Fig and Walnut Stuffed Shortbread
These cookies are a classic! Soft and crispy on the outside, yet rich and chewy on the inside. Use PRANA dried figs to make a vanilla, chia and fig jam, then walnuts to create the pastry exterior, and you have yourself a cookie that rivals the classic Fig Newton. A great little snack for a busy afternoon! For a gluten-free version of this recipe, simply use gluten-free rolled oats.
1 cup PRANA organic figs (about 10 dried figs)
¾ cup orange or apple juice
½ tsp vanilla powder
2 tbsp PRANA organic fair trade cane sugar
2 tbsp PRANA organic whole chia seeds
1 pinch sea salt
1 ½ cups oatmeal (gluten free, if desired)
1 cup PRANA organic raw walnuts
¼ cup PRANA organic coconut palm sugar
1 tbsp maple syrup
1 tbsp PRANA organic whole chia seeds
1 tbsp vanilla essence
1 pinch salt
4 tbsp PRANA organic coconut oil, melted
Mix figs, juice, vanilla and sugar together in a saucepan. Bring to a boil and simmer 15 minutes. Pour mixture into a food processor and mix with chia and salt. Add some water if needed. Set aside.
In the food processor, grind walnuts and oatmeal into a fine flour. Transfer into a large bowl, add the sugar, maple syrup, chia, vanilla and salt, then slowly blend in coconut oil. Form dough into a ball with your hands, cover in plastic film and refrigerate 30 minutes.
On parchment paper, using a rolling pin, roll out dough to form a 12 cm x 28 cm (5 x 11 in) rectangle. Using a spoon, spread fig mixture down the centre. Fold in sides to form a log and seal in filling. Slice log into 15 cookies or so. Line a cooking sheet with parchment paper and place cookies, spacing apart.
Preheat oven to 350°F (180°C) and bake cookies 25 minutes. Let cool and enjoy!