Date-Fig Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Filling:250g dried figs, chopped (I used golden figs)150g dried dates, chopped (I used Honey Dates)1 cup unsweetened apple juice1 tbsp lemon juice---Crust¾ cup spelt flour¾ cup whole wheat flour1 tsp baking powder¾ tsp cinnamon ¼ tsp nutmeg¼ cup non-hydrogenated shortening⅓ cup sugar2 tbsp ground flaxseed¼ cup warm water1 tsp vanilla1 tsp butter flavour (optional)
Filling:
In a saucepan, combine all the filling ingredients.
Bring to a boil, then reduce heat to low and simmer, uncovered, until water is absorbed and fruit is soft, about 25 minutes.
Puree with an immersion blender or food processor and cool completely.
Bars:
Heat oven to 350°F and grease an 8” square pan
Combine the flours, baking powder, cinnamon and nutmeg. Set aside.
In a large bowl, cream the shortening and sugar.
Whisk together the flaxseed, water and extracts and add to the butter mixture. Beat well.
Gradually add the dry ingredients, mixing just until dough comes together, then shape into a smooth ball by hand.
Divide dough in half.
Roll out one half between 2 sheets of waxed paper into a 9” square.
Transfer dough to the pan and press in, patching tears as necessary.
Spread filling evenly over dough.
Roll out the remaining dough and place on top of the filling.
Trim edges to make an even square that sits neatly in the pan.
Bake until golden, about 35 minutes.
Chill before cutting.
Serving Size: Makes on 8" pan, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a saucepan, combine all the filling ingredients.
Bring to a boil, then reduce heat to low and simmer, uncovered, until water is absorbed and fruit is soft, about 25 minutes.
Puree with an immersion blender or food processor and cool completely.
Bars:
Heat oven to 350°F and grease an 8” square pan
Combine the flours, baking powder, cinnamon and nutmeg. Set aside.
In a large bowl, cream the shortening and sugar.
Whisk together the flaxseed, water and extracts and add to the butter mixture. Beat well.
Gradually add the dry ingredients, mixing just until dough comes together, then shape into a smooth ball by hand.
Divide dough in half.
Roll out one half between 2 sheets of waxed paper into a 9” square.
Transfer dough to the pan and press in, patching tears as necessary.
Spread filling evenly over dough.
Roll out the remaining dough and place on top of the filling.
Trim edges to make an even square that sits neatly in the pan.
Bake until golden, about 35 minutes.
Chill before cutting.
Serving Size: Makes on 8" pan, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 211.6
- Total Fat: 5.2 g
- Cholesterol: 2.4 mg
- Sodium: 3.5 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 5.3 g
- Protein: 3.0 g
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