soft baked fig cereal bars


1 1/2 cups whole wheat flour

1 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

2 T ground flax

1/3 cup warm water

3 oz earth balance buttery sticks

1/2 cup + 2 T brown sugar

2 T soymilk

2 cups dried figs

1/4 cup sugar

2 tsp vanilla extract

1 1/2 cups apple juice + 1 1/2 cups water


Cream together the earth balance and brown sugar until light and fluffy. Whisk together the ground flax and warm water then add to butter/sugar mixture in two installments, blending well after each. Add the soymilk and mix until combined.

In a separate bowl, combine the dry ingredients. Add to the earth balance and sugar mixture and mix until a soft dough forms (it will be on the crumbly side). Turn dough out onto a floured countertop and form a smooth ball. Let chill in fridge for 30 minutes.

Meanwhile, make the filling. Place the figs in a saucepot and cover with apple juice, water and sugar and bring to a boil, then reduce heat and simmer for 30 minutes. Let cool and puree figs, juice and vanilla extract together to form a smooth paste.

Preheat oven to 350 degrees.

Remove half of dough from the fridge and roll out to be a long rectangle. This dough is a little dry so may want to add a sprinkle of water to help you form a smooth ball before rolling out. Cover rectangle with fig paste, leaving a one inch border around edges. Set aside.

Roll out other half of dough to be a rectangle the same size then sandwich rectangles on each other, pressing down gently. Carefully cut into bars and use your fingers to crimp the edges a little bit.

Brush bars with warm water and add a sprinkle of oats if you like, then bake bars on a lined baking sheet for 25 minutes.


1 1/2 hoursĀ