Fig rolls are very popular in our house. When I look at the ones that we get in the supermarket, though, there is very little fig and lots of sugar instead. this recipe is for sugar free fig rolls, that are just as sweet. I use maple syrup to sweeten the dough and the filling is figs and lemon juice. They are very tasty and filled with natural goodness. As well as being sugar free, they are suitable for those that are gluten-free, dairy-free and are vegan. Sadly not nut-free, though
Like my ridiculously moreish almond butter cookies, they don’t look like much (I don’t think fig rolls ever do I suppose), but they are packed full of flavour. It took me a while to get the dough right, as it can be a little crumbly. It might not roll very well on your first attempt. Just make sure that you leave it to set for the right amount of time, to get the best result. They are a little crumbly so not something to be packed to snack on in the car, unless you want to have to vacuum up the crumbs!
Homemade Fig Rolls
to make about 15, you will need:
- 380g ground almonds
- 40ml maple syrup
- 40ml coconut oil, melted
- 2 tbsp vanilla extract
- 300g dried figs
- 75ml lemon juice
- 1 tbsp vanilla extract
What to do:
- Put the figs in a blender or food processor and blend until they are quite chopped up. Add the lemon juice and the 1 tbsp vanilla and blend again. You want it to be smooth and spreadable.
- Next put the ground almonds in a bowl and add the syrup, oil and the rest of the vanilla. Mix well and then refrigerate the dough for at least an hour.
- Heat the oven to 150°c. Then divide the chilled dough into half and then half again. Using a silicone mat or greaseproof paper put one portion between two sheets and roll out into a thin rectangular shape.
- Spread some of the filling on the dough, down one of the ling sides. Then fold over the dough so you have a flat, sausage kind of shape. Repeat this with the other three portions of the dough.
- Bake on a non-stick baking tray for at least 25 minutes. Leave to cook for about 10 minutes before chopping the ‘sausages’ into bite-sized pieces, using a sharp knife.
Let me know what you think to these and if you give them a try!
Linking up to Tasty Tuesday.