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  • Scott Adams
    Scott Adams

    Fig Newtons (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Susan Carmack.

    Fig Spread Ingredients:
    1 pack of cut up dried figs
    1 cup water


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    Fig Spread Directions:
    Soak overnight and/or simmer until soft and process until smooth.

    Cookie Dough Ingredients:
    1 cup of tallow or butter
    1/3 cup honey
    1 teaspoon vanilla
    ½ teaspoon baking soda
    1 ½ cups rice flour
    2 teaspoons guar gum
    ½ teaspoon salt
    freshly ground nutmeg (optional)

    Cookie Dough Directions:
    Preheat oven to 350F and combine cookie dough ingredients in food processor until they form a ball, then roll out half of the dough (or press) into a pie pan or cake pan for the bottom layer. Next spread the fig filling on the layer and roll out the rest of the dough for top of the crust between two pieces of gluten-free floured wax paper for easy handling. Flip on top of fig filling and bake for about 12-15 minutes until light brown.


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    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.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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