Rich in minerals and trace elements: potassium, iron, copper, it is also a good source of B vitamins. Its flesh and skin provide various phenolic antioxidant compounds: flavonoids and carotenoids, as well as an interesting quantity of fibre.
It’s the FIG!
– 250 g soft dried figs
– +/- 30 g almond powder
– 200 g small spelt flour and
– 80 g soft butter
– 40 g wholemeal sugar (rapadura, muscovado, coconut sugar…etc)
– 1 vanilla pod, split in half and scraped out
– 1 tablespoon(s) vanilla pod, split in half and scraped
– 1 egg
Peel 250g of ripe purple figs and mix with just enough almond powder to make a paste that holds together well.
In a food processor or by hand, mix 200 g of spelt flour and 1 tsp of baking powder with 80 g of soft butter and 40 g of wholemeal sugar and 1 vanilla pod, split in half and scraped out. Mix in 1 egg and knead into a ball. Preheat the oven to 180°C. Roll out the dough to a thickness of 5 mm and measure it out into a 30 cm square. Cut it into two strips of 15 x 30 cm. Place a roll of fig dough on the longer side of the strips. Roll the dough around it. Remove the ends and slightly flatten the small logs. Cut the dough into 3 cm pieces and place them on a baking tray lined with baking paper. Bake for 15 to 20 minutes. Leave to cool completely before serving the shortbread sprinkled with icing sugar.