Homemade Fig Newtons (Paleo and Vegan)

Homemade Fig Newtons (Paleo and Vegan)

Adapted from The Gluten-Free Almond Flour Cookbook

Ingredients

Makes about 40 Fig Newtons

Dough

2 ½ cups / 7.7 oz / 220 gr almond flour

½ teaspoon fine grain sea salt

¾ cup / 9 oz / 250 gr raw organic honey (or maple syrup)

¼ cup / 2 oz / 60 gr coconut oil, melted

1 tablespoon vanilla extract

Filling

1 cup / 8.8 oz / 250 gr dried figs

½ cup / 125 ml freshly squeezed lemon juice (about 4 lemons)

1 tablespoon vanilla extract

Directions

Place dried figs in a food processor and blend until they are well chopped. Add lemon juice and vanilla extract and process until a smooth paste forms (about 2 minutes). Set aside.

In a large bowl combine almond flour and sea salt.

In another bowl add honey, coconut oil and vanilla extract. Mix until well combined (it should look like as a thick caramel sauce).

Add wet ingredients to dry ingredients and mix until a wet dough form (it will be very sticky and moist, that’s ok!) Cover and refrigerate for 1 hour.

Preheat oven to 350°F (180°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.

Take the dough out of the fridge and divide into 4 parts.

Between two pieces of parchment paper, roll out (with a rolling pin) one part of the dough into a 10x4-inch rectangle about ¼-inch thick.

Spread a couple of tablespoons of the fig mixture down the right side (lengthwise) of the rectangle. With the help of the parchment paper fold the dough down the long side. It will result in a 10x2-inch bar.

Repeat with the remaining parts of the dough.

Carefully transfer the bars to the prepared baking sheet and bake in the oven for 10 to 15 minutes (or until golden brown).

Let cool for 5 minutes and then with a sharp knife cut the bar every 2 inches to form the Fig Newtons.

Allow to cool completely, sprinkle with grated coconut (if you like it), then have at them!