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Whole Kernel Fig Bars
Better than Fig Newtons (named after Newton, MA), these delicious fig bars come together easily in a food processor and are a perfect snack for the post-holiday return to work or school. The pastry is made with whole kernel flour for added nutrition and flavor. Unlike their store-bought counterparts, these Fig Bars are naturally sweetened by the dried figs without any added sugar.
- 2 cups dried figs
- 1 cup water
- 1 tsp. vanilla extract
- 2 cups organic whole kernel flour (I used Janie's Mill Red Fife flour, but Janie's Mill Turkey Red Flour would also work well!)
- 1 tsp baking powder
- 1/3 cup butter
- ¼ tsp salt
- 1 tsp cinnamon
- 1 egg
- 1/3 cup milk
- Optional: Raw Turbinado sugar
- Roughly chop the dried figs and remove any stems that may be present.
- Add the chopped figs, vanilla extract, and the water to a saucepan over medium heat. Heat until simmering, then reduce heat to low and allow to simmer for about 15 minutes or until the figs have absorbed the water. Stir frequently to prevent the figs from burning or sticking to the bottom of the pan.
- When the figs have absorbed the water, remove the pan from heat and use a potato masher or a fork to mash the figs. Allow to cool completely while making the pastry.
- To make the pastry, place the flour, baking powder, salt, and cinnamon in the food processor. Pulse to combine the dry ingredients.
- Add the chilled butter to the food processor and pulse until it is broken up into small pieces.
- Add the egg and milk to the food processor and pulse until combined.
- Turn the pastry onto a work surface and knead until it is a ball. Cover with plastic wrap and let the pastry chill in the refrigerator for 30 minutes.
- Pre-heat the oven to 400 ͦF and prepare a cooking sheet with parchment paper.
- Once the pastry has chilled, remove the ball of pastry and cut it into 2 equal balls.
- Roll out each ball of pastry until it is about ¼ inch thick into a rectangular shape that is about 16 inches by 4 inches.
- Place half of the fig mixture in a line down the middle of each rectangle. Smooth it out until evenly distributed.
- Fold the rectangle of pastry lengthwise and press with your finger to seal the pastry around the fig mixture.
- Use a knife to cut away any extra pastry dough from the seam (I used any extra pastry to make cinnamon roll-ups!).
- Use a knife or bench scraper to cut the rectangle into about 2 ½ inch long cookies. The size of the bars is up to your personal preference, but try to keep them even in size to allow for even baking.
- If desired, brush the tops of the bars with milk and sprinkle with raw turbinado sugar.
- Place on the prepared baking sheet with a small amount of space between each bar.
- Bake for about 15 minutes or until slightly golden brown.
- Allow to cool on a cooling rack before enjoying.
Posted on January 09 2022