Thursday, June 26, 2014

Figgy Bites



You can thank my daughter for calling these little balls of delight "Figgy Bites". She gets full credit for naming them.

I was going for the obvious choice: Fig Balls.  

I think she was a bit embarrassed...LOL

I am loving them no matter what we call them.  They disappeared from our fridge really fast.

In my mind it is like eating just the center of a Fig Newton.  This used to be my favorite cookie before I found out that my body doesn't like wheat.  Some day I hope to work on a gluten free Fig Newton Cookie but for the time being I will just eat a few Figgy Bites.

They are really easy to make.  The centers are great by themselves and that makes them a simple snack.  But if you want to up the WOW factor and add a gourmet touch then add a coating.  I chose to roll mine in crushed almonds.  

Rye?  CHOCOLATE!!!!!

Guess which ones were eaten first?  

I also thought they would be awesome rolled in toasted coconut, pistachios, crushed Chex cereal, and cocoa powder.  The cocoa powder would make them look like truffles.  YUM!

Next week I have some great recipes coming out.  I have been sharing a lot of simple things because that is what has been easy for me the last 9 months.  I am pretty much back into the groove of things and working on some more advanced recipes for the gluten free cook.  I have a wonderful gluten free pasta dough and a blueberry bread loaf that will knock your socks off or flip flops (summer time wear).

Please Pin, Share and Comment--I love to hear from my readers.

ENJOY!


Figgy Bites

1 1/2 cups almond meal
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1 cup soft dehydrated figs, stems removed
1 tablespoon water
1/4 cup maple syrup

Coating the bites is your choice: any ground nut, cocoa powder, toasted coconut, etc

1.  I used my Vitamix.  I tossed everything into the pitcher and let it blend until well combined.  Use the stomper to mix as it blends.

2.  If you do not have a Vitamix, then use a food processor.  Add all of the ingredients and blend until the ingredients.  If it is having trouble blending because the dough is stiff, add a tablespoon of water at a time until the dough forms.  It should be stiff but I don't want you to burn up your food processor.

3.  I used a cookie scoop.  A small size is perfect.  Scooped the fig dough into balls and placed them on a parchment paper-lined cookie sheet.  Refrigerate until firm, about 1 hour.

4.  Remove and roll in your choice of coatings: nuts, chocolate, sprinkles, cocoa powder, etc...

5.  Store in the refrigerator.

Written by Sherron Watson




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