Time 40m Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees. Line an 8X8 inch baking dish with parchment paper, leaving overhang on the sides. Put the dried figs in a bowl, and cover them completely with hot water. Allow them to soak for 10 minutes. In a large bowl, mix together the rolled oats, oat flour, chopped almonds, ginger, cinnamon, and salt. Add the almond butter and mix until everything is combined. Take 3/4 of the mixture and press it into the bottom of the baking dish. Use the back of a cup or spatula to press it down firmly. Remove the figs from the water and put them in a food processor. Add 3 tablespoons honey and 2 tablespoons of the soaking water and process until it is a smooth mixture. Take the fig mixture and spread it on top of the almond oat crust. Top with crumbles of the remaining almond oat mixture. Bake in the preheated oven for 20 minutes. Allow to cool before cutting into squares. Enjoy!
Time 40m Number Of Ingredients 10 Steps:
Preheat oven to 350°. Grease or lightly spray a 9" square baking pan. Cream butter in mixer until creamy. Add brown sugar to butter and mix until lightened and well blended, about 2 minutes. Add eggs, one at a time, until incorporated. Add vanilla to mixer. Combine next 5 ingredients in a medium bowl and lightly stir with a fork. Add dry ingredients into mixing bowl and mix on low until worked in completely. Pat 2/3 of mixture into bottom of prepared pan. If needed, use a piece of parchment paper sprayed with cooking spray to help spread it evenly in the pan as the dough will be somewhat sticky. Spread contents of entire jar of fig butter evenly over crust. Place (plop!) the remaining crust over the fig jam and lightly press down. Bake for 25-30 minutes, checking for a golden color on top. Remove from oven and cool before cutting into bars.
Time 3h Number Of Ingredients 14 Steps:
Preheat oven to 350°F (177°C). Line an 8-inch (what I use and recommend) or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside. Combine the chopped dried figs, water, and orange juice together in a medium saucepan over medium heat. Cook while stirring occasionally for 5-8 minutes or until figs are soft and have absorbed some of the liquid. Remove from heat and stir in vanilla extract. Cool for 5 minutes, and then transfer to a food processor or blender and puree until there are no more chunks (fig seeds will not break down). Set aside. Makes about 1 and 1/4 cups filling. In a large bowl, whisk the melted coconut oil, maple syrup, brown sugar, and egg together. Add the oats, flour, baking powder, cinnamon, nutmeg, and salt. Begin whisking to combine and once the mixture becomes too thick, switch to a spoon or rubber spatula to bring the ingredients together. You will have about 2 and 1/2 cups of this crust/topping mixture. Take a little over 1 and 1/2 cups of the crust/topping mixture and press it evenly into the lined pan. Spread fig filling in an even layer on top. Spoon remaining crust/topping mixture evenly on top and gently press it down into the filling to ensure it’s tight and compact on top. Bake for 25-30 minutes or until the top has lightly browned. Avoid over-baking. 8 inch pans take closer to 30 minutes, 9 inch pans take closer to 25 minutes. (Note: Oil/moisture will soak on the parchment paper during the baking & cooling process. That’s normal with this recipe.) Remove from the oven and place the pan on a wire rack. Cool bars completely. Lift the bars out using the parchment paper overhang on the sides. Cut into squares. Cover leftover bars and store at room temperature for up to 4 days or in the refrigerator for up to 10 days.
Time 30m Yield 16 serving(s) Number Of Ingredients 16 Steps:
Cover filling ingredients with boiling water, cover and let stand for 5 minutes. Combine all dry ingredients Combine wet ingredients. Add-in wet ingredients and mix Spread base into floured square pan. Stir filling until smooth - consistency should be like that of applesauce. Spread filling over base. Cover with low fat granola or rolled oats. Bake in preheated 350 degree oven for 18-20 minutes.
Time 4h20m Yield 16 bars Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. Toss the oats, almonds and pumpkin seeds on a baking sheet and bake until just beginning to toast, about 10 minutes. Transfer to a large bowl and fold in the chia and flax seeds. Reduce the oven temperature to 300 degrees F. Meanwhile, add the honey, almond butter, vanilla extract, 1/4 cup of the coconut oil and 1/2 teaspoon salt to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the ingredients are melted. Stir to combine. Pour the mixture into the bowl with the oat mixture. Spray a rubber spatula with nonstick cooking spray and gently fold until combined. Fold in the figs. Spray a baking sheet with nonstick cooking spray, then line with parchment with a 1-inch overhang on 2 of the sides. Transfer the mixture to the prepared baking sheet and use the rubber spatula (or damp hands) to press into an even layer. Bake until light golden brown, 25 to 30 minutes. Let cool at room temperature for 30 minutes then transfer to the refrigerator to cool completely, about 2 hours. About 30 minutes before the bar is done chilling, remove the yogurt from the refrigerator to bring to almost room temperature. Microwave the remaining 1/4 cup coconut oil in a small microwave-safe bowl until melted, about 30 seconds. Let sit until cool to the touch but still liquid, about 10 minutes. Add the yogurt to the coconut oil and whisk until smooth. Spread the yogurt mixture on top of the bar with a small offset spatula. Chill until hardened, about 1 hour. Use the parchment to remove the bar from the baking sheet; cut into 16 bars. Store in an airtight container or individually wrapped in parchment paper, at room temperature or in the refrigerator, for up to 1 week.
Yield Makes 48 bars Number Of Ingredients 18 Steps:
For filling: Combine first 4 ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low. Cover and simmer 5 minutes. Uncover and simmer until figs are very soft and filling is thick, stirring often, about 10 minutes. Mix in lemon juice and vanilla, then walnuts. Cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using. For crust: Position rack in top third of oven and preheat to 350°F. Spray 13x9x2- inch metal baking pan with nonstick spray. Combine oats and next 5 ingredients in large bowl and whisk to blend. Add cubed “butter.” Using fingertips, blend until mixture forms small moist clumps. Firmly press half of crust mixture (about 3 cups) over bottom of prepared pan. Spread filling evenly over crust. Sprinkle remaining crust mixture over filling; press to adhere. Bake bars until deep brown and firm to touch, about 35 minutes. Cool in pan on rack. Cut crosswise into 6 strips. Make 8 lengthwise cuts, forming 2x1-inch bars. DO AHEAD: Can be made 1 day ahead. Cover pan with foil; store at room temperature. Place powdered sugar in medium bowl. Using narrow spatula, remove as many bars as desired from pan. Roll half of bars in powdered sugar to coat. Arrange coated bars and plain bars alternately on platter.
