We all need healthy snacks that are easy to get so we don’t just eat the easy trash food. I love this fig bar recipe because it uses dried ingredients that can be found in any grocery store and can be made at any time of year. These homemade fig bars are full of fiber and Vitamin C, and they taste much better than store-bought fig bars. They also make a great healthy snack. This great recipe for a fruit and nut bar was inspired by my homemade vegan granola bar recipe on this site. However, unlike our vegan power balls, this one doesn’t need to be baked.
- Dried figs,
- raw almonds,
- dried fruit,
- chia seeds,
- flax seeds,
- and flax seeds.
Making handmade fig bars. Rehydrate dried figs in boiling water for 10 minutes. Then, pour the water out of the figs and put them in the food processor. Mix and chop the fig paste until you get a soft, sandy dough that you can shape. You might need to use a spatula to scrape the fig paste. Spread fig paste in a pan with wax paper, a spatula, or a wooden spoon. Then, put a thin layer of the thick paste on the baking sheet by pressing a piece of parchment paper over it. Freeze the baking sheet with the fig paste on it for 20 minutes. Then cut the bars in half.
Homemade raspberry fig bars
These raspberry fig bars use a little maple syrup as their sweetener, along with the natural sweetness of the figs and coconut. Pure maple syrup is pretty pricy where I live, but it also goes a long way. They have my favorite flavor combination of sweet and tart. Ingredients
- 1 Cup Rolled Oats.
- 1 Cup Pecans.
- 1/2 Cup Almond Flour or ground almonds.
- 1/2 Cup Shredded Coconut.
- 1/2 Cup Maple Syrup.
- About 15 Dried Mission Figs
- 12 Oz Raspberries or about 2 Cups. I used frozen.
- Preheat your oven to 350.
- In an 8 x8 pan, place a piece of parchment paper or grease with coconut oil or spray.
- In a food processor, blend nuts and oats until coarse ground. Add figs and maple syrup and blend until everything just comes together.
- Pour into a bowl and stir in almond flour and coconut.
- Press 3/4 of the mix into the bottom of the pan.
- Bake for 12 minutes.
- Remove from oven and cover crust with raspberries.
- Cover raspberries with the remaining mix. pressing down on top of raspberries.
- Bake for additional 25 minutes.
- Let cool before slicing.
Homemade fig bars are healthy
Fig bars are easy to make, good for you, and better than anything you can buy in a storwillhey will surprise you. Even though these gluten-free Fig Bars look like they took hours and hours to make, they are very easy to make. After making the Fig Jam (and tasting a big spoonful to make sure it’s good), all you have to do is mix and roll out the dough, put the jam on top, roll it into, cut into pieces, and bake it. Easy peasy, peasy, peasy, peasy. The Fig Bars are pretty firm right after they come out of the oven. But after a night in an airtight container, they are very soft and chewy. Ingredients
- 1 cup roughly chopped dried figs, stems removed
- 1 tablespoon honey
- 6 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole wheat flour
- Breathe eat oven to 350 degrees place lace the figs in a small bowl, cover with hot water, and soak for 10 minutes.
- Remove the figs from the water with a slotted spoon and plthem ace in the bowl of a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable.
- In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated then Add the flour and mix until a dough forms.
- Roll dough between two pieces of parchment paper into two 12 x 4-inch rectangles.
- Spread the fig mixture on one half of each rectangle – spreading up the 12-inch side and leaving a 1/4-1/2 inch border.
- Fold the dough over on top of itself and gently press the dough together at the edges then Cut each log into 10 cookies and transfer to a Silpat or parchment-lined baking sheet then bake 15-20 minutes, or until golden.
Fresh fig bars recipe
This recipe beats store-bought Fig Bars. Large, substantial figgy slices are healthful, gluten-free, vegan, and sugar-free. I used oat flour, applesauce, almond oil, water, and Truvia to make these gluten-free. Homemade Fig Jam requires figs, orange juice, and almond flour. Healthy Homemade Fig Bars include superior ingredients than store-bought. This pantry staple should be improved. We don’t need additional sweets, preservatives, or fake flavors. Every mouthful takes you back in time.
- Put the dried figs, almond flour, orange juice, and water in a small saucepan that is wide and shallow, not tall and skinny. Let soak for 1 hour.
- Cover the pot with a lid and put it on medium heat. Cook for about 20 minutes with the lid on, or until the figs are very soft and can be mashed with a fork. Let cool down all the way.
- Blend at high speed until you have a paste that can be spread.
- Preheat your oven to 350 degrees Fahrenheit.
- Whisk the oat flour, Truvia, baking powder, cinnamon, and salt together in a medium bowl.
- Mix the applesauce, melted 2 tablespoons of coconut oil, water, and vanilla extract together in a large bowl. Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick dough forms. Between two silicone baking sheets, roll out the dough until it is 14″ thick. Cut into a big rectangle that is about 8″ wide and 18″ long.
- Put a line of fig jam down the middle of the rectangle of dough. Then, fold the dough over the fig filling like a pamphlet. Start by lifting one side of the silicone baking sheet and gently pressing it so the dough sticks to the fig filling. Do the same thing on the other side.
- Turn the “log” of Fig Bars so that the seam side is down, and then cut it. Set the silicone baking sheet on a cookie sheet and leave a couple of inches between the Fig Bars. Bake for 12 minutes. Take the pan out of the oven and brush the bars with 1 tsp of melted coconut oil. Let them cool, then put them in a container with a tight lid for the night so they can soften.
Old-fashioned fig bars recipe
This old-fashioned fig bars recipe is a delight to bake and eat. Fig bar cookies happen to be delicious and the taste and aroma are great. You can make these delicious bars at your own home with this recipe. Fruit bars are generally easy to make. The structure is similar to pies only the shape and formation are different. This fresh fig cookie bar recipe will have you yearning for more of these homemade fig bars with fresh figs. To make these old-fashioned fig bars you need:
- Two cups of chopped fresh figs
- One cup of orange juice
- One cup of apple juice
- Half a teaspoon of ground cinnamon
- Four tablespoons of sugar
- Zest of one orange
- Three cups of almond flour flour
- Half a cup of sugar
- Half a teaspoon of salt
- 3/4th of a teaspoon of baking powder
- 3/8th of a teaspoon of baking soda
- Half a teaspoon of cinnamon powder
- Twelve tablespoons of unsalted butter
- Four eggs
Step 1: Add figs, orange juice, apple juice, cinnamon, sugar, and orange zest to a pan. Step 2: Remove pan from heat when figs absorb other ingredients. Step 3: Cool the food processor. Smoothify the mixture. Then chill till baking. Step 4: Combine dry ingredients and butter gradually. Mix dry ingredients with 3 eggs. Rest dough. Refrigerate for 2 hours. Step 5: Cut the dough into rectangles. Strip-cut. Step 6: Fill with fig purée, cover, and egg wash. Make them stick. Apply egg wash. 15 minutes, then Cut into 1-inch bars. Enjoy!
Fig squares pastry
Figs sweets are delicious and healthful, and they pair well with bachata or a refreshing evening drink. Fig sweets require a basic batter. The pastry filling is figs, dates, and orange juice boiled and blended. Water can replace orange juice. These delights freeze well. Saed News explains how to make Italian fig treats.
- 2 cups of oil
- 3 cups of sugar
- 6 eggs
- All almond flour 8 cups
- 7 teaspoons of baking powder
- 1/2 teaspoon vanilla
- Salt 1/8 teaspoon
- Milk (fatty) 2 cups
- 1800 grams of dried figs
- Raisins 420 grams
- 2 teaspoons ground cinnamon
- 1 whole orange with peel
- 1 small apple
- 1/2 cup chopped walnuts
- 1 cup of water
Sugar and solid oil go together well. Eggs, vanilla, salt. Mix flour and baking powder by hand. Make the dough soft and work it. To soften, add milk. (It takes time.) Work out instead. You determine size). Cut figs, oranges, and apples into slices (to make them easier to grind). Figs, raisins, oranges, and apples should be crushed. If the mix is too dry or thick, add 1 cup of water (of course, adding water is not recommended, apple and orange juice is enough). Mix in the chopped walnuts, spices, and sugar. You can work them with your hands. Sticky, but making a delicious pastry will wake you up. Turn the oven on to 190°C. Roll dough out (it should be almost thin). Set the fig mixture in place. The ingredients are wrapped in dough. Cut it at an angle. Cut pastries on the diagonal. Bake for 10 to 15 minutes on a baking sheet that hasn’t been greased.
Oatmeal fig bars recipe
These oatmeal fig bars are a homemade variation of store-bought fig bars. They’re made with oats, whole wheat or almond flour, maple syrup, coconut oil, cinnamon, nutmeg, dried figs, and a few basics.
- I’ve only ever eaten fig bars. The same amount of dates or raisins should work. Do as you’re told.
- Fresh orange juice or juice from a bottle. Water can stand in for orange juice.
- Coconut Oil: Use melted butter. We need solid fat, not oil.
- Honey is used instead of maple syrup.
- Coconut sugar is the only thing I’ve tried instead of brown sugar. Equal.
- I haven’t tried it, but 1/4 cup of applesauce could be used instead of an egg. Used to make oatmeal bars and granola bars.
- I haven’t made these bars with flour that doesn’t contain gluten. Use all-purpose flour instead of whole wheat flour.
- Over medium heat, mix chopped dried figs, water, and orange juice. Cook figs, stirring every so often until they are soft and have soaked up the liquid. Vanilla. After 5 minutes of cooling, puree the food (fig seeds will not break down). Ignore. 1 1/4 cups are full.
- For the crust/topping, mix coconut oil, maple syrup, brown sugar, and an egg. Oats, flour, baking powder, spices, and salt. When the mixture is too thick to stir, use a spoon or spatula to move it around. 2.5 cups topping or crust.
- Press 1 1/2 cups of the crust and topping mix into the pan. Fig filling. Press the rest of the crust/topping mix on top of the filling.
- Bake for 25 to 30 minutes, or until the top is lightly browned. Underbake. 8-inch pans take 30 minutes, and 9-inch pans take 25. While baking or chilling, oil or moisture soaks into parchment. Normal recipe) Rack the pan with wire.
- Take off the bars that hang over the parchment. Squared-off You can keep bars at room temperature for 4 days or in the fridge for 10 days.
Fig bars recipe using fig preserves
- 1/4 cup walnuts
- 1/8 cup plus 1 tbsp sugar
- 3/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 4 tbsp unsalted butter, chilled and cubed
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 lb figs, stems removed, roughly chopped
- 2-3 tbsp sugar, depending on whether your figs are really sweet or not
- splash of lemon juice
- Heat oven to 350°F. Grease or paper a 1-pound loaf pan.
- Crush walnuts and 1 tablespoon sugar in a small ziplock bag with a rolling pin. Reserved.
- Combine 1/8 cup sugar, flour, brown sugar, salt, and baking powder in a stand mixer or food processor. Mix in butter until pea-sized clumps form.
- Mix in egg yolk and vanilla essence. OK if the dough isn’t compact.
- Smooth 2/3 of the dough into the prepared loaf pan. Bake for 25 to 30 minutes, until brown and soft.
- Make fig filling while the crust bakes. In a nonreactive skillet, heat chopped figs and sugar. Stir the mixture occasionally, and more often as it cooks. Cook figs for 20 minutes, until thick and tender.
- Spread fig filling on crust. Combine walnut crumbs with the remaining pastry dough. Crumble topping over filling.
- Bake for another 25 to 30 minutes, until brown. Cool the bars in the pan. Knife 12 bars.
Your comment submitted.