August is always an exciting and tense month at my parents’ home. The anticipation of the luscious, plump figs is palpable, but we always live in fear of the birds. Oh the swarms of birds that plunge down to their gluttonous feast, ravaging the trees until nothing is left for us measly humans. So far we’ve had one swarm of birds attack one of the five trees. My dad is on high alert, watching the birds flying miles away, daring them to come any closer so he can run out and chase them away.
I was able to pick a few figs the birds haven’t found yet (and am keeping my fingers crossed they won’t find the ones that are just about to ripen!). Local blogger Erin Crowley had luck with her fig trees and made the most delicious sounding treat ever – coconut milk fig popsicles.
Naturally, with my little bundle of figs, I had to try my own version. And guess what? This dairy and sugar free treat is super easy and DELISH.
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, thoroughly combine the almond meal, ground flaxseeds, and baking powder. Cut in the cold butter until well incorporated.
- In a medium bowl, beat the egg whites on high until soft peaks form. Gently fold the egg whites into the flour mixture until well blended.
- Using your hands, form the dough until 8 flat discs at about ¾" thickness.
- Bake for 15-20 minutes until golden brown.
- Heat the blueberries in a sauce pan over medium heat. Use a wooden spoon or potato masher to crush the blueberries. Cover with a lid and cook down for 20 minutes, stirring often.
- First off, when buying coconut milk, shake the can. If there's no sound it's proper cream. If you hear liquid swishing about try a different one. It's still good but not as high quality. Remove your can from the fridge and open. Carefully spoon out the cream on top, leaving the coconut water on the bottom (you can discard it or use it in your smoothies). If your coconut milk is good and you have a solid layer of coconut cream on top instead of liquid, you may need to add some coconut water to this if it won't whisk.
- Use a mixer to whisk the coconut cream at a high speed until peaks form, about 5 minutes. If it's still a bit soft place it in the fridge to firm it up.
- In a bowl, whisk together the coconut milk, maple syrup and vanilla extract.
- Peel the figs. Use your fingers to crumble the figs into the coconut mixture. You'll want to break the figs up into nickel sized pieces or smaller. Whisk all ingredients together.
- Pour the mixture into your popsicle mold. If you don't have one you can use paper cups, or even ice cube trays, with popsicle sticks.
- Freeze overnight. Enjoy!
I’m warning you, once you start eating these it’s hard to stop, especially knowing that there isn’t any horrible-for-you ingredients.
Are you a fig fan? What’s your favourite fig recipe?