Fig Jam Cookies from Run Fast Eat Slow

I’ve been dying to make these Fig Jam cookies ever since New York Times bestseller Run Fast Eat Slow arrived on my doorstep two weeks ago!

Created by 4 time Olympic champion Shalane Flanagan and her close friend & chef Elyse Kopecky it is packed full of amazing snacks, smoothies and pre and post run meals.

And with 12 weeks until Boston Marathon and my weekly mileage hitting 40+ miles, it’s the perfect time to put this recipe to the test!

Ingredients

fig-1

So first things first.. the ingredients! Not the easiest or cheapest to buy:

For the filling:

  • cups dried black mission figs, stems removed – I had to make do with Morrisons Soft Figs (£2.72 per 500g)
  • ⅓ cup tahini (ground sesame seeds) – luckily I already had some Meridian Light Tahini (£2.59 per 270g)
  • tbsp water
  • tsp ground cinnamon – I already had some in my cupboard but they’re easy to find in your local store!

For the dough:

  • 1½ cups whole wheat flour – I opted for Allinson Wholemeal Flour (£1.39 per 1kg)
  • cup almond flour or almond meal – not the easiest to find and definitely the most expensive flour I’ve ever bought; Holland & Barrett Almond Flurry (£9.49 per 500g)
  • ½ cup sesame seeds – again I already had some but they’re easy to find in your local store!
  • ½ tsp fine sea salt
  • ⅓ cup coconut oil – also had some already but now available in most convenience stores, £3-5 a tub
  • ½ cup maple syrup – I bought Clarks Original Maple Syrup (£1.98 per 180ml) & relatively easy to find in my local Coop or Tesco
  • tsp vanilla extract

Directions

Now onto the fun bit! Making the cookies, which was surprisingly easy!

  1. Preheat the oven to 180. Line a baking sheet with parchment paper.
  2. To make the filling: In a food processor, combine the figs, tahini, water, and cinnamon and puree until smooth, stopping as needed to scrape down the sides and underneath the blade.
  3. To make the dough: In a large bowl, whisk together the whole wheat flour, almond flour or meal, sesame seeds, and salt.
  4. Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and vanilla. Pour over the flour mixture and mix until a dough forms.
  5. To form the cookies: Divide the dough into 3 balls. Roll each ball out on a lightly floured work surface to create three 12 x 4-inch rectangles (use your hands to shape while rolling).
  6. Divide the fig jam into thirds, shape into 1-inch wide logs, and place centered on each piece of dough. Fold the edges of the dough over the figs to overlap slightly in the middle and press gently to seal (use your fingers to smooth out any cracks).
  7. Gently roll the tops of each log to slightly flatten. Slice each log into 8 cookies and bake until lightly golden, 15 to 20 minutes. Transfer to a rack to cool.

… nom nom nom!!

Training

…the not-so-easy bit! As I mentioned I’m 12 weeks away from Boston Marathon so hoping these scrumptious cookies will give me (& Steve!) all the fuel I need to keep me energised during training this week! To give you an idea of my training, here’s my plan for this week:

  • Monday – Track Night
    • 800 warm up easy
    • 400m @ 60% x 10 alternating between 1min and 10 seconds recovery
    • 400m @ 100% x 3, 1 min rest in between
    • 200m easy / 200m 100% , 1 1/2 minutes plank in between x 3
    • 800m cool down
  • Tuesday – Cross Train
    • 1 mile swim
  • Wednesday – Track Night
    • 2km warm up easy
    • 400m @ 5k pace with 400m active recovery in between x 4
    • 800m @10k pace with 400m active recovery in between x 3
    • 1,200m @15k pace with 400m active recovery in between x 2
    • 2km cool down
  • Thursday – Run Commute
    • 12km slow recovery run home
  • Friday – rest!!
  • Saturday – Parkrun
  • Sunday – long run
    • 26km along the canal and Thames

Review

So did they work? Absolutely! They’re the perfect pre and post run snack! I will definitely be making them again, so here’s my final review:

Price – 4/10 £££ (expensive!)

Taste – 8/10 (might add more spice or orange zest next time!)

Fuel – 10/10 – they’ve kept me super fuelled all week and I haven’t craved any sugar!

Ease to buy ingredients – 5/10

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