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
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 hours