My Fig and Ginger Jam

I got a bunch of figs yesterday and decided to do something different with them. 
This is what I came up with =)
My Fig and Ginger Jam
  • 10 -12 figs (I used black mission figs)
  • 1/2 – 1 inch fresh ginger (grated) or 1/2 – 1 tsp ground ginger (you can use as much or as little ginger as you want depending on your own taste)
  • 1/4 cup water
  • 1/2 cup agave nectar (or any sweetener you prefer. If using sugar I would use more than 1/2 cup)
  • 1/4 tsp vanilla extract (or scrape the inside of a vanilla bean)
  • juice from half of one small lime
  • pinch of salt

Cut stems off figs. Dice figs into small pieces and throw in pot. Add ginger, water, agave, lime and salt. Once it begins to boil turn heat down low and simmer for 45 minutes, stirring often. If it’s too chunky you can put it in a food processor and pulse a couple of times. It thickens as it cools. Keep refrigerated in an air tight container. Should keep for 2 -3 weeks. It’s great on toast and I think it would taste amazing on top of vanilla ice cream (vegan of course)! Enjoy!
one more pic =)

My Ginger Soft Cookie Bites…

I’ve been on some crazy ginger kick lately and wanted some ginger cookies, but all the recipes I saw called for oil and sugar =( So I made my own =) They came out like little cake bites. I think they’d be really good with frosting on top. Here’s the recipe, and I put it into a recipe calculator so I have the nutritional fact too! The recipe makes 24 cookies (2 dozen). Each cookie is 56 calories and 0.2 grams for fat! Using apple sauce in recipes is awesome =D

My Ginger Soft Cookie Bites


1 cup Whole Wheat Pastry Flour
3/4 cup Whole Wheat Flour
1/2 tsp Ground Nutmeg
3 Heaping tsp Ground Ginger (more or less depending on your own taste)
1/2 tsp Baking Soda
1/3 cup Agave Nectar (if you don’t like to use Agave you can use sugar. I would use a little more because it isn’t as sweet as agave)
1/3 cup Blackstrap Molasses
1/2 cup Unsweetened Apple Sauce (I was out so I made my own out of 2 fresh apples)
3 tbsp Unsweetened non dairy milk
1/2 tsp Vanilla Extract
pinch of salt

Preheat oven to 350*
First sift all dry ingredients together into a large mixing bowl. Next add all of the wet ingredients and mix well. Grease cookie sheet and with a table spoon put 12 scoops of the mixture onto the sheet. Be sure to leave a little room in between. Bake for 10 minutes. Enjoy!

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 55.9
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 25.2 mg
Total Carbs: 13.2 g
Dietary Fiber: 1.2 g
Protein: 1.0 g