Fig
Pinwheel Cookies
Ingredients -- Vegan
I recommend the website "Food
Matters," where I got this from.
- 1 cup fresh figs, stems removed and cut into
quarters
- 1/4 cup water for figs
- 1 tablespoon chia seeds + 3 Tbsp water (or 1
egg minus the water)
- 3/4 cup raw cashews
- 6 tablespoons coconut flour
- 1/4 cup coconut sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla powder or extract
- 1/4 cup coconut oil, melted
In a small saucepan, let the cut figs soak in the
water briefly. Cook over medium-low heat until the figs
are soft, about 15 minutes. Add more water as needed if the
water boils off.
Once the figs are soft purée the figs with a hand blender
(blender or food processor would work too). Store fig
jam in the fridge to cool.
In a small bowl, add the chia seeds to 3 tablespoons water,
and let sit to gel.
Process the cashews in a food processor to get a flour.
Add the coconut flour, coconut sugar, baking soda, salt,
cinnamon, vanilla, and chia gel (or egg). Pulse to
combine. With the processor running, drizzle in the
coconut oil until a dough forms.
Roll the dough out with a rolling pin onto parchment paper,
into a rectangle about 1/4 inch thick.
Spread 1/2 cup of the fig jam mixture evenly onto the dough
square. Using the parchment paper to help you, starting
on the shorter side of the rectangle, roll the dough with the
filling on the inside, to the other side of the dough, into a
log shape.
Use a serrated knife gently cut the dough log into 1/2-inch
cookies. Place the cookies flat on a lined baking sheet
and form into rounds with your hands.
Bake in a 350 degree F oven for 20-25 minutes until golden
brown and firm.
Store these cookies on a plate on my counter, uncovered for up
to 5 days. (if you store in a container, they may get soggy,
but still delicious).