Roll out the dough
Spread with the fig filling
Top with the raspberry preserves
Fold the dough in half and seal the sides
Fresh from the oven!
By this point I was drooling over them…
Then I nearly fainted before getting my last decent shot…
Happy Wednesday all,
I know that I usually set aside Wednesday to be a “wordless” day on my blog. However, I was just so excited to talk about my recipe that I couldn’t wait another day. Seriously, this recipe is one of the best ideas I have had so far. Now, you may remember a popular cookie…I think it’s called a Fig Newton. Anyway, the newtons look like this and I eat them one by one like this. As a child my mother would take my sister and I to the grocery store and Fig Newton’s were always our treat for being good. I remember sitting patiently in the push-cart while my mom handed me the beautiful yellow box filled with figgy goodness. My sister and I would tear into the carton of cookies right away, devouring half the tray before reaching the check-out line. Moving on, about a week ago my mother and I were at the grocery store and we discovered these wheat-free fig bars in the bulk section that were absolutely to die for! Because my sister has celiac, my mom has been on this gluten-free kick, which has helped her control her anxiety. My mom absolutely fell in love with these fig bars and started eating them for a morning, noon, and night snack. Side note: These fig bars are great if you are running low on energy and need a pick me up in the middle of the day, also a great pre-workout snack! So, when my mom sent me to the grocery store for a few items the other day, the wheat-free fig bars were at the top of her list. Much to my dismay, I couldn’t find the wheat-free fig bars anywhere in the store and unfortunately I had to relay the bad news to my mother who wasn’t pleased. Then I had a brilliant idea to raise her spirits by making the darn cookies myself! I wasn’t going to let an unreliable grocery store stop me from replicating a truly cherished item. I got down to business right away, but of course I had to take the homemade fig bars one step further and add fresh raspberry preserves to the mix. This was an excellent idea and I must say that my mom will never have to worry about being out of wheat-free fig bars because homemade is the only way to go! Let me tell you, I will never go back to regular fig newtons. My recipe for Wheat-Free Raspberry Fig Newtons are the bomb.com! The smell of the newtons baking in the oven was enough to send me into a whirlwind of anxiety, frantically checking the oven because I couldn’t wait to pop one of these babies into my mouth. As soon as they were finished baking, my mom and I stood over the baking sheet, patiently waiting for the newtons to cool slightly, anticipating the taste of the chewy newton that we all know and love. The wait was definitely worth it, as the combination of the chewy fig and sweetness of the raspberry preserves oozed out of the cookie and into my mouth. Sweet symphony! These newtons are so moist and delectable, I didn’t even have the words to speak as I savored my first bite. My mom kept saying the same thing over and over again…”Chelsy, O my Lord, O my Lord.” What can I say, I have surprised myself once again with my ability to outsmart the grocery store. BAM! I would suggest that you run off to make these homemade wheat-free raspberry fig newtons right now and you will see what I have been raving about all along. Feel free to eat these newtons slightly warm and wash them down with a big ole’ glass of cold milk.
Wheat-Free Raspberry Fig Newtons:
1 c. dried figs (I used California figs)
1/2 c. of lemon juice (I used the juice of 1 Meyer lemon)
1 Tbs. vanilla extract
1 c. raspberry preserves
2 1/2 c. almond flour
1/2 tsp. sea salt
1/2 c. agave nectar
1/4 c. molasses
1/4 c. grapeseed oil
1 Tbs. vanilla extract
1. Place the figs in a food processor and blend for 30 seconds until they are well chopped.
2. Add the lemon juice and vanilla; process until a smooth paste results.
3. Using an electric stand mixer, combine almond flour and salt.
4. In a smaller bowl, combine agave, molasses, grapeseed oil and vanilla.
5. Mix wet ingredients into dry, then refrigerate dough for 1 hour.
6. Divide chilled dough into 4 parts.
7. Between 2 pieces of parchment paper, roll out 1 part of the dough into a 10×4 in. rectangle, 1/4 in. thick.
8. Spread 1/4 of the filling evenly down the right side (lengthwise) of the rectangle.
9. Spread 1/4 c. of the raspberry preserves over the fig filling.
10. Fold the dough in half down the long side-resulting in a 10×2 in. bar.
11. “Mend” the seam so the bar is symmetrical.
12. Repeat with the 3 remaining parts of dough, filling, and preserves.
13. Transfer each bar to a parchment lined baking sheet; bake at 350 F for 10-15 minutes.
14. Allow to cool slightly; cut bar every 2 inches to form the fig newtons.
Makes about 20 newtons.