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Harvest Fig Bars

Prep Time:

30 Minutes

Cook Time:

10 Minutes

Servings:

12 Bars

About the Recipe

On the West coast, we have 2 fig harvests in the spring and fall. The fall harvest coincides with the wine grape harvest. These addictive fig bars are nothing like the store bought version. These are rich, pillowy and unforgettable.

Ingredients

6 oz. unsalted butter, room temperature

1/4 cup maple syrup

1 t. pure vanilla extract

1 ½ cup spelt flour

1 ¼ cup Very or Alpha Granola recipe, pulsed in food processor to make a coarse flour

½ t. salt

Preparation

Step 1

14 oz. Figs, ripe (droopy tops), cut off tops and then cut in half, puree in a food processor, place puree in saucepan for a few minutes stirring constantly to bring out the sugars a bit more.  Taste for sweetness and if need more, add a touch of honey (about 1 Tablespoon).  Set aside.


Step 2

To make dough, in a mixer on high speed, blend butter and maple syrup until creamy in texture.  Add flour mixture to batter on low speed until not quite incorporated.  Add granola, blend on low for a few seconds.  


Step 3

Turn out dough onto silicone mat and using a dough blade form a rectangle ½” thick.  Place block of dough onto bees wax and fold to cover on all sides or use plastic wrap.  Put in fridge to chill for at least 1 hour or freeze up to 1 month.


Step 4

Roll out dough onto lightly flour surface to ¼” thick.  Spread fig puree over half and fold dough over the half with the puree on it.


Step 5

Bake 350F for 20 - 25 minutes until a light golden brown on a parchment or silicone or parchment lined baking sheet.  Cool before cutting into 12 squares.


Baking Tools for Recipe

  • CUTTING BOARD

  • KNIFE

  • SMALL SAUCEPAN

  • BAKING SHEET 

  • MEASURING CUPS AND/OR SCALE

  • STAND UP MIXER

  • SMALL FOOD PROCESSOR

  • SPATULA

  • DOUGH BLADE

  • BEESWAX OR PLASTIC WRAP

  • COOLING RACK

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