*this is definitely a healthier option for fig newton dough, so feel free to substitute regular sugar for the coconut palm sugar, and butter for the coconut cream for more of an indulgent treat!
1 cup coconut palm sugar
½ cup organic coconut cream (just the top cream of the coconut milk can, not the water below)
½ tsp baking soda
¼ tsp salt
1 cup oat flour (can just blend oats until flour consistency)
2 cup whole grain flour + more for rolling dough
1 T vanilla extract
1 tsp almond milk to combine if needed
1 egg + 1 tsp water or milk
¼ cup oats
Pinch of coarse sea salt
2 ½ cup California Giant blueberries
1 cup Grade A maple syrup
½ cup balsamic vinegar
Using a hand or stand mixer, mix coconut cream and sugar together.
Add egg and vanilla and continue to mix on medium/low speed.
Sift together all dry ingredients and slowly add to wet mixture as it mixes.
Using extra flour, lightly dust ball of dough. Divide in half.
Run your hand under water and flick water onto counter. Place a piece of parchment paper on top. (this helps the parchment paper not to slide while you are rolling your dough!)
Begin rolling one half of dough to make a 10x10 square. Place another piece of parchment paper over top and finish rolling out. Repeat with other half of dough.
Freeze both sheets of dough for 30 minutes.
Meanwhile, place blueberries, balsamic, and maple syrup in a medium saute pan over medium/high heat.
Bring to a simmer and simmer for 15 minutes.
Spread jam out on a piece of parchment paper or silpat and allow to cool to room temperature.
Remove dough from freezer and remove parchment paper except for one side on the bottom layer. Place the bottom layer down into bottom of 10X10 baking pan, parchment side down.
Spread jam evenly on top of bottom dough layer.
Place second sheet of dough on top of jam and lightly brush egg wash on top. Top with ¼ cup oats and coarse sea salt.
Bake for 20 minutes at 350 degrees Farhenheit.
Remove from oven and let cool for 5 minutes.
Cut into small squares and enjoy!
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