Sprouted Fig Bars

Recipe Description:

I wanted to make some fig bars. You know, “Fig Newtons.” I looked around on the web and found some recipes, and they all looked very nice, but, I wanted to make them as healthy as possible. So, first I needed to make some sprouted wheat flour. You see, in many recipes, you can soak your whole grain flours, but in this kind of recipe you can’t, so the solution is to soak and sprout the wheat, dry it, and then grind it into flour.

Prep Time: 58 Hours

Cook Time: 15 Minutes

Servings: 48 bars

Difficulty: Moderate

Recipe Ingredients:

Dough

3 cups sprouted wheat flour

1/2 cup Sucanat or Rapadura`

1/2 tsp. sea Salt

3/4 tsp. baking powder

3/8 tsp. baking soda

1/2 tsp. Cinnamon

12 T. unsalted butter

3 pastured eggs

1 egg plus 2 tsp. water for the egg wash

Filling

2 cups dried or fresh figs, chopped

1 cup freshly squeezed orange juice

1 cup apple juice

1/2 tsp. cinnamon

1/4 cup Sucanat or rapadura

zest of 1 orange

Recipe Instructions:

Making Sprouted Wheat Flour (skip this section if you already have sprouted flour on hand)

Put several cups of wheat kernels into a large bowl and cover with cool water. Soak overnight.

In the morning, strain the wheat with a sieve or colander, rinse, drain well and return to the bowl.

Cover with a dish towel, rinse and drain 2 - 3 times a day.

When you see the little sprouts emerging, then rinse and drain the wheat berries again. Put wheat in thin layers into a food dehydrator and dry for about 8 hours at 95 degrees F. Grind in a flour mill.

Making the Sprouted Fig Bars

Now you need 2 cups of dried figs. Remove the little stems.

Put the figs into a food processor and chop well.

Into a skillet, put the orange zest, the chopped figs, 1 cup orange juice, 1 cup apple juice, 1/2 tsp. cinnamon, and 1/4 cup Sucanat. Cook the contents for the filling (in the skillet) on medium heat. Cook it, stirring a lot until the figs absorb the moisture of the juices and it is thick. Remove from heat and let it cool while you are getting the dough ready.

Combine the following: 3 cups sprouted wheat flour, 1/2 cup Sucanat, 1/2 tsp. sea salt, 3/4 tsp. baking powder, 3/8 tsp. baking soda, 1/2 tsp. cinnamon. Mix that well and then cut in 12 Tablespoons of unsalted butter that is room temperature.

To the dough, add 3 eggs and mix well, then make it into a ball, wrap tightly in plastic wrap and place it in the refrigerator to chill for 2 hours.

Divide the dough into 3 pieces and rolls them out 1 at a time on a lightly floured surface. (I used unbleached white flour for this so the dough would not stick.)

Stir together a mixture of 1 egg and 2 teaspoons of water to use as an egg wash and glaze.

Roll out the dough, one piece at a time, into a rectangle about 1/8 inch thick. Cut into 3 strips. Paint the edges of the strips with the egg wash. Put filling down the middle of each strip.

Fold up the sides and join them.

Put the rolls, seam side down, onto a baking sheet that has been greased, or has parchment paper on it or a silicone baking sheet. Flatten them a little with your hands. Brush the top with egg wash.

Bake in a 375 degree F. oven for about 15 minutes. Remove from oven and let them cool on the baking sheet.

Cut into little bars and store in airtight container. Oh, yes. Eat some of them!

Author: loves2spin

I am a happily married woman (42 years), mother of 6 and grandmother of 14. I am interested in many things, and love teaching what I know. I have an in-home sewing business, am an avid gardener and teach piano lessons..and I'm a Mormon. View all posts by loves2spin

2 thoughts on “Sprouted Fig Bars”

helay8403 says:

November 14, 2011 at 8:45 pm

I have been wanting fig bars for a while and was trying to think of a way to make them. Thanks for the recipe.

loves2spin says:

November 15, 2011 at 3:56 am

You are very welcome. I know you will love these! I made them right before our 13 year old granddaughter came to stay for a week. She ate nearly every one! 🙂

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: loves2spin

2 thoughts on “Sprouted Fig Bars”

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