SCD Fig Bars
Origin of the Fig Bar
This fruit treat is also known as a fig roll or a fig bar, but the most famous are named after the town of Newton, Massachusetts where a machine was invented an patented by Charles Roser to insert fig paste into a thick pastry dough in 1891. This treat is often called a cookie in the US and a biscuit in the UK. It is also considered a fruit filled cake by some.
While these treats were originally made with fig paste, by the 1980s they were filled with other fruit flavors such as blueberries, cinnamon apple, raspberries, and strawberries. When making your, own be creative with your filling choice and match it to your palate and personality.
About This Recipe
This version’s cookie is sweetened by dates and flavored with a bit a vanilla and a touch of salt making it refined sugar free with just enough sweetness. It is vegan friendly. Almond flour is used making it not only friendly to the Specific Carbohydrate Diet, but also to the paleo approach.
SCD Fig Newtons
Ingredients
2 ½ cups almond flour
½ cup Medjool dates, pitted (about 6)
¼ cup sustainable palm shortening
1 Tbsp. vanilla extract or glycerite
½ tsp. sea salt
1 – 2 Tbsp. water
fig or other jam (i.e. berry, apricot, cherry or apple butter) for filling
Method
Preheat oven to 325°F.
Process all ingredients except water & jam in food processor until a dough ball forms adding 1 -2 Tbsp. at a time if dough needs to come together.
Divide dough ball in half setting one aside.
Flatten dough to about ¼-inch thickness making a 12x4-inch rectangle on parchment or a silicone mat.
Spread jam of choice evenly lengthwise on one side of the rectangle.
Fold the other side over to make a 12x2-inch log.
Squeeze the seam together to close.
Repeat with remaining dough.
Place parchment paper or silicon mat on baking sheet.
Cut log to desired size for cookies.
Bake 15 – 20 minutes or until golden brown & no longer moist on the bottom.
