Recent Tweets
| Fig Filling
1 pint fresh figs, chopped or 2 cups dried figs, chopped 1 cup apple juice ½ cup honey 1 tablespoon orange peel (optional) 1 teaspoon cinnamon ½ teaspoon salt |
Crust
1 cup quinoa flakes or quick cooking oats 1 cup brown-rice flour 1 cup almond meal ¼ cup whole cane sugar ½ teaspoon baking powder ½ teaspoon salt ½ cup nonhydrogenated vegetable shortening or butter 1 egg |
Place all fig filling ingredients in medium saucepan. Simmer until dark and thick, about 1 hour, slightly longer for dried figs. Allow mixture to cool. If using dried figs, puree cooled mixture to desired consistency in food processor fitted with S blade.
To prepare crust, place dry ingredients (quinoa flakes through salt) into food processor fitted with an s blade. Whirl to combine. Add in shortening or butter, and pulse until dough resembles coarse meal. Add egg, and pulse until incorporated. Divide dough in half.
Lightly oil 8 or 9 inch square baking dish. Using damp hands, press half of the dough in bottom of prepared baking dish. Spread fig filling over dough. Evenly crumble remaining dough over pie filling. Using back of spoon or slightly damp hands, press dough over pie filling.
Bake at 350°F for 20-25 minutes or until crust is golden. Allow to cool completely and cut into 16 squares.
Per serving: 269 calories; 10.5 g fat; 4 g protein; 43 g carbs; 4.2 g fiber; 156 mg sodium.