Fig Cookies

Once again, we have had an abundance of figs on our fig tree! I thought that we had a lot last year, but I think that we have even more this summer. I have a bunch in the freezer to use in smoothies; we have dehydrated quite a few pounds; the hubby has been eating them fresh; we have sold some; and we have given some away. And I still have several pounds in the fridge!

A friend shared this recipe on Pinterest the other day, and I thought that it sounded pretty good. I don’t necessarily eat Paleo, but this recipe is very good. I tried making fig cookies several years ago, but I struggled with getting the cookie just right. This recipe is better, but still a little crumbly. Next time I might use some oat flour with the almond flour.The flavor of the fig filling is amazing! I really like it since there is no added sugar!

Mine didn’t turn out looking as pretty as hers did, but I think that it is because I should have used more figs. The recipe calls for 10 ounces of dried figs. I didn’t weigh the figs, so I probably didn’t use enough. All my figs were fresh, so I dried some in my dehydrator for about 2 hours. That process took out most of the moisture without making them too dry.

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Banana-Oatmeal Breakfast Bars (Low Carb)

I realized the other day that it has been a while since I have posted any new recipes. I guess I had to recover after our fantastic Charleston weekend about 3 weeks ago, and creating new recipes was far from my mind!

Anyway, I made these bars last week. They actually turned out pretty well! While they are not totally on the Trim Healthy Mama eating plan, they do have a low carb count and make for an energizing breakfast.

3 ripe bananas, mashed

1/3 c. unsweetened applesauce

2 c. old fashioned oats

1/4 c. unsweetened coconut flakes

1/4 c. unsweetened almond milk

1/2 c. raisins

1 tsp. vanilla

1 tsp. cinnamon

2 scoops stevia (I used the scoop from my protein powder, so maybe about 2/3 cup)

Lightly grease a 12x9x1 jelly roll pan.  Combine all ingredients in a large mixing bowl, stirring well. Spread ingredients into the prepared pan.  Bake at 350* for about 20 minutes or until set. You might need a little longer.  These bars stay quite moist, so you will want to refrigerate them after they cool.

I cut mine into 20 bars which gave about 12 grams of carbohydrates per bar. If you cut them into 16 bars, it comes to about 15 grams per bar.

Chunky Applesauce Biscuits

This recipe is just perfect for the upcoming fall season.  Here in the south we are finally getting some cooler mornings!  It is so nice to wake up to a clear blue sky instead of the gray summer hazy sky we’ve been seeing for months!  Although I know it will probably get hot again, I know it won’t last. Cooler days are coming to stay for a while!

A friend at church shared this recipe with me the other week.  Mashed sweet potatoes can be used instead of chunky applesauce to give a “thanksgiving-ish” flavor to the biscuits.  Next time I make these with the applesauce, I  want to add shredded cheddar cheese.  The flavors of apple and cheese together is just amazing!

2 c. chunky applesauce

3/4 c. sugar

1/2 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 c. melted butter

1 tsp. vanilla extract

2-3/4 c. flour

4 tsp. baking powder

1-1/4 tsp. salt

3/4 c. chopped nuts

Combine the applesauce, sugar, cinnamon, nutmeg, melted butter and vanilla in a large bowl. Set aside.  In another bowl combine the flour, baking powder, and salt.  Mix well and add to the applesauce mixture, stirring just enough to combine.  Stir in the nuts.  Drop by large spoonfuls onto a greased baking sheet.  Bake at 450 degrees  for about 12 minutes or until golden.

If you use mashed sweet potatoes, the dough will be a bit thicker. Knead it on a floured board about 5-6 times. Roll to 1/2-inch thickness and cut with large biscuit cutter. Continue as directed.  Makes about 15 biscuits, depending on the size.

Cranberry Applesauce

Ever have “one of those weeks?”  Well, for me, this past week was “one of those weeks!”  I am so thankful that it is finally Saturday!  I honestly don’t know what the problem was, but it just seems like something went wrong nearly every day.

Today I wanted to do something with most of the remaining apples that my hubs brought back from PA a few weeks ago.  I’ve been keeping them in our spare fridge, but knew that I had to do something soon before they spoiled!  All the recipes that I looked at in my cookbooks called for cinnamon. This is usually not a problem, but I had run out of cinnamon!  I have not yet had an opportunity to visit my favorite bargain food store where I purchase cinnamon.  And believe me…I refuse to pay twice the price at a traditional grocery store.

Since most of the apples were getting a little soft, I decided to peel, core, and slice them and cook them in my crock pot for applesauce.  I didn’t follow any particular recipe at all!

Peel, core, and slice enough apples to fill up your crock pot.

Layer about 1 cup of fresh cranberries in between the apples.

Cover and cook on high for about 3 hours or until the apples and cranberries are tender.

If you like your applesauce chunky, just stir in a little sugar to taste. I used about 1/3 cup.  You can add cinnamon, cloves, or nutmeg if you desire.

My peeler/corer/slicer tool wasn’t working too well today, so I decided to run my cooked apples through a sieve.  I used the one my mom always used when she cooked fruits.

When I was a little girl, I would use this to help my mom make grape jelly! It was fun to squish all those cooked grapes through the sieve and see the juice in the bowl beneath!

This particular batch of applesauce came out very smooth and thick!  I think the key is letting the apples cook in their own juices!  I added just a touch of sugar to cut down on the tartness of the cranberries.  One crock pot full of apples cooked down to 1 quart of apple sauce.