Homemade Fig Newtons--Divine!
This Time of year you’ll find me hunting for a unique “gift-from-my-kitchen” recipe. If you like to give food gifts, as well, you’re going to appreciate this very unusual idea. Move over iced sugar cookies, instant cocoa mix, and cheese balls. THIS is a treat next to no one gives!
As the title says, I’m talking homemade fig Newtons. Let’s start with fig talk. Do you know much about them? Although dried figs are available throughout the year, there’s nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. Although California figs are available from June through September, European varieties are available through autumn and into winter.
The fig isn’t really one of the everyday fruits that folks bring home from the store. But they ought to be. Take a look at just a few of fig health benefits (the list is long):
Figs range dramatically in color and subtly in texture depending upon the variety, of which there are more than one hundred and fifty. Some of the most popular varieties are:
Since fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance of when you are planning on eating them. Look for figs that have a rich, deep color and are plump and tender, but not mushy. They should have firm stems and be free of bruises. Smelling figs can also give you clues into their freshness and taste.
They should have a mildly sweet fragrance and should not smell sour, which is an indication that they may be spoiled. For the most antioxidants, choose fully ripened figs.
Ripe figs should be refrigerated; they’ll stay fresh for about two days. Since they have a delicate nature and can easily bruise, store them either arranged on a paper towel-lined plate or shallow container. They should be covered or wrapped in order to ensure that they do not dry out, get crushed, or pick up odors from neighboring foods.
If you have purchased slightly under-ripe figs, keep them on a plate, at room temperature, away from direct sunlight and they’ll ripen up.
Dried figs will stay fresh for several months and can either be kept in a cool, dark place or stored in the refrigerator. They should be well wrapped so that they are not over exposed to air that may cause them to become hard or dry. When purchasing dried figs, make sure that they are still relatively soft, free of mold, and have a mellow, pleasant smell. Dried figs are available throughout the year.
Convinced? I plan to incorporate the fig into our diet so I went to www.elanaspantry.com, a good place for healthy recipes that taste exceptional. Elana had a wonderful recipe for homemade fig Newtons—and that’s a good place to start trying fig cookery. Here’s what she says on her site about this cookie:
“Fig Newtons seem to be everybody’s childhood favorite. What makes these gems so special? Well, I’m told they taste like the real thing. And besides, unlike the original, they have no white flour, white sugar or artificial flavors. They’re gluten-free, dairy-free, vegan, and naturally sweetened, making them a perfect treat for just about anyone.”
FILLING
1 cup dried fig
1/2 cup lemon juice freshly squeezed
1 tablespoon vanilla extract
DOUGH
2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 cup Volcanic Nectar Agave
1/4 cup yacon syrup
1/4 cup grapeseed oil
1 tablespoon vanilla extract
Directions:
Add Recipe to Cook'n
As the title says, I’m talking homemade fig Newtons. Let’s start with fig talk. Do you know much about them? Although dried figs are available throughout the year, there’s nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. Although California figs are available from June through September, European varieties are available through autumn and into winter.
The fig isn’t really one of the everyday fruits that folks bring home from the store. But they ought to be. Take a look at just a few of fig health benefits (the list is long):
- LOADS of potassium—meaning they are a heart-healthy food.
- Great source of calcium—they help promote bone density.
- Crammed with vitamins A,C, and E and help prevent macular degeneration.
- Super pretection against post-menopausal breast cancer.
- Outstanding source of dietary fiber—they’re a perfect weight-loss food and intestinal tract protector.
Figs range dramatically in color and subtly in texture depending upon the variety, of which there are more than one hundred and fifty. Some of the most popular varieties are:
- Black Mission: blackish-purple skin and pink colored flesh
- Kadota: green skin and purplish flesh
- Calimyrna: greenish-yellow skin and amber flesh
- Brown Turkey: purple skin and red flesh
- Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan flesh
Since fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance of when you are planning on eating them. Look for figs that have a rich, deep color and are plump and tender, but not mushy. They should have firm stems and be free of bruises. Smelling figs can also give you clues into their freshness and taste.
They should have a mildly sweet fragrance and should not smell sour, which is an indication that they may be spoiled. For the most antioxidants, choose fully ripened figs.
Ripe figs should be refrigerated; they’ll stay fresh for about two days. Since they have a delicate nature and can easily bruise, store them either arranged on a paper towel-lined plate or shallow container. They should be covered or wrapped in order to ensure that they do not dry out, get crushed, or pick up odors from neighboring foods.
If you have purchased slightly under-ripe figs, keep them on a plate, at room temperature, away from direct sunlight and they’ll ripen up.
Dried figs will stay fresh for several months and can either be kept in a cool, dark place or stored in the refrigerator. They should be well wrapped so that they are not over exposed to air that may cause them to become hard or dry. When purchasing dried figs, make sure that they are still relatively soft, free of mold, and have a mellow, pleasant smell. Dried figs are available throughout the year.
Convinced? I plan to incorporate the fig into our diet so I went to www.elanaspantry.com, a good place for healthy recipes that taste exceptional. Elana had a wonderful recipe for homemade fig Newtons—and that’s a good place to start trying fig cookery. Here’s what she says on her site about this cookie:
“Fig Newtons seem to be everybody’s childhood favorite. What makes these gems so special? Well, I’m told they taste like the real thing. And besides, unlike the original, they have no white flour, white sugar or artificial flavors. They’re gluten-free, dairy-free, vegan, and naturally sweetened, making them a perfect treat for just about anyone.”
Elana's Fig Newtons
Ingredients:
FILLING
1 cup dried fig
1/2 cup lemon juice freshly squeezed
1 tablespoon vanilla extract
DOUGH
2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 cup Volcanic Nectar Agave
1/4 cup yacon syrup
1/4 cup grapeseed oil
1 tablespoon vanilla extract
Directions:
Place figs in a food processor and blend for 30 seconds until they are well chopped. Add lemon juice and vanilla; process until a smooth paste results. In a large bowl, combine almond flour and salt.
In a smaller bowl, combine agave, yacon, grapeseed oil and vanilla. Mix wet ingredients into dry, then refrigerate dough for 1 hour. Divide chilled dough into 4 parts. Between 2 pieces of parchment paper , roll out 1 part of the dough into a 10 x 4 inch rectangle, ¼ inch thick. Spread ¼ of the filling evenly down the right side (lengthwise) of the rectangle.
Fold the dough in half down the long side –resulting in a 10 x 2 inch bar. “Mend” the seam so the bar is symmetrical. Repeat with 3 remaining parts of dough and filling. Transfer each bar to a parchment paper lined baking sheet; bake at 350° for 10-15 minutes. Allow to cool slightly; cut bar every 2 inches to form the fig Newtons. Makes 20 cookies.
*Yacon Syrup is a low-glycemic sweetener that tastes like molasses. With half the calories of sugar and a high concentration of indigestible inulin, yacon is a friendly alternative sweetener for diabetics and those looking to reduce sugar. Use it like any other sweet syrup to liven up baked goods, smoothies, desserts, sauces and dressings.
In a smaller bowl, combine agave, yacon, grapeseed oil and vanilla. Mix wet ingredients into dry, then refrigerate dough for 1 hour. Divide chilled dough into 4 parts. Between 2 pieces of parchment paper , roll out 1 part of the dough into a 10 x 4 inch rectangle, ¼ inch thick. Spread ¼ of the filling evenly down the right side (lengthwise) of the rectangle.
Fold the dough in half down the long side –resulting in a 10 x 2 inch bar. “Mend” the seam so the bar is symmetrical. Repeat with 3 remaining parts of dough and filling. Transfer each bar to a parchment paper lined baking sheet; bake at 350° for 10-15 minutes. Allow to cool slightly; cut bar every 2 inches to form the fig Newtons. Makes 20 cookies.
*Yacon Syrup is a low-glycemic sweetener that tastes like molasses. With half the calories of sugar and a high concentration of indigestible inulin, yacon is a friendly alternative sweetener for diabetics and those looking to reduce sugar. Use it like any other sweet syrup to liven up baked goods, smoothies, desserts, sauces and dressings.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.momlovesbaking.com
- www.morningagclips.com
- www.momstastic.com
- www.wikihow.com
- www.nuts.com
- www.ohnuts.com
Alice Osborne
DVO Newsletter Contributor since 2006
Email the author! alice@dvo.com
