Fresh Fig Newtons

**Get this ingredient at Honey’s Farm Store, open Saturdays & Sundays year-round, 10am-4pm

Recipe by Rebecca Feldman, Honey’s Holistic Chef


Ingredients:


For the filling

  • 2 cups fresh figs**, stems removed and quartered (about 10-12 medium figs)

  • 2-3 Tablespoons raw honey** (adjust to taste & fig sweetness)

  • 1 Tablespoon lemon juice

  • ½ teaspoon cinnamon

  • Pinch of Himalayan pink salt**


For the dough

  • 1 ½ cups almond flour

  • ½ cup arrowroot starch 

  • ¼ cup coconut flour

  • ½ teaspoon baking soda

  • ¼ teaspoon Himalayan pink salt**

  • 2 large eggs**

  • ⅓ cup coconut oil** 

  • ¼ cup raw honey**

  • 1 teaspoon vanilla extract


Directions:

  1. Make the filling. 

    1. Add the figs, honey, lemon juice, cinnamon, and salt to a saucepan. Cook over medium heat, stirring often, until the figs break down into a thick, jam-like mixture (10-15 minutes). If needed, mash with a fork or pulse briefly in a food processor. Let cool completely.

  2. Make the dough. 

    1. Preheat the oven to 350°F and line a baking sheet with parchment.

    2. In a medium bowl, whisk together the almond flour, arrowroot starch, coconut flour, baking soda, and salt.

    3. In another bowl, whisk the eggs, coconut oil, honey, and vanilla.

    4. Combine the wet and dry ingredients until a soft dough forms. Chill for 20 minutes if sticky.

  3. Assemble the cookies.

    1. Roll dough between two sheets of parchment into a rectangle, about ¼ inch thick.

    2. Spread the cooled fig filling down the center. Fold dough over the filling and seal the edges.

    3. Flip seam-side down and slice into bars.

  4. Bake, serve, and store.

    1. Place on a baking sheet and bake for 12-15 minutes, until lightly golden.

    2. Cool before serving; they will firm up as they rest.

    3. Store in an airtight container for 3-4 days at room temp, or refrigerate for a week. They also freeze beautifully.