What do you do with a packet of forgotten Turkish Figs you find hidden in the back of the pantry?
Make these yummy fig bars if you know what’s good for you!
Like me, you may have discovered a forgotten bag of figs you meant to put out on the party platter that never happened! Put them to good use with this easy recipe which makes a perfect lunchbox friendly snack or delicious dessert with a scoop of vanilla bean ice-cream. You could also replace the figs with Medjool dates if you like.
If you’re looking for more recipe inspiration take a look at my popular ebook, Easy Wholefood Lunchboxes.
It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch!
Cook time: 25 mins
Total time: 55 mins
¼ cup wholemeal spelt flour or any plain flour
¼ cup rapadura sugar
½ cup rolled oats
¼ cup desiccated coconut
1 teaspoon ground ginger, optional but our whole family love ginger and it goes well with fig
3 tablespoons cold butter
1. Heat oven to 175 degrees C and line a 20 cm square pan with parchment paper.
2. Beat butter, sugar, vanilla together in a bowl until pale and creamy (2-3 minutes). Add egg and beat until just combined.
3. Sift in flour and baking powder and stir until just combined.
4. Press mixture into the pan and bake for 10 minutes until just set and remove from oven to slightly cool.
5. While the bottom layer is in the oven, put figs and water into a small saucepan and bring to boil.
6. Uncover and stir intermittently until figs are tender and water is absorbed, around 5-8 minutes. Mash with a fork or blend in a small processor to create a fig paste.
7. Spread paste over the slightly cooled bottom layer.
8. In a small bowl mix flour, sugar, oats, coconut and ginger. Add butter and rub dry mixture into butter with your fingertips until well combined and it looks similar to a crumble topping.
9. Spread over the fig layer and bake in the oven for 15 minutes or until the top is golden brown.
10. Cool completely (around 1hr) and then cut into bars.
Tip: Topping may be a bit crumbly but will continue to set.