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Homemade Fig Bars

Homemade Fig Bars
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Whip up these delightful homemade fig bars! Featuring a tender, wholesome crust made with oat, whole wheat, and almond flours, and a rich, naturally sweet fig and date filling. They’re a perfect nostalgic treat or wholesome snack.

Ingredients

Scale

For the Dough:

  • 1/2 cup (60 g) oat flour
  • 1/2 cup (68 g) whole wheat flour
  • 1/4 cup (33 g) almond flour
  • 1/4 tsp ground cinnamon
  • Pinch ground nutmeg (optional)
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/4 cup packed brown sugar
  • 1 Tbsp honey
  • 1/2 tsp freshly grated ginger (optional)
  • 1 tsp orange zest
  • 1 large egg
  • 2 Tbsp butter, melted
  • 2 Tbsp coconut oil

For the Filling:

  • 8 oz dried figs, stems removed & halved
  • 4 oz Medjool dates, pitted & halved (about 6)
  • Juice of 1 orange
  • 1/4 cup water
  • 1/2 Tbsp butter
  • 1 Tbsp rum (optional)
  • 1 tsp pure vanilla extract (optional)
  • 1/2 tsp orange or lemon zest

Instructions

  1. Make Dough: Whisk flours, cinnamon, nutmeg, baking soda, and salt in a large bowl. In a separate medium bowl, whisk brown sugar, honey, ginger, orange zest, egg, melted butter, and coconut oil until smooth. Pour wet ingredients into dry and fold gently until a dough forms.
  2. Roll & Chill: Divide dough in half. Place each half between two sheets of parchment paper. Roll each into a 15”x5” rectangle (about ⅛” thick). Layer the parchment-sandwiched dough onto a baking sheet and refrigerate for 1 hour.
  3. Make Filling: Combine figs, dates, orange juice, water, butter, and rum (if using) in a medium pot over medium heat. Bring to a boil, then simmer, stirring occasionally, until liquid is syrupy (4-5 mins). Let cool completely.
  4. Process Filling: Transfer cooled fig mixture to a food processor. Add vanilla and zests. Process until smooth.
  5. Assemble Bars: Working one dough rectangle at a time, remove the top parchment. Spread half the fig filling in a 2-inch wide strip down the center. Use the bottom parchment paper to help fold the bare dough edges over the filling, meeting in the middle. Press the seam gently to seal. Gently press the log into a neat 2″-wide bar.
  6. Repeat & Freeze: Repeat assembly with the second dough rectangle and remaining filling. Place both assembled bars (still on parchment is fine) onto a baking sheet and freeze until firm, at least 15 minutes (or up to overnight).
  7. Preheat & Prep: Preheat oven to 350°F (175°C). Line a separate baking sheet with fresh parchment paper.
  8. Cut Bars: Remove chilled bars from the freezer. Using a sharp knife, cut each bar crosswise into ten 1½” pieces. Place pieces about 1” apart on the prepared baking sheet.
  9. Bake: Bake for 13-15 minutes, until the bottoms are deeply golden brown and the tops look dry.
  10. Cool: Let the fig bars cool completely on the baking sheet or transfer carefully to a wire rack.

Notes

  • Serving Suggestions: Perfect alongside a cup of coffee or tea, packed in lunchboxes, or as a lightly sweet dessert.
  • Tips & Tricks: Use soft, pliable dried fruit for the best filling. Chilling/freezing the dough logs is key for clean cuts and preventing spread. Don’t overbake! Cool completely before storing to maintain texture.
  • Storage: Store completely cooled bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months (layer with parchment paper to prevent sticking). Thaw before enjoying.

Find it online: https://cakeshungry.com/homemade-fig-bars/