I have been searching for a homemade fig bar recipe. For a long time. Of course, it ended up being right there all along in my Rodale’s Basic Natural Foods Cookbook. Think of it as “Joy of Cooking” but healthier. Most of the recipes call for whole wheat flour, and there’s lots of honey used. It’s old school health food… you won’t find too many recipes calling for meat substitutes and all, and that’s fine with me.
I do have to say, I didn’t have enough whole wheat flour for this particular recipe. So, I used white. (gasp)
I did have the honey, though. I am absolutely in awe that there is no sugar in these. Usually I would have shy-ed away from these, thinking they’d be bland and not sweet enough…guess what? They’re moist, gooey and sweet. I am developing a new fondness of honey. I am also in love with the crust… I am going to be making more things with this crust…it’s sweet, buttery and chewy. Who could ask for more?
Speaking of honey… if you ever get the chance to try buckwheat honey-do it. It’s a dark honey, almost black with a distinct rich flavor. Mmm. Yep, I am getting on a honey kick.
I gues it’s more for me.
I will have to make something else for the fig-less people.
- 12 oz dried figs
- ⅓ c honey
- 1 TBS lemon juice
- 2 TBS orange juice
- 2 TBS water
- ½ c softened butter
- ½ c honey
- 1 egg
- 3 c flour
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla
- 1 tsp almond extract
- Preheat oven to 400
- For the filling:
- Place the figs in a food processor and pulse until a paste is formed. Place the paste in a small sauce pan,along with the water, lemon and orange juice. Cook over low heat for ten minutes. Remove from heat and set aside to cool.
- For the dough, combine the honey and butter and whip until fluffy. Add the egg, extracts and mix well. Add in the flour, baking powder and baking soda and salt, mix well.
- Divide the dough in half.
- Press one portion onto the bottom of a 9×13″ (greased) pan.
- Spread the fig paste on top.
- Roll the remaining dough into a 9×13″ rectangle in between two sheets of waxed paper. Remove from the waxed paper and place on top of the filling.
- Bake for 12-15 minutes, allow to cool and cut into 2″x 1½” bars.