Fig newtons seem to be everybody’s childhood favorite. Especially my husband’s. I made a batch of homemade, gluten free fig newtons this weekend and he ate the cookies so quickly that I had to hide some for friends.
What makes these little fig newtons 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 –including those on the GFCF diet.
Lately, a number of parents have been in touch with me about the GFCF diet. Through these correspondences I have been introduced to TACA, as well as Jenny McCarthy’s memoir about her son, Louder Than Words, in which she discusses her journey to heal her son’s autism.
I am glad to have encountered this strongly networked group of parents and to provide GFCF recipes such as the one below that offer fun food for the whole family.
- 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