Figgy Friday

It's fig season! I think figs are something you either love or dislike. They are full of wonderful vitamins and nutrients. Did you know they are a flower?







Since I have been eating gluten-free for the past eleven years, I have not had a fig newton cookie! Yesterday I decided I would make some! They are so good, and you must try them for yourself!

Fig Newton Cookie Bars

FILLING

1 cup fresh figs (I scraped out the insides only, with the exception of the last two figs I diced into small pieces)
3 Tablespoons fresh lemon juice
1/4 cup water
1/4 cup sugar
1 tablespoon vanilla extract (gluten-free)

DOUGH

2 - 1/2 cups blanched almond flour
3/4 cup amaranth flour
1/2 teaspoon sea salt
1/4 cup grapeseed oil
1/4 cup agave nectar
1/4 cup honey
1 tablespoon vanilla extract (gluten-free)
2 eggs
1 teaspoon baking soda
2 tablespoons butter, softened

Preheat oven to 350 F.

For the filling:
Place the fig mixture into a blender, along with the fig filling ingredients, and blend for about thirty seconds. Pour the mixture into a pan. Boil on medium heat for about 20 minutes, stirring constantly. Make sure it comes to a rolling boil.

Set aside.

Grease a glass baking pan (7 x 11")
Press half of the cookie dough firmly on the bottom of the pan. (thin layer)
Pour the fig filling slowly, over the surface of the cookie dough.
On a clean surface, press/roll out the remaining dough to the same size as the pan. Using a large spatula, gently lift up the pressed out dough and place it on top of the fig filling. Gently pat it down and smooth out the corners, gently pinching the corners down, so the filling will stay between the layers. (It's okay if it's not perfect)

Bake for 25 minutes or until golden brown.

Let cool completely (at least one hour) before slicing and serving. This way the cookie bars can set up.



Here is what the filling looks like, while you are boiling it on the stove top.



Fig Newtons! (the best part, is they are gluten-free)!!!!! Woot, woot!