These soft and spongy, summertime-inspired Fresh Fig Bars are my spin on a "fig bar" treat. This recipe is fig-bar-meets-muffin-top-meets-morning-oatmeal. Vanilla, spice, maple flavors with a hint of citrus, walnut, coconut and banana. Plenty of candy-sweet fig flavor in there too. Delicious enough for dessert yet healthy enough to fuel your day...
Secret Spots. Lets play a game. Think back. Way back. To when you were a kid or a teenager. Where was that one spot in the whole world where you would go when you wanted to get away from it all? Hide away? A secret spot where you were sure no one would find you. Not even your parents. Or so you imagined it that way. Where did you go to eclipse yourself in something else?
My spot. Was a fig tree. Now until you have had a giant California fig tree growing in your backyard this may sound like a strange spot. And maybe my tree was special. But it was the perfect place to climb and hide away. It had long, lean, silky soft branches - clay white in color. The bouncy, shiny, broad fig leaves bloomed and feathered in every direction, creating a shielded canopy of lime, pistachio and avocado green.
The branches were sturdy enough to hold my weight, yet very springy - as I climbed, they stretched slightly in an elastic way. I'd climb a few levels to a three pronged cluster of branches that resembled a tiny seat. I could lounge there all day, cooled from the treetop shade. Smelling the fig-scented breeze and watching the tiny green figs - starting out no bigger than a dew drop - grow and bubble into teardrop-shaped pillows of silky-skinned purple. And in the summer months, when the tree was heavy with ripe, sweet fruit - I'd snag a few figs and snack away as I melted into the branches and thought of nothing more than loving my tree spot.
So from that, I have always had a special love of fresh California figs. And this recipe is a love-filled treat with memories folded into each tender fig-topped square.
Fig Bars. I had a craving to make fig bars. And at first I was going all in - veganized Fig Newton-ish style. But most all fig bar recipes use dried figs. And while I love a cake-y, tender, sandwich-style dried fig bar, I had two baskets of fresh figs on my counter. So my bars needed a fresh fig spin.
These bars are filled with healthy ingredients: fax and chia seeds, maple syrup, a hint of grapefruit, warm spices, oats, walnuts, organic sugar, almond milk, banana and plenty of fresh, plump, plum-purple figs. Lightly baked to intensify their candy-like sweetness.
Success! I really had no clue how this recipe would turn out. I was gambling with my two baskets of figs. $3.99 ..$5.99! (the $3.99 was when they were on sale!) a piece at the Whole Foods. Not a cheap gamble. And baking in summertime was not something I was too excited about. But after one bite of a warm, fresh from the oven fig bar - I was sold. And bliss from my fig tree memories came rolling back with each warm bite.
These bars are delicious warm - served with some chilled almond milk. Or chill the bars and enjoy them cold - or as a grab-and-go breakfast or snack.
FIG FREE? Don't have fresh figs? These bars would be yummy using whatever fresh fruit is in season. Berries, apples, peaches and more!
Fresh Fig Bars
vegan, makes about 18 square bars
1 ½ cups rolled oats
2 cups flour (I used 1 ½ cups gluten free flour + ½ cup whole wheat flour)
1 cup organic sugar (I used Florida Crystals)
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ teaspoon salt (pink salt for me)
½ cup warm water + 1 teaspoon flax seeds + 1 teaspoon chia seeds (stir briskly)
1 ¼ cups almond milk, vanilla or plain
1 large extra-ripe banana, mashed
½ teaspoon pumpkin pie spice mix (or just use cinnamon, nutmeg and/or ginger powder)
2-4 tablespoon softened virgin coconut oil (optional for richness + for greasing pan)
Fig mixture:
2 baskets fresh figs
2 tablespoon maple syrup
¼ cup grapefruit juice + pinch of citrus zest (or sub with orange)
Topping:
⅓ cup raw walnuts, chopped
1 teaspoon oats
1 teaspoon organic sugar
1 baking sheet
Directions:
1. Preheat oven to 375 degrees.
2. Grease a high-rimmed baking sheet with 1-2 tablespoons of virgin coconut oil. Thickly grease the pan - a few clumps on the sheet are desired - as they will melt into the bottom layer of the bars. If you want to make your bars a bit on the dessert-y, rich side, you can use another 2 tablespoons of oil to dot on top of the bars before baking. If you do not have coconut oil - you can sub with vegan buttery spread or simply grease the pan with veggie spray or oil. But really, the coconut oil is best because of the amazing hint of flavor it adds.
3. Combine the water + seeds and stir briskly. Allow to sit and thicken for a few minutes.
4. Combine the oats, flour, salt, spices, baking powder and sugar. Fold in the wet ingredients - including the seed water, aka flax/chia "egg." Your batter should be thick, yet still pourable. Add an extra splash of almond milk if needed.
5. Thinly slice the figs - removing the woody stems. Toss the figs in the maple syrup and grapefruit juice.
6. Pour the batter into the baking sheet and top with the figs. Pour the excess juice/maple liquid right over top the figs.
7. Sprinkle the walnuts, oats and sugar toppings over top the batter.
Wet batter + toppings before going in the oven..
8. Bake at 375 for about 25 minutes - or until the edges brown and the center is cooked through. The bars will firm up a bit after cooling so take care to not over cook.
after baking:
9. Cool a bit and then slice. Serve warm or chill in the fridge. The bars freeze very well too.
Kathy Patalsky says
Lemon curd would be awesome paired with these fig bars. Yum idea! I have a recipe for vegan lemon curd in my recipe index!
Kathy Patalsky says
Awesome! So glad you enjoyed them! 🙂
Kathy Patalsky says
Thanks for that!
Kathy Patalsky says
Either can be used. I used whole in the original recipe, but lately I love grinding flax seeds for all my recipes. Either will work. 🙂
Kathy Patalsky says
Agreed! I have recently been only using ground flax in my recipes - since I purchased a seed grinder. But yes I agree ground is better for digestion that whole seeds.
Kathy Patalsky says
Thanks Jess!
Marfigs says
This is so lovely! I made some today with the fresh figs I was gifted with, and wow! I'm tempted to add a thin layer of vegan lemon curd between the dough and the figs, just for an extra kick.:D
Priya says
http://cooklikepriya.blogspot.co.uk/2012/10/fig-fruit-autumn-breakfast-bread-no.html
this is the link dear
Priya says
Hi I tried your fig recipe and made modifications still turned out great, I have also posted it in my wall giving credit to you. I hope its ok with you. thanks for sharing this wonderful recipe, love it
Priya
Paige says
just made these! SOOOOO GOOD! I strayed a little using oat flour and a little almond pulp instead of the flours you listed just because it was what I had on hand. This is going to be a new staple. Very delish!! *thank you for this!!!!
Gabigail says
We have a fig tree in our urban backyard, and every year we get tons of figs and no idea how to use them. This recipe magically came along and made all of our figs disappear! Thanks so much, it was delicious!
Kathy Patalsky says
standard size with a high rim. 12 inches by 16 inches
Danielle says
These look yummy! what size baking sheet did you use for these?
Marla Meridith says
Great recipe! Will be linking back to this in my post tomorrow.
Jessica Sapoznick says
Oh my goodness. I would have lost all self control with a big pan of these in the house. They are beautiful!
ella says
Ground flax seeds are more easily digested, whole ones may go through undigested. But one has to make sure ground seeds are fresh, otherwise their fatty acids may have altered (and become rancid).
Kristen says
Hey- what's the difference between using ground vs whole flax seeds, and do you mean ground or whole above? thanks!
Hannah says
Have you tried Kathy's suggestion and if so how did it turn out?
Kathy Patalsky says
Whole seeds. But freshly ground will work too.
aj says
these look amazing! I am going to try to make these tonight. Just a quick question - are you using ground flax & chia or whole seeds? Thanks!
Cindy says
Any idea how many figs are in two baskets? These look wonderful and I'd love to make them!
Kathy Patalsky says
Hm maybe 20 small-medium sized figs.
Cindy says
Thanks, that's just about the amount I have. Also, I am in the process of making the bars as I write this. In the list of ingredients, it says baking "powder", but in the directions, it says baking "soda". Is it baking powder?? Hope so! THANKS!
Paige Pooler says
I'm about to make these too...they looks so good. But I'm not sure if it's baking soda or powder since it's called out differently in recipe and directions. Guess I'll gamble with baking powder.
Kathy Patalsky says
Powder
VeganPalinista says
If any of you ever get the chance to try a "Tiger Striped Fig" be sure to do so. Nothing like them in the world, they're sweet, with a strawberry jam colored center and a slight berry flavor to them as well. They have a striking green skin with yellow stripes. For those in Texas, Central Market carries them. Not sure where you could get them outside of TX though.
Kathy Patalsky says
Sounds awesome.. Will look out for this!
Kathy Patalsky says
Oh goodness I love that u played in your fig tree too!!!
agilreath says
This is such a timely post. I was just telling my boyfriend about playing in my backyard fig tree! He had never had a fig before and I've been looking for a good fig recipe.
Ellie says
Love fresh figs--I always get them when I find myself in California. Unfortunately they're rarely available in Illinois and if they are, they're super expensive.
Christina says
I love when figs are in season, they are so ridiculously delicious!
Marla Meridith says
Kathy, these bars look crazy good. I just love figs!
Kathy Patalsky says
Thanks Marla! xo
Bluegirl says
How can I make your yummy sweet treats without sugar? Got any ideas for sugar substitutes?
Kathy Patalsky says
Hmmmm.. You could add in extra mashed bananas. Or use xylitol or stevia sugars (calorie free)
Daniele Dominguez says
I love that your recipes call for ingredients that I already have! No special shopping trip needed.
Kathy Patalsky says
Don't u love when that happens?? The best! Enjoy!!
Heather Poire says
Oh my these are beautiful - i really wish we had fresh figs in NH!
Kathy Patalsky says
Heather, fresh figs are divine - but these bars would be yummy using whatever fruit you have in season. Fresh blueberries perhaps?? Yum too!
Warm Vanilla Sugar says
These are absolutely beautiful! Great recipe!
Kathy Patalsky says
thnx!
Greg Allbee says
I'm with you, Kathy. When they're in season, a fresh fig may be my favorite fruit. They can be a little expensive, but I justify it by telling myself how short the season is (or seems!), and to enjoy them while I can. Thankfully, dried figs are pretty darn good too.
Kathy Patalsky says
yes dried figs are yum as well. I will have to do a "real" fig bar recipe using dried figs later in the fall perhaps! 🙂
Kathy Patalsky says
Any veggie oil would work - canola and such. You could also use softened vegan buttery spread ( but reduce the salt a tad if you do. You could also leave the oil out and add a splash more non-dairy milk or water to sub! Good luck!
Jan says
Hi Kathy! I have noticed that you use coconut oil in many of your recipes. What is a good substitute for coconut oil? My husband is allergic to coconuts.
Jo @ Including Cake says
These look amazing...my perfect kind of healthy treat! I don't come across fresh digs much around here but I love the textures across the top of the slices in these photos.
Kathy Patalsky says
Thanx Jo!