Gluten Free Vegan Fig Newtons

 So I did one of those forehead slapping things.  I accidentally, and very permanently deleted this post...3 days after originally posting it.  So now I have to re-write it.  GRRR!!  Of course, this was one of those posts that takes longer to write too.  Double grrr.  Without preamble..here's the recipe..so amazing.  I started with an old favorite.  Vegan Cookies Take Over Your Cookie Jar is a fabulous book, I really love these authors and use their books frequently for inspiration.  I had to make the recipe gluten free and I changed a couple other things up to make it healthier.  Enjoy!


Filling:
3/4 pound dried figs, stems removed and coarsely chopped
2/3 cup water (or more)
3-4 tablespoons maple syrup (or honey/agave)
2 teaspoons grated lemon or orange zest

Cookie Crust:
2 tablespoons chia meal or flax meal
1/4 cup non-dairy milk

3/4 cup coconut palm sugar (or brown sugar)
2 teaspoons vanilla
1/2 cup melted coconut oil (or other favorite oil)
1 cup oat flour (make your own by whirring rolled oats in a coffee grinder)
1/2 cup teff flour
1/2 teaspoon guar gum (or replace gum and flours w/ 1 3/4 cup whole wheat pastry flour)
1/2 teaspoon each baking powder and baking soda
1/2 teaspoon salt

In a small saucepan, cook the filling ingredients over a low simmer for 10-20 minutes.  Mash periodically, adding more water as necessary.  I always seem to use a cup or more of water as my figs are very dry.    You want to end moisture to be thick and moist like a thick jelly.  Just keep mashing around until the pieces are mostly broken down.If you have kiddos averse to texture, you could puree the mixture in a food processor.

In a large mixing bowl, mix the chia meal and milk.  Add in the palm sugar and vanilla.  While continually whisking, pour in the melted coconut oil to incorporate before it solidifies.  Sprinkle in the dry ingredients, in order.  Using your whisk,lightly mix the dry ingredients before whisking more thoroughly into the wet.  Stir until a wet dough is formed.

Rolling the two cookie crusts:  Roll out two 8 x 8 squares.  Use at least one piece of parchment, and another piece of either a greased or floured piece of plastic wrap or waxed paper.  Roll the dough out.  Remove the top piece, leaving the dough directly on the parchment.  Lift the paper with the dough and place into an 8 x 8 baking dish.  Spread the filling evenly over the bottom crust.  The top crust is trickier as you have to remove both pieced.  Flour or grease both pieces of plastic wrap or waxed paper thoroughly.  Remove the top piece, life the remaining piece and invert on top of the filling.  It does not have to look perfect!  Bake in a 350 degree oven for 20-25 minutes until golden.  Let cool completely before cutting...if you can wait that long!

This recipe was shared on Lunchbox Love,  Sugar-Free Sundays, Wellness Weekend,  Pennywise Platter,  Allergy Friendly Fridays,  Real Food Wednesdays,  Whole Foods Wednesdays, Gluten Free Wednesdays, Hearth & Soul,  Slightly Indulgent Tuesdays, Traditional Tuesdays, Melt in Your Mouth Mondays, Monday Mania, Just Another Meatless Monday,