Fig Tewtons :)

This is my favorite recipe I’ve made so far! I used to LOVE  Pop-Tarts. I liked them for breakfast, dinner, snacks, dessert = all the time! When I was I college, I ALWAYS had some with me. My favorite was the Frosted Cherry or the Wild Berry. Okay, now for my husband’s weakness… Fig Newtons. I’m not a big fan as I never liked the cookie part getting stuck to the roof of my mouth. I liked the other fruit flavors of the cookies better also. He loves them though. We used to buy at least two packages of them each time we went to the store. Obviously, neither of those treats are on the diet any more but these babies are! I couldn’t decide what to call them. It was between “Fig Tartons” or “Fig Tewtons” – go ahead, say it. Obviously, I had to go with the latter choice – it’s catchy! These are a great blend between a Pop-Tart and Fig Newton without any unknown ingredients – just natural, healthy ingredients. They have the sweet fig filling of the cookie but the crisp, flakey crust of the tart. Perfection and gluten, grain, dairy, soy and egg free! I have no solid substitutions for these as it took all my knowledge to find a good combination of flours to fit our diet – lots of trial and error – so just stick with this! Makes about 10 cookie/tart/bars.

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Filling
1 cup diced, sun-dried figs
¾ cup water
1 tsp vanilla
Crust
½ cup coconut oil, melted (or butter/shortening)
1/3 cup honey
¼ cup coconut sugar (or brown sugar)
1 tsp vanilla
1/3 cup coconut milk (or regular milk)
¼ cup applesauce
½ cup mashed banana (about 1 small)
3/4 cup coconut flour (maybe 1 ½-2 cups regular flour?)
½ cup arrowroot starch (or ¼ cup cornstarch)
Glaze(optional)
¼ cup coconut oil or butter, melted
Coconut sugar

  • In a large saucepan, combine filling ingredients and bring to a boil. Simmer until almost all water is absorbed and the fruit is soft.
  • In a small blender, blend filling ingredients until smooth. In a large mixing bowl, combine oil, honey, vanilla, coconut milk and coconut sugar and mix until combined.
  • Add in applesauce and banana. Slowly add in coconut flour and starch until dough forms. Knead dough with hands until smooth and slightly elastic.
  • Roll out dough on parchment paper or a lightly floured surface. Cut into equal sized squares (mine were about 2×2”). Fill half of the squares with filling, leaving about a 1/8-1/4” of dough. Place the other dough squares on top of the filled ones and seal edges by pressing together.
  • Bake on a baking sheet lined with parchment paper at 375°F for about 20 minutes or until edges start to brown. Let cool about 10 minutes.
  • Brush coconut oil or butter on top of baked squares and immediately sprinkle with some coconut sugar if desired. The glaze adds a little extra sweetness and crunch to the tarts.

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