Ingredient List: Fig Filling 1/2 cup loosely packed dried figs, hard stems trimmed, chopped 1/2 cup golden raisins Grated zest of ½ lemon (I just splashed a little lemon juice.) Generous pinch pumpkin pie spice (or cinnamon, nutmeg, ginger and cloves) 2 tablespoons brown rice syrup Dough 1 1/4 cups whole wheat flour 1/2 teaspoon baking powder 2 tablespoons unrefined sugar 1/4 cup extra virgin olive (or avocado) oil *About* 1/3 cup spring or filtered water

Make the fig filling. Place all ingredients in a small sauce pan with enough water to just cover the bottom of the pan. Bring to a gentle boil, covered and cook until the fruit is soft, about 10-15 minutes. Using an immersion blender, puree the cooked fruit into a thick, but coarse paste. Set aside to cool before proceeding. Preheat oven to 350o F and position the oven racks in the middle and lower middle of the oven. Line a baking sheet with parchment. (I didn't. They came up with a spatula, just fine.) While the fruit cools, make the dough. Mix the dry ingredients well to combine. Stir in olive oil and mix until the texture of wet-ish sand. Slowly add water until a soft dough forms that doesn’t stick to your hands. Knead the dough 2-3 times to pull it together. Press dough into a rectangle shape on parchment and lay another sheet of parchment on top. With a rolling pin, roll the dough into a rectangle shape about 1/8-th inch thick. Spread the cooled fig mixture on the dough from end to end, but leave a strip of dough exposed closest to and farthest from you. Gently roll the dough, like a jelly roll around the fig filling. Using a wet, sharp knife (I like hot water for this step), slice the log into 12-14 pieces. Lay the cookies, cut side up on the baking sheet. Bake for 14 minutes or until the dough is hard to the touch. Remove from oven and allow cookies to cool on the baking sheet before moving to a plate.

Makes approx. 15
Calories 113, Carb 19, Protein 2, Fat 4, Sodium 23, Fiber 2