Thursday, August 19

Skinny Figgy Bars

I have never liked "Fig Newtons" so don't ask what gave me the desire to try this recipe. Yet again, flavored food ruined my perception of something REALLY good. The poor fig has had a bad light in my perception all because of the stupid "Fig Newton"! Not anymore. These are wonderful for a light breakfast or even a light dessert. Full of whole grains and fruit, sweetened with agave and dates, low-fat and dairy free! If you like figs, or even if you don't think you like figs, try these out, you could have a new favorite fruit!

Skinny Figgy Bars
recipe adapted from Fat-Free Vegan

8 ounces dried figs (one round package)
4 ounces pitted dates
2 tbsp. silvered or chopped almonds (optional)
1 tbsp. agave nectar
2 tbsp. water
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. ginger

Snip off the figs' stems, and put them, the dates, and the almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.

1 cup regular or quick oats, ground in blender until fine
1 cup regular or quick oats, uncooked (not instant oatmeal)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened apple sauce
3 tbsp. agave nectar (or other liquid sweetener)
1/4 cup water

Preheat oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars.

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