairy Free}

Homemade Chocolate {Dairy Free}

 

Ready to create some homemade chocolate that you can customize anyway you want?!

First we will start by melting your coconut oil over low heat. 

 

If you’d like to use a double boiler you can! 

Next add in the cocoa powder. 

 

Note: This recipe is a 1:1 with coconut oil and chocolate, so you can make as much or as little as you’d like!

Here is where you get to customize your chocolate to suit your tastebuds! 

 

Start by adding the recommended amount of maple syrup (honey if you prefer)  and see if you need more after a taste test. 

 

Then flavouring! My ultimate favourite is sea salt dark chocolate but you could also add:

  • Peppermint
  • Nuts
  • Rum
  • Orange rind
  • Of anything else you’d like!

Next use a silicone tray for the chocolate molds.

 

Some options are:

Last step: Chill & ENJOY! 

Homemade Chocolate {Dairy & Sugar Free}

Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert

Ingredients
  

  • 3/4 cup Coconut Oil
  • 3/4 cup Cocoa Powder
  • 3 tbsp Maple Syrup

Optional

  • 1 tsp Sea Salt
  • 1/8 tsp Vanilla

Instructions
 

  • Melt the coconut oil over low heat on the stove
  • Mix in the chocolate, maple syrup and flavouring of choice
  • Pour into silicone trays
  • Chill for 30-60 minutes before enjoying!

Notes

These chocolates will melt easily so make sure to eat them right out of the fridge and keep them chilled. 
Keyword Dairy Free, Paleo, Refined Sugar Free, WILDFIT
Brownies {Gluten & Dairy Free}

Brownies {Gluten & Dairy Free}

These are honestly one of the BEST snacks you will ever try! You can make them into mini bite sizes ones, muffin sized or bake them in a cake pan and cut to your own size.

When I say this one is simple I am not kidding!

 

Gather all your ingredients and place them all in a food processor. 

 

Blend until well combined and then a little extra for good measure.

 

Don’t have a good food processor?

This one has been my favourite for over 5 years now – it comes in a kit or separate.

 

PURCHASE IN KIT

PURCHASE SEPERATE

Place them into your desired tray and bake at 350 degrees fahrenheit for approx. 15 minutes. Essentially until a toothpick comes out clean. 

Good luck letting them cool before you try one! 

 

Note: When you make these into mini muffins, they taste amazing frozen!

Brownies {Gluten & Dairy Free}

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert

Equipment

  • Food Processor

Ingredients
  

Ingredients

  • 1/2 cup Pumpkin Puree
  • 1 Ripe Avocado
  • 2 Eggs
  • 1/4 cup Honey
  • 2 tbsp Coconut Oil
  • 3 tbsp Coconut Flour
  • 1/3 cup Raw Cocoa Powder
  • 1 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1/3 cup Chocolate Chips Dairy Free

Instructions
 

  • Preheat oven to 350 degrees
  • Grease your pan or liners. 
    Use either a 9" square pan or make them in any size muffin tins
  • Combine all of the ingredients in a blender, mixer or food processor, except for the chocolate chips.
  • Mix until smooth.
  • Fold in the chocolate chips.
  • Top with some chocolate chips.
  • Bake for about 15 minutes or until a toothpick comes out clean.
  • Let cool and enjoy!
Keyword Dairy Free, Gluten Free, Paleo, Refined 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

Ingredients
  

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

Instructions
 

  • 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!