Nope, no flour in it of any kind, just as there’s no flour in breadfruit. You can often pick some up at specialty markets and as well, all my local Whole Foods stock it. Here’s what it is and how the Spaniards make it. You can Google for recipes, like this one.
So, I have a fig tree in the backyard that I share with the birds and squirrels. I’ve gotta be quick and pick when ripe, or they’ll be gone. It sure does produce a lot, and for a significant time, too.
I’m lucky to have an oven (Bosch) with a dehydrator function that’ll go all the way down to 105F (for beef jerky), but in the case of fruit, 140F is what you want or it’ll never get done.
Having had the classic version myself a number of times, I wanted to do my own trist.
- dried figs
- dried apricots (I didn’t use all pictured, eyeballed it, probably about 3:1 fig:apricot)
- mixed nuts (same thing; used less than that)
- coconut flakes and shredded (maybe a handful total)
- Molases (about 1 heaping tablespoon)
- sesame seeds (about a half handful)
- potato starch (about 4 tablespoon and it didn’t affect taste or texture in the slightest)
The directions is that you put your nuts in the food processor, but just a few pulses to break them up. Remove and set aside, then put in the figs and apricots and let ‘er whirl on high. You’ll know when it’s done because it’ll ball up like a lump of bread dough. Then I removed to a bowl, added the rest of the ingredients and just hand mixed & squeezed. Then I greased the baking pan with butter and pressed it all in.
To the fridge for 30 minutes to set.
Then later, I sliced it up and wrapped individually.
It’s just unbelievable and I’ll tell you what, the apricots really add a wonderful little tang to it. The sesame seeds are a must for the little crunch, too.
This is so simple. I’d guess it took 10 minutes, once the figs were dried. That takes about a whole day in the dehydrator. Give her a try. I wonder, for those who don’t have fig trees, if dried figs are easy to obtain.