• 1 hour
  • 15-20 minutes
  • Makes 8

Vegan Fig Rolls

  • For the Pastry:
  • 100g Plain Flour
  • 60g Wholemeal flour
  • 100g Cold dairy free spread
  • 2 tbsp Dairy free milk alternative (Almond, Soya or Cashew)
  • ½ tsp Mixed spice
  • For the Filling:
  • 200g Whitworths Soft Smyrna Figs (Roughly chopped)
  • 20g Whitworths Crystallised Fiery Ginger
  • Zest and Juice of half a lemon
  • 1 tsp Cinnamon
  • 3 tbsp Maple syrup
  • 4 tbsp Water

Ready… Steady… Bake…

  • First, start by making the pastry. Sift the plain and wholemeal flour, baking powder and mixed spice into a bowl. Add the cold butter and rub between your fingers until the mixture resembles a breadcrumb consistency.
  • Add the dairy free milk alternative and mix together until it forms a soft dough. Knead lightly until it comes together. Wrap the dough in cling film and place in the fridge for 30 minutes.
  • For the filling, put the figs, cinnamon, maple syrup, water, lemon zest and juice in a saucepan and place on a low heat. Bring to a simmer and cook gently until the mixture is a soft, jammy consistency. Set aside to cool.
  • Preheat the oven to 160°C (320°F, Gas mark 4). Line a baking tray with non-stick baking paper.
  • Roll out the pastry on a lightly floured surface to 30cm in length and 15cm in width. Spoon the filling down the side of the pastry, leaving a small gap on the side. Brush the gap with water, fold over the top and shape into a “swiss roll” format. Press to seal, ensuring the seam is on the bottom and cut into 3-4cm rolls. Place onto a baking tray.
  • Lightly brush the fig rolls with a little dairy free milk alternative then place in the oven for 15-20 minutes or until golden brown.
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