I’ve been doing some pantry/fridge clean up over the last few weeks. I’ve been looking up ingredients I can put to better use than taking up fridge space and just lying around. Over the past 5 years I’ve consumed great amounts of Figs, mostly because I was breastfeeding and I’d add it into my Oats to give it flavour and because it’s meant to help with children’s digestion. But I am just DONE with it now, Oats and Figs are something I will not eat together for a very very long time. It’s delicious but when taken in moderate helpings and not when you have it 3 times a day for 365 days in a row.
The Figs lying in my fridge were a constant reminder of my breastfeeding days, and while I loved that time, I love having my body back to myself more 🙂 Plus, every time I saw them in the fridge I would think about how I need to use them and the only thing that came to mind was Newtons. Have you tried the Fig Newtons by NASBISCO, it’s available everywhere I think in the US and they are so delicious. Soft and chewy just the right kind of sweet and just beccause they put the stamp of Wholegrain it feels like you can shed off a bit of guilt while gorging it.
These Newtons DO take a bit of time, this is not something you can just make in a whim, but once made, they store well and its a great way to get the kids to eat it as well. I’d put this into my girls’ snack box for school and it was perfect.
2 C dried figs chopped
1/3 C sugar
1/2 C water
1/2 c Butter
1/2 C brown sugar
1 tsp vanilla
1 C whole wheat flour
1 1/4 C flour
1/4 tsp baking soda
- Preheat oven to 180 C/375 F
- Make the filling first so it can cool, boil the figs to make it soft and then grind in a food processor, bring it back to pot and then add sugar and water and let it come together
- For the dough, combine all the dry ingredients, flours and baking soda
- In a separate bowl, combine eggs, butter sugar and vanilla
- Bring both together to form a dough and start to roll out to make a rectangle
- Cut the rectangle into 3 strips, lengthwise and add the filling, fold the sides over so they over lap to seal the filling and then turn over and place on baking tray
- Bake for 15-20 mins until golden brown
- Let it cool for a bit and then cut into small rectangles