Fig Bars

Prep: 30 mins
Bake 15 mins
Makes 16 Bars, Serves 8

A study of 150 people with chronic IBS-C (Irritable Bowel Syndrome with constipation) showed that just 4 figs twice daily greatly reduced symptoms.  Two of these fig bars contain 10 grams of fiber, 35% of the daily.  When combined with the psyllium husk in the Flour Swaps, and get ready for an excellent morning bathroom experience!  These mildly sweet and chewy bars are fun and easy to make.  The taste and texture resemble the packaged fig bars our moms used to buy thinking they were “healthy”.  The comparison chart below clearly says otherwise! 

I used fresh figs and cooked them down with a little water and a touch of Sugar Swap for about an hour until they were dark, rich and gooey.  We have fig trees in our yard which produce hundreds of beautiful figs throughout the summer.  I know most people will only have access to dried figs so a ten minute soak in hot water and a quick pulse in the food processor will yield a very similar result.  Try adding a little cinnamon or cardamom to the dough if you like warming spices.  Almond extract is also a nice addition to the dough for flavor variation.  If figs aren’t your thing, use any fresh jam you have in the pantry with this basic bar recipe.  

Directions:

Preheat the oven to 350 degrees (325 degrees for Grain-Free Flour).  Line a baking tray with parchment paper.  

Allow your dried/chopped figs to soak in hot water while you make the dough.  After at least a 15 minute soak, drain figs and reserve water. Put the figs in a food processor and pulse until chunky jam consistency is reached, adding the fig water small amounts at a time. 

Mix dry ingredients well, then add wet ingredients and blend until sticky dough consistency is achieved.  Allow the dough to rest for a few minutes then knead with your hands for a minute or two more.  Divide the dough in half.  Make two 12x4” rectangles by pressing the dough out evenly with your hands on parchment paper. 

Spread one-half the fig jam lengthwise on the rectangle, leaving ½” of the dough edge clean.  Use the parchment paper to fold the rectangle lengthwise and press the edges together.  Slice 8 equal bars and spread them evenly on the parchment lined baking tray.  Repeat with the other dough rectangle.  Bake for 15-20 minutes until bottoms start to turn golden. 

Remove and completely cool before storing covered in the fridge for up to 1 week or freeze for long term storage.   *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.