Best Healthy Vegan FIG NEWTON COOKIES Gluten-Free, Refined-Sugar-Free, Oil-Free скачать в хорошем качестве

Best Healthy Vegan FIG NEWTON COOKIES Gluten-Free, Refined-Sugar-Free, Oil-Free

MY COOKWARE: https://shareasale.com/r.cfm?b=158506... DISCOUNT CODE : HEALTHYVEGAN MY PROTEIN AND SUPPLEMENTS: https://lovecomplement.com?aff=509 DISCOUNT CODE: HEALTHYVEGAN MY JUICER: shrsl.com/40gkt DISCOUNT CODE: HEALTHYVEGAN Original Fig Cookies (Strawberry version below) Filling: 1 1/4 cup dried figs 1 cup water 1 cup orange puree (blended peeled orange) OR orange juice Dough: 1 1/4 cup almond flour 1 cup oat flour 2 tsp baking powder 1 tsp vanilla extract 1/2 cup date paste (   • The Best Refined Sugar Free Sweetener #veg...  ) 1/4 cup + 2 tbsp nut or seed butter ( I used cashew) pinch of salt (optional) Instructions: Combine filling ingredients in a sauce pan and simmer for 30-40 minutes, or until mixture is thick. Allow to cool completely. Process until smooth. Prepare dough by combining dry ingredients in a bowl. In a separate bowl, combine date paste, vanilla, and nut butter. Mix well until combined. Add dry ingredients to wet ingredients and mix until dough forms. Place dough on a parchment paper and roll into a rectangle approx. 10 x 15 inches. It should be approx. 1/8 - 1/4 inch thick. Cut this rectangle down the middle to create 2 rectangles approx. 5 x 15 inches. Add filling down the center of the rectangle. Using parchment paper, gently lift and bring each side of the dough together. Using the parchment paper, gently turn your roll over so the seam is under the roll. Using a sharpe knife cut your roll into even sized cookies. Mine were about 2 inches. Place on a parchment lined cookie sheet. Bake at 350 for 10-12 minutes. Allow to cool. Store these cookies in an airtight container in the fridge. They are even better the next day! Strawberry Fig Cookies: Filling: 1/2 cup dried figs 16 oz strawberries 1 tsp vanilla extract 1/2 cup water Dough: 1 1/4 cup almond flour 1 cup oat flour 2 tsp baking powder 1 tsp vanilla extract 1/2 cup date paste (   • The Best Refined Sugar Free Sweetener #veg...  ) 1/4 cup + 2 tbsp nut or seed butter ( I used cashew) pinch of salt (optional) Instructions: Combine filling ingredients in a sauce pan and simmer for 30-40 minutes, or until mixture is thick. Allow to cool completely. Process until smooth. Prepare dough by combining dry ingredients in a bowl. In a separate bowl, combine date paste, vanilla, and nut butter. Mix well until combined. Add dry ingredients to wet ingredients and mix until dough forms. Place dough on a parchment paper and roll into a rectangle approx. 10 x 15 inches. It should be approx. 1/8 - 1/4 inch thick. Cut this rectangle down the middle to create 2 rectangles approx. 5 x 15 inches. Add filling down the center of the rectangle. Using parchment paper, gently lift and bring each side of the dough together. Using the parchment paper, gently turn your roll over so the seam is under the roll. Using a sharpe knife cut your roll into even sized cookies. Mine were about 2 inches. Place on a parchment lined cookie sheet. Bake at 350 for 10-12 minutes. Allow to cool. Store these cookies in an airtight container in the fridge. They are even better the next day!