New Taste Journal
Whole Grain · Whole Food · Big Flavors
Figgy Power Bars
Heat Oven to 350°
12 Ounces Figs, dried
1/2 Cup Raisins
1 Cup Cherry or Apple Juice, unsweetened
1.25 Cups Whole Wheat or
1 Cup Oats
1 Cup Walnuts Chopped
1/2 tsp, Cinnamon, ground
1/2 tsp. Baking Soda
1 Pinch Salt
1/4 Cup Agave Nectar
1/4 Cup Olive Oil
1/4 Cup Poaching Liquid; from strained figs
Remove small stem from top of figs
Cut figs in half and place into pan.
Add juice and place on stove.
Bring liquid to a boil and boil figs for about a minute, stirring a few times.
Turn heat off and place a tight cover on the pan.
Remove from stove and let the figs sit for ten minutes.
While figs are plumping (hydrating) start the dough.
Gather dry ingredients:
Flour, oats, walnuts, cinnamon, baking soda and salt.
Place dry ingredients into bowl of food processor.
Pulse the processor on and off a few times.
The ingredients should be ground to a medium-course texture.
Place ingredients into a mixing bowl.
Strain the figs and save all of the poaching liquid.
Place figs into the food processor.
Let the machine run for a number of seconds to puree all of the fruit.
Remove puree from the bowl or just leave it in until needed.
The strained poaching liquid is needed to make the dough.
Add 1/4 cup each of: agave, oil, and poaching liquid
to the bowl with the dry ingredients
Mix all ingredients together by hand.
Do not kneed the dough, keep in loose and chunky.
You can rub or spray a bit of oil into a baking dish.
Pour 60% of the dough into the
Moisten your hands to avoid dough sticking.
Push down on dough to form a bottom crust.
Place all of the fig puree over the bottom crust.
Using hands, spread puree evenly over crust.
Sprinkle remaining dough over fig puree.
Gently press dough to form a top crust.
Place baking dish in oven.
Cook for 28 minutes.
Remove and let cool for a few minutes before serving.
Figgy Bars taste great after a day, covered, in the fridge.
Serving Size 1 Fig Bar
Servings Per Recipe 16
Calories from Fat 78
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrate 35g
Dietary Fiber 5g
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.