There has been a proliferation of posts that are decidedly not gluten/sugar free around here recently. Today, we’re headed back to the realm of the mamby pamby with my second crack at gluten-free/sugar-free fig newtons. Long time readers may remember that my first attempt was totally delicious but did not at all resemble fig newtons. These were just as delicious, and got a bit closer to the actual thing (though they are still a little closer to a granola bar cookie than a fig newton). I love that these are a little salty and kind of reminded me of those salty oatmeal cookies from Teaism everyone is obsessed with. Plus, the hardest thing about them was digging my food processor out of the back of my cabinet–just ten minutes of prep time and throw ’em in the oven. I whipped them up before work one day and they were very well received by a bunch of people who like healthy food but also like gluten and sugar–so safe to say that normal people would like them as much as I do.
I found this recipe buried in my email draft box, so I have no idea if it’s mine, someone else’s, or my take on someone else’s recipe. It’s hard for me to believe I would have come up with using the liquid from a can of beans instead of an egg…so, to whoever’s recipe I may/may not be plagiarizing– you have my apologies and gratitude.
Practically Healthy Blueberry Fig Newtons
For the crust
- 1 c almond flour
- 3/4 c oat flour (I just ground up gf old-fashioned oatmeal)
- 2 TBS coconut sugar
- 1.25 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp lime zest
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/3 c coconut oil, melted
- 3 TBS aquafaba (the water inside a can of garbanzo beans)
For the filling
- 1 c soaked dried figs
- 1/2 tsp cinnamon
- generous 1/3 c blueberries
- 1 tsp lime juice
- Preheat oven to 325F. Combine all crust ingredients until you have a well-mixed batter.
- Blend all the filling ingredients in a food processor until smooth.
- Arrange half the crust batter in a square on a parchment- or silicon-lined baking sheet. Spread filling over top. Then layer second half of crust batter on top of filling. I found it easiest to use my fingers for all of this spreading and layering- you do you.
- Bake for 20-25 minutes (I went about 23)- or until crust is set and ever-so-slightly-browned. Let cool before slicing and serving.
A few weeks ago, we went really wild and talked about how vegetables can actually be dessert.. Today I bring you the counterpoint to that mind-boggling switch up: pancakes that are savory.
Like most things I’ve been posting lately, this isn’t my recipe and it came to my attention via QueijoKef, who always has her finger on the pulse of what’s good on Instagram. These pancakes check all my boxes– they’re veggie based, easy to make, AND they incorporate the world’s must under-appreciated herb: sage. As I’ve been saying: no one knows you like your college roommate.
I whipped these up after a long run on Saturday and was thrilled to find they taste like a more sophisticated Red Lobster cheddar biscuit. This, of course, meant I decided it was appropriate to wake my poor husband out of a deep slumber with a resounding, “FAM’S EATING CHEDDAR BISCUITS, GRANDDAD!” If that reference means nothing to you, watch seasons 1&2 of the Boondocks and get back to me.
Anyway, MrKef and I both loved these without reservation or qualification. I am reposting the recipe here because our president thinks he can turn off corners of the internet and I would never want to lose this recipe– but please know it comes from the geniuses at SmittenKitchen.
Butternut and Parmesan Pancakes
- 1 c roasted and mashed butternut squash (this was about 1/2 small squash for me)
- 1/3 c Greek yogurt (you already know I used Fage)
- 2 large eggs
- 1/2 c finely grated gruyere, comte or parmesan
- 3/4 tsp fine sea or table salt
- A few grinds of black pepper
- 1 tsp baking powder
- 1 c all-purpose flour (I used Cup4Cup for gluten free)
- Butter or olive oil for frying pan
- 2 to 3 tablespoons butter
- pinch or two of salt
- a few fresh sage leaves
- Preheat oven to 425F. Quarter butternut and lightly grease flesh with olive oil. Place on cookie sheet and roast for 30-40 minutes, flipping them around 20 minutes. Set aside to cool. Once cooled, scoop out 1 cup and mash until mostly smooth.
- In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Batter will be thick.
- Heat a large frying over medium-low to medium heat. Coat the bottom with butter or olive oil, or a combination thereof, and spoon in pancake batter, a heaped soup spoon or scant 1/4 cup at a time. Press the back of the batter mound to flatten the pancake slightly. Cook until golden brown underneath, flip and then cook until the color until golden brown on the second side. If this is happening very fast, lower your heat. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven. You can also keep your pancakes warm there until needed. Repeat with remaining batter.
- To finish, wipe out frying pan and place butter, a pinch or two of salt and sage leaves back in it, heating over medium. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes and quickly understand why you’ll never have them another way.