As a child one of my favorite things to eat were fig newtons. There was just something about the gooey center with the slightly crunchy fig seeds and the soft outside cookie that would make me so happy seeing them in my lunch box. For me when it came to cookies, fig newtons were right up there with oatmeal raisin and chocolate chip.
Always looking to recreate that fig newton taste, I did just that years ago when I had my dessert business, I had created an amazing fig dessert people raved about saying and I quote, “it tastes like an adult version of a fig newton”, back then I was baking with refined sugars, regular butter and wheat based flour. Since then there’s been a change in my eating habits and because of that the way I bake has changed. I’m not going to lie I do miss those baking days when all I had to worry about was artificial colors and artificial flavorings but I’m healthier now and my digestive system thanks me.
Recently I started thinking about how I could recreate that fig newton taste again but in a different way a plant based way a way without refined sugars and flours. After trial and error I believe I found it. A recipe that not only gives that fig newton taste but doesn’t have a lot of the allergens that are plaguing people today. What came together is a form of a muffin type scone. The texture is slightly harder than a muffin but softer than a scone (it doesn’t have that crumbly scone consistency). I guess you can call it a…muffscone. 😊 It’s gluten free, refined sugar free, dairy free, nut free and all plant based.
If you like fig newtons I think you’ll enjoy this recipe and hopefully the taste will be reminiscent of a good old fashioned fig newton.
Fig “Newton” Muffscones
1 cup of sprouted chickpea flour
8 (soaked) Medjool dates
3 Tablespoons of avocado oil
2 Tablespoons of date water
1 teaspoon of vanilla extract
1/4 teaspoon of sea salt
1/4 teaspoon of baking powder
6 Turkish Figs (chopped)
- Heat oven to 350 degrees.
- Pour hot water over 8 pitted Medjool dates and soak dates till softened.
- Save 2 Tablespoons of the water from the soaked dates.
- Take a muffin pan whether it’s regular size or mini size and put muffin/cupcake liners or lightly greased the muffin cups.
- In a food processor put the chickpea flour, dates, avocado oil, date water, vanilla, sea salt and baking powder.
- Pulse a few times before blending scrapping down periodically.
- Chop the six Turkish figs into small pieces.
- Fold the figs into the mixture with a spatula making sure they’re distributed evenly.
- Scoop batter into the muffin tins. (I used a cookie scoop)
- Bake for 15 minutes if making mini muffscones, for regular size muffscones bake for 25 minutes.
- Every oven is different so to tell if your muffscones are done they will be brown on the top and if you stick a toothpick in a muffin it will come out clean.
- You can serve them warm and eat them by themselves or slice in half and spread a little ghee on them.😋
- Just store any leftovers in a tightly sealed container and they will keep for a few days.