Good morning friends! I hope you all enjoyed the long weekend and if you had to work yesterday, my apologies.
My day off was spent running errands, visiting the doctor, getting a new Iphone, and baking/cooking. It was glorious.
Thankfully, I received a FULL physical from my physician (EKG and all) and left with a clean bill of health! The only thing that needed improvement was my Vitamin D levels. They should be between 25-80, but mine were 32 (a little on the low side). I think I might start taking some sort of D supplement, so I will be researching that today. If anyone has any suggestions for a good brand that is not too pricey, let me know!
On to the figs! I assume that everyone is familiar with the sweet taste of figs because of the famous “Fig Newton” cookies. But how many of you have tried plain dried figs? If you haven’t, just know that they are a wonderful addition to your diet! Figs are a good source of fiber, calcium, and potassium, making them a great choice for those who a looking to lower their blood pressure.
I made these “Skinny Figgy bars” yesterday and thought they were mighty tasty; a delightful fruity filling, crunchy-oat crust…perfect. I found the recipe through the grapevine…Liz from Run with Sneakers made them and she re-directed me to Susan’s site Fat Free Vegan. The picture above is courtesy of Susan. I tried taking pictures of my bars on my Iphone but couldn’t figure out how to upload them in to my blog. So I will be toying with that today! Not trying to steal her thunder!!
If you are looking for a morning or afternoon snack that is not too sweet but has a lot of flavor, texture, and nutrition, these are the bars! I’m excited to have them as an addition to my lunch bag this week!
Skinny Figgy Bars
- 8 ounces dried figs, chopped
- 4 ounces pitted dates, chopped
- ~12 chopped almonds
- 1 tbsp. liquid sweetener (I used 100% pure maple syrup)
- 2 tbsp. water
- 1 tbsp lemon juice
- 1/4 tsp cinnamon
- 1/8 tsp ginger ( I used even less than that because I think ginger is strong)
Chop figs (making sure to cut off the hard stems), dates, and almonds and process in a food processor until a thick paste forms. Add sweetener through ginger and blend into a paste.
For the crust:
- 1 cup oat flour (grind 1 cup oats in blender)
- 1 cup dry Old fashioned oats
- 1 tsp baking powder
- 1/4 teaspoon salt
- 4 ounces unsweetened apple sauce
- 3 tbsp 100% pure maple syrup (or other liquid sweetener)
- 1/4 cup water
Combine dry ingredients in a medium sized bowl, add wet ingredients and mix with electric mixer until well combined.
Preheat oven 375 degrees. Spray an 8 x 8″ baking dish with cooking spray and pat half of the oat mixture in to the bottom of the pan. Spread the fig mixture over the bottom crust, and top with remaining oat mixture. Bake for ~ 30 minutes. Allow to cool and cut in to 16 squares.
Nutritional Profile (sliced in 16 squares): 114 calories, 1.3 g fat (0.3 g sat.), 0 mg cholesterol, 69 mg sodium, 250 mg potassium, 4.3 g fiber, 31.9 g carbohydrate, 15 g sugar, 2.1 g protein
Photos in this post are courtesy of Fat Free Vegan…hoping to upload my own version tonight!
QUESTION: Do you use figs? If so, how do you like to eat them?Print