Description
Chewy, homemade fig bars with a naturally sweet crust. Perfect for an afternoon snack or dessert.
Ingredients
Units
Scale
- 1 cups (237 ml) dried figs
- 2 tbsp orange zest
- 1 tbsp fresh orange juice
- 0.25 cups (59 ml) grade B maple syrup
- 0.125 tsp pumpkin pie spice
- Pinch fine sea salt
- 1 cups (237 ml) blanched almond flour
- 0.25 cups (59 ml) coconut flour
- 0.25 cups (59 ml) tapioca starch
- 1 tbsp granulated monk fruit sweetener
- Pinch of salt
- 1 large egg
- 0.25 cups (59 ml) butter
Instructions
- Preheat the oven to 350°F (177°C).
- Cover a standard baking pan with parchment paper or a nonstick pad.
- Make the filling: Pulse the figs in the food processor to roughly chop, then add the remaining filling ingredients and puree into a chunky paste. Scrape down the bowl to ensure everything is evenly incorporated.
- Transfer the filling to a small bowl.
- Wash and dry the food processor.
- Make the crust: Pulse the almond, coconut, and tapioca flours, sweetener, and salt together to combine. Add the egg and process for a few seconds. Add the butter and process until the dough forms a ball.
- Divide the dough in half, and gather each half into a ball.
- Place one dough ball between two pieces of wax paper and roll into a rectangle (about 1/2 cm thick).
- Slice the rectangle in half lengthwise to form two long strips.
- Divide the filling into four equal portions and spread one portion along each dough strip, leaving a 1/2″ border.
- Fold each dough strip over the filling, forming two filled logs. Press the edges to seal and transfer to the prepared baking sheet. Flatten slightly.
- Repeat with the remaining dough and filling to make four logs.
- Bake for 20-25 minutes, until the logs are slightly golden.
- Let cool until comfortable to handle, then cut into 1 1/2″-2″ slices and transfer to a wire rack to cool completely.
Notes
- For a richer flavor, soak the dried figs in warm water for 15-20 minutes before processing.
- If the dough is too dry, add 1-2 teaspoons of water at a time until it comes together.
- Store cooled Fig Newtons in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15
- Sodium: 50
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 4
- Protein: 3
- Cholesterol: 20