GAPS-Friendly Fig Newtons!

Here is another, in a series of dessert recipes that are GAPS friendly: Fig Newtons! It's a sweet, delicious and filling snack! 

A little bit goes a long way. I suggest most people keep their glycemic load total to less than 25 points total a day to stay well. Three figs totals 16 points. 1/6 of this recipe is 16 points. There is not much room for much fruit for the rest of the day, but it's so worth it!

For more information on the glycemic load and how to calculate your food's impact on your insulin level, see http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm

Ingredients:

Fig Spread:

1 pack of cut up dried figs (18-20 figs)

1 cup water

Cookie Dough:

2/3 cup tallow or butter

1/3 cup honey (it can be replaced with stevia to taste)

1 tsp vanilla

½ tsp baking soda

2 cups almond flour or other nut flour, like coconut

½ tsp salt

freshly ground nutmeg (optional)

Soak 1 pack of cut up dried figs in water over night and/or simmer until soft and process until smooth.

Preheat oven to 350°F and combine butter, honey, vanilla, baking soda, almond flour, salt, and nutmeg (optional) in food processor until they form a ball. Wrap in wax paper and cool in refrigerator for easier handling.

Roll out half of the dough (or press) into a pie pan or cake pan for the bottom layer.

Spread the fig spread on the layer and roll out the rest of the dough for the top of the crust between two pieces of wax paper floured with your nut flour, for easier handling.

Flip on top of fig filling and bake for about 12-15 minutes until light brown.

Take a break and enjoy your GAPS friendly Fig Newtons!

To Your Health,
Dr. Barbara