Figs make everything better, don’t you agree? And their season is so short, you really have to use figs every day to get the best mileage out of them. Too much for you? That’s okay. Bring me your extras. I’ll eat ‘em.
If you’re looking for something new to do with figs, try these cake-like cookies with a dollop of fresh fig on the top.
1 teaspoon flax seed meal
1 ½ teaspoon water
4 TBLSP all-purpose flour
Dash of baking powder
Dash of ground cinnamon
Dash of salt
1 TBLSP vegan butter, softened
1 TBLSP granulated sugar
1 ½ teaspoon brown sugar
Dash of vanilla extract
1 fresh fig, halved
1 TBLSP walnuts, chopped
Preheat the oven the 375 degrees F. Grease a small baking sheet or cover it with parchment paper.
- Put the flax seed meal and water in a small bowl and give it a little stir. Set it aside. You’ll need the glop that forms in a minute.
- In a small bowl, combine the flour, baking powder, cinnamon, and salt.
- In another small bowl, mix the butter and both sugars. Add the flax glop and vanilla and give it a good mix.
- Add in the flour mixture and stir until well combined.
- Scoop the meat out of the fig, and reserve a teaspoon of the it. Chop the skins and the rest of the meats until they’re mushy. Add the fig mush and walnuts to the cookie dough and stir gently to combine.
- Scoop the soft dough into the prepared baking sheet in two soft mounds. It will be inclined to spread, so leave space. Top each mound with a bit of the reserved fig meat. You might give the fig meat a chop if it seems like too solid a blob for your liking.
- Bake for 12-15 minutes, until the edges are lightly browned. Let them cool on the baking sheet or they will fall apart.
Variation: Add in chopped crystalized ginger with the walnuts for an extra punch. Perhaps a teaspoon’s worth, chopped tiny.