Practically Healthy Blueberry Fig Newtons

13 Feb

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


  1. Preheat oven to 325F. Combine all crust ingredients until you have a well-mixed batter.
  2. Blend all the filling ingredients in a food processor until smooth.
  3. 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.
  4. 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.

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