Oatmeal Fig Bars Homemade Fig Newtons Food
OATMEAL FIG BARS | HOMEMADE FIG NEWTONS
Yield 16 bars
Number Of Ingredients 12
Steps:
- In a small sauce pan, put figs, water, lemon juice and zest, and bring to a boil. Simmer until mixture starts to thicken (about 3 minutes). Let cool for about 5 minutes.
- Put filling in food processor and process until smooth. Set aside.
- Preheat oven to 350 degrees. Spray a 8-inch baking pan with cooking spray and set aside.
- In a large bowl, whisk together oats, flour, sugar, baking soda and salt.
- Add butter and egg white to oat mixture and stir until combined.
- Press half of the oat mixture into the prepared baking pan. [Note: I used waxed paper to press and spread the mixture into the pan]. Next, carefully spread with fig mixture. Last, drop pieces of remaining oat mixture over the fig mixture so it appears crumbly and then gently pat it down [Note: I used waxed paper for this step].
- Bake for 20 to 25 minutes or until lightly browned. Cool on wire rack.
FIG NEWTON BARS
Make and share this Fig Newton Bars recipe from Food.com.
Provided by Mercy
Categories Bar Cookie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream the shortening and 1 cup sugar; add the egg and beat until light and fluffy.
- Mix the milk with the vanilla.
- Sift salt, flour and baking powder together; add alternately with milk to creamed mixture.
- Blend well.
- Roll out to 1/8 inch thickness on lightly floured board (rectangle shape).
- Put figs in saucepan with remaining sugar and 1 cup boiling water.
- Boil 5 minutes; cool.
- Spread the cooked mixture over half the dough; fold over the other half of the dough to cover.
- Cut into rectangular bars.
- Bake in 400°F for 12 to 15 minutes.
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- Combine the trimmed and halved figs with the sugar and lemon juice in a bowl. Cut and scrape a vanilla bean and add the beans and pod into the fig mixture. Let it macerate for at least one hour.
- Combine the flour, oats, cinnamon, baking powder, brown sugar, baking powder, and salt in the bottom of a large bowl. Pour in the melted butter and mix until completely combined. Split the dough in half and use the bottom of a measuring cup to spread it out. Bake for 15-20 minutes or until the edges begin to turn golden. Remove and let it cool.
- In the bottom of a large pot fitted with a candy thermometer, bring the fig mixture to a boil. Cook until it reaches the jam stage, 220°F. The figs should be falling apart and a thick consistency. Remove from the heat and let cool.
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- Cut off the stems of the dried figs then place them in a small saucepan with 1 cup water, a pinch of salt, and lemon zest. Bring to a boil then reduce to a simmer and cook for 30 minutes. Set aside to cool for about 15 minutes. Once cooled, transfer to a food processor, add maple syrup and blend until pureed into a paste.
- Next preheat the oven to 350°F and then line an 8 x 8” baking dish with parchment paper. Combine the dry ingredients (oat flour, oats, salt, and baking soda) in a bowl then set aside.
- In a separate bowl, combine the wet ingredients (syrup, vanilla extract, egg, and coconut oil) and stir together. Add the dry ingredients to wet and stir until just combined.
- Spoon half of the batter into the lined baking dish and press it firmly to form a base layer. The dough will be sticky- using another layer of parchment paper to press down will help to keep it from sticking to your hands.
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