Raw Fig Rolls

Raw Fig Rolls


Mmmmm fig rolls, thats my kind of biscuit! My dad used to buy these when we were younger, I’ sure the fact they have figs in made them slightly more appealing to a the health conscious. Its products like this that have a slightly ‘healthy’ element to them that makes me think, surely this can be recreated to be completely healthy but still tasty!! So, here’s my recipe for a Raw (but baked) Fig Rolls. I made the biscuity part first and cooked it on its own before adding the centre, and discovered the ‘pastry’ part  also makes a great biscuit without the fig filling! So make extra so you can make some of these too!

Raw fig rollsIngredients:


For the ‘pastry’:

  • 70g oats (gluten free if preferred)
  • 50g chia seeds
  • 100g of almond flour
  • 3 heaped tbls honey
  • 3 tbls almond milk
  • 1 tbls almond oil

For the Fig filling:

  • 300g dried figs
  • 1 tbls cinnamon powder

Directions:


  • Preheat oven to 180 degrees celcius
  • Put your figs in a bowl and add 1 cup of lukewarm water, leave to soak for around 30 minutes
  • In the meantime, place the oats, chia seeds and almond flour into a mixing bowl in food processor until well combined and oats are broken down.
  • Mix the honey, almond milk and almond oil, then add this to the dry ingredients and mix well.
  • Line  baking tray with baking paper and flatten out the mixture into a rectangle around 1cm thick. You may need to use a spatula to get it even.

Raw fig roll pastry

  • Bake in the oven for around 20 minutes, until golden.
  • In the meantime go back to your figs and pour the soaked figs, along with the water into your food processor, and add the cinnamon and whizz on high for a few minutes until smooth and thick

Fig mixture

  • Take the ‘pastry’ out of the oven, and gently turn over, so the golden side is face down. Spread a thick layer of the fig mixture onto the face up side and gently roll lengthways. So you will be rolling it like a swiss roll, rolling the longer edge in and roll until the opening is flat agains the baking tray so it doesn’t unroll! You may find using the baking paper will help you do this.
  • Place back in the oven for around 15-20 minutes until golden brown.
  • Take out of the oven and allow to cool and it will harden slightly whilst cooling. Use a serrated knife to slice the roll into small bite size ‘biscuit’ pieces.

Raw Fig Roll

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