Something is trending in the household and it is FIG NEWTONS. Fig Newtons. Fig newtz. David and I have been really digging them and spending an inappropriate amount of money buying two to tree packages of them each week. Now to something that will not disappoint – the figgy newtons. (Figs are available like, one week a year, so get on these if you want to make ’em!) Thus, when I asked what David wanted for this week’s work snack, he suggested some homemade newtz. A star was born.
HOMEMADE FIG NEWTONS
Makes 16 newtons
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 eggs
1/3 cup coconut oil
1/3 cup maple syrup
2 teaspoons vanilla
2 tablespoons milk
2 tablespoons applesauce
15 figs
1 tablespoon maple syrup
Mix flour, baking powder, and cinnamon together in a large bowl. In a separate bowl, combine, eggs, coconut oil, 1/3 cup maple syrup, vanilla, milk, and applesauce. Incorporate wet ingredients into dry, until a dough forms. Refrigerate dough for 30 minutes.
Meanwhile, pulse figs and 1 tablespoon maple syrup in a food processor.
The fig filling should be about the consistency of peanut butter.
Preheat oven to 350 degrees. Roll dough onto parchment paper in a 1/4 inch rectangle. Spread filling over half of dough and fold in half. Seal edges. Bake for 12-15 minutes. Slice with a pizza cutter into squares.
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 2 eggs
- ⅓ cup coconut oil
- ⅓ cup maple syrup
- 2 teaspoons vanilla
- 2 tablespoons milk
- 2 tablespoons applesauce
- 15 figs
- 1 tablespoon maple syrup
- Mix flour, baking powder, and cinnamon together in a large bowl. In a separate bowl, combine, eggs, coconut oil, ⅓ cup maple syrup, vanilla, milk, and applesauce.
- Incorporate wet ingredients into dry, until a dough forms. Refrigerate dough for 30 minutes.
- Meanwhile, pulse figs and 1 tablespoon maple syrup in a food processor.
- The fig filling should be about the consistency of peanut butter.
- Preheat oven to 350 degrees. Roll dough onto parchment paper in a ¼ inch rectangle.
- Spread filling over half of dough and fold in half. Seal edges.
- Bake for 12-15 minutes. Slice with a pizza cutter into squares.
Adapted from My Whole Food Life.
