Here's what you need: raw walnuts, raw pepitas, chia seeds, dried fig, flaxseed, old fashioned rolled oat, pumpkin spice, fine sea salt, unsweetened pumpkin puree, almond milk, olive oil, maple syrup, flaxseed meal

Seeded Pumpkin Breakfast Bread Recipe by Tasty

raw pepitas

chia seeds

fig,

flaxseed

¾ cups old fashioned rolled oat

pumpkin spice

fine sea salt

oz unsweetened pumpkin puree

almond milk

olive oil

maple syrup

flaxseed meal

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Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.

In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.

In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.

Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The “dough” will be moist and somewhat loose.

Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.

Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.

Nutrition  Calories: 4929  Fat: 289 grams  Sodium : 373mg  Carbs: 504 grams  Fiber: 140 grams  Sugars: 162 grams  Protein: 132 grams

https://vid.tasty.co/output/111881/landscape_480/1539211999

As Nabisco likes to remind us, Fig Newtons aren't just cookies, they're fruit and cake. True to that legacy, our homemade version pairs an easy, no-cook fig preserve with a soft dough inspired by yellow cake.

Homemade Fig Newtons Recipe

Cakey Cookie Dough:

all purpose flour,

light brown sugar, gently packed (1/2 cup; 110 grams)

(3.6 grams) baking soda

cinnamon

honey (about 2 tablespoons, ungreased; 30 grams)

orange zest

orange juice

No-Cook Fig Preserves:

orange juice (about 2 tablespoons; 30 grams)

Prepare the Dough: Combine butter, brown sugar, baking soda, salt, cinnamon, honey, and orange zest in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and cream until light and fluffy, about 5 minutes. Add orange juice, then add the egg yolks one at a time and continue beating until smooth. Reduce the speed to low and sprinkle in the flour, mixing until well combined.

Knead the dough against the sides of the bowl to form a smooth ball. Flatten into a disc and wrap in plastic. Refrigerate until cool and firm but not hard, about 1 hour. (The dough can be refrigerated for up to 1 week; soften for 30 minutes at room temperature.)

Prepare the Preserves: Cut the figs in half. Pulse with applesauce and orange juice in a food processor until roughly chopped, then process to a thick, smooth paste. Scrape the bowl and blade with a flexible spatula, then process a minute more to ensure absolutely no chunks remain. Transfer to a sturdy piping bag fitted with a 1⁄2-inch plain tip and set aside until needed, up to 24 hours. (The preserves can be refrigerated in an airtight container for up to 3 weeks; bring to room temperature before using.)

To Assemble the Cookies: Adjust oven rack to middle position and preheat to 350°F (175°C). Knead the cool dough on a bare work surface until pliable and smooth, then dust with flour and roll into an 8-inch square. Sprinkle both sides with flour and roll into a 15-inch square. Slide an offset spatula under the dough to loosen it, brush off excess flour, and cut into four 3 1/4-inch strips.

Holding the bag at a 90-degree angle just above the surface of the dough (this will force the preserves to flatten as they leave the bag), pipe a 1-inch-wide strip down the center of each portion. Fold a long flap of dough over each strip, brush away excess flour, and roll each bar over, seam side down. Gently flatten each bar with your fingertips, then transfer to a parchment-lined half sheet pan (all four bars will fit on a single sheet).

Bake until the bars are puffed and firm, without any significant browning, about 18 minutes. Immediately cut into 1-inch pieces with a bench scraper, then transfer to an airtight container, with a paper towel between each layer and on top. This will steam the cookies and retain moisture for them to reabsorb, creating a uniquely soft and cakey texture. Cover and “mature” for at least 6 hours before serving; prior to that, the cookies will taste dry. Store for up to 1 week at room temperature or up to a month in the fridge.

Italian Fig Cookies Recipe | Epicurious.Com

raisins (3 3/4 oz)

mild honey

brandy

lemon zest

cloves

nutmeg

almonds

walnuts (3 oz),

all-purpose flour

sugar

baking powder

salt

eggs,

milk

vanilla

orange

confectioners sugar

nonpareils*

Fig and prosciutto pizza with balsamic glaze is an irresistible sweet and savory treat! Topped with fresh mozzarella, figs, prosciutto, arugula, and walnuts.

Fig And Prosciutto Pizza With Balsamic Glaze

pizza dough (homemade

olive oil (for brushing on pizza crust)

arugula

figs

mozzarella (cut into thin round slices (or pre-grated))

walnuts (roughly chopped)

prosciutto (torn into smaller pieces)

all-purpose flour (for dusting dough and pan)

cornmeal (for dusting pan)

kosher salt (for sprinkling on dough)

black pepper

balsamic vinegar

honey

Fig and Prosciutto Pizza with Balsamic Glaze

Preheat oven to 500°F. Place a cold pizza stone or a sheet pan in the oven to preheat. Allow dough to come to room temperature while you prepare the balsamic glaze, about 30 minutes.

Stir balsamic vinegar and honey together in a small saucepan and place over medium-high heat. Bring mixture to a boil, and then reduce heat to low. Keep checking the sauce, and stir every few minutes. Simmer until the vinegar mixture has reduced to 1/3 cup, or the sauce can coat the back of a spoon, about 20 minutes.

Set the balsamic reduction aside to cool but keep at room temperature. You want the sauce to be easily drizzled on the pizza, yet not be runny. The sauce will thicken once cooled so do not over reduce. You can test this by sprinkling a small amount on a plate and to see how thick the sauce is. You can always add a little amount of water to thin the consistency once cooled if needed so it can be drizzled on the pizza.

Balsamic Glaze

Lightly flour your work surface and using your rolling pin, roll outward from the center of the dough until you have created a circular shaped crust, about 10-12 inches in diameter.

Remove the preheated pan or pizza stone from the oven, placing it on a metal cooling rack. Sprinkle a thin layer of cornmeal and flour in the pan or on the stone, and then carefully transfer the dough to the preheated surface. Be careful, it will be very hot!

Quickly brush a thin layer of olive oil on the crust, and then lightly sprinkle with salt. Spread the mozzarella evenly over the dough, leaving a 1-inch border for the crust.

Add the quartered figs to the top of the pizza, and then add some freshly cracked pepper over the entire surface.

Bake at 500°F for 10 to 14 minutes, or until the crust is slightly browned and the bottom of the crust is cooked.

Remove pizza from the oven and top with prosciutto, walnuts, and arugula. Drizzle the balsamic sauce on top.

Pizza

A quintessential flavor combination on a simple-to-make pizza base. It is good to make several of these bases in one go and then freeze them, so that next time pizza is on the menu, a base can be quickly defrosted and finished with toppings.

Prosciutto, Mozzarella And Fig Pizza

tsp active dry yeast

tomato paste

mozzarella cheese

figs, quartered

Salt and black pepper

basil

Prosciutto, Mozzarella and Fig Pizza : Recipes : Cooking Channel

Prosciutto, Mozzarella and Fig Pizza

Mix the flour, salt, and yeast together in a large bowl and make a well in the middle. In a pitcher, mix the water and oil together, then pour this into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking sheet. Roll it out as flat as you can. Cover the pizza dough loosely with oiled plastic wrap, making sure it is airtight. Let stand in a warm but not hot place for 30 to 40 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Remove the plastic wrap from the dough and roll out to a 12in (30cm) circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato paste, leaving a 1 in (2.5cm) border, followed by the mozzarella, prosciutto, and half the figs. Drizzle with oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes, or until the bread is crisp and golden brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil. Serve at the center of the table so everyone can rip off their piece of Italian gold.

In this Fig Prosciutto Pizza fig preserves acts as the "sauce" before being topped with creamy fontina cheese. Once baked, this pie is topped with fresh arugula, prosciutto and Parmesan shavings. A drizzle of reduced balsamic (glaze) and a few grinds of coarse, fresh black pepper sends this pizza over the top.

Fig Jam Prosciutto Pizza

olive oil spray

recipe pizza dough

(8 ounces) fig jam

fontina cheese

prosciutto,

baby arugula

Parmesan cheese

coarse freshly ground black pepper

Preheat your oven to 425° and invert 2...

Preheat your oven to 425° and invert 2 metal baking sheets and lightly brush or spray with olive oil.

Working with the first half of the dough,...

Working with the first half of the dough, stretch and press the dough into a desired shape.

Spread some of the fig jam, leaving 1/2-inch...

Spread some of the fig jam, leaving 1/2-inch edge. Sprinkle with cheese and bake on the middle rack of your preheated oven for 15 to 16 minutes, rotating halfway through baking.

Remove and let cool for a few minutes...

Remove and let cool for a few minutes before topping with baby arugula, torn prosciutto, parmesan shavings, reduced balsamic and freshly ground black pepper.

Cut and serve.

It took several test batches to get them just right, but these gluten-free fig bars inspired by classic Fig Newtons are a dream come true: Lightly orange-scented, tender cookie surrounds a sweet and flavorful dried-fig filling.

Gluten-Free Fig Bars Recipe

For the Cookie:

(6 ounces) brown rice flour,

(2 ounces) cornstarch

(1 ounce) sweet rice flour

baking soda

xanthan gum

table salt

(2 ounces) vegetable shortening

(1 3/4 ounces) granulated sugar

(2 1/2 ounces) dark brown sugar

eggs

orange oil orange

For the Filling:

water

corn syrup

lemon juice lemon

For the Cookie: In medium mixing bowl, whisk together brown rice flour, cornstarch, sweet rice flour, baking soda, xanthan gum, and salt. In bowl of stand mixer fitted with paddle attachment, beat together vegetable shortening, granulated sugar, and brown sugar at medium-high speed until well combined, about 30 seconds. Add eggs, one at a time, and mix at medium speed for 30 seconds. Scrape down sides of bowl, then mix for an additional 15 seconds. With mixer off, add dry ingredients and orange oil, then mix at medium-low speed until a dough forms. 

Generously dust work surface with brown rice flour. Turn dough out onto counter and pat into a round. Wrap with plastic wrap and refrigerate for at least two hours or overnight. 

Meanwhile, For the Filling: In bowl of food processor, combine figs, water, corn syrup, lemon juice, and salt. Pulse until a thick paste forms. Filling should be thick but yield when pressed with the back of a spoon. If filling is too firm, blend in an additional teaspoon or two of water until it is soft enough to pipe. Transfer filling to a large pastry big fitted with a 1/2-inch round tip. 

Preheat oven to 350°F. Remove dough from the refrigerator and cut into six equal pieces. Line a rimmed baking sheet with parchment paper. Set a 12- by 18-inch piece of parchment paper on your work surface. Dust the parchment generously with brown rice flour. Center one of the dough pieces on the parchment and dust generously with brown rice flour. Roll dough into a 10- by 4 1/2-inch strip, using a pizza wheel to trim edges. 

Pipe fig filling evenly down the center of the dough strip. Run a thin metal spatula between the dough and parchment to loosen the dough. Fold the dough edges over the filling, pressing down lightly to seal. Lift the dough log off the parchment and transfer, seam side down, to the prepared baking sheet. Repeat with remaining dough and filling. 

Bake fig bars in center of the oven until set and just starting to turn golden brown, about 15 minutes. Remove pan from oven and cut cookies, using a sharp knife, into 2-inch pieces. Allow cookies to cool for 5 minutes. Transfer cookies to a container with a lid, separating layers with pieces of parchment paper. Store for 24 hours before serving. 

Here’s a recipe from France, where savory loaf cakes are often served with drinks before dinner. This one started with bits of goat cheese and snips of dried figs, and then moved closer and closer to the Mediterranean. It’s got fruity olive oil, a handful of parsley (for brightness), a little rosemary and thyme (to set the mood and further establish the locale), some honey (always good with goat cheese) and scrapings of clementine zest (for surprise). You can use a neutral oil, if you’d like, olive or dried tomatoes instead of figs, basil instead of parsley, lemon instead of orange, or experiment with other cheeses. The loaf’s pleasantly crumbly, and best enjoyed cut into thick slices.

Goat Cheese and Fig Quick Bread

Nonstick cooking spray

goat cheese

finely chopped fresh parsley

rosemary

thyme

80 milliliters whole milk, lukewarm

clementine tangerine

Center a rack in the oven and heat the oven to 350 degrees. Coat an 8- to 9-inch loaf pan with baking spray (or butter the pan).

Cut the goat cheese into 1/2-inch pieces. It’s a sticky, messy job, so don’t aim for perfection. Refrigerate the cheese until needed.

In a small bowl, toss together the figs, parsley, rosemary and thyme; keep at hand.

In a large bowl, whisk together the flour, baking powder, salt and pepper. Working in a medium bowl, whisk the eggs until blended, then whisk in the milk, oil and honey.

Pour the wet ingredients over the flour mixture, and, using a sturdy spatula, stir until the dough is almost blended. You’ll still see streaks of flour, and that’s fine. Scatter the fig mixture over the dough, and then cover with the chilled bits of goat cheese. Grate the zest of the clementine or tangerine over the cheese. Using as few strokes as possible, stir everything together. Once again, it might not be perfect, and, once again, that’s fine. Scrape the dough into the pan, and use the spatula to poke the dough into the corners and to even the bumpy top.

Bake for 34 to 38 minutes or until the top is golden, the cake has started to pull away from the sides of the pan, and, most important, a tester inserted into the center of the cake comes out clean. Unmold the cake onto a rack, turn it right side up and let it cool. You can serve the cake when it’s slightly warm (it’s not so easy to cut then, but it’s delicious) or when it is at room temperature. Cut into thick slices. Wrapped well, the cake will keep for a day or two at room temperature.

Fig, gorgonzola, walnut and watercress salad

Figs (Main)

150 g Gorgonzola (Main)

Walnut halves

Watercress, (or a large punnet of picked leaves)

tsp Vincotto, (available from delis and some supermarkets)

Tbsp Extra virgin olive oil

Lemon, (juice)

& pepper

Halve or quarter the figs, depending on size. Cut off the stems.

Arrange the watercress on a large platter and scatter over the walnuts. If not using fresh, lightly toast walnuts for 10 minutes in a medium-hot oven - 180C.

Arrange the figs and the cheese, then drizzle over the vincotto, olive oil, lemon juice and seasoning. Toss very gently with your hands and serve.

Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.

Halloumi Saganaki

Tbsp. honey

Halloumi cheese

semolina flour

vegetable oil

arugula, tough stems

pomegranate seeds

fresh black Mission figs, halved

Everyone’s favorite squeaky cheese is also the island of Cyprus’s most famous export, says cookbook author Yasmin Khan, and the locals have dozens of ways of eating it. In this recipe from her book, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus, she serves it in a simple meze, which pairs the salty cheese with sweet honey and aromatic thyme. It’s the ideal appetizer: sweet, salty, crunchy, and fried.

Bon Appétit

Heat honey and thyme in a small saucepan over medium-low, swirling pan occasionally, until warm (do not let honey boil). Reduce heat to low and keep warm until ready to use.

Cut Halloumi into 8 slices. Lightly beat egg in a small bowl, then place semolina flour in a medium bowl. Working with 1 or 2 pieces at a time, dip Halloumi into egg, letting excess drip back into bowl, then gently toss in semolina flour, shaking off any excess.

Heat oil in a large nonstick skillet over medium-high. Cook Halloumi until golden brown, about 2 minutes per side. Transfer to paper towels and let drain 1 minute.

Mound arugula on a large plate or platter and arrange Halloumi and figs on top. Drizzle with warm honey and scatter pomegranate seeds over. Season with a few grinds of pepper.

It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe).

Fig Caprese Salad

buffalo mozzarella mozzarella

figs,

Torn basil leaves (for serving)

Flaky sea salt

Olive oil (for drizzling)

It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe). Read more about fruit caprese salad ideas here.

Tear mozzarella into medium pieces and arrange on a platter. Tuck figs around cheese and scatter basil over top. Season with pepper and lots of salt. Drizzle generously with oil.

Cacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew.

Oatmeal with Cacao Nibs and Figs

cacao nibs

Turkish figs, 4 chopped, 2 sliced

Almond milk,

Combine cooked oats and ¼ cup water in a medium saucepan over medium-low heat. Stir in cacao nibs and chopped figs and continue to cook, stirring occasionally, until oats are warmed through, about 3 minutes. Thin to desired consistency with almond milk, and serve topped with sliced figs.

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