Nov 12, 2013
Blueberry Fig Newtons. Vegan & Oil-free.
Until the late 19th century, many physicians believed that most illnesses were related to digestion problems and recommended a daily intake of biscuits and fruit. Fig rolls were the ideal solution to this advice, although they remained a locally-produced and handmade product.
In 1891, a Philadelphia baker and fig-lover, Charles Roser, invented and then patented a machine that inserted fig paste into a thick pastry dough. The Kennedy Biscuit Company (later becoming Nabisco) in Cambridge, Massachusetts, purchased Roser’s recipe and began the mass production of “Fig Newtons.” They were named Newtons because the town of Cambridge was originally called Newton some 200 years prior.
Now that you know a little history of this unforgettable, vintage cookie that has traveled through time (and lunch pails across America), how would you like to bake your own? Without any sugar, oil or artificial ingredients? Yes? That’s what I said!
~ for the filling
- 1 cup dried figs
- ½ cup frozen blueberries (organic or wild)
- 1 cup unsweetened dried blueberries
- 1 TBS fresh lemon juice
- 2½ cups blanched almond flour
- ½ cup buckwheat flour
- ¼ cup brown rice flour
- ¼ cup cashew butter
- 1 TBS flax meal
- 10 medjool dates, pitted
- ½ cup water
- ½ TBS pure vanilla extract
|here’s what they look like before baking|
- Roughly chop the figs and place them and the remaining filling ingredients in a food processor. Process until a thick paste is achieved. Set aside. IMPORTANT: Dried figs often still have their stems intact. Make sure to remove the stems from all the figs. Sometimes they can hide pretty well in those crevices!
- Combine the dry ingredients for the dough in a mixing bowl.
- Place the wet ingredients for the dough in a blender and blend until smooth.
- Add the wet ingredients to the dry and mix well.
- Shape the dough into a rectangle, wrap in plastic wrap and refrigerate for about 30 minutes.
- Preheat the oven to 350° F.
- Divide the dough into 4 equal portions.
- Roll each portion out, between 2 sheets of wax paper or parchment, into a 10″ long by 5″ wide rectangle (see photo above).
- Spread ¼ of the filling onto one side of each rectangle and gently fold the empty side over on top of the filling side, mending the seams and shaping the dough so that the rectangles are even.
- Bake on a parchment lined tray for 25-30 minutes until the edges are golden brown.
- Let cool a little and slice the bars into the size that you want for the fig newton cookies. I cut mine into 2″ pieces and the bars were a little wider than that so they were slightly rectangular instead of the traditional square Newtons.
|I revised this recipe from Elana’s Pantry, making them oil-free and sweetening with dates.
Before becoming vegan, I used a lot of her recipes. She has a beautiful blog. Thank you
Elana for your years of hard work and dedication to gluten-free living!
Makes about 20 Newtons. Enjoy!