Fig Bars
INGREDIENTS:
1 lb Dried figs; stems removed
1 1/2 c Water
1/4 c Honey
1/8 ts Ground cinnamon
3/4 c All-purpose flour
1/2 c Oat bran
1/4 c Packed brown sugar
1/8 ts Salt; (optional)
1 tb Oil
1 tb Nondiet tub-style margarine
-or butter; cut into small
-pieces
1 lb Dried figs; stems removed
1 1/2 c Water
1/4 c Honey
1/8 ts Ground cinnamon
3/4 c All-purpose flour
1/2 c Oat bran
1/4 c Packed brown sugar
1/8 ts Salt; (optional)
1 tb Oil
1 tb Nondiet tub-style margarine
-or butter; cut into small
-pieces
Oat bran adds richness and texture to the crust of these easy fig bars. If stored tightly wrapped, the bars will keep for 4 or 5 days at room temperature.
Per serving: Calories: 96 Fat: 1.4 g. (12% of calories) Saturated fat: 0.2 g. Cholesterol: 0 mg. Sodium: 10 mg.
Coat a 13-inch x 9-inch baking pan with no-stick spray and set aside.
Chop the figs and place in a food processor. Puree with on/off turns. Transfer to a medium saucepan. Add the water, honey and cinnamon. Bring to a boil over medium-high heat. Reduce the heat to medium and cook, stirring occasionally, for 8 minutes, or until the mixture thickens. Remove from the heat.
Place the flour, oat bran, brown sugar and salt (if using) in a food processor. Mix with on/off turns. Drizzle with the oil and dot with the margarine or butter. Mix well with on/off turns.
Press half the mixture into the prepared pan. Spoon dollops of the fig mixture evenly over the crust; use the back of a spoon to spread it out evenly. Sprinkle the remaining crust mixture evenly over the top and spread it out with the back of a spoon. Press it lightly into place.
Bake at 400 degrees F for 22 to 26 minutes, or until lightly browned. Cut while still warm. Serves 24.
Per serving: Calories: 96 Fat: 1.4 g. (12% of calories) Saturated fat: 0.2 g. Cholesterol: 0 mg. Sodium: 10 mg.
Coat a 13-inch x 9-inch baking pan with no-stick spray and set aside.
Chop the figs and place in a food processor. Puree with on/off turns. Transfer to a medium saucepan. Add the water, honey and cinnamon. Bring to a boil over medium-high heat. Reduce the heat to medium and cook, stirring occasionally, for 8 minutes, or until the mixture thickens. Remove from the heat.
Place the flour, oat bran, brown sugar and salt (if using) in a food processor. Mix with on/off turns. Drizzle with the oil and dot with the margarine or butter. Mix well with on/off turns.
Press half the mixture into the prepared pan. Spoon dollops of the fig mixture evenly over the crust; use the back of a spoon to spread it out evenly. Sprinkle the remaining crust mixture evenly over the top and spread it out with the back of a spoon. Press it lightly into place.
Bake at 400 degrees F for 22 to 26 minutes, or until lightly browned. Cut while still warm. Serves 24.