Healthy Fig Newtons

   Get ready for some Fig Newton history! You may not give a hoot, but the homeschooler in me likes to know the why's behind things, so that I have useless and random facts to share with others! So, bear with...bear with....bear with....(Miranda anyone?) O.k, never mind, moving on!   

   Until the late 19th century, many physicians believed that most illnesses were related to digestion problems, and recommended a daily intake of biscuits and fruit (heck yes!). Fig rolls were the perfect solution to this advice, although they remained a locally-produced and handmade product.

   A Philadelphia baker and fig-lover Charles Roser in 1891 invented and then patented a machine which inserted fig paste into a thick pastry dough. Cambridgeport, Massachusetts-based Kennedy Biscuit Company purchased the Roser recipe and started mass production. The first Fig Newtons were baked at the F.A. Kennedy Steam Bakery in 1891. The product was named "Newton" after the town of Newton Massachusetts

   The Kennedy Biscuit Company had recently become associated with the New York Biscuit Company, and after the companies' merger to form Nabisco, the fig rolls were trademarked as "Fig Newtons".

   So, all that to say I love Fig Newtons (and I now also love the story behind them!)! I haven't had any in years though....when I'm eating well they clearly can't be involved, and when I would have a treat day, eating a Fig Newton seemed to loose out to my favourite Cadbury chocolate bars. :(  Poor Fig Newton. 

   But then, something magical happened....I was at Costco with my sister during Easter, and she grabbed a big ol' bag of dried figs. I suddenly thought, "why the heck have I never tried making a healthy version of the Fig Newton?", and I grabbed myself a bag and told her I was going to try to health-ify this delightful treat!

Healthy Fig Newtons
(the cookie dough requires an hour or more of refrigeration, fyi)

Ingredients:

For the cookie:

• 2 1/2 cups almond flour 
  
• 1/2 teaspoon salt
  
• 3/4 cup raw honey or maple syrup (if you don't like the taste of honey, use a mild honey, or mostly maple syrup)
• 1/4 cup coconut oil
  
• 1 tablespoon real vanilla extract (read your labels on vanilla.  a lot of people are surprised to find that most "Pure Vanilla Extracts" have added water, and sometimes even added sugar or corn syrup. I get "Pure Madagascar Vanilla Extract" from The Bulk Barn
  

For the figgy filling:

• 1 cup dried figs (make sure they are just plain old dried figs with nothing else added)
  
• 1/2 cup freshly squeezed lemon juice (about 4 lemons)
  
• 1 tablespoon real vanilla extract (see note about vanilla above)
  

Method: 

1. In a large bowl combine almond flour and sea salt.
   
2. In a small saucepan over medium heat add the honey (or maple syrup), coconut oil and vanilla extract. Mix until well combined and remove from heat.
3. Add wet ingredients to dry ingredients and mix until a very wet dough forms.  Cover and refrigerate for at least 1 hour (this step has to happen!). Also, feel free to steal a little taste of this cookie dough-there's nothing in it you can't eat raw! 
4. Once that's in the fridge, place dried figs in a food processor and blend until they are well chopped. Add lemon juice and vanilla extract and process for 2-3 minutes until a smooth paste forms. Set aside.

1. Once the minimum hour has gone by with the dough in the fridge, preheat oven to 350°F and make sure your oven rack is in the middle. Line a baking sheet with parchment paper and set aside.
   
2. Take the dough out of the fridge and use a knife to divide it into 4 parts while still in the bowl. 
3. Between two pieces of parchment paper, roll out one part of the dough into a 10x4-inch rectangle about 1/4-inch thick. You will want to stay close to these measurements.
4. Spread a 1/4 of the fig mixture down one long side of the rectangle. Then, using the parchment as your assistant, fold the dough over the filling (so the long sides meet). You will now have a long (10x2 inch) bar. Using the parchment that the roll is on, carefully roll (plop, really) it onto the prepared baking sheet.
   
5. Repeat with the remaining parts of the dough, placing each new roll onto the baking sheet as you go, giving the rolls 2-3 inches room from each other.
6. Bake in the oven for 10 to 15 minutes (or until golden brown). 
   
7. Allow to cool completely and then carefully transfer them to a large cutting board. Cut with a sharp knife into 2-3 inch "Fig Newton" pieces. 

  Store these in an airtight container in the fridge with parchment between each layer. 

   The cookie part of this treat is soft, just like a real Fig Newton. These would be great for a brunch or tea party, but I've just been keeping mine in the fridge, and pulling a piece or two out to have with my tea as a nice treat.
    Have a great weekend everyone!