Gfcf Figfruit Newtons Recipes

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FIG NEWTONS (HOMEMADE)



Fig Newtons (Homemade) image

Make and share this Fig Newtons (Homemade) recipe from Food.com.

Provided by Spyder-man

Categories     Dessert

Time 2h

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 11

1 lb dried figs or 2 lbs fresh figs
1 cup sugar
1 cup water (1 c. for dried figs, 1/2 c. for fresh)
1/2 cup butter, room temp
1 cup sugar
1 large egg
1 tablespoon cream or 1 tablespoon milk
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 3/4 cups flour

Steps:

  • Dice figs, soak in water 1 hour.
  • Add sugar & cook on medium heat until of thin jam consistency.
  • Beat sugar, butter, egg, milk & vanilla until well blended.
  • Add dry ingredients.
  • Mix well and refrigerate for 1 hour.
  • Place 1/2 on well floured dough cloth; knead about 6 times.
  • Roll out to 1/4" thick. Line 13 x 9" glass baking dish; cover with figs.
  • Roll remaining dough, cover figs. Cook at 350° for 30 minutes.
  • Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.

Nutrition Facts : Calories 315.2, Fat 8.8, SaturatedFat 5.3, Cholesterol 37.2, Sodium 204, Carbohydrate 58.1, Fiber 2.1, Sugar 41.4, Protein 3.1

GF/CF FIG/FRUIT NEWTONS



Gf/Cf Fig/Fruit Newtons image

Make and share this Gf/Cf Fig/Fruit Newtons recipe from Food.com.

Provided by jswope162

Categories     Lunch/Snacks

Time 23m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup Splenda sugar substitute
1/2 cup canola oil
4 eggs
2 teaspoons vanilla extract
1 1/2 cups gluten-free flour
1 3/4 teaspoons baking powder
1/2 cup non-dairy milk substitute
1/3 cup 100% fruit jelly

Steps:

  • Preheat oven to 350°F (175°C).
  • Grease and flour a mini loaf pan.
  • In a medium bowl, mix together the Splenda and oil. Beat in the eggs, one at a time, then stir in the vanilla.
  • Combine flour and baking powder, add to the creamed mixture and mix well.
  • Finally stir in the milk substitute until batter is smooth. Pour about 1 tbsp batter into each loaf.
  • Bake for 3 minutes in the preheated oven. Remove from oven and place jelly on the center of each cake and smooth leaving space around the edge. Cover each cake with remaining batter. Bake 18. Cake is done when it springs back to the touch.

Nutrition Facts : Calories 160.7, Fat 16.1, SaturatedFat 1.7, Cholesterol 105.8, Sodium 114.5, Carbohydrate 0.6, Sugar 0.3, Protein 3.1

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