Autumn recipes: 5 gluten-free recipes with figs –
Another ingredient for our autumn recipes collections: we selected for you 5 delicious gluten-free recipes with figs from the web.
Ficus carica is an Asian species of flowering plant in the mulberry family, known as the common fig (or just the fig). It is the source of the fruit also called the fig, and as such is an important crop in those areas where it is grown commercially. Native to the Middle East and western Asia, it has been sought out and cultivated since ancient times, and is now widely grown throughout the world, both for its fruit and as an ornamental plant.
The species has become naturalized in scattered locations in Asia and North America.
Figs can be eaten fresh or dried, and used in jam-making. Most commercial production is in dried or otherwise processed forms, since the ripe fruit does not transport well, and once picked does not keep well. The widely produced fig newton or fig roll is a biscuit (cookie) with a filling made from figs.
Fresh figs are in season from August through to early October. Fresh figs used in cooking should be plump and soft, and without bruising or splits. If they smell sour, the figs have become over-ripe. Slightly under-ripe figs can be kept at room temperature for 1–2 days to ripen before serving. Figs are most flavorful at room temperature.
“Gluten free fig, basil, and prosciutto Moroccan salad! This healthy cultural salad is far from boring. Perfect flavor combinations, including sweet/savory spices, and layers of dried fruit and vegetables. Great by itself or with a main protein like fish or chicken!” Continues on the website: Moroccan Salad with Fig, Basil and Prosciutto
“Quick Roasted Pork Tenderloin with Fig and Chili Sauce is a delicious 30 minute meal with bold, mouthwatering flavors…” Continues on the website: Quick Roasted Pork Tenderloin with Fig and Chili Sauce
“These Fig Cake with Coconut Vanilla Glaze are moist, delicious gluten-free and paleo. They are truly little gems, exactly what you expect from a cake; moist, sweet and with substantial flavor…” Continues on the website: Fig Cake with Coconut Vanilla Glaze
“Made with almond and cashew flours, this gluten-free fig cake is infused with almond extract and kept super moist thanks to ricotta. It’s subtle sweetness makes it perfect for breakfast or an afternoon snack…” Continues on the website: Ricotta Almond Fig Cake
“[…]Taking my most basic recipe for cashew based cheesecake, I cut swirl shapes into the top once it had set. Then I poured the most lovely chocolate ganache into those swirls and over the top.
Over the top, indeed. I always say that, don’t I?
The almond fig crust might be the most exciting part, though – I do love me some pie crust. This one is slightly sweet and crunchy chewy from the figs, with a nutty savory balance from the almonds and cereal. I do foresee many a cheesecake atop this crust in my future…” Continues on the website: Chocolate Ganache Swirl Cheesecake with Almond Fig Crust
More gluten-free Autumn recipes: