Paleo Fig Newton Squares

by Evolved

Paleo Fig Newton Squares

Two layers of crispy, chewy crust hug a moist fig filling in this square, paleo-friendly version of your beloved childhood fig cookies. They're addictive and the taste is just sublime!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Keyword: gluten free, Paleo
Servings: 20 cookies

Ingredients

Filling Ingredients

  • ¼ cup frozen strawberries
  • ¼ cup frozen blueberries
  • ¼ cup frozen raspberries
  • 1 teaspoon lemon juice
  • teaspoons water
  • teaspoons maple syrup
  • ½ tablespoon chia seeds
  • 10 dried figs halved with tops cut off

Cookie Layers Ingredients

  • ¾ cup cassava flour
  • ½ cup almond flour
  • ½ teaspoon baking powder To keep paleo, use 1/8 teaspoon baking soda and 1/4 teaspoon cream of tartar
  • ¼ teaspoon salt
  • 6 tablespoons coconut oil melted
  • ¼ cup Brown Swerve Sweetener
  • ¼ cup Swerve Granular Sweetener
  • ½ tablespoon orange zest
  • 1 egg
  • 2 teaspoons pure vanilla extract

Instructions

For the Filling

  • Place the frozen fruit, lemon juice, water, and maple syrup into a small saucepan.
  • Bring to a boil on medium-high heat.
  • Once boiling, mash and break up the fruit with a fork. Let simmer for 2 minutes more and remove from heat.
  • Mix in chia seeds. Let cool completely or overnight.
  • Place the figs into a bowl, cover with boiling water and let soften for 10 minutes.
  • Once the berry mixture is sufficiently cooled, place it into a food processor.
  • Remove the figs from the water and place into the processor.
  • Pulse the two together until a thick mixture has formed. Set aside.

For the Cookie Layers

  • Preheat the oven to 350℉.
  • In a medium bowl, whisk together the cassava flour, almond flour, baking powder, and salt.
  • In a small bowl, whisk together the coconut oil, brown sugar, granulated sugar, orange zest, egg and vanilla extract.
  • Pour the egg mixture into the flour and mix until a thick dough forms.

Assemble

  • Divide your dough in half (about 6.8 oz each).
  • Press one half of the dough into the bottom of a 6" x 3" square pan to get the shape and set aside.
  • Press the other half into the bottom of a greased and parchment paper-lined 6×3 pan and bake for 15 minutes.
  • Remove from the oven. Carefully spread the fig mixture evenly over the base.
  • Place the other unbaked half of dough on top and bake for 20 minutes more.
  • Remove from the oven and let cool completely before removing from the pan.
  • Cut into bar or square shapes and enjoy. To best preserve, store in an airtight container and refrigerate for up to one week.

Notes

Difficulty Level: Medium
Nutrition Facts
Serving Size 1 cookie
Servings Per Container 12

Amount Per Serving
Calories 90 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 45mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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