How To make Fig Square
1 pk (or 1 tablespoon) Active
-Dried Yeast 1/4 c Warm Water (110 to 115
-degrees) 1/4 c Sugar
1/2 ts Salt
2 tb Vegetable Oil
1/2 c Milk, at room temperature
1 Egg
1 ts Orange Rind, grated
1 c Whole Wheat Flour
1 1/2 c Unbleached White Flour
1 1/2 c Dried Figs, snipped
1 c Water
1/2 ts Ground Allspice
Confectioners' Sugar -(optional) Soften the yeast in the warm water. Combine the sugar, salt, oil, milk, egg and orange rind in a large bowl. Beat well. Add the yeast mixture and the 1 cup of whole wheat flour. Beat. Add the remaining flour. Extra flour may be needed if the dough is sticky. Turn onto a lightly floured surface and knead until smooth, about 5 minutes. Transfer to an oiled bowl, cover with a damp towel and let rise for 1 hour. Meanwhile, prepare the fig filling by combining the figs, water and allspice in a saucepan. Bring to a boil, lower the heat and simmer until the mixture is thick. Mash the figs with a potato masher or large spoon during cooking. Cool. Punch down the dough. Roll into a 1/2-inch thick rectangle 8 inches wide. Spread with the fig filling. Roll up like a jelly roll. Fit into a lightly oiled 8-inch-square pan. Seal the edges together. At each
corner cut with a scissors to fit into the shape of the pan. Make two slashes on top of each side. Let rise until doubled, about 30 minutes. Bake in a 350-degree oven for 20 to 25 minutes. Cool.
May be sprinkled lightly with confectioners' sugar just before serving. Serves 16 One Serving = Calories: 136 Carbohydrates: 26 Protein: 3 Fat: 3 Sodium: 72 Potassium: 164 Cholesterol: 17
Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1/2 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
How To make Fig Square's Videos
2 *AMAZING* FIG RECIPES ‣‣ for breakfast & dessert
Not sure how to use fresh figs? We're showing you two amazing fig recipes that are easy to make, healthy, and also naturally gluten-free! We've got a delicious vegan oatmeal recipe, plus the most decadent fig cake out there. These recipes are perfect and show you how to use fresh figs in your own recipes!
- ALMOND BUTTER & FIG OATMEAL:
- GLUTEN-FREE FIG CAKE:
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rolled oats:
hemp seeds:
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Making Fig Cookies - DELICIOUS!!!!
This was such a fun and easy recipe to make. I have a fig tree that has tons of really large and delicious brown Turkish figs. This was a new recipe I tried as I love Fig Cookies. This recipe is a 2 - step process. You make the filling and the cookie crust and put them together. They are so good. Here is the recipe if you would like to try it!
Fig Cookies
Filling:
1 lb fresh figs
2 TBSP lemon juice
1/2 cup sugar
Cook the filling over med high heat stirring constantly until it thickens up. Then use a blender or emersion blender to blend it up. put aside until you make your crust.
Crust:
8 TBSP Butter
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
1 3/4 c flour
1/2 tsp baking powder
1/4 tsp salt
Mix all that up in a mixer until combined and then form in ball and refrigerate for at least 1 hour. Then take out of refrig and roll it out and spread fig topping in center. Place on cookie sheet and bake at 350 degrees for 15 - 20 minutes. Enjoy!
Raw Fig Bars
In partnership with I am pleased to present this video on how to make raw, gluten-free vegan fig bars. For more free healthy recipes, cooking tips and tutorials go to
Soak the figs and prunes/dates overnight.
Ingredients:
The filling-
14 figs, soaked overnight
6-7 prunes or dates, soaked overnight
juice of 1/2 lemon
The crust:
1 1/4 cups walnuts
1/3 cup raw coconut oil
1 T. coconut crystals
3/4 teaspoon cinnamon
1/2 teaspoon salt
optional - 1/3 c. sprouted, ground, dehydrated oats
- 1/3 c.sprouted, dehydrated buckwheat kernels
In a food processor, mix until smooth the walnuts, coconut oil, crystals or sugar, cinnamon, sprouted grains and salt. Remove and place 1/2 of this mixture in a bowl, set aside. Flatten the other 1/2 of walnut mixture into the bottom of an 8x8 inch square pan. This will be the layer of the bars.
Place the soaked and drained figs and prunes in food processor and blend until smooth with the lemon. Spread the fig-prune puree over the top. Then very very gently spread the reserved other 1/2 of the walnut-coconut oil mixture over the top of the figs and prunes. Chill, or warm in the dehydrator. Makes approximately 8 huge bars, depending on your bar-size preferences.
Easy 10 minutes Date Cookies Recipe
Easy 10 minutes Date Cookies Recipe
SUBSCRIBE for more delicious recipes, thanks :)
How to make Date paste video recipe:
Print and Read full written recipe here:
Ingredients:
1 egg
1 egg yolk
1/2 tsp vanilla powder or 1 tsp vanilla extract
1/2 cup sugar
1/2 cup melted butter or oil
2 cups all purpose flour
1 tsp baking powder
2 tablespoon milk powder (optional)
For filling:
200g date paste
1 tbsp soft butter
pinch of cinnamon
pinch of cardamom(optional)
Eggless tea cookies recipe here:
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Fig Crumble Bars
Print the recipe here:
Ingredients
The Crust and Crumble:
3/4 pound (340g) unsalted butter, softened
1/2 cup confectioner's sugar
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
3 cups (410g) all-purpose flour
1/2 teaspoon baking soda
1/2-1 cup ground walnuts
For the Filling:
8 oz (230g) dried figs, stems removed
1/4 cup warm water
1/4 cup orange juice
1 teaspoon ground cinnamon
2-3 tablespoons sugar
3 tablespoons fig jam or apricot jam
Instructions
Preheat the oven to 350 °F, 180 °C.
Line an 8-inch (20 cm) square baking pan with parchment paper.
Make the Filling:
Remove the hard stems from the figs and pulse them in a food processor that has been fitted with the blade attachment until finely chopped. Add the remaining filling ingredients and pulse until smooth. Set aside.
Make the Shortbread dough:
In the bowl of a tabletop mixer that has been fitted with the paddle attachment, beat the butter, salt, sugar, and vanilla extract until fluffy.
Combine the flour and baking soda in a bowl and whisk them together. Add the mixture to the mixer and beat until a dough is formed.
Divide the dough into 2 portions. One portion should be slightly bigger than the other. The larger portion can be used as the crust. Press the crust into the baking pan to create an even layer.
Add the fig filling and spread it on top evenly.
Combine the walnuts with the remaining shortbread dough and press together. Crumble the dough over the filling.
Bake on the center rack of the preheated oven for 45-55 minutes or until the top is golden.
Allow the bars to cool completely and serve. Kali Orexi!
Notes
Freezer Instructions: Assemble the bars and wrap the pan tightly in plastic wrap. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator and bake as per the instructions.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
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By: LowNotes
Fig Crumble Bars
These scrumptious fig crumble bars couldn’t be any easier to make.
A golden brown oatmeal crumb surrounds the sweet fig filling and the best part is, they keep for up to 4 days in an airtight container and they also freeze really well so you can bake them well ahead of time.
Fig Crumble Bars with Gem Foods
Makes:16 squares
Prep:25 minutes
Bake: 50 minutes
Equipment
• Weighing scales
• Oven
• 8” square baking tin
• Parchment paper
• Chopping board
• Knife
• Saucepan
• Wooden spoon
• Mixing bowl
• Spatula
Filling
• 430g Gem Dried Figs, chopped
• 250ml water
• 1 lemon, juiced
• 2tbsp Gem brown sugar
• ½ tsp Gem Bread/Bicarb soda
Crumble
• 175g porridge oats
• 150g Gem plain flour
• 100g Gem brown sugar
• ¼tsp Gem baking powder
• 170g butter, softened
Method
• Preheat your oven to 180C/160C fan.
• Line a 8” square tin with baking parchment paper and set aside.
• Chop the Gem figs and add to a saucepan with the water, brown sugar and lemon juice.
• Cook over a medium heat for 8-10 mins or until the figs have broken down and you have a rough puree.
• At this point remove from the heat, add the bread soda, stir through and set aside to cool slightly.
• For the crumble, simply add all the ingredients to a bowl and with clean hands, run them together until you are left with a breadcrumb consistency.
• Spoon half the crumble mix into the prepared tin and press down to form a compact crumb.
• Spoon the fig mixture on top and spread evenly.
• Finally add the remaining crumb. Spread and gently press down.
• Place this in the preheated oven and bake for 50 minutes.
• Remove and allow to cool full before portioning.