This guest post comes from our contributor FP Naomi.
When life gives you figs, make fig newtons. It’s a lesson I learned after stumbling upon free figs one Friday afternoon. We were getting ready to leave the office, and noticed someone had left a flat in the kitchen with a free sign. In season and ripe, I couldn’t help myself. They reminded me of fresh markets in Israel and long summers in Italy. I grabbed a bunch and quickly got them home. Over the stove the figs turned into preserves. When it came time to assemble, I jazzed them up with a little goat cheese and rolled everything up in a gluten free dough. The perfect in-season treat, they’ll win over event the biggest gluten-free skeptics. You can ask my boyfriend, he ate more than half the batch in one day. Don’t tell him I told you ;).
3 ½ Cups Fresh Figs – Stemmed & Quartered
1 Cup Raw Cane Sugar
1 ¼ Cup Water
1 Tsp Vanilla Extract
– Throw all ingredients in a sauce pot and bring to a boil
– Once boiling, turn flame down to a slow simmer
– Let simmer until preserves lightly cling to the pan when you drag a wooden spoon through (2-3hrs)
– Remove from heat and let cool
Gluten-Free Pastry Dough:
*Adapted from Gluten Free Homemaker
¾ Cup Brown Rice Flour
¾ Cup Millet Flour
¼ Cup Sweet Rice Flour
¼ Cup Potato Starch
1 Tbsp Xantham Gum
2 Tsp Sugar
1 Tsp Unflavored Gelatin
½ Tsp Salt
1 Large Egg
8 Tbsp Butter
¼ Cup + 1 Tbsp Almond Milk
– Combine dry ingredients in a mixing bowl
– In a separate bowl, beat together almond milk and egg
– Combine the milk and melted butter with the dry ingredients and mix with a fork
– Using your hands, mush the dough into a ball and work it until smooth.
– Wrap the dough in plastic, and let refrigerate for at least an hour
1 Cup Preserves
4 Tbsp Goat Cheese
– Mix ingredients together in a bowl and set aside
– Roll out the dough on a well (gluten free) floured surface until about a ¼ inch thick
– Making a 4” x 15” long strip, cut off rough edges to make a smooth rectangle
– Line one half with fig preserve and goat cheese mixture
– Fold dough over the top and press edges closed
– Cut into approx. 1.5 inch fig newtons
– Place on a parchment-lined cookie sheet and bake for about 20 minutes
Visit Naomi’s blog, Numie Abbot.
More healthy recipes from the BLDG 25 Blog.