Fig rolls used to be a childhood treat for me- the golden biscuit filled with a jammy fig paste. It makes me wince when I look back at the ingredients on those shop-bought biscuits! I was reminded about these treats when I saw some homemade ones in an Italian restaurant today, and was inspired to make my own healthy version. These fig rolls are gluten-free, dairy-free, refined-sugar free and are very nutritious; with plenty of protein that makes them the perfect snack. If you don’t like dried figs, simply swap them with something of a similar shape and texture, such as dried apricots.
Makes approx. 10 fig rolls
3 tbsp coconut oil
2 tbsp maple syrup
1 tsp vanilla essence
170g ground almonds
9 soft dried figs, chopped
1.) Preheat the oven to 200°C (180°C fan) and line a baking tray with baking parchment.
2.) Melt the coconut oil in a saucepan over a low heat.
3.) Pour the oil into a bowl and add the maple syrup, vanilla essence and ground almonds.
4.) Mix it together until it forms a dough-like consistency.
5.) Make sure you use a flat surface to roll it out as it’s quite a sticky mixture! Roll it into a rectangular shape, about 1 cm thick.
6.) Add the chopped figs to a food processor with a splash of boiling water and blitz until they form a paste.
7.) Scrape out the fig mixture and use a knife to spread this onto the dough.
8.) Fold the dough over in half to cover the filling and flatten it down slightly, pinching the edges together to stop the filling from oozing out.
9.) Cut the rectangle in half lengthways, so that you get two long thin rectangles.
10.) Then cut each half widthways into pieces that are roughly 4cm wide.
11.) Place these pieces onto the baking tray and bake for 18-20 minutes until golden brown.