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
Dr. Barbara
