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Fun With Figs (and a GF Fig Newton Recipe!)

March 5, 2012

We have a new sale coming up, and in addition to telling our loyal blog-readers about it first, I thought I’d tell you a bit about the sale item in question: Figs! This week, our Organic Conadria Figs are on 25% off! To celebrate, I thought I’d find an awesome Gluten Free Fig Newton Recipe for you all to try. But first, a little about why figs should be a part of your diet.

In my house, the only time figs were mentioned was at Christmas when the eggnog (alas, not our Harmony Organic Egg Nog) would be flowing, and somehow the verses of “We Wish You A Merry Christmas” got merged into a mock-opera “We wish you a figgy pudding . . .” I figured I’d better learn a little more about them.

According to Margaux over at Authentic Self Wellness, they are a concentrated source of phytosterols, which block cholesterol absorption and help lower your cholesterol levels. They also have a lot of potassium and manganese. Margaux recommends avoiding sulphites (as do I – preservatives are for the frog you dissect in science class, not for digestion), and luckily, our organic figs are sulphite-free!

Okay, on to the recipe! This recipe comes from a website I just discovered (read: was shown) called Elana’s Pantry. She specializes in healthy gluten-free recipes. As always, I’ve made minor adjustments using products we have here at Better Bulk.

And an easy shopping tip: did you know that some of our scoops here at Better Bulk are exactly one cup? It makes shopping for specific recipe measures much easier. Just ask, and we’ll point you in the right direction.

Gluten-Free Fig Newtons


1 cup Organic Conadria Figs

½ cup Organic Lemon Juice, freshly squeezed (about 4 lemons’ worth)

1 Tbsp Simply Organic Vanilla Extract


2 ½ cups Blanched Ground Almonds (AKA Almond Flour)

½ tsp Atlantic Fine Sea Salt

½ cup Wholesome Sweeteners Organic Blue Agave Syrup

¼ cup Wholesome Sweeteners Organic Molasses

¼ cup Soleil d’Or Grapeseed Oil

1 Tbsp Simply Organic Vanilla Extract

Place figs in a food processor and blend for 30 seconds until well chopped. Add lemon juice and vanilla, and process until a smooth paste results.

In a large bowl, combine ground almonds and salt. In a smaller bowl, combine agave, molasses, grapeseed oil, and vanilla. Combine the contents of the smaller bowl into the larger. Refrigerate dough for 1 hour.

Divide chilled dough into 4 parts. Between 2 pieces of If You Care TCF Unbleached parchment paper, roll out 1 part of the dough into a 10×4 inch rectangle, ¼ inch thick. Spread ¼ of the filling evenly down the right side (lengthwise) of the rectangle, then fold the dough lengthwise, resulting in a 10×2 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 degrees for 10-15 minutes, allow to cool slightly, cut bar every 2 inches to form fig newtons.

Makes 20 cookies.

Let me know if you decide to try the recipe, and how it works for you. Happy baking!

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