Vegan Gluten-Free Fig Newtons // oil-free + HCLF
These Vegan Gluten-Free Fig Newtons have all the figgy flavor, but without gluten, oil, or sugar. Made healthy with dates, oats, and a special citrus kick! ▽ L I N K S B E L O W ▽
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FIG NEWTONS COOKIES
In this video I show you step by step tutorial on how I make Homemade Fig Newtons Cookies. If'd you like you can substitute figs for other dry fruit like apricots, raisins, prunes, add some ground walnuts into the filling for extra flavor. Enjoy.
➡️FIG NEWTONS PRINTABLE RECIPE
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Hi I'm Hani. I'm a self-taught baker and cookie decorator. I've been decorating cookies since 2008. On my YouTube Channel you'll find a mix of cookie and cake decorating tutorials, recipes, and lots of fun pop culture sweets. You can find all the recipes on my blog hanielas.com ❤️❤️❤️
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TOOLS USED IN THIS VIDEO
BAKING SHEET by USA pan brand, I love these
NON-STICKSILICONE BAKING MAT
DRY FIGS
CARDAMOM
MICROPLANE ZESTER/GRATER to zest lemon
KITCHEN AID FOOD PROCESSOR - this is the one I have and really love it, I use it to make purees, pie dough, grate the apples, potatoes etc.
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FIG NEWTONS - COPYCAT | Recipes.net
Fill your home with the aroma of freshly-baked, luscious, and soft fig newtons. The cookie crust has a cake-like texture with a bit of chewiness while the fig filling acts as a natural sweetener. Sink your teeth in this moist, light, and fruity fig dessert.
???? Check the full recipe on how to make Fig Newtons (Copycat) here:
Ingredients:
For Fig Filling:
1 lb dried figs
1 cup apple juice
¼ tsp salt
2 tsp fresh lemon juice
For Cookie Crust:
½ cup unsalted butter, softened at room temperature
¾ cup light brown sugar
2 pcs egg yolks
1 tbsp cream or milk
½ tsp vanilla
½ tsp salt
1 tsp baking powder
1¼ cups all-purpose flour
½ cup whole wheat flour
⬇️ How to make Fig Newtons (Copycat) ⬇️
0:10 Preheat oven to 350 degrees F.
0:13 Dice the figs and soak them in apple juice, salt, and lemon juice mixture for 1 hour.
0:40 Cook the ingredients in a pot on medium heat until a thin, jam-like consistency is achieved. Set aside to cool, then transfer to a pastry bag.
1:08 In a mixing bowl, cream together butter and light brown sugar until fluffy. Then, beat in the egg, milk/cream, and vanilla. You may do this on a stand mixer, food processor, or by hand.
1:37 Add the dry ingredients and mix well until fully incorporated. Form it into a dough ball and wrap using plastic wrap. Place in the fridge for 1 hour to set.
2:16 Take the dough out of the fridge and divide it into 6 portions.
2:27 Form each portion into a log. In between two sheets of parchment paper, use a rolling pin and flatten to ⅛ inch rectangles, about 10 inches long and 4 inches wide. Cut off excess dough to achieve these dimensions.
2:58 Pipe a straight line of fig filling in the middle of the rectangular dough sheet. Using the parchment paper as leverage, lift one side of the dough to cover the filling. Gently flatten the dough, and do the same on the other side until the fig filling is fully covered. The end result should be a flattened rectangular log. Repeat until all six dough portions are used up. You might need to refrigerate the other pieces of dough while doing this.
3:18 Cut the cookie logs into 2-inch squares and lay them on a parchment paper-lined baking sheet.
3:34 Bake the fig newtons in the middle rack for 10 to 15 minutes or until the bottom crust is golden brown.
3:40 Let the fig cookies rest for 5 minutes. After that, transfer them to a cooling rack to cool completely. Store the cookies in an airtight container lined with a paper towel at the bottom and on top.
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100% Raw Fig Newtons Recipe
So I found these super easy raw vegan fig newton bar and they are so so good! Please try this recipe out and tell me how it goes!
Ingredients:
- 10 soaked figs
- 2 tsp vanilla extract
BASE:
- 1/2 cup almonds
- 2 tbsp flax seeds
- 1 tsp cinnamon and nutmeg
- 2 tbsp maple syrup
- 1/2 cup oats
- 2-5 tbsp water for blending
Homemade Fig Newtons | Homemade Snacks Better than Store Bought!
I hope you enjoyed this video! I am all about making the boxed version homemade. not only are you cutting cost but the taste is so much better AND you can control exactly what is in your food. homemade is best best I stand by that with this fig Newton recipe! #figs #fignewtons #snacks
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Fig Newton Wannabes -- The Frugal Chef
FiSUg Newton Wannabes - This is one of my favorite fig recipes on this website -- gooey, sweet and heavenly fig filling enveloped in a soft and delicate cookie. Delightful.
You will need some extra time to make this recipe as the dough needs to chill and the filling needs to simmer for at least an hour and then cool down. Other than that, this is a very easy and exquisite little morsel.
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Vea este video en español -
Makes 36 cookies
FOR THE DOUGH:
1/2 cup (113 grams) very soft unsalted butter
1/2 cup (100 grams) white sugar
1 egg at room temperature
1 tsp. orange zest
1 tsp. vanilla extract
1 1/2 (192 grams) cups of white all-purpose flour
1/4 tsp. salt
FOR THE FILLING:
1 cup dried figs – chopped
1 1/2 cups water
3/4 cups of freshly squeezed orange juice
1 TBS orange zest
1/4 cup white sugar
Cream the butter and sugar in a bowl. Add the egg, orange zest and vanilla extract and mix well.
In a separate bowl, mix the flour and the salt. Add it to the butter mixture and mix it until fully incorporated. This is very soft dough so finish incorporating with your clean hands. Form two disks, wrap in plastic and refrigerate for a minimum of two hours.
Place all of the filling ingredients in a pan and stir until sugar is dissolved. Bring to a boil, lower the heat and allow simmering for about an hour until the mixture thickens and reduces. Stir it occasionally.
Cool the filling down completely and put it in the food processor to make it into a puree.
ASSEMBLE YOUR COOKIES:
Preheat your oven to 350 degrees F (175 C).
Remove the cookie dough from the fridge, a disk at a time, and start rolling it out on a large piece of parchment paper. You can use the inside of a brown grocery bag if you do not have parchment paper.
Lightly flour your rolling pin and roll the dough out to about 18th inch in thickness. Cut it into approximately 4x6 inches (10x15 cms). Make sure to reuse the left over dough for the next rectangle. Ideally you will have 4 rectangles with almost no dough left over.
Spoon 1/4th of the filling in the middle of your rectangle – make an even log about 1 inch high. Carefully pick up the dough and fold it towards the middle covering the figs. Turn your parchment paper and fold the other side. Press down on the seam to seal it.
Pick up the roll very carefully and flip it so it bakes with the seam side down. Transfer the roll onto a baking sheet with the parchment paper. I like to simply cut a strip with the cookie roll on top and transfer it like that. This way I can place two rolls in each baking sheet.
Cut each log into 9 cookies with a sharp knife and separate them a bit. Place the baking sheet in the oven and bake for 15 minutes or until the bottoms are lightly browned.
Remove from oven and cool the cookies in the baking sheet over a cooling rack. Cool down completely and serve. The filling will be hot so be careful not to eat them right out of the oven.
These cookies will last you for about a week in an airtight container. Enjoy!
2 cookies - CALORIES 73.00; FAT 2.79 grs (sat 1.68; mono 0.72; poly 0.16); PROTEIN 0.91 grs ; FIBER 0.18 grs; CARBS 11.43 grs; CHOLESTEROL 11.95 mg; IRON 0.36 mg; SODIUM 19.39 mg; CALCIUM 10.30 mg
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