Prep & Cooking Time: 45 mins
Notes: This recipe contains: B-Vitamins, protein, fibre, calcium, iron, potassium, zinc and (per serving) is low in salt, sat fats and contains a moderate quantity of sugars!
If you’re like us, you’ll always have oats (#addicted) and a tonne of spices in your kitchen cupboards… and maybe even some dried fruits?! On this occasion we happened to have some tasty figs hiding in the ‘back and beyond’ too! So instead of devising some sort of cake, tart or muffin, we decided to whip up something that we haven’t enjoyed in over fifteen years- fig newtons!
These ‘Almost! Fig Newtons’ are fantastic! Sure, ours are more like squares than little figgy, ‘pie/cookie-parcels’, but subsequently they contain a lot less fat and sugar as a result! The combination of baked oats and figs, in addition to this blend of spices and flavourings really make these delicious morsels something that you could eat everyday (but all good things should be in moderation right)?!
Luckily moderating them is made easier by the fact they freeze really well! I think next time we might even try experimenting with another flavour; apple, blueberry or strawberry would work quite well, but it’s impossible to pick just one… there are just too many flavours to choose from!
So, whatever your preferred ‘newton’ flavour may be, we hope that you enjoy one with your next cup of tea or especially when blogging! 😉
Have a great weekend and happy baking everyone!
180g Dried Figs
100g Porridge Oats (+ 5g for topping)
220g Plain GF Flour (or a quinoa flour)
½ tsp Baking Soda
2g Ground Cinnamon
2g Ground Ginger
60ml Rapeseed oil
45ml Agave Syrup
125ml Soya Milk (unsweetened & fortified)
¼ tsp Vanilla Paste (*optional)
Boil some water in a kettle. Place the figs into a small saucepan. Pour over the boiled water. Allow them to soak for 8-10 mins or until softened.
In the meantime…
- Place the oats into a food processor and pulse until a flour consistency is achieved. Transfer the oat flour into another bowl. Add the GF flour, baking soda, cinnamon and salt. Whisk and stir together until thoroughly combined.
- Place the oil, syrup, soya milk and vanilla extract(*if using) into a mixing bowl and whisk together.
- Spray a square baking tin with some low-fat cooking oil or grease with a little oil.
Preheat the oven to 180°C/350°F.
Make a ‘well’ in the centre of the dry ingredients. Pour in the wet ingredients. Mix together until a dough forms. Tip: If it’s a little dry, add a splash of milk.
Place half of the dough into the baking tin. Spread and press it evenly over the base of the tin.
Remove the figs from the water with a slotted spoon (but reserve the water). Transfer the figs into the food processor. Add 4 tbsp of the reserved water. Pulse until smooth.
Pour and spread the fig mixture evenly over the dough base.
To assemble the top layer you can either:
A) Use a rolling pin and roll the remaining dough over a lightly floured piece of parchment paper (large and wide enough to cover the figs) and then carefully slide and transfer it over the fig layer.
B) Flatten pieces of the remaining dough between your hands and place them together like a jig-saw over the layer of fig. Use some parchment paper or a silicone spatula to help manipulate it, covering the figs as evenly as possible.
We went for option B and then sprinkled over a layer of oats!
Place the tin onto the middle oven shelf. Bake for about 25 mins or until lightly browned. Remove. Place the tin onto a cooling rack and allow to cool completely before cutting.
Slice into sixteen squares and enjoy!
Wrap any remaining squares in kitchen film and then freeze in an air tight and resealable container; defrost and consume within 2 months.