Homemade Fig Rolls (Vegan)
Homemade Fig Rolls make perfect, fibre rich, healthy snack and taste so much nicer than their shop bought counterparts. Once you see how easy they’re to make, you’ll never look back! They are vegan too!
Servings 14 fig rolls
- 100 g plain (all-purpose) flour and extra for dusting
- 75 g wholemeal/spelt flour
- ¼ teaspoon baking powder
- 50 g vegan block butter see notes
- 40 g light brown sugar
- ½ teaspoon vanilla extract optional
- pinch of salt
- 1-2 tablespoon plant/nut milk to bind your dough I use oat milk
- 200 g soft dried figs
- 2 tablespoon lemon juice
- 3 tablespoon maple syrup see notes
- 1 teaspoon cinnamon see notes
- 1 ball stem ginger in syrup see notes
Start by making your pastry.
Put flour(s), baking powder, vegan butter, salt, sugar, vanilla extract (if using) in your food processor and mix until you get breadcrumbs/sand like consistency to your dough.
Keep mixing and you will see your dough starting to come together. Gradually add 1-2 tablespoon of plant/nut milk of choice and mix until your dough comes together almost into a ball. Start with just a little trickle of milk before adding any more.
If you don’t have food processor simply sift your flour, baking powder and salt into a large bowl. Add cubed vegan butter and start rubbing it into the flour until the mixture resembles breadcrumbs. Add sugar and vanilla extract (if using) and mix them in adding a little bit of plan/nut milk (1-2 Tbsp) to the mixture to help bring the dough together.
Once your dough is ready, cover it in your preferred wrap (I use beeswax wraps) and chill in the fridge for 30 minutes.
While your dough is chilling prepare your filling.
Add dried figs, lemon juice, maple syrup, cinnamon and stem ginger into the bowl of your food processor and blend until you have a consistency of thick paste and set aside until your dough finished chilling.
Assembly & Baking
Pre-heat your oven to 190C/375F/Gas Mark 5.
Take dough out of the fridge and onto well floured surface.
Roll it out into a rectangle 25x20cm/10x8in and cut it in half lengthwise.
Divide fig roll filling equally in between two rectangles like a long sausage along the middle of each one.
Bring one side of the dough up and over the filling to enclose it in the pastry and form two logs.
Very gently flatten both logs and trim the ends to make them neater if you want.
Cut each log into 7 pieces and transfer onto baking tray lined with baking paper.
Bake in pre-heated oven for approximately 12-15 minutes until browned.
Transfer onto a wire rack to cool.
- Nutritional information is approximate, per fig roll and should be treated as a guideline only.
- If you don't have any wholemeal/spelt flour to hand you can simply use 175g plain flour only.
- I use Flora Plant Butter, Naturli or Stork as they have higher fat content than the tub margarines.
- Feel free to use any other liquid sweetener of your choice instead maple syrup. Date syrup, agave syrup or honey (if you're not vegan) will work here.
- Feel free to play around with the amount of cinnamon you want to use. You could swap it for some ground ginger or even iced spice if you prefer.
- Stem ginger can be substituted with finely chopped candied ginger if you prefer or left out altogether.
- Store in the airtight container for up to 1 week.
- Freeze for up to 1 month.
- Make sure you do chill your dough as suggested, it will make it easier to roll.
- Dust your countertop and rolling pin very generously with flour as the dough will try and stick.
- These fig rolls take 15 minutes to bake in my oven at 190C/375F but make sure you keep an eye on them as they may take anything between 12-15 min in yours.
- Due to their fruity filling make sure to store fig rolls separately from any crunchy biscuits as they will make them soft!
Calories: 130kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 138mg | Fiber: 2g | Sugar: 12g | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg