Fiber is good for digestion, weight management, and offers up a number of other health benefits. With 1.4 grams of fiber for just one fig, they are loaded with a nutrient people often don’t get enough of. Figs are a good source of potassium, which is a mineral that helps to control blood pressure. The star of this cookie, of course, are figs. You can’t get any more seasonal than that! Growing your own food is the best, and a great tip when it comes to saving money on organic produce. I was able to pick figs off of the tree in my own yard for this recipe. Diets consisted of whatever was growing on the land at the time or whatever was in season. We haven’t always had factory farms or tons of food being transported from different parts of the world. For thousands of years people have been living off of seasonal foods. It just so happens that this months Recipe Redux’s theme is using food fresh from the garden. They are easy to make and look beautiful, too! These Cashew Flour Fig Pinwheel Cookies are not only delicious and soft, but they just so happen to also be grain-free, gluten-free, vegan, and completely healthy. I loved this idea, having created a raw pinwheel cookie before, but this time I wanted to create a more traditional baked cookie. I reached out to you wonderful people for suggestions on what do to with these abundance of figs and one suggestion was pinwheel cookies. It is not a bad problem to have, but you can only eat so many before it is time to find other ways to use them before they go to waste. I have been posting a lot on Instagram and Facebook lately about the abundance of fresh figs coming from the tree in my backyard.
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