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<channel><title><![CDATA[Celiac Disease & Gluten-free Diet Information at Celiac.com - Comments for article: Fig Newtons (Gluten-Free)]]></title><link>http://www.celiac.com</link><description /><language>en-us</language><copyright><![CDATA[http://www.celiac.com]]></copyright><generator>N/A</generator><webMaster>scott@celiac.com</webMaster><lastBuildDate>Tue, 18 Jun 2013 23:49:50 PDT</lastBuildDate><ttl>20</ttl><item><title><![CDATA[Comment #1]]></title><link>http://www.celiac.com/articles/1079/1/Fig-Newtons-Gluten-Free/Page1.html#Comment3586</link><description><![CDATA[Needed a bit more baking at 350F, I'd say about 10 minutes more.  
I added some dried mango to the figs and then a little blackberry jam and honey to the filling after it had simmered.  (It therefore becomes a 'fruit newton' I suppose)

I would recommend cutting the pie into bars as soon as the crust is cool enough to hold together, then inverting the bars and letting them cool completely.  This prevents the bottom crust from getting soggy/doughy as it cools.

Very yummy and filling.<br/><br/>
(Comment posted by Lara at 5:46 pm, Thu 26th Mar 2009)]]></description><author>no@spam.com (Lara)</author><pubDate><![CDATA[Thu, 26 Mar 2009 17:46:38 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/1079/1/Fig-Newtons-Gluten-Free/Page1.html#Comment3586</guid></item></channel></rss>