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!
Servings: 20 cookies
- ¼ cup frozen strawberries
- ¼ cup frozen blueberries
- ¼ cup frozen raspberries
- 1 teaspoon lemon juice
- 1½ teaspoons water
- 1½ teaspoons maple syrup
- ½ tablespoon chia seeds
- 10 dried figs halved with tops cut off
Cookie Layer Ingredients
- ¾ cup cassava flour
- ½ cup almond flour
- ½ teaspoon baking powder
- 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
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.
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 6x3 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.