Hazelnut Fig Rolls
I am loving the crisp air of fall. It just feels so fresh and gentle after the pounding heat we’ve had this summer. And with it comes the desire for more warm drinks, like chai and chamomile as well as just a little something to have ‘on the side.’ Hmmmmm…
My son found a packet of fig rolls in the store which reminded me of this forgotten treat. I love the sweet roundness of figs, especially rolled in pastry, and he inspired us to think of an alternative, healthier way to make and enjoy them. Making things at home opens up so many more possibilities for avoiding harmful ingredients and using abundant healthy ingredients. The hazelnuts, for example, which are rich in nutrients including minerals, good fatty acids and antioxidants, and have a number of really excellent benefits, including improving age-related memory loss. Who doesn’t want that?!
These were peacefully simple and just perfect with a warming cuppa. Hope you enjoy them too.
|Hazelnut Fig Rolls|
- For the Crust
- 1 Cup Hazelnuts
- 1/2 Cup Garbanzo bean (chickpea) flour
- 2 Tbsp Coconut flour
- 1/2 Tsp salt
- 1 Tbsp Maple syrup
- 1/4-1/3 Cup Water
- For the filling
- 10 Large dried figs
- 2 Tbsp Maple syrup
- Set your oven to 350°F.
- Blend all the crust ingredients, except water, in a food processor until they form a reasonably fine meal.
- Slowly add the water until the mixture just comes together into a malleable dough. You may not need all the water. Empty all the dough (scraping down as much as possible) into a medium dish and set aside.
- Pop the figs and maple syrup into the processor and blend until they reach a paste consistency. Depending on how dry your figs are, you can add a little water if needed, but the dried figs I used didn’t need any.
- Empty the filling into a separate small dish.
- Lay out a piece of wax paper or parchment paper on your work surface, about 12 x 18 inches. Divide your hazelnut dough in half. Take one half and roll/press out the dough into a long rectangle, about 3 inches by 10. It’s really OK to just use your fingers and ‘encourage’ that dough into the right shape. It’s very forgiving.
- Next, take half of the filling and form it into a thin piece about 10 inches long, on top of your wax/parchment paper. Again, just try your best here, perfection isn’t a necessity. Place the filling on top of the dough, so that they match up lengthwise and the filling is centered widthwise.
- Roll the sides of the dough up so that they meet and completely cover the filling, forming one long ‘fig roll’. It’s handy to just lift up the sides of the paper to encourage the dough to curve around the filling. Use your fingers to press the seam together and then smooth the seam by rolling it gently on the wax paper.
- Repeat with the other half of the dough and filling.
- Place both rolls onto a lined baking sheet and bake for 20 minutes. Remove from the oven and let cool slightly.
- With a sharp knife, slice the long fig rolls into 1-inch long morsels. Enjoy warm or room temperature. Refrigerate any remaining rolls. They will harden slightly in the refrigerator, which still takes great, but if you want to ‘bring them back to life’, just warm them in the oven for a few minutes.