This is my take on one of my childhood favorites: Fig Newtons. A generous, juicy spread of figs and applesauce is sandwiched between two soft cookie layers. No added oil.
- 1 2/3 cups whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup almond flour/meal
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- pinch sea salt
- 1 cup coconut sugar
- 1/2 cup unsweetened nut butter
- 1 cup non-dairy milk
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened applesauce
- 1 cup chopped dried figs
Preheat the oven to 350-degrees F. Line an 8″ x 8″ baking pan with parchment paper, or lightly oil bottom and sides.
Make the fig layer:
- In a food processor, combine the chopped figs and applesauce until it is nearly smooth. I like to have a few small chunks of fig, but process as much or as little as you like. If you need to, add a small amount of water to get the mixture moving. Set mixture aside.
Make the blondie layer:
- In a medium-sized bowl, whisk together the flours, baking soda, cinnamon, and pinch of salt. In a smaller bowl, combine the coconut sugar, nut butter, non-dairy milk, and vanilla extract until smooth.
- Scrape the wet ingredients into the dry and stir until thoroughly combined.
Assemble the bars:
- Spread half of the blondie mixture on the bottom of the prepared baking pan. Use moistened fingers if you have to, to spread it evenly.
- Pour the fig mixture on top of the blondie layer and spread evenly. Now spread the remaining blondie batter on top of the fig mixture. Again, use moistened fingers to spread it evenly. I like to leave a few spots open to expose the fig layer.
- Bake bars for 35 minutes, or until nicely browned on top and firm. Let cool completely before cutting into squares.
Keywords: blondies, figs, fig bars, bars, dessert