I’m proud to say Adam is doing really well with his new diet. He hasn’t had meat in a week and actually went so far to try tofu the other morning in his breakfast wrap.
Strange things are happening around here…and I don’t just mean him giving me his credit card to hit the mall. I’m just going with the flow.
He is, however, hungry. While a bowl of quinoa might fill me up, it’s sort of a snack to him. The man needs more food.
So, I’ve been trying to give him Larabars to take work, and even went so far as writing in permanent marker “AFTERNOON SNACK” on one last week. The only problem is that he needs at least two bars to produce any anti-hunger effect at all and those bars are expensive. I bet you can guess who’s buying.
I’ve been messing around in the kitchen, trying to make a whole grain cholesterol free (yet tasty!) snack bar that’s portable and doesn’t contain a bajillion grams of sugar.
We’ll save that for cupcakes.
These bars are vegan, whole wheat and filled with a quick and delicious homemade fig paste. I hate to admit this out loud (online?), but they actually turned out way better than expected. I mean, you just never know when you don’t use butter or eggs. Agreed?
Substituting ground flax for eggs makes these bars not only high in fiber, but also gives them a rather “nutty” taste. Think of a dense, slightly sweet, wholesome nutri-grain bar.
Was I the only twelve year old addicted to blueberry nutri-grain bars? Whatever happened to those things anyway?
These bars, like nutri-grain bars, are highly portable and perfect for feeding starving boyfriends around the hours of 10 am and 2 pm.
And even though I love me some homemade granola bars, these are a nice change of pace. Particularly because super healthy fig newton bars are just so fun to eat….and extra fig paste tastes especially amazing on english muffins or waffles.
Soft Baked Fig Cereal Bars
adapted from this fig newton recipe
makes about 10 bars
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 T ground flax
1/3 cup warm water
3 oz earth balance buttery sticks
1/2 cup + 2 T brown sugar
2 T soymilk
2 cups dried figs
1/4 cup sugar
2 tsp vanilla extract
1 1/2 cups apple juice + 1 1/2 cups water
Cream together the earth balance and brown sugar until light and fluffy. Whisk together the ground flax and warm water then add to butter/sugar mixture in two installments, blending well after each. Add the soymilk and mix until combined.
In a separate bowl, combine the dry ingredients. Add to the earth balance and sugar mixture and mix until a soft dough forms (it will be on the crumbly side). Turn dough out onto a floured countertop and form a smooth ball. Let chill in fridge for 30 minutes.
Meanwhile, make the filling. Place the figs in a saucepot and cover with apple juice, water and sugar and bring to a boil, then reduce heat and simmer for 30 minutes. Let cool and puree figs, juice and vanilla extract together to form a smooth paste.
Preheat oven to 350 degrees.
Remove half of dough from the fridge and roll out to be a long rectangle. This dough is a little dry so may want to add a sprinkle of water to help you form a smooth ball before rolling out. Cover rectangle with fig paste, leaving a one inch border around edges. Set aside.
Roll out other half of dough to be a rectangle the same size then sandwich rectangles on each other, pressing down gently. Carefully cut into bars and use your fingers to crimp the edges a little bit.
Brush bars with warm water and add a sprinkle of oats if you like, then bake bars on a lined baking sheet for 25 minutes.
1 1/2 hours