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Original Fig Cookies (Strawberry version below)
Filling:
1 1/4 cup dried figs
1 cup water
1 cup orange puree (blended peeled orange) OR orange juice
Dough:
1 1/4 cup almond flour
1 cup oat flour
2 tsp baking powder
1 tsp vanilla extract
1/2 cup date paste (https://youtube.com/shorts/2GQZ-WAe9mM)
1/4 cup + 2 tbsp nut or seed butter ( I used cashew)
pinch of salt (optional)
Instructions:
Combine filling ingredients in a sauce pan and simmer for 30-40 minutes, or until mixture is thick.
Allow to cool completely. Process until smooth.
Prepare dough by combining dry ingredients in a bowl. In a separate bowl, combine date paste, vanilla, and nut butter. Mix well until combined. Add dry ingredients to wet ingredients and mix until dough forms.
Place dough on a parchment paper and roll into a rectangle approx. 10 x 15 inches. It should be approx. 1/8 – 1/4 inch thick. Cut this rectangle down the middle to create 2 rectangles approx. 5 x 15 inches. Add filling down the center of the rectangle. Using parchment paper, gently lift and bring each side of the dough together. Using the parchment paper, gently turn your roll over so the seam is under the roll. Using a sharpe knife cut your roll into even sized cookies. Mine were about 2 inches. Place on a parchment lined cookie sheet. Bake at 350 for 10-12 minutes. Allow to cool.
Store these cookies in an airtight container in the fridge. They are even better the next day!
Strawberry Fig Cookies:
Filling:
1/2 cup dried figs
16 oz strawberries
1 tsp vanilla extract
1/2 cup water
Dough:
1 1/4 cup almond flour
1 cup oat flour
2 tsp baking powder
1 tsp vanilla extract
1/2 cup date paste (https://youtube.com/shorts/2GQZ-WAe9mM)
1/4 cup + 2 tbsp nut or seed butter ( I used cashew)
pinch of salt (optional)
Instructions:
Combine filling ingredients in a sauce pan and simmer for 30-40 minutes, or until mixture is thick.
Allow to cool completely. Process until smooth.
Prepare dough by combining dry ingredients in a bowl. In a separate bowl, combine date paste, vanilla, and nut butter. Mix well until combined. Add dry ingredients to wet ingredients and mix until dough forms.
Place dough on a parchment paper and roll into a rectangle approx. 10 x 15 inches. It should be approx. 1/8 – 1/4 inch thick. Cut this rectangle down the middle to create 2 rectangles approx. 5 x 15 inches. Add filling down the center of the rectangle. Using parchment paper, gently lift and bring each side of the dough together. Using the parchment paper, gently turn your roll over so the seam is under the roll. Using a sharpe knife cut your roll into even sized cookies. Mine were about 2 inches. Place on a parchment lined cookie sheet. Bake at 350 for 10-12 minutes. Allow to cool.
Store these cookies in an airtight container in the fridge. They are even better the next day!
So these right here are one of my childhood favorites Fig Newtons and I’ve done two different kinds I’ve done my classic Fig Newtons and my strawberry Fig Newtons healthy vegan Style no oil no wheat no refined sugar they’re absolutely delicious and today I’m going to show you how to make your Own all right so if you’re Tuning In For the First Time what I do is I make healthy vegan versions of traditional dishes using no oil no wheat no refined sugar and no rice today I am doing a recipe request someone wrote me and asked me if I could make Fig Newtons and
You know back in the day I was a fan of Fig Newtons I used to eat them all the time so I was like hm this could be self- serving too so I’m going to make Fig Newton today and I’m going to make two kinds we’re going to make the
Classic Fig Newtons using figs um and then we’re going to make uh some strawberry Fig Newtons too so two kind of Fig Newtons let’s talk about what we’re going to use to make them on the classic figs what else will we use we’re using figs and we’re using um an orange
We’re going to use some water combine these things and these simple ingredients is what we’re going to use to make the filling for our Fig Newtons let’s get to it all right so the first thing I’m going to do is get my figs cut in half here okay so now I’m using dry
Black Mission figs but you could use Turkish figs or even fresh figs for this recipe now I’m going to cut the figs in half and this will help the figs cook and soften more easily now rather than using orange juice for this recipe I’m blending the whole peeled orange so I
Don’t lose the fiber then it’s just a matter of combining all the ingredients in the saucepan and allow it to simmer and cook down until the mixture is nice and thick now this process can take about 30 to 40 minutes so prepare to be patient all right so now I finished
Cooking my um my fig mixture down and I’ve got it nice and thick to the point that I want it I want you to see what it looks like here as you can see this is the figs are nice and soft and it’s thick and so now it’s
Just a matter of letting this we’re going to remove the Heat and just let these cool down it’s very important that you get them nice and cool before you start blending them so I’m going to move them aside and let them cool now if you’re enjoying this video please like And subscribe
Below okay so now I process my um fig filling I wanted you to get an idea for the uh consistency of it you can see here that it’s thick but it still has kind of a you know gelatinous kind of look to it just like you know a classic
Fig Newton does so I’m I’m really happy with this and this is what we’re going to use to go into our uh cookie dough okay so now I’ve got my filling for my classic Fig Newtons um made and set aside and now we’re going to turn our attention to making our strawberry
Filling for our strawberry Fig Newtons and it’s pretty much the same process we’re going to use figs uh we’re going to use uh strawberries some vanilla and then some water same process we’re going to get them in our pot and boil them down let’s start putting this together
Okay so I’m using frozen strawberries but you could certainly use fresh strawberries and they will work as well now the process is the same as the plain fig bars now I’m going to cook it down until the mixture is nice and thick but it will take a little longer than the
Figs because the strawberries contain more water all right so now I’ve got my strawberry filling much like I did with the Fig filling I just cooked it down you see it starts to thicken here and this is what we want and then I’m going to set this aside same process as last
Time I’m going to set it aside let it completely cool and then I’ll blend it and we’ll have both of our fillings ready to put into our cookie dough okay so now just as I did with the Fig um filling we’re going to get our strawberry filling into our processor
And get it mixed Up okay so now we have both of our fillings set aside and prepared and now we’re going to turn our attention to making the cookie part of our Fig Newtons and let me tell you what we’re going to use to do that uh we’re going to use some oat flour some almond flour
Some date paste some Vanilla some bacon powder and some cashew butter so these are ingredients we’re going to use to put together the cookie let’s do that now okay so first I’m going to get my dry ingredients in the bowl and get them mixed up then we’ll get the wet
Ingredients mix and then we’ll combine them now I find that a combination of oat and almond flour works best for these fig bars this cookie dough results in a nice soft cookie just like the ones that are store bought but without all the junk all right and now for our wet
Ingredients so while I’m mixing my wet ingredients I want you to think about how simplistic these ingredients are and now I want you to look at a ingredient list on a store ball pack of Fig Newtons it has things like preservatives food coloring artificial flavors invert sugar
Palm oil the list goes on and on this is why I consider this a healthy vegan option all right guys so now it’s time to get my um dough rolled out so I’m going to just take the dough that we put together here earlier I’m going
To get it on to parchment paper um you’ve been watching my videos you know that I prefer to roll things between parchment paper makes the process a lot easier as far as sticking you don’t have to worry about that kind of stuff so I’m going to get this in here so I’m rolling
The dough out between 1/8 and 1/4 of an inch thick now you want to make sure that you’re rolling your dough out evenly so that all your cookies have an even layer of cookie dough all the way around now as I roll this out I’m trying to be care careful and mindful to
Maintain a rectangular shape all right so what I’ve been doing here is getting my dough rolled out nice and smooth nice and uh flat like you see here and as I go I’m taking off the top layer of parchment paper and I’m looking and as it starts to the sides and the
Edges start to get uneven I just use a pizza cutter like this just to roll and cut it so I can keep everything nice and symmetrical and that’s important because when we go to make them into our little fig cookies we want them to be nice and
Rectangular and have nice edges so we want it to start this way so that when we cut it in half and fold it over everything is symmetrical so that’s what I’ve been doing and now let’s go to the next step all right so now I’ve got my
Dough cut in the half and this is one and a half of the strip Right Here and Now what I’m going to do is I’ll take my filling and just go straight down the center of this um and leave about equal spacing on each side now if you prefer a slightly
Thicker filling you can simply cook your mixture longer now here I’m adding The Filling to the center of my roll dough I am using parchment paper to lift the sides of the dough and bring them together then I’m going to gently use the parchment paper to turn my roll over
So the seam is under the roll now using a sharp knife I am cutting my roll into equal size cookies then it’s time to transfer them to the baking sheet that’s line with parchment paper all right so now we’ve got all of our fig newon cut and place on our tray
We’re going to get them in the oven now and give them a quick bake and while we do that we’ll get our strawberry Fig Newtons ready for the oven also all right so I’m repeating the same process with my strawberry filling and then I’ll get these in the oven as well
All right guys so here’s the finished result we’ve got our plain figs and our strawberry and they all look delicious amazing how you can recreate things healthy vegan style and this this definitely looks authentic I used to eat them all the Time and it tastes is on point to and keep in mind I did strawberry but you can do any flavor that you want classic strawberry blueberry they all work same process got to make these really good so if you’re new to my channel and you’re wondering how to find
The recipes to the cooking shows like the one you just watched look below the video and tap on the word more and then you’ll see the of the recipe tap on the word more a second time and you’ll see the full recipe and then you can begin
To make your own thanks for watching