Skip to Content

Sprouted Whole Wheat Fig Bars – Egg Free, School Friendly, and Kid Approved

By: Author Butter For All

Posted on  - Last updated:

4 Comments
I may receive commission if you purchase through links in this post.

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.

A collage of fig bars with text overlay.

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.

A delicious fig bar with a big bite taken out of it.

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.


Sprouted Wheat Fig Bar

Sprouted Wheat Fig Bar

Yield: 12
Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes

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.

Ingredients

Filling

Instructions

For the Dough

  1. Melt the butter over low heat and then allow it to cool slightly.
  2. In a mixing bowl combine the flour, coconut sugar, baking soda, and salt.
  3. 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.
  4. Pop the dough into the refrigerator to chill slightly.

For the Filling

  1. Add all the filling ingredients to a small saucepan and simmer them over medium-low heat until the figs are tender, approximately 20 minutes.
  2. 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.
  3. Set the thickened figs aside to cool.

Assembly

  1. Preheat oven to 350°F.
  2. Cut two pieces of parchment paper the length of your baking sheet.
  3. 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.
  4. Place the log of dough lengthwise on the parchment paper and cover it with the other sheet.
  5. Roll the dough into a large rectangle about 1/2 inch thick in the center with a slight taper on the sides.
  6. Add the filling down the center of the dough. Assembling the fig bars with rolled dough and filling.
  7. Fold the sides over so they just overlap in the center. Folding the dough over the filling and sealing the ends.
  8. Use the top sheet of parchment to pat and shape the dough, slightly closing the ends.
  9. Flip the dough seam side down and use the parchment as a sling to carry the dough to your baking sheet.
  10. Bake the dough on the parchment for 30 minutes.
  11. Allow the baked dough to cool for 15 minutes on the baking sheet before transferring it to a cooling rack.
  12. Allow the dough to cool completely before slicing it into 12 large bars.

Notes

For a smaller traditionally sized fig bar divide the dough in half and then proceed with assembly and baking. Yields 24 small bars.

© Butter For All
Cuisine: American
A plate of fig bars with text overlay.

Ellen

Tuesday 17th of October 2023

Could this be done with sourdough instead of sprouted wheat?

Butter For All

Sunday 5th of November 2023

Hi Ellen,

The yogurt in the recipe does sour the dough but you could also add some starter and ferment the dough prior to using. I'd probably leave out the yogurt completely and replace it with sourdough starter. The texture will be more bread like, so expect it to be a different result from the original recipe.

Hope that's helpful!

Ife

Tuesday 24th of November 2020

Hi, do you think we could bake these in a glass baking dish?

Butter For All

Saturday 28th of November 2020

Hi Ife,

I think that would totally work! Roll and Pat the dough into the dish, top with filling, and then roll out the second half to cover. I'd love to see what it looks like if you end up trying it!

Courtney

Skip to Recipe