Most of us remember Fig Newton bars from back in the day, or maybe you still enjoy them today. This Apricot Newton is similar to a Fig Newton with a couple of alterations. The bars are made with almond flour, making them a gluten-free treat, and we replace the figs with dried apricots. If you miss the old favorite, just revert to using Nature's Eats California Figs.
Apricot Newtons
Ingredients:
- 1½ cups all-purpose gluten-free flour
- ½ cup Nature's Eats Almond Flour
- 1⁄3 cup coconut sugar
- 1 tsp baking powder
- 2 tbsp milk
- ½ tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp unsweetened applesauce
- 2 eggs
- ¼ cup melted coconut oil
- 2 tsp vanilla extract
- Filling
- 20-25 presoaked Nature's Eats Dried Apricots
Directions
Preheat oven to 350°F and grease or line a cookie sheet with parchment paper.
Mix all the dry ingredients in a bowl, then add the wet.
Once the dough ingredients are thoroughly combined, place in the fridge for one hour.
Create the filling by putting the presoaked dried apricots in a food processor. Blend until it becomes a spreadable consistency. Add water if needed. If you prefer a sweeter filling, add 2 tablespoons of maple syrup.
Roll the chilled dough out on a floured surface into a thin, rectangular shape.
Spread a layer of the apricot filling over only half of the dough’s surface.
Then place the other half of the dough over the filling.
Cut into traditional Newton cookie-like shapes and place on the prepared baking sheet. Bake for 12-15 minutes.
Each bite is soft and chewy with a tangy apricot flavor from the dried apricot center. These apricot bars are almost like apricot-filled cookies, light and delicious.
Fig Recipes, Almond Flour Recipes, Apricot Recipes, Gluten Free Recipes, Confections, Spring Recipes, Healthy Recipes, Summer Recipes, Pies and Desserts, Goodies
