When I came across a fig-filled bar cookie in my review copy of Bake Something Great, I knew I wanted to try it out. Unfortunately I didn't have stellar results the first time around, but I picked up enough tips along the way to turn my next pan into a vegan, filling packed, whole grain success. I was running short on the namesake figs by the time I got to baking, but luckily I had some dates handy. These not only bulked up the mix, but added extra sweetness as well so I could use even less sugar in the dough. I upped the flour, using a mix of spelt and whole wheat, and used shortening and flax to keep things animal free.
Finally, after chilling everything down, I got to make my first slice - success! Tons of figgy filling, tender, slightly nutty crust and perfect for packing on a picnic or in a lunchbox.
Date - Fig Bars
Makes 1 8" pan, 12 pieces
250g dried figs, chopped (I used Turkish figs)
150g dried dates, chopped (I used Honey Dates)
1 cup unsweetened apple juice
1 tbsp lemon juice
¾ cup spelt flour
¾ cup whole wheat flour
1 tsp baking powder
¾ tsp cinnamon
¼ tsp nutmeg
¼ cup non-hydrogenated shortening
⅓ cup sugar
2 tbsp ground flaxseed
¼ cup warm water
1 tsp vanilla
1 tsp butter flavour (optional)
- In a saucepan, combine all the filling ingredients.
- Bring to a boil, then reduce heat to low and simmer, uncovered, until water is absorbed and fruit is soft, about 25 minutes.
- Puree with an immersion blender or food processor and cool completely.
- Heat oven to 350°F and grease an 8” square pan
- Combine the flours, baking powder, cinnamon and nutmeg. Set aside.
- In a large bowl, cream the shortening and sugar.
- Whisk together the flaxseed, water and extracts and add to the butter mixture. Beat well.
- Gradually add the dry ingredients, mixing just until dough comes together, then shape into a smooth ball by hand.
- Divide dough in half.
- Roll out one half between 2 sheets of waxed paper into a 9” square.
- Transfer dough to the pan and press in and slightly up the sides, patching tears as necessary.
- Spread filling evenly over dough.
- Roll out the remaining dough and place on top of the filling.
- Trim edges to make an even square that sits neatly in the pan.
- Bake until golden, about 35 minutes.
- Chill before cutting.
Amount Per Serving
Total Fat: 5.2 g
Cholesterol: 2.4 mg
Sodium: 3.5 mg
Total Carbs: 41.3 g
Dietary Fiber: 5.3 g
Protein: 3.0 g