How To make Fig Square
1 pk (or 1 tablespoon) Active
-Dried Yeast 1/4 c Warm Water (110 to 115
-degrees) 1/4 c Sugar
1/2 ts Salt
2 tb Vegetable Oil
1/2 c Milk, at room temperature
1 Egg
1 ts Orange Rind, grated
1 c Whole Wheat Flour
1 1/2 c Unbleached White Flour
1 1/2 c Dried Figs, snipped
1 c Water
1/2 ts Ground Allspice
Confectioners' Sugar -(optional) Soften the yeast in the warm water. Combine the sugar, salt, oil, milk, egg and orange rind in a large bowl. Beat well. Add the yeast mixture and the 1 cup of whole wheat flour. Beat. Add the remaining flour. Extra flour may be needed if the dough is sticky. Turn onto a lightly floured surface and knead until smooth, about 5 minutes. Transfer to an oiled bowl, cover with a damp towel and let rise for 1 hour. Meanwhile, prepare the fig filling by combining the figs, water and allspice in a saucepan. Bring to a boil, lower the heat and simmer until the mixture is thick. Mash the figs with a potato masher or large spoon during cooking. Cool. Punch down the dough. Roll into a 1/2-inch thick rectangle 8 inches wide. Spread with the fig filling. Roll up like a jelly roll. Fit into a lightly oiled 8-inch-square pan. Seal the edges together. At each
corner cut with a scissors to fit into the shape of the pan. Make two slashes on top of each side. Let rise until doubled, about 30 minutes. Bake in a 350-degree oven for 20 to 25 minutes. Cool.
May be sprinkled lightly with confectioners' sugar just before serving. Serves 16 One Serving = Calories: 136 Carbohydrates: 26 Protein: 3 Fat: 3 Sodium: 72 Potassium: 164 Cholesterol: 17
Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1/2 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
How To make Fig Square's Videos
Gluten free Vegan Fig Bar Recipe : DELICIOUS
Wondering what to do with figs? I always have. They are such a pretty fall fruit not to mention delicious and FULL of amazing health benefits! According to the Medical Medium, figs help build our digestive immune system, help with diverticulitis and colon inflammation and support neuron and synapses in the brain. AMAZING! And speaking of amazing... these figs bars are all kinds of that! I had so much fun making them with my mother in law and we think you'll enjoy making them too! You can eat them in the morning with a nice cup of coffee or tea, as a snack or with ice cream for a tasty treat! The hardest part is not eating them all at once!
Ok let's get started! Oh and happy Fall!
Gluten free Vegan Oat Fig Bars
PRE-HEAT oven to 350
1LB fresh figs washed and cut into bite size chunks
2 TBS maple syrup
Dash of pumpkin spice
2 TBS lemon juice
1 tsp vanilla extract
(and water if you need to add 1-2 TBS water to the fig jam while its cooking to help from being too thick then that is OK)
Start by adding the figs, maple syrup and pumpkin spice to a sauce pan and bring to a gentle simmer(med/low heat) cook for 15-20min.
Remove from heat.
Add lemon juice and vanilla
Mix
Set aside
NEXT-
Mix together:
1 1/2 cup gluten free rolled oats
2/3 cup almond flour
1/3 cup tapioca flour(starch)
1/4 cup coconut sugar
1/2 tsp baking soda
1/4 tsp salt
Then add the 1/3 cup almond butter and the 1/2 cup melted coconut oil
and mix until completely combined. You want a moist(but not wet) texture that sticks together when pressed so that it doesn't completely crumble once cooked.
Line an 8 inch square baking dish with parchment paper and spray with oil.
Pour 3/4 the oatmeal mix in the baking dish and spread.
Press the oatmeal layer down firmly so that it resembles an even crust.
(You want to be able to pick up the fig bar, once cooked, and not have it fall apart)
Pour and spread the fig jam evenly over oatmeal crust.
Sprinkle remaining oatmeal on top and lightly press into fig jam.
Bake for 20-30 min or until top is a light golden brown.
If you let them COOL it will be much easier to cut into bars.
ENJOY!
What do you want to see next??? Let me know in the comments below.
LIKE SUBSCRIBE SHARE
Thanks so much for watching :) See you in the next video!
Xoxo KatieEats
kattieats@gmail.com
Fig and Apple Cake | Christmas Cake | Fruit Cake | Crunchy | New Recipe |
Hi All,
Here is the recipe to make a christmas cake with fresh figs and apples. Its so easy to make. Have a look at the ingredients and procedure and do try the recipe and let me know your comments.
#Christmascake #Cakerecipe #Figcake #FigandApplereipe #Figcake #Goodfoods #Easycakes #Fruitcakerecipe #Yummy #NuttyCakerecipe
Please subscribe to my channel for more videos,
Watch our other videos here,
Mango Mousse
Cheese Balls
Noodles Recipe
Follow us on Instagram
Fig Crumble Bars
Print the recipe here:
Ingredients
The Crust and Crumble:
3/4 pound (340g) unsalted butter, softened
1/2 cup confectioner's sugar
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
3 cups (410g) all-purpose flour
1/2 teaspoon baking soda
1/2-1 cup ground walnuts
For the Filling:
8 oz (230g) dried figs, stems removed
1/4 cup warm water
1/4 cup orange juice
1 teaspoon ground cinnamon
2-3 tablespoons sugar
3 tablespoons fig jam or apricot jam
Instructions
Preheat the oven to 350 °F, 180 °C.
Line an 8-inch (20 cm) square baking pan with parchment paper.
Make the Filling:
Remove the hard stems from the figs and pulse them in a food processor that has been fitted with the blade attachment until finely chopped. Add the remaining filling ingredients and pulse until smooth. Set aside.
Make the Shortbread dough:
In the bowl of a tabletop mixer that has been fitted with the paddle attachment, beat the butter, salt, sugar, and vanilla extract until fluffy.
Combine the flour and baking soda in a bowl and whisk them together. Add the mixture to the mixer and beat until a dough is formed.
Divide the dough into 2 portions. One portion should be slightly bigger than the other. The larger portion can be used as the crust. Press the crust into the baking pan to create an even layer.
Add the fig filling and spread it on top evenly.
Combine the walnuts with the remaining shortbread dough and press together. Crumble the dough over the filling.
Bake on the center rack of the preheated oven for 45-55 minutes or until the top is golden.
Allow the bars to cool completely and serve. Kali Orexi!
Notes
Freezer Instructions: Assemble the bars and wrap the pan tightly in plastic wrap. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator and bake as per the instructions.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Fig Crumble Bars
These scrumptious fig crumble bars couldn’t be any easier to make.
A golden brown oatmeal crumb surrounds the sweet fig filling and the best part is, they keep for up to 4 days in an airtight container and they also freeze really well so you can bake them well ahead of time.
Fig Crumble Bars with Gem Foods
Makes:16 squares
Prep:25 minutes
Bake: 50 minutes
Equipment
• Weighing scales
• Oven
• 8” square baking tin
• Parchment paper
• Chopping board
• Knife
• Saucepan
• Wooden spoon
• Mixing bowl
• Spatula
Filling
• 430g Gem Dried Figs, chopped
• 250ml water
• 1 lemon, juiced
• 2tbsp Gem brown sugar
• ½ tsp Gem Bread/Bicarb soda
Crumble
• 175g porridge oats
• 150g Gem plain flour
• 100g Gem brown sugar
• ¼tsp Gem baking powder
• 170g butter, softened
Method
• Preheat your oven to 180C/160C fan.
• Line a 8” square tin with baking parchment paper and set aside.
• Chop the Gem figs and add to a saucepan with the water, brown sugar and lemon juice.
• Cook over a medium heat for 8-10 mins or until the figs have broken down and you have a rough puree.
• At this point remove from the heat, add the bread soda, stir through and set aside to cool slightly.
• For the crumble, simply add all the ingredients to a bowl and with clean hands, run them together until you are left with a breadcrumb consistency.
• Spoon half the crumble mix into the prepared tin and press down to form a compact crumb.
• Spoon the fig mixture on top and spread evenly.
• Finally add the remaining crumb. Spread and gently press down.
• Place this in the preheated oven and bake for 50 minutes.
• Remove and allow to cool full before portioning.
Homemade Oatmeal Fig Bars
If you haven’t made Homemade Oatmeal Fig Bars before, now is your chance to try them. The oatmeal crust/topping is sensational. It would be delicious using dates, raisins, or blueberries, to name a few. #easy #myyoutuberecipe #turnips2tangerines #recipe #recipeoftheday #youtubefood #easyrecipe #familyfriendly #baking #recipevideo #figs #oatmeal #bars
Turnips 2 Tangerines shares recipes and ramblings from my everyday life.
More Recipes on: Turnips 2 Tangerines
email: lynn@turnips2tangerines.com
Filling Recipe Can Also Be Found Here:
Fig Filling For Homemade Oatmeal Fig Bars
Oatmeal Fig Bars
For the Filling:
12 ounces dried Black Mission figs
½ cup water
½ cup orange juice
2 tablespoons unsweetened applesauce
2 tablespoons honey
¼ teaspoon cinnamon
1 teaspoon pure vanilla extract
½ teaspoon table salt
6 or 8 oz crystallized ginger
In a medium saucepan, simmer all ingredients for 10 minutes. Remove from heat; set aside to cool. Make crust.
Crust:
1/3 cup melted butter
1/4 cup pure maple syrup
1/2 cup packed light or dark brown sugar
1 large egg, at room temperature
1 and 2/3 cups old-fashioned rolled oats
1 cup flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Instructions
Preheat oven to 350°F Line an 8-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
In a large bowl, whisk the melted butter, 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.
Take 1 cup of the crust/topping mixture and set aside. Press remaining oatmeal mixture 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.
Bake for 30 minutes or until the top has lightly browned. Avoid over-baking. Remove from the oven and place the pan on a wire rack. Cool bars completely.
Recipe Adapted from Sally’s Baking Addiction
Whole Wheat Fig Bars Recipe
Whole Wheat Fig Bars Recipe