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Filling:

    1 cup dried figs ½ cup lemon juice, freshly squeezed 1 tablespoon vanilla extract Dough: 2 ½ cups blanched almond flour ½ teaspoon celtic sea salt ½ cup agave nectar ¼ cup yacon syrup ¼ cup grapeseed oil 1 tablespoon vanilla extract

Directions:

  1. Place figs in a food processor and blend for 30 seconds until they are well chopped
  2. Add lemon juice and vanilla; process until a smooth paste results
  3. In a large bowl, combine almond flour and salt
  4. In a smaller bowl, combine agave, yacon, grapeseed oil and vanilla
  5. Mix wet ingredients into dry, then refrigerate dough for 1 hour
  6. Divide chilled dough into 4 parts
  7. Between 2 pieces of parchment paper, roll out 1 part of the dough into a 10 x 4 inch rectangle, ¼ inch thick
  8. Spread ¼ of the filling evenly down the right side (lengthwise) of the rectangle
  9. Fold the dough in half down the long side - resulting in a 10 x 2 inch bar
  10. "Mend" the seam so the bar is symmetrical
  11. Repeat with 3 remaining parts of dough and filling
  12. Transfer each bar to a parchment lined baking sheet; bake at 350° for 10-15 minutes
  13. Allow to cool slightly; cut bar every 2 inches to form the fig newtons
  14. Serve

Makes 20 cookies

Recipe printed from Elana’s Pantry.

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