Vegan - Grain Free - Nut Free - Egg Free - Dairy Free - No added Sugar
Crust Ingredients:
1 yellow plantain
2 TBS coconut oil
2.5 TBS coconut flour
1/2 cup arrowroot powder
1 tsp cinnamon
1 tsp sea salt
1/2 tsp baking soda
Up to 1/4 cup water
Cut the plantain into two inch pieces and remove the peel. Throw them in your food processor and blend for about 10 seconds. Toss in the rest of the dry ingredients. Add the water one tablespoon at a time while blending until a sticky dough is formed. May take more or less water depending on the size of the plantain. Divide the dough into two. Spread one half about 1/4" thick on the bottom of a 7x11 Pyrex lined with parchment paper. (Any baking pan lined with parchment paper will work, but this was the size that best fit my dough.) Bake at 350° until crust has browned, and center is firm. ~20 minutes
In the mean time make the filling.
Filling Ingredients:
6oz dried figs
1 TBS coconut oil
3+ TBS water
Cut the figs in half and throw them in the food processor. (Remove the dough and rinse the bowl first.) add oil and water, blend until a paste is formed. You may need to add water to make it pliable enough to spread. Keeping it as thick as possible makes it easier to spread the top crust without smashing the filling out the sides.
Take the bottom crust out of the oven, allow it to cool a few minutes and then spread the fig filling evenly across the whole thing. Spread the other half of the dough on top, pop it back in the oven until the crust browns and is firm in the middle. ~20 minutes
Cut into squares. Try not to eat them all in one sitting.
I'm still new to this. This is only day 12 of my AIP journey, and I've never been good at keeping a journal, but I want to try to keep track of all this. Today was my first horrible sugar craving, and this recipe was the result.
I'm submitting this to the AIP Recipe Roundtable at Phoenix Helix. Please follow the link and click on my recipe!
The whole time I was making these, I was remembering Brian Reagan's bit about fig newtons.
