Fig Thingies

This is not the sort of thing I usually make. Every once in awhile I get a wild notion to attempt something in an area I have no business delving into. I generally leave the dessert making to Faye. Unlike me, she has the patience to actually follow a recipe and produce delectable treats.

I haven’t had a lot of luck finding fresh figs this season so several weeks ago I dropped some dried figs into a jar of coconut rum to soak for some unknown future project. Last night I decided to wrap the figs individually in piecrust dough and bake them. I have never successfully made piecrust let alone whole wheat piecrust. Using whole wheat flour doesn’t do much to make it any healthier, I know. I just wanted to try it.

I used almost equal amounts of freshly ground almond meal and whole wheat flour, butter, coconut oil and salt.

I don’t even know what to call these little snacks but they were really good! The crust was crumbly and as good as any I’ve had.






5 thoughts on “Fig Thingies

  1. Now those look REALLY good. I love crumbly coatings like that, and almond flour . . . how can you go wrong? I keep hazelnut flour on hand for just such occasions. DH is partial to hazelnuts, but I prefer the almond, so there is a container of that, too. It messes up the continuity of bread, but I toss it in anyway sometimes – just because I can!

    Inspired by your portobellos, I made some stuffed mushrooms the other night as a side dish. Good for a change. They cooked beautifully in the Cuisinart Oven Central.

    Virtual hugs,


    Liked by 1 person

  2. I recently came across fresh mission and brown figs in a local Publix store. I was delighted. I stuffed them with goat cheese, wrapped them in ham, and baked them. They were good, but next time I’d like to try something like this recipe instead.

    Liked by 1 person

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