Fig Newtons

Are you a Fig Newton eater?

Would you rather eat 

Choice A

 

Choice B

I hope you share my feelings that the nutty hearty looking choice A is more appealing than the machine made choice B.

Did you ever wonder how fig newtons got their name? They are  named after a town in Massachusetts near Kennedy biscuits (apparently it was popular to name cookies after a town). Interesting story, but uninteresting cookie.They fall into the category of another just okay snack food in my opinion. Would you rather feed your body with...
Choice A

 UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), FIGS, SUGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, GLYCERIN, WHEY (FROM MILK), SALT, SOY LECITHIN*, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE), PARTIALLY HYDROGENATED SOYBEAN OIL, CALCIUM LACTATE, SODIUM BENZOATE AND SULFUR DIOXIDE (SULFITES) ADDED TO PRESERVE FRESHNESS, MALIC ACID, ARTIFICIAL FLAVOR. *ADDS A TRIVIAL AMOUNT OF FAT. CONTAINS: WHEAT, MILK, SOY.

 Or Choice B?
FIGS, DATES, LEMON JUICE, OATS, FLAX MEAL, CINNAMON, ALMOND BUTTER, APPLE SAUCE, HONEY, VANILLA, BAKING POWDER, EGGS, SALT

If your choices aligned with mine, (A,B) proceed to the recipe below. Come to think of it, if you prefer a regular fig newton, you should try these out too. The fresh flavorful taste in these just may surprise you.

Filling
1 C dried figs
4  pitted dates
1 T lemon juice
Crust:
1  C regular or quick oats, ground in blender/food processor until fine.
1/2 C ground flax meal
1/4 t cinnamon
2 T almond butter
2 T apple sauce
3 T honey
1 t vanilla optional
1 t baking powder
1/4 t salt
1-2 eggs

Directions

1. Preheat oven to 375 F.
2. Grind together the ingredients for the filling and set aside.
3. For the crust, combine all the ingredients in the food processor and blend until combined.
4. In a baking pan or loaf pan, layer it like this. Crust, filling, crust.
5. Bake in the oven for 17-20 minutes. It should be soft and chewy, but not mushy after it's baked.

I think I may call these Fig Portola's