Delicious homemade, gluten-free fig newton cookies with no added sugar. The sweet fig filling and the tender crust will keep your kids healthy and happy! This post is sponsored by All-Clad and the Partnership for A Healthier America.
Here we are, rapidly approaching the end of August and you know what that means. Very soon, the air will begin to cool off, the leaves begin to turn, and the kids will be slinging their packs on their backs, heading off to school. These things may already have begun in your area. And I don’t know about your kids, but mine will be packing their lunches in with them every day. I know that some school systems have vastly improved their lunch options, but in our area it still consists of hot dogs, grilled cheese and the like. It’s a lot of work to make three lunches every day, but it’s worth it to me to make sure my children are eating healthfully at lunchtime. And coming up with tempting but healthy treats is my defense against all the junk being served at school.
So I am thrilled today to be partnering with Partnership for A Healthier America, All-Clad and a group of other great, health-minded bloggers to raise awareness about childhood obesity. We all know it’s on the rise, but when you look at the facts, it’s quite startling. Did you know that 1 in 3 children and adolescents are now overweight or obese? Did you know that over the past 30 years, childhood obesity in the U.S. has doubled among ages 2-5 and more than tripled among ages 6-11 and 12-19?
You can see why we need to start fighting this with greater intensity. And the strongest fight starts on the homefront, with our own kids. We need to teach our kids about good nutrition, and we need to surround them with healthy, naturally delicious options. We should, of course, demand that our school systems change their ways too, but how can our kids make healthier decisions when we don’t teach them how at home?
With my own kids, I like to take the approach of a healthier version of some of their favorites, like Fig Newtons. This isn’t the sneaky approach; I let them know that they are made without sugar and are gluten-free, because I want them to see that there are better options than store bought cookies. And I confess that it doesn’t always work, that I sometimes end up with something the kids won’t even touch. But more often than not, I end up with a pretty good approximation of the commercial variety and my kids are more than happy to gobble them up in lieu of the real thing.
These were pretty easy to make too. The filling is simply dried figs pureed with some water, because figs are naturally so sweet. And because our camps and schools are nut-free, I used mostly gluten-free oat flour and gluten-free all purpose flour for the crust. The dough is a little on the fragile side, as are so many gluten-free doughs, but it patches together nicely, so you still end up with some nice-looking newtons. Definitely a snack you can feel good about.
Now check out this great giveaway, sponsored by All-Clad and A Healthier America in support of awareness for childhood obesity. You have many chances to win so be sure to check out the other great healthy back-to-school recipes from the other bloggers!
- 1 Grand prize winner will receive a 7 piece stainless steel All-Clad set
- 9 runners up will receive a 11″ nonstick and covered All-Clad skillet
- 8 oz dried figs I used golden California Figs
- 1/2 cup water
In a small bowl, whisk together the oat flour, all purpose flour, flax seed meal, coconut flour, baking powder, xanthan gum and salt.
In another bowl, beat butter with erythritol until well combined. Beat in egg and vanilla extract.
Beat in flour mixture until dough comes together.
Turn out onto plastic wrap and shape into a low, flat rectangle. Wrap tightly and refrigerated 1 hour.
Combine figs and water in the bowl of a food processor and puree until smooth.
Preheat oven to 350F and line a baking sheet with parchment paper.
Sprinkle work surface with some gluten-free all purpose flour and roll out dough to a large rectangle, about 10 by 16 inches. Cut into 4 even strips, about 4 inches wide each.
Gently and carefully loosen each strip of dough with a sharp knife or an offset spatula. Spoon 1/4 of the filling down the center of each strip.
Carefully fold edges over and pinch to seal. Patch any cracks or tears.
Cut each strip into 8 cookies and place cookies on prepared baking sheet.
Bake 12 to 15 minutes, or until light golden brown and just firm to the touch.
Remove and let cool completely on pan.
Serves 16. 150 Calories; 8g Fat (46.1% calories from fat); 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol; 103mg Sodium.
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