Fig Fest was last weekend, and I thought I’d had my fill of figs. But when shopping at Trader Joe’s, I always choose organic fruit that’s in season here, and these green California figs caught my eye. Was I really going to buy still more figs? I don’t even LIKE figs that much, or so I thought. But inspired by Laura’s fig puffs and Mary’s phyllo-wrapped figs, I wondered, could I create something simple, and raw, using the dehydrator and no pastry, that had the elegance and richness of their desserts? Voila!
vegan, gluten-free, low-sodium, raw, reduced-sugar, paleo diets
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Exotic stuffed figs with walnuts, cardamom, and pomegranate molasses
- 24 figs organic fresh
- 1/2 cup walnuts raw, organic (60 g)
- 2 tsp cardamom seeds
- 2 tsp pomegranate molasses
- Wash the figs and let dry.
- Finely chop the walnuts.
- Grind the cardamom seeds in a spice grinder, mortar and pestle, or with a rolling pin.
- Mix the walnuts with the cardamom and the molasses. It should be clumpy, not runny.
- Trim off the stem of each fig, then cut an X in the top, about 3/4 of the way into each fig. Poke your thumb inside, turning the fig while squishing the inside a bit, to create a cavity.
- Fill each fig with the nut mixture. I added one extra larger piece of walnut sticking out a little.
- Place cut-side-up in the dehydrator set at 115F/45C for 10-12 hours.
- Serve warm out of the dehydrator or chilled.
- 38 calories
- 2 g fat
- 0 g cholesterol
- 1 mg sodium
- 70 mg potassium
- 6 g carbohydrate
- 1 g fiber
- 4 g sugars
- 1 g protein
- 1 Weight Watchers Points Plus