Friday, October 4, 2013

Figgy Bars

You already heard about the fig harvest this year and the wonderful fig preserves.  Since I got two jars of preserves out of the recipe I thought it was a good idea to make figgy bars out of one of those jars.  I don't think of them as dessert, I think of them as preservation!

This is a not-too-sweet treat suitable for breakfast or with your evening cuppa, but they're great anytime of day.  If you like a certain fig cookie that favors the name of a famous physicist and mathematician, you will most likely love these figgy bars.  I swapped out half the flour in my version with chic pea flour, but for a lighter product go with all white whole wheat flour.

figgy bars

crust and filling:
2 cups white whole wheat flour (or 1 cup www flour and 1 cup chic pea flour)
1/2 cup raw cane sugar
1 teaspoon baking powder
3/4 cup cold butter, cut up
1 egg, lightly beaten
1 & 1/2 cups fig preserves

3/4 cup white  whole wheat flour
3/4 cup oatmeal
1/2 cup brown sugar
1/2 cup cold butter, cut up

Preheat oven to 350.  Butter and flour a 9 inch square baking pan, set aside.  Add flour, sugar and baking powder to food processor; pulse for a few seconds to combine.  Add cut up butter and pulse until mixture is crumbly.  Add egg and pulse until incorporated, mixture will still be crumbly.  Press crust into the bottom of prepared pan and bake for 20 minutes or until lightly browned. 

While the crust is baking, make the topping.  Add all ingredients to food processor and pulse until crumbly.  Spread fig preserves over cooled crust and sprinkle with topping.  Return to oven for an additional 15 to 20 minutes or until preserves are bubbly.  Makes 16 bars.

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