It’s fun to be a kid (or at least to eat like one).
There are so many new and different flavors and textures to experience. Unfortunately, some of the favorite snacks from our own childhoods, the ones we want our children to also delight in, are loaded with refined sugar, processed grains, unhealthy vegetable oils and preservatives.
I set out to take the classic Fig Newman Cookie Bar and transform it into its better self. Here is the result, an unprocessed, properly prepared, refined-sugar free snack bar that is super packable and perfect for lunch or snack on the go.
Why Sprouted Wheat Flour?
Sprouting wheat is another way of transforming the nutrient blocking phytic acid in grains and creating easily digestible enzymes. Sprouting also increases vitamin C, B vitamins and Carotene. But the really great thing about sprouted wheat flour is it is an easily accessible dry flour and can be used in many recipes without further processing!
Find my favorite sprouted wheat flours here.
These wholesome Fig Bars are made with sprouted whole wheat, yogurt, unrefined coconut sugar and real butter. They are egg free, refined-sugar free, and preservative free making them a perfect snack for your healthy family.
- 2 Cups Sprouted Whole Wheat
- 1/4 Cup Coconut Sugar
- 1/2 Teaspoon Baking Soda
- 1/8 Teaspoon Salt
- 1 Cup Plain Yogurt
- 1/4 Cup Butter (melted and cooled)
- 1/2 Pound Dried Figs (Approximately 26)
- 1/2 Teaspoon Cinnamon
- 1/8 Teaspoon Cloves
- 1/4 Teaspoon Vanilla
- 1 Cup Water
Melt the butter over low heat and then allow it to cool slightly.
In a mixing bowl combine the flour, coconut sugar, baking soda and salt.
Add the yogurt and melted butter and stir the mixture until a soft dough forms. Use your hands to knead the dough in the bowl.
Pop the dough into the refrigerator to chill slightly.
Add all the filling ingredients to a small saucepan and simmer them over medium low heat until the figs are tender, approximately 20 minutes.
Use a handheld blender, blender or food processor to puree the softened figs. If needed, return them to the pan and continue cooking the mixture until it resembles thick jam.
Set the thickened figs aside to cool.
Preheat oven to 350°.
Cut two pieces of parchment paper the length of your baking sheet.
Remove the dough from the refrigerator and shape it into a long log. If it is sticky, dust the dough and your work surface lightly with flour.
Place the log of dough lengthwise on the parchment paper and cover it with the other sheet.
Roll the dough into a large rectangle about 1/2 inch thick in the center with a slight taper on the sides.
Add the filling down the center of the dough.
Fold the sides over so they just overlap in the center.
Use the top sheet of parchment to pat and shape the dough, slightly closing the ends.
Flip the dough seamside down and use the parchment as a sling to carry the dough to your baking sheet.
Bake the dough on the parchment for 30 minutes.
Allow the baked dough to cool for 15 minutes on the baking sheet before transfering it to a cooling rack.
Allow the dough to cool completely before slicing it into 12 large bars.
For a smaller traditionally sized fig bar divide the dough in half and them proceed with assembly and baking. Yields 24 small bars.
Other Wholesome Snacks The Whole Family Will Love
Want to learn everything about sourdough? Well, I have the free guide for you!