Fig Newton Pinwheels

• 1/4 cups Cashew Butter (or Nut Butter Of Choice)
• 1/2 cups Date Paste
• 1 Tablespoon Vanilla Extract
• 2-23 cups Almond Flour
• 1/2 teaspoons Cinnamon (optional)
• 1/2 teaspoons Salt
• 1 cup Diced Dried Figs (I Used Organic Turkish Figs)
• 1 Lemon, Juiced
• 1 Tablespoon Vanilla Extract

1. 1.
2. Heat cashew butter until it is soft.
3. Mix in date paste and vanilla extract.
4. In a separate bowl, whisk together the almond flour, cinnamon, and salt.
5. Add dry ingredients to wet ones and mix until fully incorporated.
6. Place in the fridge for at least 1 hour to firm up.
7. 2.
8. In the base of a food processor, add all filling ingredients and blend until a paste forms.
9. (Make sure to remove the top of the fig, where there usually is a hard stem.)
10. It will not be smooth because of the fig seeds, but it will have a jam-like consistency.
11. 3.
12. Take the dough out of the fridge.
13. Preheat the oven to 350F.
14. Line a baking pan with parchment paper.
15. Cut the dough into 3 equal pieces and roll them into a ball shape.
16. Roll the dough out to 1/4-inch thickness between 2 pieces of parchment paper into a long oval shape about 6-8 inches wide.
17. Spread 1/3 of the fig filling evenly over each piece of dough.
18. Using the parchment paper, roll the dough 1 at a time to create the spiral pinwheel center.
19. Tuck in the sides and bake in preheated oven for 15-17 minutes, or until the ends just turn golden brown.
20. Let cool completely.
21. 4.
22. Cut the dough logs with a sharp knife into 1/2 thick cookies.
23. Lay them on the lined baking pan and bake them for 10 more minutes, flipping halfway through.
24. Let cool before storing in an airtight container in the fridge.

butter, vanilla, flour, cinnamon, salt, turkish, lemon, vanilla

Taken from tastykitchen.com/recipes/special-dietary-needs/fig-newton-pinwheels/ (may not work)