| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
24 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried figs; stems removed |
| 1 1/2 |
c |
Water |
| 1/4 |
c |
Honey |
| 1/8 |
ts |
Ground cinnamon |
| 3/4 |
c |
All-purpose flour |
| 1/2 |
c |
Oat bran |
| 1/4 |
c |
Packed brown sugar |
| 1/8 |
ts |
Salt; (optional) |
| 1 |
tb |
Oil |
| 1 |
tb |
Nondiet tub-style margarine or butter; cut into small pieces |
INSTRUCTIONS
Oat bran adds richness and texture to the crust of these easy fig bars. If
stored tightly wrapped, the bars will keep for 4 or 5 days at room
temperature.
Per serving: Calories: 96 Fat: 1.4 g. (12% of calories) Saturated fat:
0.2 g. Cholesterol: 0 mg. Sodium:
10 mg.
Coat a 13-inch x 9-inch baking pan with no-stick spray and set aside.
Chop the figs and place in a food processor. Puree with on/off turns.
Transfer to a medium saucepan. Add the water, honey and cinnamon. Bring to
a boil over medium-high heat. Reduce the heat to medium and cook, stirring
occasionally, for 8 minutes, or until the mixture thickens. Remove from the
heat.
Place the flour, oat bran, brown sugar and salt (if using) in a food
processor. Mix with on/off turns. Drizzle with the oil and dot with the
margarine or butter. Mix well with on/off turns.
Press half the mixture into the prepared pan. Spoon dollops of the fig
mixture evenly over the crust; use the back of a spoon to spread it out
evenly. Sprinkle the remaining crust mixture evenly over the top and spread
it out with the back of a spoon. Press it lightly into place.
Bake at 400 degrees F for 22 to 26 minutes, or until lightly browned. Cut
while still warm. Serves 24.
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 19, 1998
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