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Nutritional Info
  • Servings Per Recipe: 38
  • Amount Per Serving
  • Calories: 31.2
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.4 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 0.9 g

View full nutritional breakdown of Raw Fig Newton Cookies calories by ingredient
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Raw Fig Newton Cookies

Submitted by: MILLERSIMPSON
Raw Fig Newton Cookies

Introduction

This is the real deal with a cookie outside and fig filling inside. Plan ahead! Lots of soaking and needs to dehydrate. This is the real deal with a cookie outside and fig filling inside. Plan ahead! Lots of soaking and needs to dehydrate.
Number of Servings: 38

Ingredients

    Filling
    Figs, dried, 5 fig
    Dates, 5 date
    Prunes, dried, 4 prune

    Outer cookie
    Buckwheat, .33 cup Soaked 8 hours in 2x the water (i.e. 2/3 cup water to 1/3 cup Buckwehat)
    Millet, .33 cup Soaked 8 hours in 2x the water
    Millet, .063 cup Ground
    **Flax Seed, 4 tbsp Ground
    Truvia Natural Sweetener, 1-2 serving to taste.
    Cinnamon, ground, 1 tsp
    **Flax Seed, 4 tbsp Soaked in 2x the water
    Water, 2 cups or so

Directions

Measure all the ingredients (except the Flax seed) that need to soak and soak them in 2x the water for at least 8 hours. Grind one TBSP Millet and one TBSP Flax seed- combine with the Truvia and Cinnamon and reserve. Soak the dried fruit for at least 1-2 hours or for all 8 hours same as the other ingredients. Combine the Cookie ingredients together - processor optional. Once the fruit is soaked drain and reserve the soak water. Place the soaked fruit in the processor along with the pear (cut up into smaller pieces) and blend until smooth - adding soak water to process as needed. Spread the cookie mixture out onto a Parchment paper or teflex lined dehydrator tray into a smooth layer. It may be easier to spread into three 3-4" by 12-14" sections so use 2-3 trays. This method will make it easier to fold the cookies later on. Place the cookie mixture in first for 2-4 hours until it is semi firm score the cookies - then spread the remaining fruit mixture on top - put back into the dehydrator for another 6-8 hours. Using the liner Roll the cookies into the center to make two long rows and score the center - see picture. Then gently peel away the liner and flip onto another mesh tray to finish - another 2-6 hours. When they are the desired texture. I did mine for approximately a total of 16 hours at 105 - this would be faster of course if you wanted to dehydrate at 114.

Number of Servings: 38

Recipe submitted by SparkPeople user MILLERSIMPSON.






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