fig Archives - Glow Kitchen

I made this cream recipe two days ago, using it as a frosting for my cupcakes, but it really deserves a post of its own. I have someone coming over for dinner tonight, and using that as an excuse to make this cream again, I decided to pair the it with carob syrup glazed baked sweet potatoes for a more lovely presentation. Carob syrup is pretty common in Istanbul, but maple syrup and molasses are alternatives that donâ€™t affect the deliciousness of the outcome one bit.

You seriously have to make this! The sweet potato is baked until caramelized and the coolness of the coconut fig cream offers a pleasant contrast to the warmth and texture of the sweet potato. Altogether, theyâ€™re a match made in dessert heaven.

Figs: have 7.3 grams of fiber in just 1/2 cup, reduce the risk of heart disease and diabetes, are packed with calcium for healthy bones, lower blood pressure due to its potassium content, are a great source of iron to help transport oxygen in the blood and to give your more energy and stave off sluggishness, are blood cleansers, and are so underrated (we should be eating them everyday!).

Coconut Fig Cream & Sweet Potato Tower

by Aylin @ Glow Kitchen

Cook Time: 20 minutes

Ingredients (3 servings)

For the Base

1 sweet potato (thick)
2 tbsp carob syrup (maple syrup and molasses work well)

For the Cream

5 figs, soaked and drained
2 tbsp molasses or carob syrup
1/2 can (7 oz) of coconut milk (the thickest part)

Instructions

Cut the sweet potato width-wise into 1-inch thick discs â€“ this should make about 6. You want to cut an even number, for layering purposes when serving. Use a relatively wide potato.

Bake in the oven at 375 degrees Fahrenheit for 20 minutes, or until the potato is soft enough to be poked through completely with a fork without resistance. Let cool until room temperature, or pop into the freezer to hasten the process.

For the cream, simply blend all the ingredients together until well combined.

To serve, place one sweet potato piece as a base, top with a dollop of fig coconut cream, layer the cream with another wedge of sweet potato, and then top it all off with another dollop of cream. Drizzle with carob syrup.

Enjoy!

Bon Appetit!

xo Aylin

Seriously.

Right now my home smells like Christmas cookie comfort, only itâ€™s not a batch of cookies that just popped out the oven.

Inspired by my forever-craving for the fig season to come back in full swingâ€”sigh, until Augustâ€”and Angelaâ€™s creation, this cake is nut-less, dairy/egg-free and made with whole-wheat flour.

It’s dense like a pie, but lighter than most pies and worthy to be called a more-than-one-piece occasion. It’s better warm, because it is softer and the scent of the cinnamon and fig is so comforting. You will absolutely love this one!

Fig Toffee Cake

Ingredients:

For Cake:

– 1 1/2 cups figs, chopped

– 1 1/2 cupsÂ almond milk

– 1 tsp baking soda

– 1/4 cup butter

– 1/4 cup brown sugar

– 1 1/2 cups whole-wheat flour

– 2 tsp cinnamon

– dash of salt

For Syrup:

– 1/4 cup brown sugar

– 2 tbsp butter

– 1 tbsp honey

– 1 tbsp almond milk

– dash of salt

Makes 1 cake that youâ€™ll be hesitant to shareâ€¦

Directions:

Cut the figs into fourths and boil in the almond milk for 1-2 minutes, making sure not to burn. Remove the pan from the stove and add the baking soda.

Meanwhile, mix the softened butter into the brown sugar. When evenly mixed, combine with the almond milk and fig mixture. Mix until well combined.

Next add the dry ingredients until evenly distributed.