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“Calcium is a mineral that’s vital to developing strong bones and teeth, as well as proper nerve function and normal heartbeat,” says Kimberly A. Tessmer, R.D., L.D., author of Tell Me What to Eat If I Am Trying to Conceive (New Page Books). Plus, it’s linked to a reduced risk of hypertension and preeclampsia in moms. What are good sources? Molasses, dairy, broccoli, dark leafy greens, sardines, black-eyed peas, dates, fortified juice, and, as found in this yummy recipe--dried figs.
2 cups almond flour
¼ teaspoon baking soda
Pinch of salt
½ cup sugar
½ cup butter
1½ cups dried figs, stems removed
½ teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons molasses
2 tablespoons honey
1⁄2 teaspoon vanilla extract
extra flour for rolling (you can use almond flour or another gluten-free flour like rice flour)
1. In a large bowl, mix together almond flour, baking soda and salt. In a smaller bowl, cream together sugar, butter and egg. Add wet ingredients to dry ingredients and mix until just combined. Divide cookie dough into 3 parts and refrigerate 1 hour.
2. Place figs in a bowl, cover with hot water and soak for 10 minutes. Drain, then place filling ingredients (including figs) in food processor and blend until a smooth paste forms. Set aside.
3. Preheat oven to 350° F. Line baking sheets with parchment paper.
4. Dust rolling surface with glutenfree flour. Roll out 1 part of dough into a 10-inch-by-5-inch rectangle, using as much flour as needed to prevent sticking. Spread 1⁄3 of the filling evenly down the right side (lengthwise) of the rectangle. Fold the dough in half down the long side and gently press the seam together. Repeat with 2 remaining parts of dough. Cut each log into 10 equal parts and place fold-down on parchment-lined baking sheet.
5. Bake 12 to 15 minutes, rotating halfway, until golden around edges.
Per serving: (2 cookies) 235 calories, 4 g protein, 24 g carbohydrates, 14 g fat (4.5 g saturated fat), 66 mg calcium, 1 mg iron, 5 mcg folate, 3 g fiber