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+ servings
homemade fig blueberry newtons

Fig Blueberry Newtons Recipe

Annette Reeder - The Biblical Nutritionist
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 40 cookies
Calories 57

Ingredients
  

Dough

  • 2 Egg Whites
  • 1 ½ cups Whole Wheat Flour
  • ½ tablespoon Vanilla
  • 1/2 cups Butter softened
  • 1/4 cup Organic Cane Sugar
  • 1/4 cup Flax Seed milled
  • 1 tablespoon Water
  • 1/2 tablespoon Cinnamon

Filling

  • 1 cup Figs chopped
  • 2 tablespoon Tapioca Starch
  • 1 cup Blueberries
  • 2 tablespoon Organic Cane Sugar or sucanat with honey
  • 1 tablespoon Water

Instructions
 

  • In a large bowl, combine the butter and sucanat. Blend them up with an electric mixer. This is to make the dough.
  • Add in the egg whites, water, and vanilla. Beat until these are all well mixed. Scrape down the beaters and bowl as necessary.
  • Mix in the flour, cinnamon, and flax. Blend them up until the dough has the right consistency and comes together.
  • Form the dough into a rectangular shape. Wrap it tightly in plastic. Keep it in the refrigerator for at least 2 hours.
  • To make the filling, combine figs, blueberries, and honey crystals in a medium saucepan over medium high heat. Bring the mixture to a boil and then reduce heat. Simmer for 20 minutes.
  • Mash the cooked berries with the back of a fork.
  • In a small mixing bowl, stir water and tapioca starch together. Add half of the tapioca starch to the hot berry mixture. Stir well until it’s the same thickness as a jam.
  • Preheat oven to 350 degrees F. Line a large-size baking sheet with a silicone mat or parchment paper.
  • Roll out the dough on a well-floured surface. Form into a 12x16in rectangle then cut into 4 equal 4x12-inch strips. Spoon the filling down the middle of all the strips. Then, fold the edges right over the filling. Pinch the edges to seal.
  • Cut off the ends of the logs with a sharp knife. Slice into 10 equal pieces, then put the cookies down on a baking sheet, seam-side down. Bake for 12 to 15 minutes or until light golden brown.
  • Allow to cool on the pan for a few minutes.

Notes

This recipe makes about 40 cookies.

Nutrition

Calories: 57kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 2gTrans Fat: 1gCholesterol: 6mgSodium: 23mgPotassium: 46mgFiber: 1gSugar: 3gVitamin A: 82IUVitamin C: 1mgCalcium: 8mgIron: 1mg
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