Fig Bars

These are the sunshine of my lunchbox. Watch out Fig Newtons, you too, Newman’s Own. These, like any other cookies, are much better home made.

Fig Filling:
1 lb dried black mision figs, stems removed and diced into small pieces
2/3 C water
1/4 C agave or maple syrup (I do half and half)
2 tsp finely grated citrus zest (lemon or orange)

2 tbs ground flax seeds
1/4 C nondairy milk
1/2 C canola oil
3/4 C sugar
1 1/2 tsp vanilla
1 3/4 C whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a large saucepan, combine figs, water, agave, and citrus zest. Bring to a boil over medium heat, then reduce heat to a simmer, and stir occasionally. When the figs begin to soften, after about 8-10 minutes, continue to cook but mash the figs to create a chunky, moist paste. If the mixture starts to look overly dry, add 2 tbsp of water and stir. Remove the filling from the heat and set aside. If it seems too chunky, pulse it in the food processor.

In a large mixing bowl coming flax seeds, nondairy milk, oil, sugar, and vanilla until smooth, mixing for almost 2 minutes. Sift in the whole wheat flour, baking powder, baking soda, and salt. Stir to form a soft dough and divide into two equal parts. Shape each section of dough into a square shape; next you’ll be rolling the dough out.

Place one square of dough between two large sheets of waxed paper. With a rolling pin roll the dough into a square that’s about the same size as an 8×8” pan. Line an 8×8” pan completely with foil, then grease it. When finished rolling, peel off the top piece of waxed paper and flip the dough directly into prepared pan. Remove the top layer of waxed paper and press the dough firmly into the pan. Spread the fig filling over the dough evenly. Prepare the top crust in the same fashion and press it evenly on top of the filling. Bake at 350* for 20-22 minutes until the crust is golden and puffed. Remove the pan from over and place on a wire rack to cool. When completely cool, lift the whole shebang out of the pan

Credit: Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero


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