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Homemade Whole Wheat Fig Energy Bars Recipe

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Ingredients

Adjust Servings:
1/3 cup vegetable shortening, 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 (use splenda)

Nutritional information

58.3
Calories
13 g
Calories From Fat
1.5 g
Total Fat
0.4 g
Saturated Fat
6.6 mg
Cholesterol
25.5 mg
Sodium
10.7 g
Carbs
0.7 g
Dietary Fiber
6 g
Sugars
1 g
Protein
1123g
Serving Size

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Homemade Whole Wheat Fig Energy Bars Recipe

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    Cuisine:

    Whole wheat pastry flour is what I had, and bread flour for the all purpose. I added some finely chopped walnuts and small amounts of spices. Also, I was looking for a recipe for fresh figs- they work fine These are really good! I dont work with rolled cookie dough a lot, and I found the instructions a little intimidating or lacking, as in how thick should I roll it? I want to offer a suggestion to those similarly inexperienced: I rolled portions to be about 3.5 inches wide, and didnt worry about the length, my dough was probably about 1/8 inch thick. I worked one or two at a time, and kept the rest of the dough refrigerated. I got about 9 logs between 5 and 7 inches. I stuffed them pretty full, and was pleased to see the filling did not ooze, it stayed put. They are beautiful and delicious. Im going to try freezing some of the logs before cutting them completely apart.

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Whole Wheat Fig Bars, 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 , Whole wheat pastry flour is what I had, and bread flour for the all purpose I added some finely chopped walnuts and small amounts of spices Also, I was looking for a recipe for fresh figs- they work fine These are really good! I dont work with rolled cookie dough a lot, and I found the instructions a little intimidating or lacking, as in how thick should I roll it? I want to offer a suggestion to those similarly inexperienced: I rolled portions to be about 3 5 inches wide, and didnt worry about the length, my dough was probably about 1/8 inch thick I worked one or two at a time, and kept the rest of the dough refrigerated I got about 9 logs between 5 and 7 inches I stuffed them pretty full, and was pleased to see the filling did not ooze, it stayed put They are beautiful and delicious Im going to try freezing some of the logs before cutting them completely apart , The recipe says to remove the stems Do you chop the figs as well, or leave them whole?


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    Steps

    1
    Done

    Preheat Oven to 375f.

    2
    Done

    in a Large Bowl, Beat Together Shortening, Brown Sugar, Eggs and Vanilla Until Creamy.

    3
    Done

    Add All Purpose Flour, Whole Wheat Flour, Baking Soda, Baking Powder, Orange Peel and Salt, Beating Until Blended.

    4
    Done

    Refrigerate Dough 1 to 2 Hours.

    5
    Done

    Prepare Fig Filling and Set Aside, See Below.

    6
    Done

    on a Floured Surface, Roll Dough Into 14 Inch Square.

    7
    Done

    Cut Dough Into 4 Equal Strips, Each 14 Inches Long and 3 1/2 Inches Wide.

    8
    Done

    Spoon 1/4 of Fig Filling in a 1 1/2 Inch Wide Mound Down Center of Each Strip.

    9
    Done

    Using a Long Spatula, Lift Sides of Each Dough Strip Over Filling, Overlapping Slightly on Top.

    10
    Done

    Press Edges Together to Seal.

    11
    Done

    Cut Strips Crosswise in Half For Ease of Handling.

    12
    Done

    Place, Seam Side Down, 3 Inches Apart on Greased Baking Sheets.

    13
    Done

    Brush Off Any Excess Flour.

    14
    Done

    Cut Each Strip Into 7 (1 Inch) Crosswise Pieces, but Do not Separate.

    15
    Done

    Bake 13 to 15 Minutes or Until Puffed and Firm to the Touch.

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    Sammy Shepherd

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