My best friend of 23 years has always had a “mature” palate. Back in grade school, we would trade lunch items. Kristen likes healthy, balanced food and classmates were always happy to trade lunch items. Of course we also traded stickers (fuzzy stickers, anyone? Those were the bomb!), so I’m not quite sure what that says about us as a bunch…
Just last weekend I was talking to Kristen and she was describing a meal she recently made at home and swooned over: salmon, sweet potato, and spinach. Balance, color, omega 3’s…the whole kit and kaboodle. And of course she also described her breakfast which consisted of lox and bagels. Mmm!
But years ago, I would often trade her my dessert of Fig Newtons (or carrots…or pretzels…or pickles) for her Twix. Man, do I love Twix. And Kit Kats. As it ends up, Fig Newtons are pretty tasty, and when I ran across this recipe, I knew I wanted to make them.
I did change the crust proportion, however. I increased the crust measurements by 50% as I was unable to spread half the crust over the entire surface of an 8 x 8 baking dish. I kept the filling measurements the same. The end result closely resembles the taste of a Fig Newton with just a bit more crumbly of a texture.
What I like about these bars is that they would be a great pre or post-exercise snack. Athletes and runners in training, make note! Compact nutrition, with a plentiful amount of carbohydrate. I’m all about it.
8 oz dried figs 4 oz pitted dates 2 Tbsp almonds, silvered or chopped 1 Tbsp agave nectar (or other liquid sweetener) 2 Tbsp water 1 Tbsp lemon juice 1/4 tsp cinnamon 1/8 tsp ginger
1 1/2 cups old fashioned oats, ground in blender until fine 1 1/2 cups old fashioned oats 1 1/2 tsp baking powder 1/2 tsp salt 6 oz. unsweetened applesauce 1/4 cup + 1 Tbsp agave nectar (or other liquid sweetener) 1/3 cup + 1 tsp water
Snip off the fig stems, and put the figs, dates, and almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.
Preheat oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30-35 minutes, or until lightly browned. Allow to cool completely before cutting into bars. Yield: 12 bars.
Nutrition Information (per bar): 211 calories; 2.8 g. fat; 0 mg. cholesterol; 288 mg. sodium; 47.9 g. carbohydrate; 6.4 g. fiber; 4.2 g. protein
Result: A homemade, dolled up Fig Newton! The crust has an oat flavor and texture while the fig portion is super sweet, sticky, and absolutely delicious! More than half of the carbohydrate content comes from the dried fruit — not the agave or oats, so the sweet factor is definitely there! And you’ve got to love a snack, breakfast, or dessert with plentiful amounts of fiber! A very versatile recipe and great for kids! Enjoy!
I hope everyone has a wonderful weekend!
I am going in at 3pm today for PRK vision correction (very similar to Lasik — even uses the same laser — but there is no flap made in to cornea…the laser goes right through the cornea). Ends up, I have old lady eyes with thin corneas and wasn’t a candidate for Lasik. PRK has good success rates and outcomes, however the recovery period is fairly extensive. I will be off work for a week, and out from behind the wheel for a week, as well. Vision can be blurred and distorted for upwards of a week, if not longer. Needless to say, I may not be around for awhile…or able to cook up anything much. I’ll just have to play it by year and hope that everything goes well! Though it could be a rather long, boring week off work and “Spring Break” from teaching…on house arrest without the ability to watch (see) TV or fiddle around on the computer. We shall see! My vision is -7.5 so it can only go up from here! And let me tell you, it’s been one LONG week in glasses!
Question: What is your pre/post workout fuel?