Ingredients:
For the filling:
- 250 g stemmed and coarsely chopped dried figs
- 2 tbsp Coconut blossom sugar
- 70g applesauce
- 60ml water
- 1 tsp lemon juice
For the dough:
- 2 tbsp ground linseed
- 70g applesauce
- 65g Coconut blossom sugar
- 1 teaspoon vanilla powder or non-alcoholic vanilla extract
- 60 ml melted Coconut oil
- 125g gluten free Oat flour
- 45 g brown rice flour
- 2 tbsp Tapioca starch
- ½ tsp baking powder
Preparation:
In a small saucepan, combine the dried figs, coconut sugar, applesauce, water and lemon juice. Bring to a boil, then reduce the heat and simmer until the figs are soft and the liquid has reduced, about 15 to 20 minutes. Transfer the mixture to a blender or food processor and pulse a few times until it forms a smooth, thick paste. Put aside.
To make the cookie dough, mix the ground linseed, applesauce, coconut blossom sugar, vanilla and coconut oil in a bowl. Whisk until a uniform dough forms. In another bowl, mix together the oat flour, brown rice flour, tapioca flour and baking powder. Add the wet ingredients to the dry and stir until a smooth, soft dough forms. Place in the refrigerator for 30 minutes.
Preheat the oven to 180ºC. Line a baking tray with baking paper.
Roll out the chilled cookie dough between 2 layers of baking paper to about 0.5 cm thick. Cut off the excess edges to create a clean rectangle. Cut the rectangle in half widthwise. Spread a layer of filling approximately 1 cm wide along the length closer to one edge. Using the baking paper, carefully roll the dough into a roll. The seam should be on the bottom. Cut cookies out of the roll.
Repeat the same process with the other half of the dough. Do the same with any leftovers. Place the cookies in the prepared baking pan and bake until lightly browned, 12 to 13 minutes. First let cool slightly on the baking tray, then transfer to a wire rack and let cool completely. It is best stored in an airtight container at room temperature.
Bon appetit!
Photos: Maarja Urb
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