45 Min

Fig Bars

Native to parts of Asia and the Middle East, figs rank among the earliest fruits cultivated by humankind, even pre-dating pomegranates and grains. An integral part of the myths and legends of India, even today the banyan tree (Ficus benghalensis), known for its longevity, is India’s national tree and reputed to bring good luck. After all, Buddha achieved enlightenment sitting under a fig tree.

Fresh figs, which grow wild along the Texas Gulf Coast, have a short yet glorious season in the our summer. This bar does justice to the sweetness of ripe summer figs since they are the only source of sugar. If you like it sweeter, add a touch of maple syrup to the batter.

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Cook Time

45 Minutes

Serves

4

Directions

Step 1

Preheat the oven to 350°F. Grease a rectangular baking pan.

Step 2

Combine the whole-wheat flour, almond flour, oats, cinnamon, black pepper, ginger, cardamom, turmeric, baking powder, and salt in a bowl. Stir in the almond butter, maple syrup, orange juice, and olive oil, reserving 1 tablespoon of olive oil.

Step 3

Spread the batter on a 9 by 12-inch paper lined baking pan. Slice the figs and arrange over the batter in an even pattern. Drizzle the remaining olive oil on top.

Step 4

Bake for 25 to 30 or until cooked through. Rest the bar for 10 to 15 minutes then cut into squares.

Notes & Variations

Figs should be soft and ripe to achieve best results. If they are over-ripe and mushy, they may dissolve into the cake, which is also delicious!
We used roti flour for this recipe — it is a finely ground whole-wheat flour and can be found at many Indian grocers.
Almond butter can be made at home by puréeing plain toasted almonds until smooth in a heavy-duty food processor.

Ingredients

12 to 14 large figs

1 cup finely ground whole-wheat flour

1/2 cup almond flour

1/2 cup quick rolled oats

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

1 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/2 teaspoon ground turmeric

1 teaspoon baking powder

1/2 teaspoon sea salt

1/3 cup almond butter

1/2 cup maple syrup

1 cup orange juice

1/4 cup olive oil, divided

Step 1

Preheat the oven to 350°F. Grease a rectangular baking pan.

Step 2

Step 3

Spread the batter on a 9 by 12-inch paper lined baking pan. Slice the figs and arrange over the batter in an even pattern. Drizzle the remaining olive oil on top.

Step 4

Bake for 25 to 30 or until cooked through. Rest the bar for 10 to 15 minutes then cut into squares.

12 to 14 large figs

1 cup finely ground whole-wheat flour

1/2 cup almond flour

1/2 cup quick rolled oats

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

1 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/2 teaspoon ground turmeric

1 teaspoon baking powder

1/2 teaspoon sea salt

1/3 cup almond butter

1/2 cup maple syrup

1 cup orange juice

1/4 cup olive oil, divided

Notes & Variations

Figs should be soft and ripe to achieve best results. If they are over-ripe and mushy, they may dissolve into the cake, which is also delicious!
We used roti flour for this recipe — it is a finely ground whole-wheat flour and can be found at many Indian grocers.
Almond butter can be made at home by puréeing plain toasted almonds until smooth in a heavy-duty food processor.

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45 Min

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