Tag Archives: figs

Figgy Pudding (Paleo, Gluten Free) + Food Allergy Freedom

Paleo and gluten free Figgy Pudding – The holiday classic that inspired a Christmas ballad gets a healthy makeover!

This Figgy Pudding is a delicious and decadent dessert from the book Nourishing Holiday by Jaclyn Harwell of The Family That Heals Together and I’m so excited to share the recipe with you! But before I do, I want to share an amazing resource for those of you looking for allergen-free holiday recipes for yourself or your family members.

I remember back when I first learned about my gluten and dairy sensitivity. Holidays were extremely stressful for me because I knew that I couldn’t eat most things on the menu if I was going to a dinner hosted by a friend or a family member. I didn’t want to be rude to the host and tell them I couldn’t eat the dishes that they worked so hard to prepare. And when I was REALLY new to the gluten and dairy free lifestyle, even hosting holiday dinners myself was a daunting task because I didn’t know how to cook delicious meals without using the most common ingredients in recipes that I’ve been making for years.

Which is why when I came across this amazing bundle of 9 holiday eCookbooks for restricted diets called Food Allergy Freedom Collection, I couldn’t wait to share with you! I so wish I had something like this when I first started out.

This bundle consists of 280 mouthwatering, allergy-friendly holiday recipes. Whether you need to avoid:

  • Gluten
  • Dairy
  • Eggs
  • Nuts
  • Grains
  • Refined Sugar
  • OR you eat paleo, GAPS, vegan, or even AIP…

you’ll find something you can make during the holidays, and your guests won’t even know that they are a healthy alternative!

Some of recipes include: fresh-baked bread without grains, candy without corn syrup, fluffy and moist cakes, and classic recipes like pumpkin pie, turkey gravy, and even dinner rolls. The bundle also consists of a 4-week meal plan, including desserts and snacks, free of all the common allergens.

And my FAVORITE part of this bundle is that YOU GET TO PICK YOUR OWN PRICE. For REAL, though… All the books are worth over $110, but just for today and tomorrow (11/13-11/14 at 11:59pm Eastern Time) you can get everything on a pay-what-you-want basis.

And if you do choose to pay $20 or more, you’ll also get a BONUS ECOURSE of tips for cooking around major food allergens, so you can recreate your favorite family recipes to make them allergy-friendly (worth $40 by itself!). This is such a great deal, so I really hope you take advantage!

Remember – this deal only lasts 2 days so go get it today!

And finally, I want to share this Figgy Pudding recipe, which is one of the 280 holiday recipes from the Food Allergy Freedom Collection. Hope you enjoy this beautiful yummy dessert as much as I did!

figgy pudding

Figgy Pudding

Course: Dessert
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 4 people
Author: Jaclyn Harwell

The holiday classic that inspired a Christmas ballad gets a healthy makeover!

Print

Ingredients

  • 1 ½ cups water
  • 1 cup coarsely chopped fresh figs plus extra for garnishing
  • 1 cup pitted dried dates
  • ½ cup honey
  • ½ cup raisins
  • 3 eggs
  • ¼ cup coconut flour
  • ¼ cup butter Replace with ghee for casein-free option.
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp baking soda

Instructions

  1. Preheat oven to 350°.
  2. Grease four one-cup ramekins.
  3. Combine figs, dates, and water in a medium saucepan and bring to a boil over medium heat.
  4. Turn heat down and simmer 10-15 minutes.

  5. Pour mixture into the container of a high-powered blender, add baking soda, and blend on high until smooth.

  6. Return mixture to saucepan and add butter, eggs, vanilla, and cinnamon and whisk until combined.

  7. Add coconut flour and whisk until smooth.
  8. Fold in raisins.
  9. Pour the batter evenly into prepared ramekins, filling each just over halfway.
  10. Bake for 35-40 minutes.
  11. Top with sliced figs and serve warm.
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The New Yiddish Kitchen Cookbook Giveaway + Pan-Roasted Chicken with Figs & Olives

pan roasted chicken with figs olives

I grew up in a small suburb in New Jersey, in which almost half of my friends were Jewish. Because of the big Jewish community in my town, it wasn’t unfamiliar for me to hear Yiddish slangs and be invited to Bar and Bat Mitzvahs all throughout middle school. And, most importantly, there was a delicious diner where we can get our fix of matzoh ball soup and a bagel shop that we frequented every weekend.

My exposure to the Jewish culture and food continued when I went to college in New York City, and my late night snacks involved going to our favorite diner to stuff our drunk faces with potato latkes and challah french toast. Of course, the morning after, we would just walk across the street to get our everything bagel with lox and extra cream cheese. Oh, the good old days of glorious carbs and gluten! And how I’m paying for it now with my health.

This is why when my fellow bloggers Simone Miller of Zenbelly and Jennifer Robins of Predominantly Paleo came out with their new cookbook, The New Yiddish Kitchen, I jumped at the chance to review it! This book contains over 100 Kosher recipes adapted for anyone living with food allergies, and I love that there are little tips for each recipe that are passed down from Jewish grandmothers. There’s even a glossary of all the common Yiddish terms. So cute and fun!

It was so amazing to open up the book to find beautiful photos of gluten-free and paleo recipes and I cannot wait to try them all! Here are the ones I’m the most excited about: matzo balls, challah bread, Bubbe’s brisket, rugelach, tabbouleh, and ALL THE BAGELS! You don’t have to be Jewish to enjoy the dishes in the book. If you love good food, you’ll love all the recipes. And I’m thrilled to give you a chance to win a free copy of the cookbook! Enter below:

This giveaway is open to US residents only. It will be open for entry until April 4th at 11:59pm PST. The winner will be announced below and will also be contacted by email.

The one recipe I HAVE tried from the cookbook and I’m so excited to share with you is the Pan-Roasted Chicken with Figs and Olives! I mean… what about the name of that dish is not to like?

pan roasted chicken with figs olives

pan roasted chicken with figs olives

pan roasted chicken with figs olives

I love the balance of sweet and salty in this recipe. The flavors of figs and olives complement each other so well. And also, who doesn’t love to cook with wine? I felt so fancy and Julia Child-like. The chicken tasted so delicious that I’m thrilled that we have leftovers of it for the next several days. It’s also a fairly simple recipe that looks like you put a ton of work into it. So great for a special occasion!

http://www.savorylotus.com/pan-roasted-chicken-with-figs-and-olives/
If you want to get your hands on The New Yiddish Kitchen, which I know you’ll love, enter the giveaway above or order it on Amazon!

Pan-Roasted Chicken with Figs & Olives

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Simone Miller & Jennifer Robins
Print

Ingredients

  • 1 whole chicken, cut up into 8 pieces
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp (10 ml) avocado oil or schmaltz
  • 1 cup (160 g) slice shallots (about 2-3 medium)
  • 6 dried figs, roughly chopped
  • 1 cup (135g) kalamata olives
  • 1 cup (240 ml) white wine
  • 3 sprigs thyme

Instructions

  1. Preheat the oven to 400 degrees F (205 degrees C) and place a large, oven-safe skillet over medium-high heat.
  2. Season the chicken all over with the salt and pepper.
  3. Add the oil to the skillet and swirl to coat.
  4. One shimmering, add the chicken, skin side down and allow it to sear for 5-10 minutes, or until the skin is brown. Flip and cook for 2-3 minutes on the other side. Remove to a platter.
  5. To the hot pan, add the shallots and figs and sauté for 2-3 minutes or until the shallots are golden brown.
  6. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
  7. Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches and internal temperature of 165 degrees F (74 degrees C).
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Paleo Gluten Free Pan Roasted Chicken with Figs and Olives

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