I bring you this fantastic grain free fig newton recipe from Sardinia, a beautiful, wild island in the middle of the Mediterranean Sea where I spent my summer. If you have been following my stories on Instagram, you know that one of my favorite pass times over there was hand picking figs from the trees… hence many desserts with figs were created and devoured right away!
Some of our favorites were definitely coconut yogurt bowls topped with caramelized fig and almond flakes, as well as using sliced figs to top fun appetizers made with corn cakes, avocado and a little dairy free cheese.
But the most impressive one was definitely the recipe for these grain free fig newtons, which came out a lot better than the original as they don’t put you in a sugar coma and are only made with clean and healthy ingredients!!
One fun fact about these recipe? I was tempted to name it “ Fig Strudel Cookies” as that is how we call that type of packaged cookies here in Italy, but then my (American) husband told me nobody would have known what I meant with that title as in the US always find type of treats on the shelves with the name of “Fig Newtons”. Anyways, which one is you favorite name for this recipe? Let me know in a comment below!!
Grain Free Fig Newtons (Paleo & AIP)
For the Crust:
- 120 gr Arrowroot
- 90 gr Tigernut Flour
- 1/8 tsp Ginger Powder
- *1 tbs Mesquite Powder (avoid if on the AIP)
- *1/2 tbs Maca Powder (avoid if on the AIP)
- 60 gr Melted Coconut Butter
- 1.5 tbs Coconut Oil, melted
- 1 tbs Lemon Juice
- 1 tbs Liqueur (preferably fruit based)
- 60 gr Fresh Figs, peeled
- 1 tbs Honey
For the Filling:
- 400 gr Figs, peeled
- grated zest of 1 Lemon
- Preheat the oven to 350 F.
- To prepare the fig filling, cut the figs in pieces, place them in a non-stick pan and let them simmer on medium heat until the white part starts to melt and you have a jam-like cream (about 10 minutes). Take if off the stove and let cool down completely.
- Combine all the crust ingredients in a food processor and process until you have a nice and crumbly dough. Pour it in a bowl and mix it well with your hands.
- Roll dough between two pieces of parchment paper into a 10 inch x 14 inch rectangle.
- Make the outer edges even using a knife and cut the dough lengthwise into three strips, roughly 3.5 inches x 14 inches. Divide the fig filling between each strip of dough, forming it into a line down the center of each strip. Press the filling to roughly 1-inch wide.
- To assemble your grain free fig newtons, carefully fold each edge of dough over top of the fig paste, making a log. Press the top to seal the dough slightly.
- Place the logs, seam side down, onto your baking sheet, spacing them about 2 inches apart.
- Transfer the parchment paper with the logs on to a baking pan and bake for 20 minutes, until they feel dry and slightly firm when touched.
- Remove logs from oven, let cool down a bit, and cut each log into 8-9 fig newton cookies while they are still lukewarm.
- When cooled down, store your grain free fig newtons in an airtight container in the fridge, for up to 3 days.
Now I would love to hear from you!! How much did you love this recipe for grain free fig newtons? I can’t wait to hear your feedback and I would love to know if you make any modifications… I believe this recipe would be great with any type of fruit (I am thinking caramelized peaches or apples for example…).