Gluten Free Fig Newtons
User Reviews
5
Gluten Free Fig Newtons
Description
This recipe starts by preparing a smooth fig filling from dried figs processed with maple syrup and coconut sugar until it reaches a sticky paste consistency. The crust combines coconut sugar, egg, baking soda, melted coconut oil, and maple syrup with almond, tapioca, and coconut flours until a dough forms similar to pie crust. The dough ball is rolled into a rectangle on parchment paper, sprinkled with tapioca flour to prevent sticking.
Fig filling is placed along the center and the dough edges folded over it, creating the classic fig newton shape. The folded dough is then sliced into bars and baked. The finished product has a familiar soft and slightly dry texture typical of fig newtons but made with gluten-free ingredients.
These treats are best stored loosely covered at room temperature up to four days as refrigeration can harden the crust. Thaw before eating if refrigerated. Substitutions for sugars and flours are possible, with slight adjustments to achieve the right dough and filling consistency. Step-by-step photos help to achieve the desired form.
Ingredients
Fig Filling
- 1 cup figs not fresh, dried
- 2 tbsp maple syrup
- ¼ cup coconut sugar or other granulated sugar
Crust
- ¼ cup coconut sugar
- 1 egg
- 1 tsp baking soda
- ¼ cup coconut oil melted
- 1 tbsp maple syrup
- 1 cup almond flour
- ¾ cup tapioca flour or cornstarch
- 2 tbsp coconut flour
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Make fig filling. Add filling ingredients to a food processor or blender. Process until a sticky paste forms. Set aside.
- Then, make the crust. Add coconut sugar and egg to a large mixing bowl. Whisk for 1 minute.
- Once combined, add in baking soda, melted coconut oil, and maple syrup. Stir to combine.
- Then, add in almond flour, tapioca flour and coconut flour. Stir until a thick dough that is similar to pie crust is formed. Form into a ball.
- Place ball of dough onto parchment lined baking sheet. Sprinkle with tapioca flour.
- Place another sheet of parchment paper over ball of dough. Use a rolling pin to roll out dough into a large rectangle that is approximately 12 inches long and 6 inches wide.
- Place fig filling down the middle of the crust dough, about 2 inches wide.
- Use parchment paper to help you fold both edges of crust over fig filling.
- Then, use a pizza cutter or sharp knife to cut down every 1 inch. Then, slice each piece of dough in 2.
- Use your fingers to mend any edges of fig newtons.
- Spread fig newtons over the lined baking sheet.
- Then, bake for 12 to 14 minutes or until crust is starting to turn very slightly golden.
- Finally, remove from oven. Allow to cool on pan for 5 minutes before removing to a cooling rack.
Notes
- Follow step-by-step photos for shaping and rolling the dough to get the best results.
- Brown sugar or maple sugar can replace coconut sugar in the recipe.
- Cornstarch or arrowroot powder may substitute tapioca flour if unavailable.
- Use dried figs and remove stems if present; add extra maple syrup if the paste is not sticky enough.
- The crust is similar to pie crust, easy to work with and mend as needed.
- Store leftovers loosely covered at room temperature for up to 4 days. Refrigeration may harden the bars; thaw before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 90mg | 4% |
| Potassium | 51mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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