The title of this recipe may sound familiar and that is because this was one of the first few recipes I had posted on my blog. I recently made them last week to take on a road trip to Oregon and I altered the recipe a bit. Well…they turned out a lot better than the first time and I had to update the recipe.
They are softer in texture…not quite like a cookie more of a biscuit.
A few tsps of orange zest & a tsp of orange juice paired nicely with the fig filling making it perfectly sweet and slightly tangy.
Kid you not…I could of eaten the whole batch, but surprisingly they are filling which makes them perfect to bring on a long road trip like I did!
I found that mixing together organic all-purpose flour with oat flour made for a slightly grainy texture that you traditionally get with a fig newton.
Oat flour may seem like a hard ingredient to get your hands on, but you can simply make it by throwing in a cup of rolled oats in a food processor and process until it resembles a fine flour. Easy peasy!
I haven’t tried making this recipe gluten-free, as I am not an expert on gluten-free baking, but feel free to experiment in your own kitchen by swapping out the all-purpose with a gluten-free flour blend of choice!
These fig bars took around 30 min to prepare + 25 min. to bake so you can easily whip these up in the beginning of the week.
By: healthienut Yields: approx. 6-7 bars
- 1 cup all-purpose or whole wheat flour
- 1 cup oat flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup unsweetened apple sauce
- 1/2 cup almond milk
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup
- 1/4 cup coconut sugar
- 2 cups dried figs, soaked for 3-4 hours or overnight (preferably black mission)
- 3 tbsp maple syrup
- 2 tsp orange zest
- 1 tsp fresh orange juice
- Whisk together flours, baking powder, salt, and spices in a large mixing bowl.
- In a separate mixing bowl whisk together wet ingredients. Pour wet into dry. Using a wooden spoon combine until a slightly sticky dough forms. Form it into a ball, wrap with plastic wrap, refrigerate for about 1 hour.
- While dough rests, make the filling: In a food processor combine all ingredients. Process until a thick paste forms. Transfer to a glass jar or container and refrigerate until dough is done resting.
- Preheat oven to 350 degrees fahrenheit (180 celsius). Line a baking sheet with a silicone baking mat or parchment paper. On a lightly floured surface, roll out the dough to about a 1/2 inch thick rectangle. Spread out enough fig paste to cover the center of the dough, leaving about an inch of room on either side. (see above photos for reference). Fold over the sides. Make sure there is not too much overlap, so cut any excess if needed.
- Place dough seam side down onto the baking sheet. Bake for 23-25 min. or until slightly golden brown. Cool for 15 min. before cutting into bars. Enjoy!