Fig, orange and almonds rolls — A healthy and sweet vegan treat
This recipe is not a copycat for fig rolls. The fig filling here is made from figs that have been soaked in black tea, orange zest and juice. The dough is made with ground almonds, gluten-free plain flour, banana, orange zest and coconut oil.
These rolls are a gluten-free vegan treat. They don’t contain any refined sugar. The fruit provides all the sugar needed here. Fig, orange and almond rolls are also a great way to use up ripe bananas.
This recipe makes about twenty 2″ rolls. The unbaked dough and fig filling mixture stay good, covered in cling film, in the fridge, for at least 3 days. So you can have days of these freshly baked treats.
Fig, Orange and Almond Rolls
Yield: 20 2″ rolls
Suitable for: Vegan, Gluten-free
Ingredients:
- 75g whole almonds
- 75g gluten free white flour
- 1 orange
- 4 well-ripe bananas
- 1/2 tbsp coconut oil, melted
- 100ml black tea
- 200g dried figs
Instructions:
Make the dough for the rolls
Blitz the whole almonds in the blender until they are ground down to crumbs. Mix the almonds and the flour together in a deep bowl. Zest the orange onto a large plate. Take one pinch of the zest and add to a bowl for the fig filling later. Peel the bananas and lay them on top of the zest on the plate. Using a fork, mash the bananas into the zest until it’s as smooth a mush as possible. Add the melted coconut oil to the mush and mix in well. Stir the mush into the almonds and flour, and combine well. Stir in a squeeze of fresh orange juice. Cover the bowl with cling film and leave in the fridge until ready to use. If when you go to use it you find the top of the mixture has turned a dark or grayish colour, don’t worry, just mix it all together well. It will all be the pale colour once again.Make the fig filling
Chop the small hard stalk off the dried figs. Put the trimmed figs to the bowl with the pinch of orange zest. Add in 100ml of hot strong black tea and the juice of the half the orange. Leave the figs to soak for 10 minutes or so and then blitz the whole mix in the blender until you have fig filling with no hard skin bits.Assemble the rolls
Turn on the oven to 200 C. Grease some baking paper with a little coconut oil. Add a little oil to both sides so it will stick to the baking tray and not curl up while shaping the rolls. Place a teaspoon of the dough on the lined baking tray. Shape into a rectangle 2 inches in length, top with a spoon of the fig mix and shape into a rectangle of a slightly smaller size, top with another spoon of the almond banana mix shape into a rectangle and connect it to the base layer. You can make them bigger but I think they look cuter smaller. Bake in the oven for about 30 minutes or until golden brown - about 45 minutes. Once baked, take out and transfer to a wire tray to cool.
Enjoy!
