Ingredients
- 1/2 pound dried figs, quartered
- 1 cup pomegranate juice
- 1/4 cup lemon juice
- 1/2 cup unsalted butter, softened
- 1/2 cup each sugar and packed brown sugar
- 1 egg
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 cup sorghum flour
- 1 cup brown rice flour
- 1/2 cup tapioca flour
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
Make it step by step
- Preheat oven to 350 degrees.
- Place first three ingredients in a bowl; toss. Refrigerate overnight. Drain, reserving 1/4 juice. Transfer figs and reserved juice to a small food processor; cover and process until a thick paste forms. Set aside.
- Cream butter and sugars until light and fluffy. Beat in egg, molasses and vanilla. Combine the remaining ingredients except fig mixture. Gradually add to creamed mixture; mix well. Divide dough into four portions; cover and refrigerate.
- Between two sheets of waxed paper, roll each portion into a 9 inch x 4 inch rectangle. Transfer two rectangles to a parchment paper lined baking sheet; remove waved paper. Spread reserved fig mixture evenly over both rectangles to within 1/2 inch of edges. Top with remaining dough; remove waxed paper. Using a fork, crimp edges to seal.
- Bake for 15 to 18 minutes or until edges are golden. Cool 10 minutes; remove from pan to a wine rack. Cool completely. Cut each in half lengthwise; cut width-wise into slices. Store in an airtight container.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Carlo Powe-Crawford, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.