DirectionsStep1Preheat the oven to 350F. Cover a standard baking pan with parchment paper or a nonstick pad and set aside.Step2Place 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.Step3Make 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 …Step4Transfer the filling to a small bowl and set side. Wash and dry the food processor.Step5Make 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.Step6Add 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.Step7Divide 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).Step8Slice the rectangle in half lengthwise to form two long strips.Step9Divide 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.Step10Pick 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 prepared baking …Step11Repeat the process with the remaining dough and filling. You should have a total of four logs.Step12Bake for 20-25 minutes until the logs are slightly golden around the edges.Step13Let 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 servingIngredientsIngredients1 cupDried Black Mission Figs (quartered, stems removed)1 tablespoonOrange Zest (do not pack; optional or to taste - feel free to omit!)1 tablespoonFresh Orange Juice¼ cupPure Maple Syrup0.12 teaspoonPumpkin Pie Spiceadd pinchFine Sea Salt1 cupBlanched Almond Flour¼ cupCoconut Flour¼ cupFlour (tapioca starch)add pinchSalt1 Large Egg2 tablespoonsPure Maple Syrup¼ cupCold Butter (cut into small cubes, see note for dairy-free alternative)See moreNutritionalNutritional75 Calories4.7 gTotal Fat13 mgCholesterol7 gCarbohydrate31 mgSodium1.7 gProteinFrom acleanbake.comRecipeDirectionsIngredientsNutritionalExplore furtherGluten Free Fig Newtons (Homemade, Paleo) - …organicallyaddison.comVegan Fig Newtons Gluten-Free, Oil-Free, Date-Sweetenedfeastingonfruit.comHomemade Gluten Free Fig Newtons (Copy cat, Paleo, AIP)unboundwellness.comHomemade Paleo Fig Newton Cookies - Paleo Grubspaleogrubs.comGluten-Free Fig Newtons - Gluten-Free Bakingglutenfreebaking.comRecommended to you based on what's popular • Feedback
Healthy Fig Newtons {Low Fat & Low Carb}
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WEBJan 23, 2015 · Sweeteners. And if you are eating lower carb like we are, you can use coconut sugar or palm sugar, or go totally lower carb by using xylitol, erythritol, or stevia extract as your sweetener.. To use xylitol, just …
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WEBJul 15, 2015 · Instructions. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract, and orange zest. In a separate bowl, combine the flour, whole wheat pastry flour, …
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WEBNewtons 100% Whole Grain Blueberry Cookies (2 cookies) contains 21g total carbs, 18g net carbs, 1.5g fat, 1g protein, and 100 calories. (2 cookies) contains 21g total carbs, …
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