Fall Cleansing + Fig Newtons

So Fall has officially arrived in the Northwest and surprisingly...I'm kind of liking the crisp air and sound of persistent rain on the roof (I can't believe I'm typing this as I know in a few months I'll be singing a different tune!).  But seriously, there is something about Fall that reminds me that in life, all things are cyclical and there are moments meant for play, as well as moments meant for restoration. It is in the start of Fall that I always get a welcomed sense of relaxation + reflection so it is no wonder this is also the perfect time to re-set, re-charge and re-boot our bodies and our minds.  As we transition out of one season and into another it can be a great opportunity to rid our diets of those pesky culprits we know are best in moderation or left-out all together.  If you'd like to learn more about how you can step into this new season feeling fresh-eyed and renewed, then join me this Saturday for a yoga/nutrition detox workshop with Jackie Elliot at Shefayoga in Seattle!  Following Jackie's fun, twist-inspired yoga class I will share some delicious food from Thrive and The Blissful Kitchen, as well as some great tips + essential foods to support a nourishing Fall detox!

If you live in the Seattle area and can join us, click here for more details and to reserve your space. For anyone who cannot make it, but is interested in a Fall detox please e-mail me at Jamie@theblissfulkitchen.com and I can let you know about my upcoming 3-day restorative Fall cleanse!

With all that being said, even cleansing and restoration deserve a little sweet treat!  Below I share with you a perfect, post-cleanse fig newton recipe that I made earlier in the summer.  Fig Newtons so remind me of childhood; with its wholesome dough and perfectly paired sweet fig center this is the perfect go-to snack to celebrate fall, back-to-school and a clean new diet...enjoy!!

Vanilla-Rooibos Fig Newtons

recipe adapted from the inspiring food blog, My New Roots!

Ingredients:

Filling 3 cup dried figs (any variety will work but I used about ½ calimyrna and ½ black mission) 1 1/2 cups strong-brewed rooibos tea 2 tsp. vanilla extract 7 tsp. lemon juice 1 tsp. blackstrap molasses 1 tsp. maple syrup (optional) ¼ t. sea salt

Dough 2 ½ cups oat flour 3/4 cup gluten free quick-cooking oats 2 T. coconut flour ¾ cup coconut sugar 3/4 tsp. baking soda ¼ + 1/8 tsp. salt 3 tsp. of cinnamon 3 Tbsp. maple syrup 3 Tbsp. chia seeds 9 Tbsp. strong-brewed rooibos tea ¾ cup + 3 tbsp. coconut oil 3 tsp. vanilla extract

Directions: 1. Brew the tea. If using bags, use six to make the tea very strong. If using loose rooibos, use at least 3 tablespoons. Boil just over 2 cups water and pour over the tea. Let steep for 15-20 minutes, then remove the bags or strain. Pour ½ cup + 1 T. of the tea into small bowl and stir in 3 tablespoons of chia seeds, set aside to gel. 2. To make the dough, blend oats in to a rough flour in a food processor or blender. Then add remaining flours, coconut sugar, baking soda, salt, and cinnamon, and pulse to mix. Next add the coconut oil, chia-rooibos gel, maple syrup, and vanilla extract. Pulse to mix until the mixture forms a ball. Turn out onto a sheet of plastic wrap, cover tightly and place in the fridge to chill for one hour. Note: you can make the dough a day in advance, but will need to let it sit on the counter at room temperature for a good 30 minutes to thaw since coconut oil gets pretty hard when refrigerated. 3. To make filling, roughly chop figs and place them in a small saucepan with remaining 1 ½ cups brewed tea, lemon juice, salt and vanilla. Cook over low-medium heat until the figs start to break down and the mixture thickens (about 10-15 minutes). Add more tea or water if necessary. Let cool slightly, then blend in a food processor. You can make the filling as smooth or chunky as you like. The filling can also be made in advance, if desired. 4. Remove dough from fridge, place on a piece of parchment paper sprinkled with a tad bit of oat flour and lay another sheet on top. Using a rolling pin, roll dough out until the dough is a little larger than 4.5” x 11” and only about 1/4” thick (the dough rises!). To make a rectangle trim off any excess dough around the sides. Spoon fig filling along the center length-wise, then fold in dough on either side along the vertical length of the dough and press lightly to seal. Cut 10-12 pieces out and place each one, seam-side down on a parchment-lined baking sheet.

5. Bake cookies in a 350°F oven for about 15-17 minutes. Remove and let cool completely. Enjoy!

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