gluten free fig newton recipe


This post was previously published on Free People's BLDG 25 blog. Thought I'd bring some of the contributing over to Numie :)

When life gives you figs, make fig newtons. It’s a lesson I learned after stumbling upon free figs one Friday afternoon. We were getting ready to leave the office, and noticed someone had left a flat in the kitchen with a free sign. In season and ripe, I couldn’t help myself. They reminded me of fresh markets in Israel and long summers in Italy. I grabbed a bunch and quickly got them home.

Over the stove the figs turned into preserves. When it came time to assemble, I jazzed them up with a little goat cheese and rolled everything up in a gluten free dough. The perfect in season treat, they’ll win over even the biggest gluten free skeptics. You can ask my boyfriend, he ate more than half the batch in one day. Don’t tell him I told you ;).

Fig Preserves:
3 ½ Cups Fresh Figs – Stemmed & Quartered
1 Cup Raw Cane Sugar
1 ¼ Cup Water
1 Tsp Vanilla Extract

Throw all ingredients in a sauce pot and bring to a boil
Once boiling, turn flame down to a slow simmer
Let simmer until preserves lightly cling to the pan when you drag a wooden spoon through (2-3hrs) 
Remove from heat and let cool

Gluten Free Pastry Dough:
*Adapted from Gluten Free Homemaker
¾ Cup Brown Rice Flour
¾ Cup Millet Flour
¼ Cup Sweet Rice Flour
¼ Cup Potato Starch
1 Tbsp Xantham Gum
2 Tsp Sugar
1 Tsp Unflavored Gelatin
½ Tsp Salt
1 Large Egg
8 Tbsp Butter
¼ Cup + 1 Tbsp Almond Milk

Combine dry ingredients in a mixing bowl
In a separate bowl, beat together almond milk and egg
Combine the milk and melted butter with the dry ingredients and mix with a fork
Using your hands, mush the dough into a ball and work it until smooth.
Wrap the dough in plastic, and let refrigerate for at least an hour

1 Cup Preserves
4 Tbsp Goat Cheese

Mix ingredients together in a bowl and set aside

Roll out the dough on a well (gluten free) floured surface until about a ¼ inch thick
Making a 4” x 15” long strip, cut off rough edges to make a smooth rectangle 
Line one half with fig preserve and goat cheese mixture 
Fold dough over the top and press edges closed
Cut into approx. 1.5 inch fig newtons
Place on a parchment-lined cookie sheet and bake for about 20 minutes

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