Skinny Figgy Bars (Homemade Fig Newtons)
We love Fig Newtons in our household (sometimes I scold my husband for eating the whole package), but we aren’t crazy about the terrible ingredients–sugar, corn syrup, and high fructose corn syrup are at the top–so I decided to try my hand at these “Skinny Figgy Bars” from Fat-Free Vegan Kitchen. They are a hit! They taste very similar to the highly-processed commercial kind, but without all the nasty stuff. My 3-yr old asked for more…’nuf said.
Skinny Figgy Bars
Filling:
8 oz dried figs (one round package)
1/2 cup pitted dates
2 tbsp sliced almonds
1 tbsp agave nectar, OR honey, OR pure maple syrup
2 tbsp water
1 tbsp lemon juice
1/4 tsp cinnamon
1/8 tsp ginger
Crust:
1 cup regular or quick oats, ground in blender until fine
1 cup regular or quick oats, unground
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened apple sauce
3 tbsp agave nectar, OR honey, OR pure maple syrup
1/4 cup water
8 oz dried figs (one round package)
1/2 cup pitted dates
2 tbsp sliced almonds
1 tbsp agave nectar, OR honey, OR pure maple syrup
2 tbsp water
1 tbsp lemon juice
1/4 tsp cinnamon
1/8 tsp ginger
Crust:
1 cup regular or quick oats, ground in blender until fine
1 cup regular or quick oats, unground
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened apple sauce
3 tbsp agave nectar, OR honey, OR pure maple syrup
1/4 cup water
Preheat oven to 375 degrees. Make the filling: Snip off the figs’ stems, and put the figs, dates, and almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.
For the crust, combine the oats (ground and unground), baking powder, and salt in a mixing bowl. Stir in the apple sauce, agave nectar, and water, mixing well to a thick consistency. Press half the crust mixture into the bottom of a greased, 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 20-25 minutes, or until lightly browned. Allow to cool completely before cutting into bars.
Icing (optional): Mix powdered sugar (about 3 tbsp.) with a little non-dairy milk (start with 1/2 tsp.) until the right consistency. Add vanilla or almond extract to taste (just drops). Drizzle over top of bars before cutting.
For the crust, combine the oats (ground and unground), baking powder, and salt in a mixing bowl. Stir in the apple sauce, agave nectar, and water, mixing well to a thick consistency. Press half the crust mixture into the bottom of a greased, 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 20-25 minutes, or until lightly browned. Allow to cool completely before cutting into bars.
Icing (optional): Mix powdered sugar (about 3 tbsp.) with a little non-dairy milk (start with 1/2 tsp.) until the right consistency. Add vanilla or almond extract to taste (just drops). Drizzle over top of bars before cutting.
Faster than a speeding couch potato! Able to leap the produce aisle in a single bound! Welcome to Super Veggie Mom, which chronicles my efforts to raise a plant-strong, creative, and bright family while pursuing my own writing and fitness interests. 
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