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A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
A serving of up to about 1 1/4 tablespoons of whole wheat flour is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid whole wheat flour, please tap it and change its rating to Red.
Combine the dried figs, water, honey, lemon juice, and ground cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, until the figs are very soft and most of the liquid has been absorbed, about 10–12 minutes.
Transfer the fig mixture to the food processor and pulse until a thick, mostly smooth paste forms with only small bits of fig remaining, about 15–20 pulses. Scrape into a bowl and let cool to room temperature, then refrigerate until firm, at least 30 minutes.
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