HOMEMADE FIG BARS
In this recipe, honey-sweetened figs are tucked inside a tender whole-wheat cookie. Both of my kids agreed they were superior to the store-bought versions they had tried at a friend's house -- they couldn't keep their mitts out of the tin I put them in.
Provided by Catherine McCord
Categories dessert
Time 35m
Yield 20 bars
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the figs in a small heatproof bowl, cover with hot water and soak for 10 minutes. Remove the figs from the water with a slotted spoon and transfer to a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable. Set aside.
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together the butter and sugar until smooth, about 2 minutes. Add the egg and vanilla and mix until incorporated. Add the flour and mix until a dough forms.
- Place the dough between two pieces of parchment, then roll into two 12-by-4-inch rectangles.
- Spread the fig filling on one half of each rectangle, spreading up the 12-inch side and leaving a 1/4- to 1/2-inch border.
- Fold the dough over on top of itself and gently press the dough together at the edges. Cut each log into 10 cookies and transfer to baking sheet lined with a silicone baking mat or parchment. Bake until golden, 15 to 20 minutes. Remove from the oven and let cool.
HEALTHY FIG AND OAT BARS
Make and share this Healthy Fig and Oat Bars recipe from Food.com.
Provided by sizzlera
Categories Breads
Time 30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Cover filling ingredients with boiling water, cover and let stand for 5 minutes.
- Combine all dry ingredients
- Combine wet ingredients.
- Add-in wet ingredients and mix
- Spread base into floured square pan.
- Stir filling until smooth - consistency should be like that of applesauce.
- Spread filling over base.
- Cover with low fat granola or rolled oats.
- Bake in preheated 350 degree oven for 18-20 minutes.
Nutrition Facts : Calories 122.6, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 67.6, Carbohydrate 29.8, Fiber 2.9, Sugar 15.4, Protein 2.5
OAT AND FIG SQUARES
Figs, rich in antioxidants, are combined with fiber-filled oats, whole-grain flour, and honey to make a snack that is healthier than a standard cookie or energy bar. I think they are quite delicious! The recipe is adapted from one published in "Delicious Living", a magazine provided complimentary by our local health food store; it was included in a feature on reducing sugar cravings and making healthier substitutions. Be sure to use whole-wheat pastry flour--you won't get the same results with regular whole-wheat flour.
Provided by GaylaJ
Categories Bar Cookie
Time 40m
Yield 16 2X2-inch squares, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F . Put figs in a small saucepan, cover with water, and bring to a boil. Turn off heat and let figs soften for 5-7 minutes. Do not drain.
- Lightly coat an 8X8-inch baking pan with cooking spray (or line with parchment paper or nonstick foil). In a small bowl, mix canola oil or butter, honey, and milk. In a medium bowl, combine flour, rolled oats, baking soda, and salt; add wet ingredients, then mix well.
- Remove softened figs from water and place in a blender or food processor. Add 3 tablespoons of the rehydrating water and puree until smooth. (I added a tiny bit more water as they still seemed a little thick to spread easily.).
- Place a little more than half of the oat mixture in the prepared pan and spread evenly across the bottom. (It was sticking to my hands a bit, so I laid waxed paper over it to press on as I evened it out.) Spread figs evenly on top. Add remaining oat mixture on top of fig layer, allowing some of the figs to show through. (I just pinched off bits of the dough and dropped them evenly over the top.) Pat lightly to flatten.
- Bake for 20 minutes. Remove from oven and cool completely in pan on a wire rack. When cool, cut into 16 squares.
OATMEAL, FIG, AND WALNUT BARS
Provided by Kate Fogarty
Categories Dessert Bake Vegetarian Low Cal Dried Fruit Walnut Oat Low Cholesterol Vegan Party Simmer Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 48 bars
Number Of Ingredients 18
Steps:
- For filling:
- Combine first 4 ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low. Cover and simmer 5 minutes. Uncover and simmer until figs are very soft and filling is thick, stirring often, about 10 minutes. Mix in lemon juice and vanilla, then walnuts. Cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
- For crust:
- Position rack in top third of oven and preheat to 350°F. Spray 13x9x2- inch metal baking pan with nonstick spray. Combine oats and next 5 ingredients in large bowl and whisk to blend. Add cubed "butter." Using fingertips, blend until mixture forms small moist clumps.
- Firmly press half of crust mixture (about 3 cups) over bottom of prepared pan. Spread filling evenly over crust. Sprinkle remaining crust mixture over filling; press to adhere.
- Bake bars until deep brown and firm to touch, about 35 minutes. Cool in pan on rack. Cut crosswise into 6 strips. Make 8 lengthwise cuts, forming 2x1-inch bars. DO AHEAD: Can be made 1 day ahead. Cover pan with foil; store at room temperature.
- Place powdered sugar in medium bowl. Using narrow spatula, remove as many bars as desired from pan. Roll half of bars in powdered sugar to coat. Arrange coated bars and plain bars alternately on platter.
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- Cut off the stems of the dried figs then place them in a small saucepan with 1 cup water, a pinch of salt, and lemon zest. Bring to a boil then reduce to a simmer and cook for 30 minutes. Set aside to cool for about 15 minutes. Once cooled, transfer to a food processor, add maple syrup and blend until pureed into a paste.
- Next preheat the oven to 350°F and then line an 8 x 8” baking dish with parchment paper. Combine the dry ingredients (oat flour, oats, salt, and baking soda) in a bowl then set aside.
- In a separate bowl, combine the wet ingredients (syrup, vanilla extract, egg, and coconut oil) and stir together. Add the dry ingredients to wet and stir until just combined.
- Spoon half of the batter into the lined baking dish and press it firmly to form a base layer. The dough will be sticky- using another layer of parchment paper to press down will help to keep it from sticking to your hands.
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- Combine the trimmed and halved figs with the sugar and lemon juice in a bowl. Cut and scrape a vanilla bean and add the beans and pod into the fig mixture. Let it macerate for at least one hour.
- Combine the flour, oats, cinnamon, baking powder, brown sugar, baking powder, and salt in the bottom of a large bowl. Pour in the melted butter and mix until completely combined. Split the dough in half and use the bottom of a measuring cup to spread it out. Bake for 15-20 minutes or until the edges begin to turn golden. Remove and let it cool.
- In the bottom of a large pot fitted with a candy thermometer, bring the fig mixture to a boil. Cook until it reaches the jam stage, 220°F. The figs should be falling apart and a thick consistency. Remove from the heat and let cool.
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