Figgy Date Squares (by Joanne Lusted; CleanEatingMag.com)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Filling:1 1/2 cups unsweetened dried pitted dates (medjool or honey)1 1/2 cups unsweetened dried figs1 large naval orange, zested and juiced1 tsp pure vanilla extractCrust and Topping:Olive oil cooking spray2 1/2 cups rolled oats1/2 cup whole-wheat flour1/3 cup maple sugar flakes1/2 tsp baking soda1/4 tsp cinnamon, ground1/8 tsp sea salt3/4 cup unsweetened apple butter1/4 cup olive oil
ONE: Preheat oven to 350°F.
TWO: Prepare filling: Place dates, figs, orange juice and zest into a small saucepan. Bring to a boil over high heat, reduce heat to low and let simmer for 3 to 4 minutes. Remove from heat, stir in vanilla and let stand for 5 minutes or until cooled slightly. Purée in a food processor until smooth. Scrape into a mixing bowl and set aside.
THREE: Prepare crust: Spray a baking pan (9 x 11 x 2 inches) with cooking spray and set aside. Place oats, flour, maple flakes, baking soda, cinnamon and salt into the food processor. Pulse until combined. Add apple butter and oil and pulse again until combined and crumbly.
FOUR: Press half of crust mixture evenly into the bottom of the baking pan. Spread date-fig mixture evenly over top of crust. Crumble the remaining crust evenly on top of filling.
FIVE: Place pan into oven and bake for 25 to 30 minutes or until golden brown. Remove from oven and let cool to room temperature. Once cooled, cover with plastic wrap and place in refrigerator for 30 minutes to 1 hour to allow squares to set. Cut into 18 squares and serve immediately. Squares will keep, covered and refrigerated, for 5 days.
Nutrients per 2-inch square:
Calories: 170, Total Fat: 4 g, Sat. Fat: 0.5 g, Carbs: 32 g, Fiber: 3 g, Sugars: 17 g,
Protein: 17 g, Sodium: 50 mg, Cholesterol: 0 mg
Number of Servings: 18
Recipe submitted by SparkPeople user AIMEE131.
TWO: Prepare filling: Place dates, figs, orange juice and zest into a small saucepan. Bring to a boil over high heat, reduce heat to low and let simmer for 3 to 4 minutes. Remove from heat, stir in vanilla and let stand for 5 minutes or until cooled slightly. Purée in a food processor until smooth. Scrape into a mixing bowl and set aside.
THREE: Prepare crust: Spray a baking pan (9 x 11 x 2 inches) with cooking spray and set aside. Place oats, flour, maple flakes, baking soda, cinnamon and salt into the food processor. Pulse until combined. Add apple butter and oil and pulse again until combined and crumbly.
FOUR: Press half of crust mixture evenly into the bottom of the baking pan. Spread date-fig mixture evenly over top of crust. Crumble the remaining crust evenly on top of filling.
FIVE: Place pan into oven and bake for 25 to 30 minutes or until golden brown. Remove from oven and let cool to room temperature. Once cooled, cover with plastic wrap and place in refrigerator for 30 minutes to 1 hour to allow squares to set. Cut into 18 squares and serve immediately. Squares will keep, covered and refrigerated, for 5 days.
Nutrients per 2-inch square:
Calories: 170, Total Fat: 4 g, Sat. Fat: 0.5 g, Carbs: 32 g, Fiber: 3 g, Sugars: 17 g,
Protein: 17 g, Sodium: 50 mg, Cholesterol: 0 mg
Number of Servings: 18
Recipe submitted by SparkPeople user AIMEE131.
Nutritional Info Amount Per Serving
- Calories: 236.5
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 59.7 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 5.1 g
- Protein: 3.0 g
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