INGREDIENTS
For the fig jam:
1 cup Dried Figs
1 Tbsp Honey
1/2 Tbsp Vanilla Extract
For the pastry:
10 Medjool Dates
1 cup Ground Almonds
1/2 cup Coconut Flour
1 cup Oats
3tbsp Cinnamon
5 tbsp Coconut Oil
1 tbsp Honey
METHOD
Pre-heat oven to Gas Mark 4, or 175 degrees Celsius.
Blend fig jam ingredients in a food processor, so you’ve got your jam good to go. (If you have leftover jam – it’s great to have in your porridge!)
For the pastry – blend up the dates, coconut flour, cinnamon, coconut oil and honey, until smooth. Then add the oats, and roughly blend until mixed in. Add extra coconut flour or water if you need to, to get your perfect texture.
Then, with your hands, turn the dough into a big ball.
(You might need to spread some extra flour over your surface area and rolling pin) Roll your pastry into a thin dough (about 0.5cm thick) The dough wants to be a long oblong shape – as you are going to turn this into one long roll.
Spoon your jam onto one side of the pastry – and spread it down the length of the pastry. Be quite generous!
(This is the tricky bit) – Fold the pastry over so it becomes a long roll. Use your fingers to mould it into a roll, and to seal the ends up together.
Using a sharp knife, cut the roll into smaller, fig rolls. Place on a baking tray, and bake in the oven for 15-20 minutes.
NOTES
These are so good! Don’t forget to share your creations with me on Instagram and Facebook <3
