Fig rolls or fig newton’s?
They’re known as fig rolls in these parts but fig newton’s makes so much more sense…historical reasoning seen as they were originally named after the town of Newton in Massachusetts.
Fig rolls have been, still are and probably always will be a weekly feature in my mums grocery shopping trolley. There is always at least one jumbo pack in the press, usually two, one opened and the second as a back up should the fig roll robbers make there way in during the night?!
They’re a staple, just like bread and milk and I actually can’t remember the last time they weren’t in the house. I was never there biggest fan…odd I know seen as I’m now posting a recipe in their honour! The fig centre yes, I just wished there was more of it….
And now there is! I always thought it would better off encased in something a little softer, more almondy perhaps…
No perhaps about it! Meet the raw fig almond coated fig roll with heaps of filling to satisfy my fig cravings in one fell swoop! Sticky centres, slightly crumbly soft crumb, no baking required just a little bit of care love and attention, oh and patience.
I whipped these up for The Happy Pear blog seen as we already sell a home made fig roll with almond crust, a baked version, I was inspired to create something along similar lines that required no oven time.
The centre is fool proof and I figured even if I couldn’t get the coating together I’d find more than one use/way to enjoy the blended figs so I had nothing to loose.
As luck would have it they turned out pretty darn well! Granted there were a few cracks here and there but it just adds to the homemade – ness if you ask me. Proof that you made them yourself….altogether rustic!
The keep in the fridge for up to a week, I can’t say whether or not they’ll freeze well seen as they didn’t quite make it that far. Mum and Dad enjoyed a fair few of them coupled with their evening tea and as a dessert option topped with a little ice cream…
They really like their fig rolls! I’m a much bigger fan of these babies as opposed to anything store bought!
Have you ever recreated a one of your favourite or family favourite biscuits or treats? Made it healthier or a raw version perhaps? Tell me all about it below!
Raw Fig Rolls/Newtons
Prep Time: 15 minutes
Keywords: raw snack dessert gluten-free vegan vegetarian almond extract almond meal almond milk figs
Ingredients (12 servings)
- 2 cups (300g) figs – soaked in water for 2-3 hours
- 1/4 cup (60ml) water
- 1 tsp vanilla extract
- 3 tbsp maple syrup (45g) – or agave/honey
- 3 tbsp almond milk
- 1 tsp almond extract
- 1 cup (100g) almond meal/flour – finely ground almonds
- 1/2 cup (60g) gluten free oats – ground to flour
- 1/2 cup (50g) flaxseed meal – ground flaxseeds!
Blend soaked figs, water and vanilla extract in a food processor until you have a thick almost smooth paste – you just want to remove all the big lumps! Set to one side.
Mix together almond meal, oats (now a flour consistency) and ground flaxseed.
Mix together maple syrup, almond milk, and almond extract. Add wet to dry and mix well to combine. Alternatively you could combine the too in a food processor.
The almond dough should stick together when you squeeze it with your fingers. Divide the mixture in two. Place each on a length, approx. 30 cm of parchment paper. Begin by spreading it out lengthways with your hands. Place a clean piece of parchment paper on top and using a rolling pin to roll both lengthways and sideways. The dough should be approx. 10cm by 30cm. I didn’t measure it but it’s not an exact science. If it’s crumbly around the edges trim with a knife and simply press back in to the centre.
Repeat with the other half of the dough.
Divide the fig filling between each length of rolled out dough spread it lengthways leaving a centimeter or two on one side and just and filling about 1/3 of the depth – gently, still on the parchment paper, fold in the remaining 2/3 of dough over the fig filling – lengthways! Press down on the side to seal. Place in the fridge for 10 -15 minutes before slicing each long fig roll in to 6 to make a total of 12!
It might sound complicated but it all comes together in about 15 minutes flat! Practice makes perfect!