Tag Archives: sugar free

Recipe: Fig Jam

fresh figs - 2eat2drink[Photo Courtesy of 2eat2drink]

Sweet, fruity and decadent.

Figs are a favorite of mine and I can’t describe how excited I was to receive a pound of them in my CSA box a couple of weeks ago.  What better way to use them than to make another favorite of mine, fig jam?  And coming up I’ll share with you my new wheat free fig bar recipe!

Also, sorry I don’t have a photo of the finished product.  I made this the other night as part of my new fig bars and made the bars without taking a photo of the jam. Oops.


Makes approximately 1 1/2 cups

1 lb fresh or dried figs (fresh preferable), quartered
1/2 cup water (for fresh figs) or 1 cup water (for dried figs)
2 tbsp fresh citrus juice (orange works well)

1-2 tbsp honey or maple syrup (optional)


Place diced figs into a small saucepan over low heat.  Add water, cover and cook, stirring occasionally.  Continue cooking until figs reach your desired jam-like consistency.  I cook mine for 20-30 minutes.  If the jam is too thick, add more water one tablespoon at a time (keep in mind, thicker is better for the fig bars).  Add citrus juice for flavor and preservation.  At the end, taste for flavor and add the honey or maple syrup if desired.  I find that I do not need any extra sweetener, but you may prefer a sweeter jam.

Keep up to date with me so you don’t miss my reinvented fig bars, this time they’re wheat free!


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Recipe: Healthy Cranberry Oatmeal Cookies

I made these cookies over the weekend and they are so delicious!  Flourless and sweetened only with bananas, they also make a perfect breakfast item or anytime snack!  They’re moist, very soft and crumble easily.  For a drier cookie, lower your oven heat to 325F and bake for 5 to 10 more minutes.

Play with the ratios and ingredients to really make them your own.  I’m already concocting a peanut butter version for next time!

Healthy Cranberry Oatmeal Cookies

Adapted from Blueberry  Girl

Dry Ingredients
1 1/2 c regular rolled oats
1 c coconut flakes
1/4 c almond meal (whole almonds ground in a blender/food processor)
2 tbsp flaxseed meal
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1 c dried cranberries (or any dried fruit), chopped if necessary


Wet Ingredients
3 ripe bananas, mashed (I used a blender to puree until smooth)
1/4 c coconut oil (melted)
1 tsp vanilla extract
1 tsp almond extract


Preheat oven to 350F and line a baking sheet with a silicone baking mat or parchment paper.

In a large bowl, combine rolled oats, coconut flakes, almond meal, flaxseed meal, salt, cinnamon, allspice and cranberries until evenly mixed.

In another bowl (or blender), combine mashed banana, coconut oil, vanilla and almond extracts.  Then pour wet ingredients over dry ingredients and stir until well combined.

Drop tablespoons of batter onto your prepared baking sheet and bake for 20-25 minutes, or until edges are golden brown.

Storage: Because these cookies are pretty moist, they won’t keep for long.  I suggest storing them either on the counter or in the fridge in an open container for 2-3 days, if they last that long!  To get some of the crunch back after they’ve been sitting, I reheat them in the toaster oven on the toast setting.


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