无花果“小饼干”（无麸质无蛋奶）Fig Cookies (Gluten/Egg/Dairy-free)

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原创 Anjani 蜂鸟健康TheHummingBird 2021-09-21原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/4883.html

无花果“小饼干”（无麸质、不含蛋奶）

当你吃到无花果小饼干第一口时，会对自己的烘焙很满意！这些小饼干充满风味，可能成为你最喜欢的点心之一。

无花果是大脑和肠道健康的绝佳食物，具有独特的植物化学物，可与矿物质（诸如生物可利用度很高的钾和钠）结合，滋养并重建神经递质，支持大脑中的神经元和突触。无花果的果肉和纤维能够按摩肠壁，并支持消化道的免疫系统。

无花果“小饼干”

原料（以下一杯为250毫升剂量杯）

馅料：

2杯去掉茎干并切碎的无花果干

2汤匙椰子糖

1/4杯苹果酱

1/2杯水

1茶匙柠檬汁

饼干原料：

2汤匙亚麻籽粉

1/4杯苹果酱

1/2杯椰子糖

1茶匙香草粉或无酒精香草提取物

1/4杯融化的椰子油

1杯无麸质燕麦粉

1/3杯糙米粉

2汤匙木薯粉

1/2茶匙发酵粉（baking powder）

制作：

在一个小锅中，将无花果干、椰子糖、苹果酱、水和柠檬汁混合在一起煮沸，然后小火煮15-20分钟，或煮到无花果变软且液体减少为止。放入食品搅拌机中，以脉冲模式（即迅速开启-停-开启-停）混合数次，直到获得均匀的粘稠糊状物，放在一边。

饼干面团：在碗中混合亚麻籽粉、苹果酱、椰子糖、香草和椰子油，搅拌直至均匀。在另一个碗中，将燕麦粉、糙米粉、木薯粉和发酵粉一起搅拌。将干和湿的所有饼干面团配料一起搅拌，直到得到均匀的软面团，冰箱中冷藏30分钟。

将烤箱预热180度，在烤盘上铺上烘焙纸。

将冷藏后的饼干面团压成约0.65厘米左右厚度的矩形，剪掉参差不齐的边缘。将其切成两半（宽度上切成两半）。在其中一半上，沿着一侧边缘抹上大约2.5厘米宽度的馅料。将面团对折。轻轻用木棍滚压后，切成饼干。

另一半面团也同样方式操作。用面团边角料进行同样操作。将小饼干转移到烤盘中，烘烤12-13分钟，直至变成轻微棕色。在烤盘上短暂冷却后，转移出彻底使其冷却。最好在室温下保存在密闭容器中。

25-30个小饼干

附：苹果酱制作：

1至2个红皮苹果切成丁

1至3个去核的椰枣（可选项）

1根切碎的西芹棒（可选项）

¼茶匙肉桂粉（可选项）

在搅拌机或破壁机中将红苹果丁和其他成分混合均匀，直到形成光滑均匀的苹果酱质地。如果需要保存以备之后使用，请紧紧密封。

FIG COOKIES {GLUTEN-FREE & DAIRY-FREE}

At first bite of these incredible fig cookies, you’ll be so happy you made them! They’re full of flavor and may just become one of your very favorite baked treats.

Figs are a fantastic food for brain and gut health. They have unique phytochemicals that are bonded to minerals such as bioavailable potassium and sodium that specifically nourish and build neurotransmitters while also supporting neurons and synapses in the brain. The pulp and fiber of figs massage the intestinal lining and build up the digestive immune system.

Fig Cookies

Ingredients:

Filling:

2 cups stems removed and roughly chopped dried figs

2 tbsp coconut sugar

1/4 cup applesauce

1/2 cup water

1 tsp lemon juice

Cookie dough:

2 tbsp ground flaxseeds

1/4 cup applesauce

1/2 cup coconut sugar

1 tsp vanilla powder or alcohol-free vanilla extract

1/4 cup melted coconut oil

1 cup gluten free oat flour

1/3 cup brown rice flour

2 tbsp tapioca flour

1/2 teaspoon baking powder

Directions:

In a small saucepan, combine the dried figs, coconut sugar, applesauce, water, and lemon juice. Bring to a boil, then reduce to simmer and cook for about 15-20 minutes or until the figs are soft and the liquid has reduced. Place in a food processor or blender and pulse a few times until you get a uniform thick paste. Set aside.

To make the cookie dough, combine the ground flaxseeds, applesauce, coconut sugar, vanilla and coconut oil in a bowl. Whisk until uniform.

In another bowl, whisk together the oat flour, brown rice flour, tapioca flour and baking powder. Add the wet ingredients to the dry and stir until you get a uniform soft dough. Refrigerate for 30 minutes.

Preheat oven to 350F/180C. Line a baking sheet with parchment paper.

To assemble, roll out the chilled cookie dough to about 1/4 inch thickness between two sheets of parchment paper. Cut off any ragged edges to make a rectangle. Cut the rectangle in half width wise. Working on one of the halves, spread a line of filling about 1-inch wide down the length closer to one edge. Lift one edge of the dough (you can use the parchment paper for this) and fold over the middle. Gently roll the log over so that the seam is on the bottom. Cut into cookies.

Repeat with the other half of the dough. Gather any scraps and repeat again. Transfer cookies to the prepared baking pan and bake for 12-13 minutes, until lightly browned. Cool briefly on the baking sheet, then transfer to a wire rack to cool completely. Best kept in an airtight container at room temperature until needed.

Makes 25-30 cookies

Applesauce

1 to 2 red apples, diced

1 to 3 medjool dates, pitted (optional)

1 stalk celery, chopped (optional)

¼ teaspoon cinnamon (optional)”

Blend the diced red apple and other desired ingredients in a blender or food processor until a smooth, even applesauce forms. Seal tightly if you’d like to save it for later.