Filling:
8 ounces dried Figs (preferably Organic)
4 ounces dried Apricots OR dried Cherries (preferably Organic)
2 tbsp. chopped almonds
2 drops anise extract (optional)
1 tbsp. agave nectar (or other liquid sweetener such as pure maple syrup or honey)
2 tbsp. water
2 tbsp. orange juice OR lemon juice
1/4 tsp. cinnamon
1/4 tsp. ginger
Snip off the figs' stems, and put them, the apricots, and the almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.
Crust:
*1 cup regular or quick oats, ground in blender until fine
*1 cup regular or quick oats, uncooked (not instant oatmeal)
1 tablespoon flax meal
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened apple sauce
3 tbsp. agave nectar (or other liquid sweetener)
1/4 cup water
* I use Coaches Oats Brand which is a Whole Grain and tastes toasted and yummy!
Directions:
Preheat oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars.
Makes 16 bars. Each bar (with almonds) contains: 117 Calories (kcal); 1 g Total Fat; (10% calories from fat); 2 g Protein; 26 g Carbohydrate; 0 mg Cholesterol; 67 mg Sodium; 4 g Fiber
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