Rocket Fuel by Matt Kadey


  • ½ Cup Dried Figs, stems removed
  • ¼ Teaspoon Cinnamon
  • 1 Teaspoon Grated Fresh Ginger
  • 1 Teaspoon Lemon Zest
  • 3 Tablespoons Justin's Peanut Butter or Justin's Almond Butter
  • 2 Large Apples, cored and sliced into six ¼-inch-thick rounds*

Cooking Instructions

Place figs in a bowl, cover with 1 cup boiling water, and let soak 30 minutes. Place figs, the soaking liquid, cinnamon, ginger, lemon zest, and a pinch of salt in a blender and blend until slightly chunky.

Let cool. Jam can be chilled for up to 10 days.

Spread about 1 ½ teaspoons nut butter and 1 tablespoon fig jam on one apple slice and top with another apple slice. Repeat with remaining apple slices and filling as needed.

* If not eating right away, you can brush the apple slices with a solution of 3 tablespoons water and 1 tablespoon lemon juice to slow browning.

Republished with permission from Rocket Fuel by Matt Kadey, RD. Learn more at