20 July, 2015
Cashew Flour Fig Pinwheel Cookies
I have been posting a lot on Instagram and Facebook lately about the abundance of fresh figs coming from the tree in my backyard. It is not a bad problem to have, but you can only eat so many before it is time to find other ways to use them before they go to waste.
I reached out to you wonderful people for suggestions on what do to with these abundance of figs and one suggestion was pinwheel cookies. I loved this idea, having created a raw pinwheel cookie before, but this time I wanted to create a more traditional baked cookie. These Cashew Flour Fig Pinwheel Cookies are not only delicious and soft, but they just so happen to also be grain-free, gluten-free, vegan, and completely healthy. They are easy to make and look beautiful, too!
It just so happens that this months Recipe Redux’s theme is using food fresh from the garden. For thousands of years people have been living off of seasonal foods. We haven’t always had factory farms or tons of food being transported from different parts of the world. Diets consisted of whatever was growing on the land at the time or whatever was in season. I was able to pick figs off of the tree in my own yard for this recipe. You can’t get any more seasonal than that! Growing your own food is the best, and a great tip when it comes to saving money on organic produce.
The star of this cookie, of course, are figs. Figs are a good source of potassium, which is a mineral that helps to control blood pressure. With 1.4 grams of fiber for just one fig, they are loaded with a nutrient people often don’t get enough of. Fiber is good for digestion, weight management, and offers up a number of other health benefits. The tiny seeds of figs are loaded with nutrients that aid in cleansing the digestive tract.
This recipe starts with gently boiling fresh figs in a little water until they are soft. Then purée the mixture with a hand blender, creating a jam for the filling. If you don’t have fresh figs available, then you can substitute with another fruit. Using homemade chia jam would work beautifully with this recipe as well.
I love experimenting with different flours. I especially like working with flours that fit both the gluten-free and grain-free lifestyle. For this flour combination I just used what I had in my pantry. I don’t often like buying special flour, so when I can make my own using real food ingredients, like oats or cashews, I get really excited to see what I can make. To make cashew flour all you have to do is add the cashews to a food processor and process until you have flour. It is really that easy! You would never guess these Cashew Flour Fig Pinwheel Cookies are gluten- and grain-free.
I hope that you can find delicious ways to enjoy what is in your garden, or local farmers market.
What is your favorite local produce? What do you like to make with what is in season? Let me know in the comments.
Cashew Flour Fig Pinwheel Cookies
Ingredients
- 1 cup fresh figs stems removed and cut into quarters
- 1/4 cup water
- 1 Tablespoon chia seeds or 1 egg minus the water
- 3 Tablespoons water
- 3/4 cup raw cashews
- 6 Tablespoons coconut flour
- 1/4 cup coconut sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla powder or extract
- 1/4 cup coconut oil melted
Instructions
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In a small saucepan add the cut figs and water.
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Cook over medium low heat until the figs are soft, about 15 minutes. Add more water as needed if the water boils off.
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Once the figs are soft purée the figs with a hand blender (blender or food processor will work, too).
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Store fig jam in the fridge to cool.
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In a small bowl, add the chia to 3 tablespoons water. Let sit to gel.
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In a food processor, add the cashews and process into a flour.
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Add the coconut flour, sugar, baking soda, salt, cinnamon, vanilla, and chia gel.
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Pulse until combined.
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With the processor running drizzle in the coconut oil until a dough forms.
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Roll the dough out with a rolling pin onto parchment paper into a rectangle about 1/4 inch thick.
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Spread 1/2 cup of the fig jam mixture evenly onto the dough.
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Using the parchment paper to help you, start on the shorter side of the rectangle, roll the dough with the filling on the inside to the other side of the dough into a log shape.
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Use a serrated knife gently cut the dough log into 1/2 inch cookies.
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Place the cookies flat on a lined baking sheet and form into rounds with your hands.
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Bake in a 350° oven for 20-25 minutes until golden brown and firm.
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I store these cookies on a plate on my counter, uncovered for up to 5 days. (If you store in a container they may get soggy, but still delicious).
Recipe Notes
Choose organic ingredients when possible.
21 Comments
These look great! Almost like paleo fig newtons 🙂
Exactly! Thank you!
How would you adjust the recipe to use whole wheat flour instead of coconut?
You can add any flour you like but you may need less oil and coconut flour absorbs a lot of liquid.
Those sound amazing! I would love to have fresh figs like that, so jealous 😛 Love the use of cashew flour, very interesting!
Thank you!
Of all the flours I’ve tinkered with, I’ve never tried cashew flour. Cashews are my favorite nut so this definitely needs to happen! I love that I can make the flour at home because I can imagine how pricey it could be in the store.
This has made me want to experiment with all different kinds of nuts!
Wow, I want to jump through my screen! Not only did you use my favorite nut, but also figs which I have been loving so much lately! Amazing recipe!
Im so glad! Thank you!
I’ve got some cashew flour I’ve been meaning to use up. My parents have a fig tree outside their house that is amazing in the summer! I’ll have to buy mine at the store but I definitely want to try these pinwheels.
How perfect! I hope you enjoy them.
Figgy pinwheels!?!? Yessssss. These are the perfect little fig involved cookie. I’m about to make and devour this entire batch, all by my pretty little self!
Oh these are beautiful! I love figs and cashews, so yes please <3
They are so delicious aren’t they?!
these look sooooo good!
Thanks..I must say they really are!
I have a couple of KG of dried figs, would i be able to use these instead? and if so how much extra water do you think i may need? Thanks 🙂
You can totally eyeball it. Set the heat on the stove top on low and cover with a lit. If the water evaporates before the figs get soft add a few more tablespoons of water until you are able to make a paste. I would start out with 2-4 tablespoons extra water.
I assume you melt the coconut oil? The recipe doesn’t say to do that but that would be the only way to “drizzle” it into the dough.
Yes you are right. I made this recipe in the summer when my coconut oil is already melted in my pantry because it is so hot outside. I sometimes forget that isn’t always the case. Thank you for letting me know. I will add this direction to the recipe.