This homemade "Fig Newtons" can't compare to the store bought ones.
They are a bit crunchy, just sweet enough and incredibly tasty!
QUANTITY
16
mini pies
COMPLEXITY
Intermediate
TIME
45
Minutes
Base
- 80 g almonds
- 50 g wholegrain spelt flour
- 30 g chickpea flour
- 50 ml agave nectar
- 35 g extra virgin coconut oil
Filling
- 110 g dried figs
- warm-hot water
Blend the almonds to flour.
Stir all the flours together.
Pour in the agave nectar and the coconut oil that you've previously melter over low heat.
Mix all the ingredients together briefly, until they're all nicely combined and then form a dough by using your hands.
Roll the dough into a transparent foil and place it in the fridge for at least half an hour.
Meanwhile, make the filling.
Pour hot water over the figs. You don't have to bring the water to boil, just get it really warm so the figs can soften nicely.
Leave the figs like that for about 20 minutes before taking them out of the water and placing them in a different bowl. Don't throw the water away.
Use a hand blender to make a fig paste. You can pour a little bit of the water you used to soften the figs to make a smoother paste, but don't get it too liquid.
Roll the chilled dough on a floured surface or on a parchement paper in a long and narrow form.
You can divide the dough into two or just work with the original whole one.
Spread the fig paste in the middle of the roll and close it from both sides towards the middle. If there are some holes, just gently press the dough with your fingers to close it.
Cut rolls of equal dimension and place them on a baking tray lined with parchement paper and bake on 180 C degrees for about 10 minutes or unitl a nice slight crust has formed and the rolls have browned underneath.
Leave them to cool on a wire rack and allow them to harden before serving.
Enjoy!
