FIG BARS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
32 Calimyrna figs, (stems removed)3/4 cup whole wheat flour3/4 cups oat flour1/4 cup soy milk1/2 cup rolled oats (finely ground in blender)2 tablespoon cashews (finely ground)1/4 cup canola oil or similar1/2 tsp baking soda1/3 cup pure maple syrup1/4 tsp salt
1. Preheat oven to 350 F. Lightly oil a 8x8 inch square cake pan. Set aside.
2. Place the figs in a sauce pan. Just enough water to cover figs. Boil for 2-3 minutes. cover and let sit for 10 minutes. Place figs in a blender or food processor with 1/4 cup of the water puree. adding more water if needed. Set aside.
3. Make a crust. In a small mixing bowl. Sift together the flours, oats, nuts, rest of dry ingrediants. Add the wet to the dry and fold over until mixed
4. Spread half the crust mixture evenly on the bottom followed by fig mixture. Top with remaining crust.
5 Bake for 20-22 min
6. Let sit and eat the next day. Keep fig bars in a plastic container placed in fridge. Bars last a long time in the fridge and get more tastier with time, as they sit.
Number of Servings: 24
Recipe submitted by SparkPeople user WINDYSANDS.
2. Place the figs in a sauce pan. Just enough water to cover figs. Boil for 2-3 minutes. cover and let sit for 10 minutes. Place figs in a blender or food processor with 1/4 cup of the water puree. adding more water if needed. Set aside.
3. Make a crust. In a small mixing bowl. Sift together the flours, oats, nuts, rest of dry ingrediants. Add the wet to the dry and fold over until mixed
4. Spread half the crust mixture evenly on the bottom followed by fig mixture. Top with remaining crust.
5 Bake for 20-22 min
6. Let sit and eat the next day. Keep fig bars in a plastic container placed in fridge. Bars last a long time in the fridge and get more tastier with time, as they sit.
Number of Servings: 24
Recipe submitted by SparkPeople user WINDYSANDS.
Nutritional Info Amount Per Serving
- Calories: 127.9
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 55.1 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 3.9 g
- Protein: 2.1 g
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