Of course, our resident fig-lover, VeggieGirl was not shy about putting the sweet power of the fig to the test.  She is bravely entering a virtually sugar-free fig dessert (just a touch of agave) into a sugary baking contest, but if I dare say so, I think she has a pretty good shot!  VeggieGirl's Figgy Bars may be sweet, but they are healthy enough for an afternoon snack, a lunchbox treat, or even a quick breakfast on-the-go!

By VeggieGirl - I happened to remember Susan posting a while back about her Skinny Figgy Bars recipe, and I knew that this would be a great entry for the Sugar High Fridays baking contest.

Since I made quite a few changes to the original recipe, I thought I would post my version, below. If the amount of water sounds like a typo, it is not - despite the large amount of liquid, the bars were still firm and delicious, with just the right amount of moistness! So, if you like a drier bar, then simply reduce the water (or, just use the original amount of water that the recipe calls for, and add more, as needed):

Figgy Bars (adapted from this recipe):


Filling:

• 8 ounces dried figs (one round package)

• 4 ounces pitted dates

• 1 tbsp. agave nectar (or other liquid sweetener)

• 1/4 cup 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 (gradually adding in the water), and process until mixed. Set aside.


Crust:

• 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

• 4 ounces unsweetened apple sauce

• 3 tbsp. agave nectar (or other liquid sweetener)

• 1/2 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 (if the mixture is still a bit wet, then let it sit for a few minutes before continue to stir). Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon). 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 (I suggest waiting at least a few hours, before cutting).

Makes 16 bars.



Visit VeggieGirl's blog for more baking and vegan dining adventures!

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