{"id":3123,"date":"2025-02-25T00:52:57","date_gmt":"2025-02-25T00:52:57","guid":{"rendered":"https:\/\/thecarmencooks.com\/staging\/3924\/?p=3123"},"modified":"2025-03-05T22:56:53","modified_gmt":"2025-03-05T22:56:53","slug":"sugar-free-fig-preserves","status":"publish","type":"post","link":"https:\/\/thecarmencooks.com\/staging\/3924\/sugar-free-fig-preserves\/","title":{"rendered":"Sugar-Free Fig Preserves"},"content":{"rendered":"\n

Nutritious Children’s Party Recipes<\/h2>\n\n\n\n

Homemade Multigrain Gluten-Free Nut Butter Sandwiches with Homemade Fig Preserves<\/h3>\n\n\n\n

This recipe is perfect for feeding a group of toddlers or young children. It makes 14 small nut butter sandwiches, with enough fig preserves for two galettes and one pint of fig preserves, plus a little extra for eating (about one cup). That means it\u2019s a wonderful recipe to help feed a large family for a week while also providing enough for a group or party of kids. If adults are attending the party and you want to provide a unique yet simple pastry with minimal additional work or ingredients, make two 8\u201310-inch galettes using the remaining fig preserves (with a pint and a cup left for you). The fig preserves last two weeks in the fridge, without canning, although when I am making this recipe I like to can the one pint, which is an easy endeavor. The galettes store well in the fridge and can be made 4 days ahead of time.<\/p>\n\n\n\n


For children older than ten, budget two sandwiches per child. Although making a large number of sandwiches from homemade ingredients\u2014plus some sides\u2014may seem complex, nothing could be easier. The main time commitment is cleaning and cutting the kilo (2.2 pounds) of figs and mixing the bread dough, which takes about one hour total. Slicing and assembling the sandwiches, cooking the broccoli, and cutting the apples adds another 30\u201340 minutes.<\/p>\n\n\n\n

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A nutritious and delicious replacement to storebought fruit preserves, even organic ones, these are easy and strengthen the body.<\/figcaption><\/figure>\n\n\n\n

This meal provides a wide variety of nutrients and is far more nutritious than typical party foods like hamburgers or tacos. When feeding children, it\u2019s important to consider all the nutrient classes they need. Healthy proteins come from the nut butter as well as the grain, bean flours, and seeds in the bread. The figs and flaxseeds provide soluble and insoluble fiber, while the nut butter and seeds offer healthy fats and essential minerals, including omega-3 fatty acids, monounsaturated fats, and beneficial polyunsaturated fats.Of course, broccoli provides calcium, and apples contribute vital phytochemicals like quercetin and malic acid, along with vitamin C, potassium, and fiber. <\/p>\n\n\n\n

Jelly from the store could be gluten-free, or it could not be. You have to look for the ingredients to see if flour (wheat flour) was added. Generally it is gluten-free, but this does not mean it is a healthy option for your gluten-free child. The most concerning facet of store bought jellies or jams is the preservatives, colors, artificial flavors, and high levels of sugar. The levels of sugar are so high in fact, that what was once a nutritious food made by our great grandmothers–large quantities of fresh fruit cooked down with a small amount of sweetness boosting sugar or molasses—is now a food that only adds chemicals and excess added sugars. Avoid this by spending 30-40 minutes making these fig preserves. You could easily can the whole batch and have enough preserves for the month. Additionally, the taste of a real fruit preserve is extraordinary. <\/p>\n\n\n\n

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A galette made with whole grain pie crust and this fig sauce. You can make any form you want with your crust–this one was left more open to allow the beauty of the filling to shine through. <\/figcaption><\/figure>\n\n\n\n
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This galette was made larger and more closed up so it slices like a pie when cut.<\/figcaption><\/figure>\n\n\n\n

Fig Preserve and Filling<\/h3>\n\n\n\n

Use all honey to make it sugar-free, or if you’re low on honey, use a combination of honey and sugar\u2014whatever is more accessible to you. For me, it depends on what\u2019s in the house, because for such a large volume of figs, this is a very small amount of sugar compared to most preserve recipes, which would typically have at least three full cups of sugar for this amount of fruit. On reason I use tapioca flour is because it allows me to use less sugar–the ingredient that reacts with pectin in fruit and thickens the preserves. Tapioca flour also allows me to cook the mixture for a shorter period of time, preserving nutrients and increasing the yield of the recipe. <\/p>\n\n\n\n

I believe sugar and honey should enhance the natural sweetness of fruits. Some fruits are less sweet, and I like their tanginess or acidity to shine through. Even children enjoy a variety of flavors, and the addition of large quantities of sugar stems from eras when women were trying to ensure their families got enough calories to grow and thrive, often relying on simple pantry staples. Then industrial food production came along and started adding excessive amounts of sugar to foods to make them addictive and drive repeat sales.<\/p>\n\n\n\n

This recipe is excellent for making large batches of nut butter and preserve filling\u2014perfect for birthday parties or gatherings! <\/p>\n\n\n\n

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Here we have all the ingredients for both the crust for the galettes as well as making the fig preserves…ignore my chicken who snuck into the photo with her eggs :).<\/figcaption><\/figure>\n\n\n
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Sugar-Free Fig Preserve<\/h2>\n
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Figs are excellent for cleaning the bowels and body. They are high in phytochemicals and low in sugar. They assist men's fertility. They have small amounts of vitamin C, A, Calcium, Magnesium, and B6 as well as other B vitamins. Despite the small amounts of vitamins they contain, they are a healing food.<\/span><\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Course <\/span>Breakfast, Brunch, Dessert, Lunch, Snack<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>10<\/span> cups<\/span><\/span><\/div>
Calories <\/span>42<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n

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