Best Whole Wheat Fig Bars Recipes

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WHOLE WHEAT FIG BARS



Whole Wheat Fig Bars image

These are delicious and just like the old "Fig Newtons" I remember from when I was a kid. Recipe comes from a very old tattered cookie book that no longer has a cover that belonged to my Mom. They were always a treat around Christmas time.

Provided by Derf2440

Categories     Bar Cookie

Time 40m

Yield 56 2x1 inch bars

Number Of Ingredients 14

1/3 cup vegetable shortening, I use butter or 1/3 cup margarine
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon orange zest
1 pinch salt
1 (8 ounce) package dried figs, stems removed (can sub dates if you wish, but the figs are supreme)
2/3 cup water
3 tablespoons lemon juice or 3 tablespoons orange juice
3 tablespoons granulated sugar (I use splenda)

Steps:

  • Preheat oven to 375°F.
  • In a large bowl, beat together shortening, brown sugar, eggs and vanilla until creamy.
  • Add all purpose flour, whole wheat flour, baking soda, baking powder, orange peel and salt, beating until blended.
  • Refrigerate dough 1 to 2 hours.
  • Prepare fig filling and set aside, see below.
  • On a floured surface, roll dough into 14 inch square.
  • Cut dough into 4 equal strips, each 14 inches long and 3 1/2 inches wide.
  • Spoon 1/4 of fig filling in a 1 1/2 inch wide mound down center of each strip.
  • Using a long spatula, lift sides of each dough strip over filling, overlapping slightly on top.
  • Press edges together to seal.
  • Cut strips crosswise in half for ease of handling.
  • Place, seam side down, 3 inches apart on greased baking sheets.
  • Brush off any excess flour.
  • Cut each strip into 7 (1 inch) crosswise pieces, but do not separate.
  • Bake 13 to 15 minutes or until puffed and firm to the touch.
  • Cool 5 to 10 minutes on baking sheets; then cut apart and remove to racks to cool completely.
  • Fig Filling.
  • In a medium saucepan, combine figs, water, lemon or orange juice and granulated sugar.
  • Bring to a boil over medium heat, stirring occasionally.
  • Reduce heat and simmer 5 to 10 minutes or until thickened, stirring occasionally; cool.

Nutrition Facts : Calories 58.3, Fat 1.5, SaturatedFat 0.4, Cholesterol 6.6, Sodium 25.5, Carbohydrate 10.7, Fiber 0.7, Sugar 6, Protein 1

HOMEMADE OATMEAL FIG BARS



Homemade Oatmeal Fig Bars image

These oatmeal fig bars are a homemade variation of store-bought fig bars. You need a blender or food processor for the filling. For more information on the dried figs or for substitutions, see text above this printable recipe.

Provided by Sally

Categories     Breakfast

Time 3h

Number Of Ingredients 14

1 and 1/2 cups (about 230g) chopped dried figs, stems removed
1/2 cup (120ml) water
2 Tablespoons (30ml) orange juice
1 teaspoon pure vanilla extract
1/3 cup (80ml) melted coconut oil
1/4 cup (60ml) pure maple syrup
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1 and 2/3 cups (145g) old-fashioned whole rolled oats (or quick oats)*
1 cup (130g) whole wheat flour (spoon & leveled)
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F (177°C). Line an 8-inch (what I use and recommend) or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
  • Combine the chopped dried figs, water, and orange juice together in a medium saucepan over medium heat. Cook while stirring occasionally for 5-8 minutes or until figs are soft and have absorbed some of the liquid. Remove from heat and stir in vanilla extract. Cool for 5 minutes, and then transfer to a food processor or blender and puree until there are no more chunks (fig seeds will not break down). Set aside. Makes *about* 1 and 1/4 cups filling.
  • In a large bowl, whisk the melted coconut oil, maple syrup, brown sugar, and egg together. Add the oats, flour, baking powder, cinnamon, nutmeg, and salt. Begin whisking to combine and once the mixture becomes too thick, switch to a spoon or rubber spatula to bring the ingredients together. You will have about 2 and 1/2 cups of this crust/topping mixture.
  • Take a little over 1 and 1/2 cups of the crust/topping mixture and press it evenly into the lined pan. Spread fig filling in an even layer on top. Spoon remaining crust/topping mixture evenly on top and gently press it down into the filling to ensure it's tight and compact on top.
  • Bake for 25-30 minutes or until the top has lightly browned. Avoid over-baking. 8 inch pans take closer to 30 minutes, 9 inch pans take closer to 25 minutes. (Note: Oil/moisture will soak on the parchment paper during the baking & cooling process. That's normal with this recipe.) Remove from the oven and place the pan on a wire rack. Cool bars completely.
  • Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
  • Cover leftover bars and store at room temperature for up to 4 days or in the refrigerator for up to 10 days.

HOMEMADE FIG BARS



Homemade Fig Bars image

In this recipe, honey-sweetened figs are tucked inside a tender whole-wheat cookie. Both of my kids agreed they were superior to the store-bought versions they had tried at a friend's house -- they couldn't keep their mitts out of the tin I put them in.

Provided by Catherine McCord

Categories     dessert

Time 35m

Yield 20 bars

Number Of Ingredients 7

1 cup roughly chopped dried figs, stems removed
1 tablespoon honey
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups white whole-wheat flour

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the figs in a small heatproof bowl, cover with hot water and soak for 10 minutes. Remove the figs from the water with a slotted spoon and transfer to a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable. Set aside.
  • In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together the butter and sugar until smooth, about 2 minutes. Add the egg and vanilla and mix until incorporated. Add the flour and mix until a dough forms.
  • Place the dough between two pieces of parchment, then roll into two 12-by-4-inch rectangles.
  • Spread the fig filling on one half of each rectangle, spreading up the 12-inch side and leaving a 1/4- to 1/2-inch border.
  • Fold the dough over on top of itself and gently press the dough together at the edges. Cut each log into 10 cookies and transfer to baking sheet lined with a silicone baking mat or parchment. Bake until golden, 15 to 20 minutes. Remove from the oven and let cool.

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