Imagine my delight then, when I noticed that our Ibiza villa had two fig trees in the garden! To me the prospect of fresh and organic figs on tap for a week was more exciting than Pasha. I picked them fresh every morning for breakfast and snacked on them during the day and despite their delicate nature I couldn’t resist bringing a bag full home with me so I could enjoy my Spanish figs for just a little longer.
- They’re low calorie. 100g of fresh figs contains just 74 calories (when dried 100g contains 249 calories!)
- Excellent source of calcium, copper, potassium, manganese, iron, selenium and zinc.
- High fibre
- High in anti-oxidants
- High in B vitamins, which aid metabolism
- Contain chlorogenic acid, which can lower blood sugar levels and therefore help with the management and prevention of type 2 diabetes.
3 tbsp unsweetened apple puree (I used a home made one but shop bought will also work)
8 fresh figs, roughly chopped and stems removed
2 tbsp honey (I used locally produced, organic honey)
1 tsp cinnamon
1 tsp all spice
1 star anise
110g buckwheat flour
110g wholewheat flour
2 tbsp honey
1 tsp vanilla extract
pinch of salt
To make the jam filling
place the figs, along with all the other ingredients, except the honey in a saucepan. Bring to a boil, and then let simmer for about an hour, or until the figs are soft and the jam has thickened. Stir in the honey (to taste). Cool and place in a food processor or blender, blend on a low setting until all big chunks are gone but some smaller chucks remain.
Preheat the oven to 190 degrees (Celsius).
To make the dough
blend all the ingredients well, either by hand or in a food processor until a ball of dough forms.
Separate the dough into 2 balls and chill for 30 minutes.
Take a ball of dough and place it on a piece of parchment paper. Roll the dough out to form a layer of about 12 by 4 inches and about ½ cm thickness.
Spread the jam along the length of the rectangle and fold the dough lengthways. Press the dough at the ends to seal it.
Repeat for the second ball of dough.
Keeping the dough on its parchment paper, place in a baking tray and bake for 15 minutes, or until they are browned on the sides and top.
Allow to cool or if you’re like me burn your mouth on the jam and eat them straight out of the oven!