For years I have eaten fig rolls and Fig Newtons without once looking at the ingredients assuming they were healthy due to being full of figs. This is a common mistake made by many no doubt and even though they are delicious they are far from healthy as they are filled with sugar, corn syrup, high fructose corn syrup and many more artificial flavours and preservatives. The cookie/biscuit/cereal bar isle in the supermarket is now one of many I avoid and the fig roll became one of my many items to make healthylicious.
Preheat your oven to 180C
Put the dried figs in the hot water to hydrate for 10 minutes, drain and pat dry with kitchen roll.
In a food processor blitz the almonds, walnuts, coconut, dates, figs and cinnamon together for 30 seconds.
Lay the fig mixture on parchment paper, cover it with another sheet of parchment and roll it out to form a rectangle until it is half an inch thick. Slice it in half length wise.
You will possibly only need one half of this fig mixture so you can either slice it and eat it as it is or reserve it for a second batch.
In a bowl, mix together the almond flour, baking powder and oat bran.
In a second bowl whisk together the egg, vanilla and honey and add it to the dry mixture.
Mix the ingredients together to create a sticky dough.
Put the dough on to a fresh sheet of parchment paper, place another sheet over the top and roll it out to form a rectangle about ½ an inch thick.
Keep the delicate rolled dough on the paper and place one of the fig slices just past the centre.
Using the paper, gently fold the bigger section of the dough over the fig mixture, almost covering it.
Do the same with the shorter edge so the fig is completely covered.
Because this is a very sticky dough you can now use a spoon or spatula to smooth over the dough and make the roll seamless.
Gently invert the roll on to a clean parchment lined baking tray, sprinkle with a little oat bran and put it in to your hot oven.
Bake for 15 to 20 minutes or until golden brown and firm.
Allow to cool completely before slicing.
Store in an airtight container at room temperature for up to a week.