Yet again, I’ve managed to make another delicious treat that’s great for anytime of day. I ate one as a midday snack yesterday and another for breakfast this morning.
My favorite part about these bad boys? I’m a huge fig newton lover (anyone else out there?). But if you read the ingredient label on any of the Newton products, you’ll quickly see how unreal those treats are. So here’s my hubby approved real food version!
Whole Wheat Fig Bars
Adapted from Post Punk Kitchen
Makes 1 8×8 Pan BatchFilling Ingredients 1 lb. dried figs, hard stems removed, diced into small pieces
1 cup water
1/4 cup agave nectar, pure maple syrup or honey
2 tbsp citrus juice
Dough Ingredients 1 cup whole wheat flour 1 cup coconut, finely shredded for baking 1/2 cup wheat bran 2 tbsp ground flaxseed 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt 1/2 cup coconut oil, melted 1/2 cup honey 1/4 cup milk or non-dairy substitute 1 1/2 teaspoons vanilla extract
Grease an 8×8 glass baking dish with a tablespoon of coconut oil. Preheat oven to 350°F.
In a medium saucepan combine chopped figs, water, agave nectar/maple syrup/honey and citrus juice. Bring mixture to boil over medium heat, then reduce to a simmer and stir occasionally. When figs begin to soften in about 8 to 10 minutes continue to cook, mashing figs with a firm spatula or a fork to create a chunky, moist paste. If the mixture starts to look overly dry, add water two tablespoons at a time and continue stirring until a thick paste forms. Remove filling from heat and set aside. If mixture still seems too chunky puree in a food processor until desired texture is reached.
In a large mixing bowl whisk the wet ingredients: coconut oil, honey, milk and vanilla extract until smooth. Sift in flour, coconut, wheat bran, flaxseed, baking powder, baking soda and salt. Stir to form a soft, slightly sticky dough, gathering into a ball with your hands. Divide the ball into two sections and shape each into its own ball.
Press one dough ball into the bottom of the greased baking pan, spreading it out to all edges and keeping a uniform thickness. Pour filling on top, spreading into an even layer. Take the remaining dough and slowly stretch into a large circle with your hands (similar to stretching pizza dough). Place on top of the filling and carefully pull dough to the edges of the pan until you’ve covered all of the filling.
Bake for 20 to 22 minutes, until crust is golden and puffed, then remove from the oven to cool on a wire rack. Once completely cool, cut bars as desired and store in a tightly covered container at room temperate for 3-5 days or freeze. Storage tip: storing bars like these in the refrigerator may make the dough wet from condensation, which is why I prefer to store mine at room temperature.