I am pretty in love with turkish figs lately. In salads, with good cheeses, as a paste on flatbreads, in cookies- you just can't go wrong.
A nice source of potassium, which helps control blood pressure, figs are a healthy addition to the diet as well. Given their high fiber content and balanced sweetness, they make a great snack in between meals and have the power to class up any gathering. When serving a nice cheese plate, quartered turkish figs always make an appearance, and can become the star of the party. Be warned.
The blanched almond flour in this recipes yields a delicate and flaky crust, high in protein and naturally gluten-free. Although all of the ingredients are on the pricey end of the spectrum, a little goes a long way and I promise you will not be disappointed with the results. Save it for a special occasion and enjoy every last crumb.
Real Fig Newtons
Inspired by The Iron You and adapted from The Gluten-Free Almond Flour Cookbook
Makes about 30 large cookies
2 ½ cups blanched almond flour
½ tsp. sea salt
¾ cup raw organic honey
¼ cup unrefined organic coconut oil, melted
1 tbs. vanilla extract
1 cup dried turkish figs
1/4 cup squeezed lemon juice (about 2 lemons)
2 tsp. vanilla extract
Directions
Preheat oven to 350 degrees.
Place dried figs in a food processor and blend until they are well chopped. Add lemon juice and vanilla and process until a smooth paste forms.
In a large bowl combine almond flour and sea salt.
In another small bowl add honey, coconut oil and vanilla extract. Mix until well combined.
Add wet ingredients to dry ingredients and mix until a wet dough forms. It will seem a bit sticky, that is what you want. Cover and refrigerate for at least 1 hour.
Take the dough out of the fridge and divide into 4 parts. Between two pieces of parchment paper, using a rolling pin, roll each section of the dough out into a rectangle that is approximately 1/4 inch thick and 4 inches wide.Spread a couple of tablespoons of the fig mixture lengthwise down the rectangle. Using the parchment paper, fold the dough along the long side to envelop the filling inside the dough.
Repeat with the remaining parts of the dough. Using wet fingers, smooth the seam and roll the package so that the seam ends up underneath. Seal at each end.
Carefully transfer the bars to a parchment paper lined baking sheet and bake in the oven for 10 to 15 minutes, or until golden brown.
Remove from the oven and score with a sharp knife about every 2 inches. Let cool for 5 minutes and then cut into slices.
Allow to cool completely before enjoying.
Relax. Eat Well.
