Things have been pretty quiet in my kitchen the past few days. I have been busy creating other things... many homemade Christmas gifts. I would tell you what I was making, but then some of you would not be so surprised on Christmas morning :) Besides gift-making, I have been sewing felt stockings and tree decorating as well. Christmas for sure brings out my inner-artsy-fartsy- do-it-yourself side. It's fun to make the house look pretty and festive too.
But we all know that I can only stay away from the kitchen for so long. Today I decided I needed to get back to baking and make another possible Christmas cookie. I have been making many cookies as of late with liquid stevia and finding them to be quite satisfying. And today I also turned to an addicting sweet treat as of late...
Figs- wonderful figs. They are like candy (especially if you haven't had candy in a long time ;) I found some organic, sun-dried, unsulfured black mission figs at Costco for a really great price (brand is Made in Nature, Black Mission Figs). If you are not a Costco member, I am sure you can find a decent dried fig at your local health store or marketplace. Or you may be really lucky and live in a region where you can find them fresh and freshly dried. If you can, look for figs that are organic and unsulphered to avoid more chemicals. (And, if you are a Costco member, I suggest you search these babies down next time you are there!) Figs have amazing nutritional qualities as well: amazing amounts of potassium, magnesium and dietary fiber. Plus loads of vitamins and an easy way to add another serving of fruit to your life.
I have not been able to find or make a decent gluten-free version of the famous 'fig newton'. But this cookie does bring all of the fig-lovin' goodness out and is even refined sugar-free. Perfect. So these rustic thumbprints with the topping of figs may be just what you have been looking for to make your gluten-free cookie platter complete this holiday season.
Fig Thumbprint Cookie Recipe (gluten-free vegan)
2 cups certified gluten-free oat flour *I used Bob's Red Mill Gluten-Free Rolled Oats*
(or grind your own GF rolled oats in a high powered blender or magic bullet to make your own flour)
1/2 cup of gluten-free rolled oats *I used Bob's Red Mill Gluten-Free Rolled Oats*
1/2 cup of organic millet flour
1/2 ts. of baking powder
1/2 ts. of baking soda
1/2 ts. of sea salt
1 TB of chia seed meal
2-3 TB of coconut palm sugar
1/2 cup of organic, room temperature extra virgin coconut oil
zest and juice of half of organic orange (can omit if you like but add 1 more TB of applesauce instead)
5 TB of unsweetened applesauce (I used homemade)
2-3 TB of fig paste (recipe below)
20 drops of NuNaturals pure vanilla stevia
Fig Paste Recipe
1 1/2 cups of chopped dried figs, (stems removed)
1/2 cup to 1 cup of pure water
Chop up a heaping cup of figs and put in a glass bowl. Cover the figs with 1/2 cup of water or more water if your figs are extra dry. You basically want your figs almost covered in water. Let soak for 30-60 minutes. Then take your figs and water mix and put in a high powered blender or magic bullet and blend on full speed until you get a 'fig paste'. It will look like a thick preserve or butter. You can basically make more or less of this depending on how many figs you chop and how much water you add. If you paste is too liquidy... add a few more figs and blend until it is more pasty.
For the cookie base:
In a large bowl, mix all of the dry ingredients together first, then add the coconut oil and the rest of the wet. Mix well with a spatula or your hands. If you need more flour for dusting, use some millet or tapioca flour. Then you should have a nice cookie batter...not too wet or too dry. Add more fig paste if your dough is too dry or crumbly. Then, roll out in your hand small little cookie balls and place them on a parchment papered cookie sheet. Use your thumb or index finger to create a print in the middle of the cookie and then fill the hole with a teaspoon of fig paste.
This recipe will make 2-3 dozen cookies depending on your size. Bake in a preheated 350 degree oven for 12-15 minutes. Until your kitchen smells heavenly and they are golden brown.
-You can use another fruit preserve with this cookie recipe no problem.
-You could dust the cookies with some powdered sugar for serving if you want them to be "more pretty".
-You can sub the millet flour for sorghum or brown rice flour.
-You could leave out the coconut palm sugar or sub in some maple syrup or agave if you prefer.
These cookies would make a great addition to your Christmas cookie platter or mix. Plus they're super delicate and dainty for any party, tea date or gift. Figs have been thought a delicacy is many ancient cuisines, and they are still around impressing us with their complex flavor and texture. And, this recipe is made with some pretty simple ingredients just so that you can enjoy that true fig-flavor and delicacy.
Well, I hope you are having a great weekend with lots of holiday fun. Back to my Christmas projects and gift wrapping I go. I guess it's much more what I prefer over going last minute shopping in the crazed malls :)
Much love to you as always!