Posted by: karascrumbs | February 24, 2012

Fig Bars

I said I was going to bake something on Wednesday, and I did.  I finally had time to bake!  Classes have been great, but I’m now a little more busy and don’t have as much free time.  I do like that, however, it means it leaves me with less time to bake and create.

I finally got around to making the fig bars that I have wanted to make for quite some time now.  Fig Newtons used to be one of my favorite store bought cookies.  I never liked the flavored ones, like strawberry, but I absolutely loved the original variety.  I took the individual packs with two cookies in my lunch for years.  When I ate them at home I frequently added a small smear of peanut butter and that made them all the better.  After all, what doesn’t go good with peanut butter?  So when I found this recipe to make homemade fig bars, I knew I had to try it.

Reading through the instructions I realized that making them identical to the original Fig Newtons was going to be quite a bit of work.  I didn’t really care how they looked, I just wanted them to taste good.  So I condensed the steps a little.  (I’m not a huge fan of rolling out dough.)

The taste of these bars is not quite like the original version.  The crust is not quite as soft and chewy.  I think that might be a hard thing to achieve, though, with solely using almond flour.  Next time I might try adding some coconut flour because it is lighter.  The fig filling tastes good, but I think next time I will make more so it is thicker.

Fig Newtons
Adapted from the recipe in the Gluten Free Almond Flour Cookbook by Elana Amsterdam.  Also on her website; click here.

Filling
1 cup dried figs, chopped
1/2 cup water or lemon juice (I used water)
1 T. vanilla (I used 1 1/2 T. of powder )

Crust
2 1/2 cups blanched almond flour
1/2 tsp. salt
1/16 tsp. vanilla stevia (or could use 1 T. vanilla and plain stevia)
1/4 cup olive oil
1/4 cup water

To prepare the filling: Place figs in a food processor and process until a thick paste forms.  With processor running, add water and vanilla and process until smooth.  Set the filling aside.

To prepare the crust:  In a large bowl, combine the flour, salt, and stevia.  Add in the liquid ingredients and stir until a dough forms.  Refrigerate the dough for an hour or freeze for half an hour.

When dough is well chilled, preheat oven to 350 degrees F.

Divide the dough into two parts.  Leave one part out and return the other to the refrigerator to keep cold.  Roll one part out between two sheets of parchment paper to be a rectangle a 1/4 in. thick.  Spread the fig filling on top.  Roll out the other piece of dough to be the same size and shape.  Place it on top of the dough with the fig filling and mend the seams all the way around.  Place the prepared dough on parchment paper on a cookie sheet.  Bake for 10-15 min.  Allow to cool before slicing.  Enjoy!

Here are some step by step photos:

      

I highly recommend storing these bars in the refrigerator.  However, they are much better enjoyed warmed in the microwave.  I did try adding some almond butter to these, but in the end, I actually preferred them plain.  I was a bit surprised.  So finally I have my fig bars and I am glad I made them.  I look forward to making them again and adapting some other things.  I think sometime I might even play around with different fillings, apricot sounds like it would taste good.

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Responses

  1. I think I’m going to try this recipe Kara. The results look good…and you as always deserve all the credit for just getting it done! Kudos again and let me know if you try with apricots!

  2. I did make these and they are great! For the liquid I used half water and half lemon juice. Also I used grapeseed oil instead of olive. My husband is going to flip when he tries them. Thank you!


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