Roasted Fig Preserves
1 lb. fresh figs
1/4 cup honey
2 Tbsp coconut sugar
1/2 cup water
1/4 cup lemon juice
1/4 cup pure maple syrup
1 Tbsp lemon zest
1 Tbsp orange zest
2 cups almond flour
1 cup arrowroot flour, plus 1/2 cup for dusting
1 tsp salt
1 tsp vanilla extract
1/2 cup pure maple syrup
1/4 cup coconut oil, melted
Roasted Fig Preserves
Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
Slice the fresh figs and place them on one of the baking sheets. Drizzle with honey and coconut sugar and bake the figs for 10 minutes. Remove from the oven and smash the figs with a fork.
Transfer the roasted figs to a small pot and add the water, lemon juice, pure maple syrup, lemon zest and orange zest to the pot. Bring the mixture to a simmer over medium-low heat then simmer the preserves for 30 minutes, until thick. Set the preserves aside to cool while you make the dough.
Lower the oven temperature to 350 degrees F.
In a large bowl, combine 1 cup of almond flour, arrowroot flour and salt. Add in the vanilla extract, pure maple syrup and melted coconut oil. Stir all together with a spoon or your hands and form a ball of dough.
Sprinkle a large sheet of parchment paper with the remaining arrowroot flour then place the ball of dough on the flour. Knead the dough until it firm enough to roll then place another sheet of parchment paper on top. This will prevent the dough from sticking to the rolling pin. Roll the dough to 1/4 inch thick.
Dust the dough with additional arrowroot, as well as dip the round cookie cutter in arrowroot flour, so the dough does not stick. Cut circles in the dough and remove the excess dough from the edges.
Fill each circle with 1 teaspoon of the roasted fig preserves in the center of the dough and carefully fold one side of the dough over the other. Press down on the edge of the dough with a fork to seal in the filling.
Transfer the unbaked turnovers to the parchment lined baking sheet and bake for 20 minutes. Remove from the oven and transfer the turnovers to a cooling rack to cool completely.
Roll out any remaining dough between two pieces of parchment paper, cut and fill with the preserves, close and seal with a fork and bake.