Whole Wheat Apricot and Fig Cookie Rolls

I bought some super yummy fig newton like cookies at the East End food Co-Op last week from the bulk section. Since then, I have been missing them so much! I had them for first breakfast along with my latte for 2 glorious days. Second breakfast usually consists of Greek yogurt with walnuts, goji berries and bee pollen (totally addicted to the stuff!).
After searching on the "inter webs" for the perfect recipe, I decided to create my very own, packed with protein for a balanced first breakfast !

Check it out !

Whole Wheat Apricot Fig Cookie Rolls

1 cup whole wheat pastry flour
¾ cup all purpose flour
½ cup vanilla protein powder
½ tsp. baking  soda
½ tsp. salt
1 tsp. cinnamon
1/3 canola oil
½ cup brown sugar
 1 tsp. vanilla
1 Tbsp. agave nectar
2 eggs

Filling: Homemade apricot or fig  butter: I had some in the freezer. You can essentially make this with any dried fruit. Soak about 1½ cups dried apricots with about 1 ½ cups hot water. Drain and process softened apricots until smooth, adding spices such as cinnamon and ginger as desired.

Combine flour, protein powder, soda, salt and cinnamon in a small bowl. In another bowl, whisk together remaining ingredients.

Stir in flour mixture, working the last ½ cup by hand if needed, until dough forms.

Wrap tightly with plastic wrap and refrigerate for at least 1 hour or overnight.

Preheat oven to 350F. Divide chilled dough in three even parts and roll into a rectangle over wax or parchment paper, about 12 by 4-inches, ¼ -inch thick.

Spread about 1/3-1/2 cup filling in the center on the rectangle, long ways, leaving about 1 ½ inches of both sides for sealing.

Use wax paper to help place edges of dough over filling, overlapping to cover filling. Transfer onto pan coated with cooking spray, seam side down. Continue with remaining dough and filling.

  Bake for 12-15 minutes. Cut each log into 10-12 pieces while still warm and cool slightly before serving.

 

 

 

 

 

 

 

 

Enjoy day and night!

 

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