Healthy Recipe of the Week
A 2-Ingredient Cookie to Tickle Your Sweet Tooth with a Satisfying Crunch
Crispy Fig-Sesame Cookies
- 1 1/3 cups Dried Figs
- 2/3 cups Unsalted Sesame Seeds (unhulled is preferred)
Preheat oven to 350°F. Stem the figs and place in a food processor. Process to a paste. Transfer the past to a bowl and knead in the sesame seeds. Place the dough on a sheet of parchment paper and cover with another sheet of parchment paper. Use a rolling pin to flatten the dough about 1/4-inch thick. The thinner the dough, the crispier the cookies. Remove the top sheet of parchment paper. Using a sharp knife, score the dough, making 5 evenly spaced lines in 1 direction and 4 lines in the other direction. This will make it easier to break the cookies apart after baking. Transfer parchment paper with rolled-out dough to a baking sheet. Bake for 10 minutes, then lower the oven temperature to 280°F and bake another 10 minutes. Make sure the cookies do not burn! Let cool on a rack. When cool enough to handle, break the cookies into 20 pieces along the scored lines.
Preparation: 10 minutes
Cooking: 20 – 30 minutes
Yield: 10 (2 cookie) servings
Per Serving: 100 calories. 4.5g fat. 0g saturated fat. 15g carbohydrates. 10g sugar. (0g added sugar.) 3g fiber. 2g protein. 0mg sodium. 178mg potassium. 126mg calcium. 0mcg vitamin D. 2 mg iron.
Tufts University. (2018). Crispy Fig-Sesame Cookies. Health & Nutrition Letter.
Recipe courtesy of Pascale Naessens. Adapted from Pure & Simple: A Natural Food Way of Life (Harry N. Abrams, 2017). doi: <a href=”http://www.anrdoezrs.net/click-8856724-13215510″>truMedic Blood Pressure Monitors</a> available here<img src=”http://www.tqlkg.com/image-8856724-13215510″ width=”1″ height=”1″ border=”0″/>