Monday, November 19, 2012

Gluten-Free Fig Newtons

 
Happy Monday everyone! I am back from the San Diego Food and Wine Festival. I had such a blast! But it is time to get back to reality. I have hungry troops that are eager for me to be in my kitchen creating yummy treats. I do want to share one picture with you though. My husband snapped this one of me downtown on Saturday and I love it. 
So blessed to call this town my home! Now on to the food!
I have told you before that I recently went to San Fransisco for the Foodbuzz Festival. It was a nice suprise to open my mail today and find a letter from Sunmaid with a coupon for a free bag of California Mission dried figs. No expectations, just a "thank you for coming by our booth, go get a free bag of our products!" So that is what I did. As a thank you to them, I wanted to post a recipe with my free loot. I knew immediatley what I would make. Fig Newtons. Whenever I think of figs, I think of fig newtons. I hope you enjoy these chewy yummy gluten-free treats! Enjoy!


Gluten-Free Fig Newtons
6 tbsp butter
1/2 tsp. orange zest
2 egg yolks
3/4 cups. better batter gluten-free flour
1/4 tsp baking powder
1 tbsp. orange juice
1/2 tsp. orange zest
1/4 c. sugar
1/2 tsp. vanilla extract
3/4 c. dried figs
3 tbsp. applesauce
3 tbsp. honey
1/8 tsp. cinnamon




Cream together the butter and orange zest on medium speed until the mixture is light and fluffy.With the mixer still running, add the yolks one at a time, mixing thoroughly after each addition.
With the mixer on lowest speed, add in the flour, baking powder, and sugar. Drizzle in the orange juice. Continue mixing until fully incorporated. 

Transfer the dough to a large sheet of plastic wrap. 
Place another piece of plastic wrap over the dough and roll out into a rectangle that is 1/4 inch thick. Place in the fridge to harden while you prepare the fig filling.
Combine the figs, applesauce, honey, vanilla and cinnamon in the bowl of a food processor. 
Pulse until smooth. This took me quite a while and I had to scrape down the sides several times. Keep processing to ensure no chunks remain. Set aside.
Preheat the oven to 325° and have a parchment lined cookie sheet or baking stone ready.
Take the dough out of the fridge and remove the top plastic wrap.Down the center of  the rectangle. Spread your fig mixture.
Fold one side of the dough up and over the fruit filling.
Next roll the log over to cover the remaining portion of dough. 
Remove the plastic wrap. You’ll have a cookie log with smooth dough on top and a seam along the bottom that is double thick where the two strips overlap. 
Slice into cookies.
Place on the prepared baking sheet.
Bake for approximately 15 minutes or until the bars have puffed and browned lightly.

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