fig bars, part deux

Do you know or maybe even love someone who has celiac disease?

Perhaps you should give them a hug.

Or, you could present them with these fig bars.

a plate of gluten-free fig bars

And, yeah, maybe give them a hug, too. A life spent dodging even trace amounts of wheat sounds like kind of a bummer.

I loved these soft and spicy little cookies. If you’re not a crazed lunatic who insists that their fig bars assume the form of fig newtons, I imagine you can make the process a bit easier by baking the dough/filling as one giant cookie, a la the original recipe.

pomegranate-fig puree on spiced cookie dough

unbaked gluten-free fig bars

xoxo

pssst…a recipe for fresh fig filling is here.

 

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Gluten-Free Fig Bars (adapted from 101cookbooks)

1/2 a pound dried figs

1 cup pomegranate juice

1/4 cup orange juice

 

1 cup brown rice flour

1 cup sorghum flour

1/2 cup tapioca flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1 teaspoon salt

1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, 1/2 a teaspoon cinnamon

1 cup turbinado sugar

1 stick (1/2 a cup) unsalted butter, softened

1 large egg

1 teaspoon vanilla

2 tablespoons molasses

To make the filling: roughly chop the figs, then throw into a saucepan with juices. Simmer over low heat for about 5 minutes, then cover and let cool to room temperature. Put mixture in a food processor and blend until smooth. Store in refrigerator.

To make the dough: Whisk together dry ingredients.

Put butter and sugar in the bowl of an electric mixer; cream for a couple of minutes until well-blended, scraping down the sides occasionally. Add the egg, vanilla, and molasses. Mix until smooth. Add dry ingredients and mix just until blended. Wrap dough in plastic (shape into a rough rectangle) and refrigerate for at least an hour.

*Preheat oven to 350.

To shape the cookies: On a silpat or “floured” surface, roll the dough into a rectangle approximately 10×14 inches. Cut dough in half length-wise. Spread two lines of fig filling down the center of each piece. You’ll have some leftover filling; this is a good thing, I think. Good on toast! Fold the dough over the filling, making sure the dough overlaps itself. Press seam closed, then flip each log over and cut into 1″ pieces. Transfer to a cookie sheet lined with a silpat or parchment.

Bake for about 15 minutes, or until the edges are just starting to get golden and toasty. Cool on pan for 10 minutes, then transfer to a wire rack.


 



2 responses to “fig bars, part deux”

  1. Wow, great recipe will have to try this soon.

  2. […] magic in the confines of a plastic-wrapped bowl, I started some fig bars (this dough with this filling.) Figs were poached. Cookie dough was mixed and relegated to the refrigerator. But that’s […]

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