Ingredients
1/2 pound dried figs, quartered1/2 cup pomegranate juice1/2 cup port wine or additional pomegranate juice1/4 cup lemon juiceDOUGH:1/2 cup unsalted butter, softened1/2 cup sugar1/2 cup packed brown sugar1 large egg, room temperature2 tablespoons molasses1 teaspoon vanilla extract1 cup sorghum flour1 cup brown rice flour1/2 cup tapioca flour1 teaspoon baking powder1 teaspoon ground nutmeg3/4 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon xanthan gum
Preparation
Place figs in a small bowl. Add the pomegranate juice, wine and lemon juice. Cover and refrigerate for 8 hours or overnight. Drain, reserving 1/4 cup juice. Transfer figs and reserved juice to a small food processor; cover and process until a thick paste is formed. Set aside.
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, molasses and vanilla. Combine the flours, baking powder, nutmeg, salt, baking soda and xanthan gum. Gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour.
Roll out each portion between 2 sheets of waxed paper into a 9x4-in. rectangle. Transfer 2 rectangles to a parchment-lined baking sheet; remove waxed paper. Spread reserved fig mixture evenly over both rectangles to within 1/2 in. of edges. Top with remaining crust; remove waxed paper. Using a fork, crimp edges to seal.
Bake at 350° until edges are golden brown, 15-18 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Transfer to a cutting board. Cut each in half lengthwise; cut widthwise into slices. Store in an airtight container.
