Back to school blues anyone? Yeah, me too. Which is weird because I’m not in school, nor do I have any kids. I guess it’s just that old nostalgia creeping back in. And I’ve got enough “back to school” nostalgia to go around for everyone. 4 years of undergraduate school, 5 years of graduate school and 4 years of postdoctoral training will do that to a person. I’m going to need lots of glitter pens, organizers and stickers to lift me out of my funk!
Oh and snacks. Snacks are always the perfect mood lifter. I basically lived for after school snacks. So I created a hack on one of the most well loved after school snacks: the Fig Newton.
These bite sized figgy treats are made with equal portions whole wheat flour and white flour. They are easy, portably, satisfying and the perfect size for little hands. And if you have adult sized hands, then you get to eat 5 or 6 of them. Yeah, that sounds about right.
Recipe adapted from Martha Stewart
- 2/3 cup all-purpose flour
- 2/3 cup whole wheat flour
- 2/3 cup sugar
- 10 tablespoons unsalted butter, cut into cubes
- 7 ounces dried figs, stems removed
- 2/3 cups apple juice
- 1 tsp. grated lemon zest
- Pre-heat your oven to 375 degrees.
- Make the crust. In the bowl of your food processor with the blade attachment, pulse together the flours and the sugar. Add the cubed butter and pulse until the mixture resembles course meal. Dump the crust mixture into a bowl and set it aside.
- Make the filling. In the same food processor bowl with the blade attachment (no need to clean it), blend the figs, apple juice, lemon zest and 3 tablespoons of the crust mixture until a thick paste forms.
- Spray the wells of your mini-muffin tin with non-stick cooking spray. Add a rounded tablespoon of the crust mixture to each well and use your fingers to push it down along the bottom of the well and about 3/4 of the way up the sides. Drop a rounded teaspoon of the fig filling into each well. Take the remaining crust mixture and squeeze it between your hands to form little clumps. Drop the clumped crust mixture on top of the fig filling, leaving some of the filling showing through.
- Transfer the fig bites to your pre-heated oven and bake for 18-20 minutes. Remove the tin from the oven and set it on a wire rack to cool. Once the fig bites have cooled, carefully remove them from the muffin tin (I used a small pairing knife to lift them out of the wells). The cooled fig bites can be stored in an airtight container at room temperature for about 5 days.
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