HOMEMADE FIG NEWTONS (GLUTEN FREE AND PALEO)

Skip the packaged cookies because grain free, naturally sweetened and paleo fig newtons are so easy to make at home!

25 minutes

Difficulty

This is our estimate based on online research.
Calories:	79
Fat:	4 g
Carbohydrates:	9 g
Protein:	1 g
Calculated per serving.

by ACleanBake

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Serves: 24

Ingredients

1 cup 1 cup 1 cup Figs, Black Mission, dried
2 Tbsp 2 Tbsp 2 Tbsp Orange Zest
1 Tbsp 1 Tbsp 1 Tbsp Orange Juice, fresh
2 Tbsp 2 Tbsp 2 Tbsp Maple Syrup, Pure
0.125 tsp 0.125 tsp 0.125 tsp Primal Palate Pumpkin Pie Spice
1 pinch 1 pinch 1 pinch Sea Salt
1 cup 1 cup 1 cup Blanched Almond Flour
0.25 cup 0.25 cup 0.25 cup Coconut Flour
0.25 cup 0.25 cup 0.25 cup Tapioca Starch, flower
1 pinch 1 pinch 1 pinch Salt
1 whole 1 whole 1 whole Egg
0.25 cup 0.25 cup 0.25 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.