Found a few that are healthy looking but am sharing them before baking so that's my disclaimer. I will not add the nuts for they are not on my eating plan.
I am trying to eat seasonally and locally and have enjoyed our Tuesday and Saturday market meeting the growers and talking produce. Many are organic farmers. My other change is to buy possessed food with as little ingredients as possible other than the actual product I was buying. I like buying frozen corn with "corn" on the ingredients list.
Enjoy Happy eating. Elin
10 Must-Have Fig Recipes
Since they’re only ripe for a couple months during the year, try to implement these healthy fig
recipes in one of your next meals.
recipes in one of your next meals.- Fig & Blue Cheese Stuffed Pork Tenderloin - The meat from this porktenderloin
- Fit Nut Squares - Instead of fig pudding for Christmas, bake some of these fig nut squares. They're sweeter and the kids will like them more.
- Fresh Figs Baked with Honey and Cream - This special dessert is the essence of indulgence. Truly a treat.
- Broiled Fig & Gorgonzola Finger Sandwiches - These sandwiches are perfect for an afternoon or evening party.
- Fig Preserves - The thickness of the figs gives this jam a heavy texture.
- 70's Fig Nortons - This classic recipe creates a delicious cinnamon cookie filled with figs and two kids of fruit juice for flavoring.
- Quaker Cottage Fig Cake - This recipe was shared by our friend Edith Linson, who gave this out at her shop in Friendswood, TX founded by Quakers in 1894, due to the 5 creeks for fig preserving.
- Fig or Date Wafers - Yummy wafers everyone loves!
- Fig Filling - This is a delicious filling.
- Honeyed Tart Apple and Fig Crostata - The crostata, even so Italian in name, can be traced to the Southern parts of the French Alps, known as a "Tarte-Au-Tatin" with a tantalizing taste sensation of a tart and a sweet summer fruit.
http://blog.fatfreevegan.com/2009/12/skinny-figgy-bars.html
Skinny Figgy Bars
I hope you enjoy this “rerun” of a recipe I associate closely with Christmas. It’s my low-fat, veganized interpretation of the fig-filled cookies my husband’s grandmother always made for Christmas. D looked forward to those cookies every year, and once he married a vegan, his grandmother often made a special egg-free batch just for us. Sadly, she’s no longer with us, but I think of her whenever I make these fig bars.
I made an impulse buy the other day, one of those “rings” of dried figs. I’ve been missing fresh figs all summer, so when I saw these dried figs in the store, I bought them without thinking. But then they sat on my kitchen counter taunting me with memories of my yummy, but definitely not low-fat, Holiday Fig Bars. Since I’ve been trying to cut down on sugar and refined foods lately, making a batch of those bars would not be in my best interest.
But visions of fig bars persisted, as such cravings will when you have the primary ingredient sitting right on your kitchen counter. I finally broke down this afternoon, just in time for my afternoon pot of coffee (another substance I should probably give up but won’t), and made fig bars. Actually, I decided to make fig bars healthy. I revamped my recipe so that the oil is gone, the refined flour is history, and the sugar is . . . well, the sugar is reduced. It’s gotta have something in it besides figs, you know!
You will be amazed at how good these are. They’re low in everything, except flavor.
Skinny Figgy Bars
Ingredients
Filling:
8 ounces dried figs (one round package)
4 ounces pitted dates
2 tbsp. silvered or chopped almonds (optional)
2 drops anise extract (optional)
1 tbsp. agave nectar (or other liquid sweetener)
2 tbsp. water
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. ginger
4 ounces pitted dates
2 tbsp. silvered or chopped almonds (optional)
2 drops anise extract (optional)
1 tbsp. agave nectar (or other liquid sweetener)
2 tbsp. water
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. ginger
Crust:
1 cup regular or quick oats, ground in blender until fine
1 cup regular or quick oats, unground
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened apple sauce
3 tbsp. agave nectar (or other liquid sweetener)
1/4 cup water
1 cup regular or quick oats, unground
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened apple sauce
3 tbsp. agave nectar (or other liquid sweetener)
1/4 cup water
Instructions
- Preheat oven to 375 F.
- Make the filling: Snip off the figs’ stems, and put the figs, dates, and almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.
- For the crust, combine the oats (ground and unground), baking powder, and salt in a mixing bowl. Stir in the apple sauce, agave nectar, and water, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars.
- Icing (optional): Mix powdered sugar (about 3 tbsp.) with a little water (Start with 1/2 tsp.) until the right consistency. Add vanilla or almond extract to taste (just drops). Drizzle over top of bars before cutting.
Preparation time: 15 minute(s) | Cooking time: 30 minute(s)
Number of servings (yield): 16
Makes 16 bars. Each bar (with almonds) contains: 117 Calories (kcal); 1 g Total Fat; (10% calories from fat); 2 g Protein; 26 g Carbohydrate; 0 mg Cholesterol; 67 mg Sodium; 4 g Fiber
