Fig Bar Crumble |

Fig Bar Crumble

Figs are an ancient fruit thought to be first cultivated in Egypt. They’re a good source of potassium, a mineral that helps control our blood pressure, and a good source of dietary fiber, keeping us fuller for longer. What’s not to love?

These bars are sweetened with fresh Medjool dates, a natural energy-booster with a low glycemic index. (No sugar used!) I brought these bars to my friend’s surprise graduation party, and it was a big hit!

Serving Size: 35 ‘2-bite’ squares

Prep time: 45 minutes

Cook time: 25 minutes

Ingredients:

Dough

3 cups whole wheat flour*
½ tsp baking soda
½ tsp baking powder
2 pinches salt
2 tsp cinnamon*
4 tbs honey
2 egg
½ cup canola oil
½ tsp vanilla extract
1.5 sticks butter

Filling

1 8 oz package, Medjool dates, fresh, (soaked and pitted)
2 8oz package, figs, dried, de-stemmed
½ lemon, zested
2 tbs whole wheat flour*
½ tsp cinnamon*

*used in both dough and filling

Instructions:

Soak dried figs overnight (or during the day if baking at night). Remove stems but keep the water used to soak it. (You’ll see why soon!)
Preheat oven to 375 degrees F.
Soak fresh dates for 10 minutes.
Pour dough ingredients and ¼ cup of water into blender. Depending on the power of your blender, you may need to do some kneading by hand.
Spread canola oil on baking tray. Separate dough in 2. With one half, line the bottom of the baking tray with a thin layer of dough. Save the other half for later. Be sure to get the tall edges of your tray too.
Pour filling ingredients into the blender. Add ¾ cup of the red water used to soak the figs. Blend until it resembles jam.
Spread the filling evenly over the bottom layer of dough.
Sprinkle the remaining dough for the top layer. To do so, take dough the size of a golf-ball into your hand and rub between your hands to create crumbs. Continue until the entire top is covered, with a few peeks of the filling.
Place in the oven for 25 minutes and…voilà!
Cool in the fridge until it’s party time!