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Hey, everybody. It's Jason Andrew Wrobel from JasonWrobel.com. That's Jason
W-R-O-B as in baby, E-L.com. Welcome to the JWro show. We are going to be
rocking a fantastic childhood inspired recipe today. We're going to be
doing raw Fig Newtons here. Yeah, super easy, really easy to prep, so
delicious, so delectable, and I'm going to show you how to make them. Check
it out.
So the first thing we want to do is take 3 cups of black mission figs. Now,
it's important to use dried figs for this recipe, not fresh figs, because
you want to get that really thick, figgy consistency. So in our food
processor, we're going to add all 3 cups, and we're gradually going to add
a little bit of water at a time to get a nice thick fig paste, much like
making a date paste. Now, about halfway through, it's important to check
the consistency. Again, check the moisture level, how dense is it, do we
need to add more water, or can we stop? So let's pop it open and see what
we've got. Oh, wow, that's looking really good. So that's what I'm talking
about. You have a really nice thick consistency, just the right amount of
moisture, not too moist, but you can still smoosh it and play with it. The
keyword here: spreadable.
Now, the other handy-dandy machine we're going to be using to make our
Figgy Newtons is our high speed Blendtec. So to make the flour, we're going
to be combining a couple ingredients. We're going to be doing hazelnuts, 1
1/2 cups, 3/4 quarter cup of golden flax seeds, and 3/4 cup of gluten-free oats.
In addition to our hazelnuts, our golden flax seeds, and our gluten-free
oats, what I like to do just to bump up the thickness of the dough and, of
course, the protein content is add a nice heaping scoop of our Sunwarrior
Warrior Blend Vanilla Protein, which is super digestible. In fact, one of
the reasons I love it so much is I never get that protein bloat when I eat
this stuff. I just feel super charged, I've got all my essential branch
chain amino acids to build muscles and keep my cells healthy, and you never
get that Buddha belly after you eat it. So let's add a nice fat scoop to
our dough.
Now we're ready to process. Again, we're going for a very, very fine
consistency, like Fine Young Cannibals from the '80s. Remember that? She
drives me crazy, like no one else. Whatever happened to that guy, Roland
Gift? If you guys know, leave me a comment below. What happened to the Fine
Young Cannibals? I want to know. Let's get on with the dough, for real
dough. Now, the technique I just did I call rocking the baby, and sometimes
you've got to rock the baby to keep the vortex going in the blender,
especially when you're using really dry ingredients with no wetness in
there. So, as you saw, I was kind of lifting from the base and tilting it a
little bit, and that just really helps to keep the vortex going. Halfway
through, what I like to do is just get a spatula and check my consistency
and see if I need to blend a little more. See, that's what we're going for
right there. That's the consistency. Really, really nice fine flour, and
the smell, it's just divine here.
So the last step, now that all of my dry ingredients are processed, is I
want to add a little bit of vanilla extract, some cinnamon, salt, and a new
product I want to introduce you guys to--well, new to me--it's called Bee
Free Honee to sweeten this. Now, this is what I mentioned. You guys
might've been like Bee Free Honee, how is this possible? Yeah, this is a
product on the market for all of you all vegans out there that has the
consistency, the thickness, that syrupy, ooey-gooey drizzle on me all night
long, goodness, that honey has, but it's made from apples. So we're going
to be doing about 4 to 6 tablespoons. I think I'm going to levy it toward
the 6 side just to really get a nice thick and sweet consistency with our
dough. It's going to be our last ingredient. All right. So what we're going
for again is a really thick doughy consistency. You may want to stop
halfway through and use the spatula if it's not combining well enough, but,
you know what, I believe in the Blendtec. Let's see what it does.
Okay. This is the time you take the spatula and you help it along. All
right. So apparently the spatula is just doing the trick here, and the
dough, as you can feel it, it's kind of like a nice Play-Doh consistency
here, where you can take it, you can form it, and this is going to be
perfect, so let's give it a taste. Let's see what we're working with here
on our dough side. Oh, yeah. Mm-hmm, that will work.
So let's take our dough and spread it out on a large piece of parchment
paper, and I'm going to show you guys how to make the base for the Fig
Newtons. Check it out. So what I like to do is just kind of form it by hand
a little bit before I use the rolling pin. The key is taking a second sheet
of parchment paper, putting it on top, and then using the rolling pin to make it on the flatter side. It's kind of
fun. It's like unleashing my inner grandma right now, like rolling pin
is such an old school tool to be using in the kitchen. I love this.
Okay, guys, so you can see, we've got a pretty even dough here, and what we
can do is we can certainly prettify this. Pretiffy, is that word? Prettify
by slicing off the edges a little bit just to make a perfect square. The
next thing you want to do is slice it in half, and then we're going to
spread the fig paste on top. So, if you guys notice, I'm leaving about a 1/4
inch of play around the circumference and the edges of our dough base,
because what I'm going to actually do is flip over the other side of the
rectangle, and I'm going to pinch the edges. So you don't want to have it
all the way folded to the edges. You want to leave about a 1/4 inch of room.
I definitely think that's enough fig paste. I could do the other side, but
the crust is pretty thin, so let's just go ahead and flip it over and see
what happens. Success. Now, what I like to do, you guys, is just pinch the
edges a little bit, kind of seal it off very quickly, and then we're just
going to cut them into, say, 2 x 2 little bite-size pieces.
So here's the final version, plated, old school Fig Newtons, but raw and
vegan organic style. Let's give her a taste. We've got to take it to the
face. This is the point where my face gets happy. Very, very happy. So
soft. So sweet. You've got the hazelnuts, the crunch of the flax. This is
delicious. This is like kid friendly, parent approved. Everybody's going to
love these.
So, guys, if you really dug my raw vegan Figgy Newton recipe, give me a fat
thumbs up on this video, and leave me a comment below. What's an old school
treat from your childhood, a cookie, a candy, something you really, really
loved as a kid, that you want me to try and recreate here on the show? I'd
love to hear your comments.
So, with that said, we're going to wrap up another recipe here on the JWro
show. I want to thank Sunwarrior for hooking us up with the amazing raw
vegan Warrior Blend Protein. Thank you, guys, for loving my raw Fig Newton
recipe, and check me out at JasonWrobel.com. That's Jason W-R-O-B as baby,
E-L.com, and you can check me out on Instagram, Facebook, Twitter, all the
social media networks. Thanks so much for watching. I'll see you guys soon.
Peaches. I've got to eat these.