Friday, January 13, 2012

my favorite fig bars

these are my favorite fig bars.  so much better than anything you could buy at the store.  i always make them around the holidays, but really they should be made much more often. i have always used dried figs here because i almost always make them in the winter time, and dried is the only option.  i really do want to try them out with fresh ones some time, though it almost seems like a shame to cook fresh figs.

i discovered this recipe years ago in vegan with a vengence, which is the base and inspiration of the version i usually make.


1/2 cup butter- i use earth balance
3/4 cup raw or coarse sugar
2 tablespoons arrowroot powder
1/4 cup coconut milk, or your favorite
2 teaspoons vanilla extract
1 cup whole wheat flour
1 cup all-pourpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

prepare the dough first because it needs to sit in the fridge for about a hour.
cream the butter and sugar well, then add arrowroot and mix to combine, beat in the milk and vanilla.  Next add your dry ingredients flours, baking powder, soda and salt.  mix to combine.  split your dough in two wrap in some plastic wrap and refrigerate.

the filling is super simple.  i've experimented with a few varieties of figs and they are all delicious!
about 1 pound of dried figs,  chopped finely
1/4 cup raw sugar
lemon zest
1/2- 3/4 cup water

combine all filling ingredients bring to a boil then let simmer for about 10 minutes.  cool before filling your bars.

preheat oven 350'

once dough has been in the fridge for at least 1 hour remove your two pieces and roll into rectangles on two pieces of floured parchment.  try to get your rectangles to be the same size and width, i usually shoot for about 9x13, but square works too.

next, spread your cooled filling on the bottom rectangle within about 1/2 inch of the edge.  then bravely flip your other rectangle of dough from it's parchment on top of the fig filling.  try your best to line up the edges then pinch or crimp to the filling won't escape when it's cooking.  sprinkle with a bit of raw sugar.

bake at 350' for 15-20 minutes until just beginning to brown.  the dough should still feel soft because you don't want hard and crunchy fig bars.  once removed let cool for about two minutes and cut into desired square or bar shape.  once completely cooled store in an airtight container so they stay soft and delicious!

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