Homemade Fig Newtons

Homemade Fig Newtons is a lacto ovo vegetarian hor d'oeuvre. This recipe makes 16 servings with 123 calories, 3g of protein, and 6g of fat each. For 92 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 8604 would say it hit the spot. If you have unsweetened applesauce, white whole wheat flour, coconut oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It is brought to you by My Whole Food Life. Overall, this recipe earns a rather bad spoonacular score of 17%. Oatmeal Fig Bars | Homemade Fig Newtons, Homemade Fig Newtons, and Homemade Fig Newtons are very similar to this recipe.

Servings: 16

Preparation duration: 60 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a food processor, grind up the figs, 1 T maple syrup and a bit of water. You want the figs to be the consistency of peanut butter so only add a bit of water. I think I used about 1 tablespoon. Blend into a paste and set aside. Preheat oven to 350.In one bowl mix all the dry ingredients. In another bowl, mix the wet. Add dry to wet and mix only until combined. Be careful not to over-mix. The dough will be sticky and a bit wet. Gather it in a ball and wrap it. Put the dough in the fridge for about an hour to firm up. Once firm, roll the dough onto a floured surface. I tried to roll my dough as square as possible. Once the dough is rolled out, spread the fig mixture onto half of the dough. Once the fig mixture is spread, fold 1 half of the dough onto the other and cut into squares. I cut mine into about 2×2 squares and used a pizza cutter to do so. Place on lined baking sheet and bake for about 12-15 minutes. I got about 16 out of my batch.

 

Step by step:

1. In a food processor, grind up the figs, 1 T maple syrup and a bit of water. You want the figs to be the consistency of peanut butter so only add a bit of water. I think I used about 1 tablespoon. Blend into a paste and set aside. Preheat oven to 350.In one bowl mix all the dry ingredients. In another bowl, mix the wet.

2. Add dry to wet and mix only until combined. Be careful not to over-mix. The dough will be sticky and a bit wet. Gather it in a ball and wrap it.

3. Put the dough in the fridge for about an hour to firm up. Once firm, roll the dough onto a floured surface. I tried to roll my dough as square as possible. Once the dough is rolled out, spread the fig mixture onto half of the dough. Once the fig mixture is spread, fold 1 half of the dough onto the other and cut into squares. I cut mine into about 2×2 squares and used a pizza cutter to do so.

4. Place on lined baking sheet and bake for about 12-15 minutes. I got about 16 out of my batch.

Nutrition Information:

covered percent of daily need