Oh geez, you guys. I had NO idea what to name these. They’re not cookies – they’re bigger and…well, cakier. But it’s not cake and they’re not traditional fig newtons because I couldn’t find my 8X8 square pan ANYWHERE and wanted them to be fluffier. They’re like figgy purses of goodness, but I didn’t think that name would come up well in searches, because I fear “figgy purses” would land most of us in a Lady Gaga-like wormhole of the internet.
I made 13 of these this morning on a whim, and there are 4 left. As I hang my head in shame, I will tell you I ate three. IN THE NAME OF SCIENCE. I mean, I HAD to test them for you guys, right?!!? I also did “Angie” at Crossfit today which is 100 pullups, 100 pushups, 100 situps, and 100 squats, so I worked them off, right? RIGHT!?!? And then I took three to my mom and she and her neighbor tested them and she gave one to Charlotte who declared it “totally yummarific.” Sawyer had two when he got home. Two. The kid who eats nothing but cheese.
These contain NO flour at all. None. They’re made from almond butter alone. Crazy huh? I also used one egg and one chia-seed egg replacer. This is for no other reason other than 1) I love the nutritional benefits of chia seeds and 2) I only had one egg left from the FOUR dozen I bought three days ago. Mostly 2) though. To make the chia seed egg replacement, use this formula: 1 tbsp chia seeds + 3 tbsp water and let sit for 15 minutes. This creates a “gel” that acts as one egg. You can use 2 eggs, one of each, or total chia egg replacer. The world’s your chia oyster.
When you form the “cakies,” you need to oil your fingers. Otherwise, the “dough” is way too sticky and you won’t be able to do anything at all. I pour a little EVOO in a small dish and dip my fingers in it to be able to form the cakes in the way I want.
The best part? The entire recipe only has 3 tbsp of sweetener – that’s all. I used honey but you could use agave if that’s your sweetener of choice. So, to recap: very little sugar, protein-rich almond butter, omega-rich chia seeds, and figs. WHAT IS BETTER? Nothing. That’s what. Just look.
Flourless Grain-Free Fig Newton Mini-Cakes
What you need:
For the fig filling:
- 1 c. figs, stems removed
- 3 tbsp. chopped dates
- 1 tbsp honey
For the dough:
- 1 small jar of unsweetened almond butter (12 oz) – use Sunbutter if nut-free
- 1 egg + 1 chia seed egg replacer (1 tbsp chia seeds + 3 tbsp water, sit for 15 minutes till gel forms) or 2 eggs
- 1 tsp baking soda
- 1/4 c. applesauce
- 1 tsp vanilla
What you do:
- In a food processor or blender, blend the figs, dates, and honey/agave until a paste forms.
- In a separate bowl, mix the almond butter, egg, chia seed gel, baking soda, applesauce and vanilla. I used my KitchenAid because the mixture will be very thick.
- On a sheet lined with parchment – YES you need parchment – spoon a heaping tablespoon of the mixture.
- Using your oiled fingers, form into small mounds with a “thumbprint” center.
- Spoon a small amount of the fig mixture into the middle of the cakes.
- Oil your fingers again and “pinch” the cakes around the fig-filled center to secure it.
- Bake at 350 for 13-15 minutes until slightly brown on edges but still slightly soft.
- Let sit out until completely cooled. This will allow the dough to settle and finish cooking.
- Makes 12-14 mini-cakes. Store covered lightly in foil; otherwise, they will get soggy.