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  • Writer's pictureJennifer McDiarmid

Fig rolls


90g oats or oat flour

165g ground almonds

1/2 tsp salt

1 tsp baking powder

60ml coconut oil

120ml agave syrup

60ml unsweetened apple puree

2 tsp vanilla extract

Fig filling

150g dried figs, hard stems cut off

3 tablespoons freshly squeezed lemon juice

1 tablespoon agave syrup

1/2 tsp ground ginger

1 tablespoon water


If using oats, put them in a food processor and grind to a fine flour. Put the oat flour, ground almonds, salt and baking powder in a bowl and mix.

Separately, combine the coconut oil, agave syrup, apple puree, and vanilla extract. Sift the dry ingredients into the bowl of wet ingredients and mix well. Refrigerate for at least an hour.

For the filling

Meanwhile, put the figs, lemon juice, agave syrup and ground ginger into the food processor and pulse until a smooth paste forms. If your mixture isn't moving, gradually drizzle water as needed.

Once your dough has properly chilled, preheat the oven to 180c.

Divide the dough into 4. Take one portion and place it between 2 sheets of baking parchment. Using a rolling pin, roll it out into a rectangle about 25 x 10cm. Spread 1/4 of the fig filling along one long edge of the dough rectangle, leaving a little border around it. Fold the bare half of the rectangle over onto the filling, then seal the ends of the rectangle by pressing the dough together with your fingers.

Repeat this process with the remaining portions of dough and filling. Arrange the dough cylinders on the prepared baking sheet. Bake in a preheated oven for about 12- 14 minutes, until the outside is slightly browned. Allow to cool completely then cut into fat slices. Store in an airtight container for up to 5 days.

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