250g Organic Dried Figs (10 figs)
1 cup (200ml) freshly squeezed orange juice (2-3 oranges)
1 tsp cinnamon
1/2 tsp ground clove
2 cups (200g) raw cashew nuts, soaked in water for 2 hours
1/2 cup (60g) raw hulled sesame seeds
1 cup (150g) *buckwheaties (see note at bottom of page for description)
5 tbsp coconut oil
1.5 tsp raw honey
Cut the dried figs into quarters and remove the hard stem.
Add the cinnamon and clove to the orange juice and stir well. Pour the juice over the dried figs and let soak overnight (8 hours).
In the morning drain the orange juice and reserve to drink or use in smoothies.
Process the figs until smooth.
In a small food processor or coffee grinder grind the *buckwheaties into a fine powder and put to the side in a bowl.
Then grind the sesame seeds until they start to release their natural oils, you may need to stop and scrape down the sides once or twice. Put into the bowl with the ground buckwheaties.
Meanwhile melt the coconut oil bain marie style: place the jar of coconut oil jar in a container of hot water and let stand until enough oil has melted for this recipe.
Drain the cashews and dispose of the water. Add them to the food processor and process until the cashews are roughly chopped. Add the sesame seeds, buckwheaties, coconut oil and honey to the food processor and process until you are left with a smooth doughy like consistency. You may need to stop and scrape down the sides several times.
Take a long sheet of cling film/grease proof paper and lay it flat on the work top. Take half of the pastry mixture and form into a ball, place into the middle of the cling film. Place a second sheet of cling film/grease proof paper over the top or fold over your long sheet. Take a rolling pin and start to roll out the dough into a long strip (around 12cm x 40cm) until you have an even thickness (about 3mm in thickness).
Remove the top layer of cling film, and roughly add a generous strip of the fig mixture down the middle. Reserving half of the fig mixture for the remaining dough.
Get a small glass of water ready. Using the cling film/grease proof paper that's still underneath the dough and carefully fold up one side of the dough to envelope the fig mixture inside. Using your fingers dip them into the water and smooth water over the edge where the dough meets in order to seal it. Gently press the roll into a rectangular shape to represent the original shape of fig rolls.
Repeat this process for the remaining dough and fig mixture.
Place onto a dehydrator tray and dehydrate at 135˚F for 1 hour, then turn down to 115˚F for another 4-5 hours or until it is crunchy on the outside. Take a sharp knife and cut into chunks about 4cm in width and serve.
If you don't have a dehydrator you can also lightly bake the fig rolls in the oven for 45 minutes at 160˚C.
*Buckwheaties are made from buckwheat groats. The buckwheat groats have been sprouted and then dehydrated to give them a crunchy texture. You can also get them ready sprouted and dehydrated online from www.funkyraw.com.