0.125 tsp0.125 tsp0.125 tsp Primal Palate Pumpkin Pie Spice
1 pinch1 pinch1 pinch Sea Salt
1 cup1 cup1 cup Blanched Almond Flour
0.25 cup0.25 cup0.25 cup Coconut Flour
0.25 cup0.25 cup0.25 cup Tapioca Starch, flower
1 pinch1 pinch1 pinch Salt
1 whole1 whole1 whole Egg
0.25 cup0.25 cup0.25 cup Butter, Unsalted, cut into small cubes
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Set the oven to 350F. Cover a standard baking tray with parchment paper or a nonstick pad and set aside.
Place the figs in a small bowl and cover with hot water. Soak for 3-5 minutes until softened, then drain and discard the soaking liquid. If your figs are very soft to start with, skip this step.
Make the filling: Pulse the figs a few times in the food processor to roughly chop, then add the remaining filling ingredients and puree into a chunky paste. Stop and scrape down the bottom and sides of the bowl to make sure everything is evenly incorporated.
Transfer the filling to a small bowl and set side. Wash and dry the food processor.
Make the crust: Pulse the almond, coconut and tapioca flours, and the salt together several times to combine. Add the egg and maple syrup, and process for a few seconds to combine.
Add the butter and process until the dough comes together into a ball. You shouldn't be able to see any large clumps of butter left in the dough.
Divide the dough in half and gather each half into a ball. Place one ball of dough on a piece of wax paper, cover with another piece of wax paper, and roll out into a rectangle (dough should be 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 the length of each of the two strips of dough (set aside the other two portions of filling for the moment), leaving about a 1/2" border of dough.
Pick up the wax paper and use it to gently fold each strip of dough over onto itself, forming two filled logs. Gently press the edges together to seal each log and then carefully transfer it to the baking sheet. Flatten each slightly with the heel of your hand.
Repeat the process with the remaining dough and filling. You should have a total of four logs.
Bake for 20-25 minutes until the logs are slightly golden around the edges.
Let cool until they are comfortable enough to handle, then cut into 1 1/2" - 2" slices and transfer to a wire rack to cool completely before serving.
Notes
to make this dairy free, replace the butter with 1/4 cup coconut oil, melted and slightly cooled.If you don't have pumpkin pie spice handy, replace it with cinnamon.Note that the texture when they're right out of the oven will be slightly flaky, but as soon as you store them, the moisture redistributes slightly and they become more cakey, like packaged fig newtons. Either way, they're still good!Store in an airtight container at room temperature for up to five days, or in the freezer for up to three months.
The Kennedy Biscuit Company had recently become associated with the New York Biscuit Company, and the two merged to form Nabisco—after which, the fig rolls were trademarked as "Fig Newtons". Since 2012, the "Fig" has been dropped from the product name (now just "Newtons").
The cookie is made up of a crumbly pastry with a jammy scoop of fig in the middle. Nabisco's recipes are (obviously) a secret, but modern copies suggest that you start with dried mission figs, and add applesauce and orange juice, and a little orange zest as you process the fruit.
Pros: Fiber Content: Fig Newtons are made with fig paste, which is a good source of dietary fiber. Fiber is important for digestive health and can help regulate blood sugar levels and promote satiety. Low in Saturated Fat: These cookies typically contain lower amounts of saturated fat compared to some other cookies and.
They are also fairly healthy. Figs are well known for having fiber, which helps with digestion, as well as protein and several vitamins and minerals. This means there are quite a few health benefits of fig bars like fig Newtons.
The cookie was invented in 1891 as “Fig Newtons” and described as a “cake.” In the 1980s, that branding changed to “chewy cookies.” According to the New York Times story about the name change—which, again, happened ten whole years ago—dropping the “Fig” in favor of “Newtons” reflects not only the fact that the cookie ...
In 1891, Philadelphia baker and fig-lover Charles Roser invented and patented the machine, which inserted fig paste into a thick pastry dough. The Cambridgeport, MA-based Kennedy Biscuit Company then purchased Roser's recipe. They began mass production after purchasing the recipe.
Nabisco Newtons 100% Whole Grain Baked Apple and Cinnamon Fruit Chewy Cookies, 12 oz: Made with real fruit. 100% whole-grain cookies. 7g of whole grains and 3g of dietary fiber per serving.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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