WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, April 22, 2015

Gluten Free fig bars-



We have tried a few recipes for fig newtons and I had to tweak a bit again because she has lost all the citrus. Instead of lemon or orange in the fig filling I just used a few teaspoons of tamarind puree. Worked out just fine. I did use both guar gum and psyllium husk powder and while I don't think it made any difference in the end result it did seem they were easier to roll,fold and seal- of course that could be just luck this time around or practice? So you could exclude the husk powder with ease. Mine still cracked when I baked them even though I have seen many gluten free recipes where they don't crack, I apparently just have bad luck! They still worked and tasted delicious. I suspect it is that my filling was a little too soft? Regardless, we will make this one again. Tamarind yet again did a terrific job for subbing out citric juice.

Figs are a terrific addition to Abby's diet. When her GI system is sluggish it helps things move along. Plus, vitamin B6, copper, potassium, manganese, and pantothenic acid. Though if you are avoiding oxalates you will need to avoid figs.



For the Cookie:
2 1/4 cup all purpose gluten free flour
1 teaspoon baking soda
1/2 teaspoon guar gum
1 teaspoon psyllium husk powder
1/2 teaspoon pink himalayan salt(or safe for you salt)
1/4 cup Tropical traditions palm shortening
1/4 cup organic C&H granulated sugar
1/4 cup dark brown sugar(1/4 c&H cane sugar with 1 teaspoon plantation brand blackstrap molasses)
2 large eggs
1 teaspoon homemade vanilla extract

For the Filling:
14 ounces dried mission figs (Made in Nature is our go to brand)
1/4 cup water
3 tablespoons C&H organic cane sugar
2 tablespoons tamarind puree(made from fresh tamarind pods,or from the block of compressed seedless tamarind)
1/2 teaspoon pink himalayan salt(or safe for you)

Filling Directions:

Trim stems from figs.

Place figs,water( you could use apple juice if you have some that is safe for you),sugar,tamarind and salt in blender and pulse until
smooth.

You can add more water if needed, but you are aiming for a thick paste.

When I added too much liquid and the filling is too soft it causes the cookies to be too delicate and crumble.

Set aside.


Cookie Dough Directions:

In large bowl combine flour,baking soda,guar gum,psyllium husk powder,salt.

In another bowl combine shortening, sugars,eggs and vanilla.

Once wet ingredients are well blended add to the dry ingredients and combine to make a dough.

Separate dough into 3 sections. Roll each section between two sheets of parchment paper to create a long rectangle.

Remove top piece of parchment.

In a long run down the center place fig filling.

Fold one side over the fig filling and then the other, press lightly to seal.

Place long shaped down seam side down on parchment on a cookie sheet. repeat. You should have 3 long filled runs of dough.

Place in fridge for 2 hours or freezer for 30 minutes.

Bake at 350 for 15-20 minutes until set and the ends are lightly browned.

Allow to cool for just a few minutes and with a sharp knife cut into cookie sized pieces.

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