Eat These Instead: Deliciously Healthy Coconut Raspberry Newtons
By admin
I have loved having my kitchen mojo back!
For a while I was in a rut, but these weekly recipes have helped keep the recipe experimental juices flowing.
Let’s talk Fig Newtons… Love them? Hate them?
I personally love them.
They remind me of my grandfather who would eat a few every single night.
Or of road trips… Dan and I used to pick up a pack at the gas station and split them on long trips.
Yup, Fig Newtons bring memories, but that’s not all. They also bring artificial ingredients, sugar, and sleeves that offer far too many cookies in a single sitting.
Seriously, who can stop after just one or two?
I wanted to make something that reminded me of Fig Newtons but that I could have in the house not just from time to time as a random treat but whenever I wanted.
Something that packed some nutrition and of course something that my grandfather would adore (if he were alive).
I would like to introduce you to:
Coconut Raspberry Newtons
I love that berries are in season right now! Though, I won’t lie… I just took a challenge to avoid fruit for 3 weeks so I’m pretty bummed I can’t eat the entire plate. <– I’ll share that story later.
Luckily, these freeze well! They will be waiting for me.
- 16 Oz Coconut Flour
- ⅓ Cup Stevia
- ½ Tsp Salt
- ¼ Tsp Baking Soda
- ½ Cup Ghee or Coconut Oil
- 2 Tsp Vanilla
- 2 Large Eggs
- 1 Egg White
- 2 Cups Raspberry
- 1 Tbsp + 1 Tsp Chia Seeds
- 1 Tsp Stevia
- Preheat oven to 350 degrees.
- In a sauce pot, place all raspberry filling ingredients in and set to medium. Stir regularly to keep bottom from burning and to help break up berries. Once berries are broken (3-5 minutes), remove from heat and place in fridge to cool.
- Place all ingredients for cookies in a blender or food processor, pulse/blend until dough-like. It will be crumbly, that’s okay.
- Grab ¼ of dough and roll out into long snake. Take another ¼ and repeat. Scoop chilled (should be thickened) raspberry filling along the middle. Using wet fingers, grab remaining dough and cover. Use lightly wettened fingers to help spread and blend together.
- Bake at 350 for 10 minutes until lightly golden. Turn off oven and allow to cool in the oven. Remove and cut into ½ inch pieces. Serve!
I would love for you to give these a try! Let me know what you think.
Oh, and as always, if you think they look delicious… feel free to share!
Raspberry all the way for me… WITH SEEDS!