I loved Fig Newton’s as a kid and haven’t really thought too much about them since I was a kid. That was until I saw these from AndreAnna of Life As A Plate. Leave it to AndreAnna to do something as good as Fig Newton’s that are not only gluten-free, but grain-free as well. Also, there isn’t any refined sugar — they’re only sweetened with dates, honey, and apple sauce. This really looks like a perfect snack.
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“Oh geez, you guys. I had NO idea what to name these. They’re not cookies – they’re bigger and…well, cakier. But it’s not cake and they’re not traditional fig newtons because I couldn’t find my 8X8 square pan ANYWHERE and wanted them to be fluffier. They’re like figgy purses of goodness, but I didn’t think that name would come up well in searches, because I fear “figgy purses” would land most of us in a Lady Gaga-like wormhole of the internet.
I made 13 of these this morning on a whim, and there are 4 left. As I hang my head in shame, I will tell you I ate three. IN THE NAME OF SCIENCE. I mean, I HAD to test them for you guys, right?!!? I also did “Angie” at Crossfit today which is 100 pullups, 100 pushups, 100 situps, and 100 squats, so I worked them off, right? RIGHT!?!? And then I took three to my mom and she and her neighbor tested them and she gave one to Charlotte who declared it “totally yummarific.” Sawyer had two when he got home. Two. The kid who eats nothing but cheese.
These contain NO flour at all. None. They’re made from almond butter alone. Crazy huh? I also used one egg and one chia-seed egg replacer. This is for no other reason other than 1) I love the nutritional benefits of chia seeds and 2) I only had one egg left from the FOUR dozen I bought three days ago. Mostly 2) though. To make the chia seed egg replacement, use this formula: 1 tbsp chia seeds + 3 tbsp water and let sit for 15 minutes. This creates a “gel” that acts as one egg. You can use 2 eggs, one of each, or total chia egg replacer. The world’s your chia oyster…”
