ARROWROOT COCONUT FIG DONUTS by @charissa_and_co_wellness
Not only do figs taste pretty amazing, they are packed with potassium and magnesium along with minerals that most of us could use, a little more of! Figs to me are one of those real food sources of fiber, as well as adding some more vitamins like B6 and K.
At times, us busy Moms, don’t always have time to prep and fuss around the kitchens in the morning before school runs.
Not only are these fig donuts easy enough to make the night before school, they are freeze-able! Which means you can double batch them on the weekend (or whenever your “prep day” is), and keep them in the freezer.
Make breakfast or snack time count with quick prep, freezer friendly, and power packed gluten-free fig breakfast bars!
Bake at 350 degrees for 25 minutes until the crust is lightly browned.
ARROWROOT COCONUT FIG DONUTS
Prep Time 20 mins
Bake Time 25-30 mins
Total Time 40 mins
Think of a Healthy breakfast of chewy figgy goodness, in a donut version, making it a gluten-free, refined and transfer free recipe, serving is about 9 donuts depending on the size of your mould, please note you can also place this mix in a large square size pan and cut into squares instead of donuts.
12 Dried Figs with the stems cut
1 Cup of water
1 Tablespoon of Lemon Juice
1 ¼ Cup unsweetened dried coconut
2/3 Cup almond flour
1 Tablespoon of psyllium husk
1/3 Cup Arrowroot flour
1/4 Cup chia seeds
** Add Up to ¼ cup beauty collagen from @nutraorganics (This is optional, but I definitely recommend this as it adds another option of protein, along with the other benefits of in contributing to a healthy gut, healthy skin as it supports the structure and function of connective tissue with Vitamin C)
3 Tablespoons coconut sugar or Yacon syrup/sugar
½ Teaspoon of baking soda
¼ Teaspoon of pink salt
1/3 Cup coconut oil melted
1 Teaspoon of Vanilla extract
Add the dried figs, Lemon juice in a little hot boiling water for about 10min, to soften whilst preparing the other ingredients.Whisk the dry ingredients (shredded coconut, chia, flours, coconut sugar, baking soda, and salt) in a medium to large mixing bowl.With the coconut oil at room temperature, mix the vanilla.
Allow to combine the wet ingredients to the dry ingredients and stir well until combined.Use your 1 cup measure to take out 1 cup of mixture you made and place aside.Then press the rest of the crust mixture into the bottom of a greased pan 8x8 or fill only the bottom part of your donut rings, if you using a pan, make sure you use coconut oil to grease it slightly.
Then take the soak fig mix, and blend well in your food processor, creating a jam like consistency, then spread a little over the top of the 1st pressed layered crust. It spreads really easy like jam. Then sprinkle the reserved 1 cup of crust over the top of the jam and lightly press it down, making sure to get the sides and corners too.
Bake at 350 degrees for 25 minutes until the crust is lightly browned. Let the pan/moulds cool completely before cutting the bars or removing the donuts.
Note: If you cut the bars while warm, they will fall apart. In fact, I found that cooling it in the fridge or freezer made for the cleanest cutting. Once the bars are cut, you can store them in an airtight container for a few days, or pop them in a freezer bag to freeze up to 3 months.
Arrowroot flour is known as a nutritional substitute for cornstarch because it acts similarly to the cornstarch however higher in dietary fiber.
Arrowroot flour also contains a lot more calcium, than cornstarch, ideal as it is naturally gluten-free, a good alternative to wheat flour especially for people who are sensitive to gluten.
Arrowroot flour works well with a plant based dish, it does not tend to mix that well with dairy, however it is ideal for freezing.