I have been posting a lot on Instagram and Facebook lately about having fresh figs coming out of my ears from the tree in my backyard. It is not a bad problem to have but you can only eat so many before it is time to find other ways to use them up before they go to waste. I reached out to you wonderful people for suggestions on what do to with these abundance of figs and one suggestion was pinwheel cookies. I loved this idea having created a raw pinwheel cookie before but this time I wanted to create a more traditional baked cookie. These cookies are not only delicious and soft but they just so happen to also be grain free, gluten free, vegan, and completely on the healthy side. They look beautiful too but are really easy to make.
It just so happen that this months Recipe Redux theme is using food fresh from the garden. For thousands of years people have been living off of seasonal foods. We didn’t have factory farms or tons of food being transported from different parts of the world. Diets consisted of whatever was growing on the land at the time or whatever was in season. I was able to pick figs off of the tree in my own yard for this recipe. You can’t get any more seasonal than that! Growing your own food is the best and a great tip when it comes to saving money on organic produce.
The star of this cookie of course are the figs. Figs are a good source of potassium which is a mineral that helps to control blood pressure. With 1.4 grams of fiber for just one fig, they are loaded with a nutrient people often don’t get enough of. Fiber is good for digestion, weight management, and offers up a number of other health benefits. The tiny seeds of figs are loaded with nutrients that aid in cleansing the digestive tract. This recipe starts with gently boiling fresh figs in a little water until they are soft. Then puree the mixture with a hand blender which creates an easy jam for the filling. If you don’t have fresh figs available then you can substitute with another fruit. Using homemade chia jam would work beautifully with this recipe as well.
I have been loving experimenting with different flours. I especially like working with flours that fit both the gluten free and grain free lifestyle. For this flour combination I literally just used what I had in my pantry. I don’t often like buying special flour so when I can make my own using real food ingredients like oats or cashews, I get really excited to see what I can make. To make cashew flour all you have to do is add the cashews to a food processor and process until you have flour. It is really just as easy as that! You would never guess these cashew flour fig pinwheel cookies are gluten and grain free.
I hope that you can find delicious ways to enjoy what is in your garden (or local farmers market). What is your favorite local produce? What do you like to make with what is in season? Let me know in the comments.
- 1 cup fresh figs, stems removed and cut into quarters
- 1/4 cup water
- 1 tablespoon chia seeds (or 1 egg minus the water)
- 3 tablespoons water
- 3/4 cup raw cashews
- 6 tablespoons coconut flour
- 1/4 cup coconut sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla powder or extract
- 1/4 cup coconut oil, melted
- In a small saucepan add the cut figs and water.
- Cook over medium low heat until the figs are soft, about 15 minutes. Adding more water as needed if the water boils off.
- Once the figs are soft puree the figs with a hand blender (blender or food processor would work too).
- Store fig jam in the fridge to cool.
- In a small bowl add the chia to 3 tablespoons water and let sit to gel.
- In a food processor add the cashews and process into a flour.
- Add the coconut flour, sugar, baking soda, salt, cinnamon, vanilla, and chia gel.
- Pulse to combined.
- With the processor running drizzle in the coconut oil until a dough forms.
- Roll the dough out with a rolling pin onto parchment paper into a rectangle about 1/4 inch thick.
- Spread 1/2 cup of the fig jam mixture evenly onto the dough.
- Using the parchment paper to help you, start on the shorter side of the rectangle, roll the dough with the filling on the inside to the other side of the dough into a log shape.
- Use a serrated knife gently cut the dough log into 1/2 inch cookies.
- Place the cookies flat on a lined baking sheet and form into rounds with your hands.
- Bake in a 350 degree oven for 20-25 minutes until golden brown and firm.
- I store these cookies on a plate on my counter, uncovered for up to 5 days. (if you store in a container they may get soggy but still delicious).
*choose organic ingredients when possible.