by Nerissa Oden
This is a crunchy fig treat with a slight bitter taste of black tea offset by the sweetness of the figs. Classic flavors that combine to delight, it’s an eyebrow-raising addition to holiday get-togethers.
BLACK TEA AND FIG BITES
2 teaspoons organic black tea (loose, or from tea bags)
2 cups raw, shell-free hemp seeds
1 teaspoon baking powder
½ teaspoon sea salt
1½ cups whole dried Mission figs (about 12 whole figs)
½ cup liquid egg whites (or egg substitute)
1 teaspoon lemon zest
- Preheat the oven to 375 degrees F.
- Cover a 12 x 17-inch baking sheet with parchment paper.
- Remove stems from dried figs then combine all of the ingredients in a blender or food processor. Start on low speed. As the whole figs break down into smaller pieces, raise to a higher speed to break them down further.
- Transfer the mixture to a small mixing bowl.
- Gently spoon-drop bite-sized portions of dough 1 inch apart onto the prepared baking sheet. Do not over compress; keep them loose, pushing the mixture off the spoon with your finger.
- Bake for 8-12 minutes.
- Allow to cool on the pan. The cookies will harden as they cool. Store in a sealed container in the refrigerator. (Leave some out for Santa, and you’ll be sure to get what you want for Christmas.)
Black Tea and Fig Bites is one of 75 gluten-free recipes found in Nerissa Oden’s new book, Bread-Free Bread, sold in bookstores and at Amazon.com – a perfect gift for anyone following a gluten-free, grain-free, sugar-free diet – or for anyone, really.
Join her for a free book signing (and maybe even samples!) Sunday, Dec. 7, at 10:45am and 12:45pm at Unity Church of the Hills, 9905 Anderson Mill Rd.