Dried Figs & Date Bars
These homemade fig newtons are made from Smyrna Figs, Medjool Dates, Graham Flour, and Oat Flour! They taste just like the cookies in the store!
- 1 cup Dried Smyrna Figs
- 6 Medjool Dates, pitted
- 1 Clementine, juiced
- 1 tsp Monk Fruit Sugar
- 1 cup Water
For The Dough:
- 1/4 cup Oat Flour
- 2 cups Graham Flour
- 1 tsp Baking Powder
- 1 Egg Replacer from Bob’s Red Mill
- 2 tbsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1/4 cup Coconut Oil
- 1 cup Water
- 1 tsp Pumpkin Pie Spice
- 1 tbsp Ground Flax
- Avocado Oil Cooking Spray, for spraying
For the Fig Jam:
Begin by adding dried Smyrna figs and medjool dates with the juice of one clementine and 1 tsp monk fruit sugar to a pot. Do not turn on the stove. Allow this mixture to soak for one hour.
After 30 minutes, turn on the stove to medium/high heat and cook the figs and dates. This should take around 20 minutes for the figs and dates to be easy to mash with a fork. Mash this mixture in the pot with a fork.
After mashing the dates and the figs, add them to a blender with 1 cup of water. This mixture should be turned into a jam now. Place into a mason jar or bowl and set aside.
For The Crust:
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Prepare your egg replacer during this time.
In one large bowl, add the flours, baking powder, pumpkin pie spice, and ground flax. Mix and set aside.
In a smaller bowl, add apple cider vinegar, water, vanilla extract, coconut oil, and the egg replacer. Mix well.
Add the liquid mixture to the dry mixture using your hands. Once a dough has formed, roll out using a rolling pin. Add four tbsps of the fig jam in the middle. Wrap one side of the dough over the other. Cut using a bench scraper.
Place on the baking sheet and bake for 12 minutes. After 12 minutes, remove the bars from the oven and spray with avocado oil cooking spray.