Homemade Fig Newtons

Fig newtons were a childhood favorite of mine, and to this day they are still a go-to snack for people of all ages. They're thought of as being a healthier cookie because they're made with "real fruit" and "whole grains." I took a look at the ingredients label (found here) and I wasn't surprised to see a long list of ingredients including high fructose corn syrup, partially hydrogenated cottonseed oil, and sodium benzoate (a potentially harmful preservative)... just to name a few.

These fig newtons still taste like the sweet, soft cookies that I once knew as a child, but they contain healthy ingredients that you can feel good about putting into your body. They are also allergen-friendly, and I have included some substitutions to make them vegan or grain-free.


Ingredients

Dough:
1 cup almond flour
1/2 cup oat or spelt flour*
3 T coconut oil, melted
1/2 T vanilla extract
1 T honey (or agave if vegan)
1/4 cup baking stevia or granulated sweetener of choice
1 tsp cinnamon

Filling:
2/3 cup dried black mission figs, stems cut off
3 T unsweetened applesauce

*Note: To make grain-free, substitute oat/spelt flour for more almond flour

Directions:
Preheat oven to 350F. For the dough, combine dry ingredients in a medium-sized mixing bowl. Then add wet ingredients and mix well. If the dough seems a little dry, you can add a splash of almond milk or a little more coconut oil. Put in the fridge while you're making the filling. For the filling, combine the figs and applesauce in a food processor and process until smooth. Take the dough out of the fridge and roll out between two pieces of parchment paper. Try to roll it into a rectangle shape, about 1/4" thick. Spread the filling on one half of the dough. Then use the parchment paper to fold the dough over lengthwise so that the half without the filling covers the half with the filling. Pinch the edges of the dough together if needed. Place the dough onto a baking sheet lined with parchment paper. Bake for 25 minutes or until the edges begin to brown. Let cool, then cut into squares. Store in a tightly sealed container in the fridge.

Raw Mango Coconut Bites

When the weather gets warmer, I'm always craving a cold treat to cool off. I love making smoothies or anything that has fruit because in my opinion, there's nothing more refreshing than that! I went to Trader Joe's the other day and stocked up on a bunch of frozen fruit, which called for some experimenting. I was a little skeptical about trying a mango and coconut combination, but it turns out they actually go so well together. With only a few natural ingredients and no added-sugar, these mango coconut bites are the perfect healthy and refreshing summer snack.

Ingredients

Coconut Crust:

-1/2 cup almond flour

-1/4 cup unsweetened shredded coconut

-7-8 pitted Medjool dates

-1 tbsp coconut oil

-1/4 tsp cinnamon

Mango Layer:
-2 cups frozen mango cubes, slightly thawed (or fresh mango)

-2 tbsp coconut oil

-1 tsp vanilla extract

-1/4 cup unsweetened almond milk

-optional topping: unsweetened shredded coconut

Directions: Combine all ingredients for the crust in a food processor and blend until a slightly sticky dough forms. Press the dough into the cups of a muffin pan, about 1/4 of the way up (mine evenly distributed into 9 cups). Put that in the fridge while you make the mango layer. Combine all of the ingredients for this layer into the food processor and blend until a smooth mixture forms. Take the muffin pan out of the fridge and distribute the mango mixture among each muffin cup, smoothing the top with your finger or a spoon. Top with a little bit of shredded coconut if desired, and put in the freezer until firm. I like to let them thaw on the counter for a few minutes before I eat them.

No-Bake Maple Streusel Bites

I'm still on a no-bake food kick. As much as I love baking, it's a lot quicker to throw your ingredients in a food processor and then just put it in the fridge. Most of the no-bake recipes I've been making are already portioned out by either using a muffin tin or by making them into ball shapes. It makes it easier for a snack on-the-go or a quick dessert. You could also make this recipe into a cake or pie by using a baking pan instead. No matter what shape you make it into it'll taste delicious!

Ingredients:
1 cup cashew meal*
1 cup almond meal*
1/2 cup rolled oats (use gluten-free if needed)
1/4 cup coconut flour
9-10 pitted dates
1/4 tsp cinnamon
1/8 tsp sea salt
1 tsp vanilla extract
1 tbs honey or agave
3 tbs + 1 tbs maple syrup, divided (I used sugar-free)
1 tbs baking stevia or granulated sugar substitute of choice

*This can be made by chopping cashews and almonds in a food processor until they become like a flour.

Directions:
Combine cashew meal, almond meal, rolled oats, cinnamon, and sea salt in a food processor and pulse until the oats are ground up. Take about 2/3 cup of this mixture and put in a small bowl. Set it aside-- this will be for the streusel. Then add the coconut flour to the food processor and pulse until combined. Add the dates a few at a time, pulsing every time you add some. Make sure they are completely chopped up. Add the vanilla, honey, and 3 tbs of maple syrup, and pulse until a batter forms. Evenly distribute the batter in the cups of a muffin tin and press down using your fingers. Then add the extra 1 tbs of maple syrup and the baking stevia into the small bowl that was set aside and mix with a fork to make the streusel. Distribute evenly over the batter and press it down. Keep stored in the fridge.

Raw Chocolate Coconut Almond Butter Cups

My first time making a raw dessert was a success! These came out so good, I probably could have eaten the entire batch in one sitting. I pretty much winged it (wung it?) when it came to measurements (so you may need to make some adjustments here and there), so I was surprised that they came together perfectly. The best part about these is they're full of nutrients! The different nuts, cacao powder, and dates almost make it like a granola bar, but much healthier (and tastier) than what you find at the grocery store.
I used raw almond butter for one batch, but for another batch I used Cookie Dough Cracked Nut Butter, a paleo-friendly nut butter spread made with all-natural ingredients (raw pecans, almonds, unsweetened coconut flakes, coconut oil, spices, etc) and they tasted amazing as well! Just wanted to share this because this is one of my favorite nut butters that I highly recommend trying!

Ingredients for base:
-1/2 cup cashew meal*
-1/4 cup almond flour*
-2 tbs unsweetened coconut flakes
-3 pitted dates
-1 tbs agave (or honey/maple syrup)
-1 tbs unsweetened cacao powder (or cocoa powder)
-pinch of sea salt

Ingredients for top:
-1/2 cup almond flour*
-1/4 cup oat flour*
-3 tbs raw almond butter (or other nut butter)
-1.5-2 tbs coconut oil, melted
-1.5 tbs agave (or honey/maple syrup)
-1/2 tsp vanilla
-1/2 tsp cinammon
-pinch of sea salt

*If you don't have almond flour, cashew meal, or oat flour, you can just process almonds, cashews, or rolled oats in a food processor until they become a flour.

Directions for the base: Combine all ingredients in a food processor and pulse until it becomes slightly sticky. You may need to stop and scrape down the sides a few times. Press into a mini muffin or regular muffin pan so each is filled about half way. Place in the fridge while you make the top.

Directions for the top: Combine all ingredients in a bowl and mix well. It should become like a sticky dough. Start with 1.5 of melted coconut oil, and if it's too dry add another 1/2 tbs. Press the dough on top of each of the bases so it is distributed evenly. Then put back in the fridge for 30-45 minutes or until they are firm. Pop them out of the muffin pan and enjoy!

Eggplant Fries

Eggplant fries are my newest addiction! They actually taste like fries rather than just slices of baked eggplant. They're crispy on the outside, and soft on the inside.

Ingredients:
1 medium/large eggplant
1-2 eggs
almond flour
coconut flour
garlic powder and/or other seasonings of choice
salt

*There are no measurements for the flour and seasonings because it's based on taste, and it depends on how big your eggplant is and how much you coat them. I had to guess, I'd say I used almost a cup of almond flour mixed with just a few tablespoons of coconut flour.

Directions: Peel the skin of the eggplant and cut into round slices about 1/2 inch thick, or into cubes. Set the slices on plates that are lined with paper towels and sprinkle salt all over the slices. Let them sit for about a half hour-- this helps get rid of the bitterness of the eggplant. Rinse off each slice and pat dry with a paper towel. Preheat the oven to 425 and line a baking sheet (I needed 2) with aluminum foil coated with non-stick spray. Cut the slices of eggplant length-wise to make them into strips. In a small bowl, beat the egg. In another bowl, mix the almond flour, coconut flour, and seasonings. Dip an eggplant strip into the eggs so it's completely coated, but shake off the excess. Then dip it into the flour mixture so it's completely coated, and place on the baking sheet. Repeat for all strips of eggplant. Bake for 10-15 minutes, or until golden brown.