Oatmeal Mini Figolli - The Healthy Option
These are not the traditional figolli, but a healthier option for those who are careful about their weight. This recipe doesn’t contain refined sugar or butter. For a sweeter version, choose very ripe bananas.
Ingredients for around 18 pieces:
Crust:
190g Good Earth Flaked Oats
90g Plain Flour
2 Ripe Bananas
50g Pitted Dates
2tbsp Coconut Oil
1 Large Egg (room temperature)
1tbsp Chia Seeds
1/2tsp Baking Powder
Zest of 1 Lemon (grated)
Dash of Salt
Almond Filling:
180g Pure Ground Almonds
Zest of 1 Orange (grated)
Juice of 1/2 Orange
1 Egg White
20g Honey
1/2tsp Vanilla Essence
Decoration:
50g Dirty Cow Melted Dark Chocolate
Toasted Crushed Almonds
Chocolate Buttons (optional)
Method:
Start with the dough. In a food processor, grind the oats until they get to a flour consistency.
Add the Chia seeds, baking powder, plain flour, bananas, pitted dates, coconut oil, grated lemon zest, the egg, and a pinch of salt.
Blend everything until you get a sticky dough. If it’s too dry, adjust with a teaspoon of water.
Now here you have an option, blend it until you have a uniform colour dough, or leave some dates in chunks. The more you blend, the less chunks you will find in the dough. Both will get you a good result.
Wrap it in cling film, and let it rest in the fridge for about 30 minutes.
For the filling, simply mix all the ingredients in a small bowl until you get a soft paste.
To combine the figolli just open the dough using a rolling pin and baking paper. Alternatively, you can just open it onto a floured surface.
Cut the dough into the figolli shapes and place the filling in the centre. Leave at least 1cm from the edges.
Close the figolli well with another dough cutout, place them onto a baking tray lined with baking paper, and bake in a preheated 180°c oven for about 20-25 minutes.
Let them cool off on a wire-rack, then decorate them with melted chocolate and toppings of your choice such as sprinkles or crushed nuts.
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