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.

Friday, October 23, 2015

Fig Newtons(gluten free, corn free, dairy free, soy free, citrus free)



These are in Abby's top five of all time favorites.


We were just talking about how when she was younger(and was able to eat a lot of different foods) she was always disappointed if I bought a box of these.. Now however, she see's them as absolute luxury! :-) How things change!


These are a little bit of work, but after you have made them a few times, much easier.

I am pretty sure I have posted versions of these before, but as I have made them over the years I keep modifying to make them better.(and easier!!)

Fig Newtons:

Cookie dough:
1/2 cup Tropical Traditions or Spectrum Palm Shortening
1/4 cup Domino's organic cane sugar
1/4 cup homemade Brown sugar, packed(cane sugar plus plantation blackstrap molasses)
1 Large egg
1 teaspoon homemade Vanilla extract
1 Tablespoon water(if needed)
1 1/2 cup all purpose gluten free flour
1 tsp guar gum(since these need to be shaped I would hesitate to remove the guar gum,though psyllium husk powder should work)
1/2 teaspoon Salt(safe for you, salt is tricky for the corn-free crowd. )
1/2 teaspoon homemade Baking powder

Filling:
1 1/2 cup of Made In Nature Dried mission figs
1/3 cup tamarind puree
3 Tablespoons Domino's organic cane sugar
Pinch Salt(safe for you)


1) Start with the filling.

2) remove stems and cut(at least quarters)the dried figs. Cover in boiling water and set aside to rehydrate and soften.

3)Make your tamarind puree. I cut about 1/4 cup of tamarind fruit from a block of pressed tamarind and cover with boiling water to soften. Then push tamarind through fine mesh to remove any bits of seed/shell.

4)Once figs are hydrated drain. Place drained figs, tamarind, dash of salt,and sugar in blender or food processor. Pulse until a jam like texture- it will be thick. If too thick to puree you can add a teaspoon or so of water as needed to smooth it out.

5)Make the dough!

6)In bowl cream sugars and shortening. Add egg,vanilla and beat until smooth. Now add flour, guar gum,salt, baking powder. The dough should hold together and hold it's shape but soft. If it is too crumbly add the reserved Tablespoon or less of water.

7)Split dough into 2 or 3 equal portions(we like bigger and thicker so we split into two sections).

8) Roll dough out between 2 sheets of parchment paper- aprox 4 inches by 12 inches(give or take.)you can trim the edges for a tidier fit. Remove top parchment but leave dough on bottom piece of parchment.

9) Down the center of each piece of rolled dough spoon fig filling. There should be enough dough on either side of the filling to wrap over the filling down the middle.

10) using the parchment, flip one side of the dough over the filling. Then gently flip the other side of the dough so the dough slightly overlaps over the filling. It should now look like a long tube of dough filled with fig filling.

11) Place roll on cookie sheet and place in the fridge until firm, or into the freezer to hurry things up.(about 10-15 minutes in the freezer)

12) Slice fig newton sized sections and place each cookie on a parchment lined cookie sheet. Place back in the freezer. (just until oven is hot)

13) Preheat oven to 375

14) Bake for 12-14 minutes- just until the edges turn golden- don't over bake!

15) Ideally these are best if you seal in an airtight container while still very warm, it helps the dough mimic the original better- however, Abby claims they are perfect as soon as they are cool enough to chew.

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