Soft, lightly sweet, and filled with a naturally jammy fig center, these quinoa fig rolls are a wholesome twist on classic fig cookies. The tender dough is made from a blend of gluten-free flours from oats, quinoa, and almonds creating a balanced texture with a gentle nutty flavor.
- Place the figs in a bowl, cover with hot water, and soak for 10 minutes. Drain, reserving 2 tablespoons of the soaking water.(10 minutes)
- Blend the figs, reserved soaking water, lemon juice, 2 tablespoons of maple syrup, and cinnamon until smooth and jam-like.(3 minutes)
- In a bowl, mix the oat flour, quinoa flour, almond flour, and salt. Add the coconut oil and rub it in until the mixture looks crumbly.(5 minutes)
- Stir in the remaining 3 tablespoons of maple syrup and vanilla. Add the milk one tablespoon at a time until a soft, workable dough forms. Let rest for 5 minutes.(5 minutes)
- Roll the dough between two sheets of parchment into a rectangle about 1/4 inch thick. Spread the fig filling evenly down the center.(5 minutes)
- Fold the sides of the dough over the filling, press gently to seal, and flip seam-side down. Slice into rolls or leave whole to slice after baking.(3 minutes)
- Place on a parchment paper-lined baking sheet and bake at 350°F (175°C) for 14-18 minutes, until lightly golden.(18 minutes)
- Cool completely before slicing if baked as one log. Enjoy!
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