| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | California | Desserts | 25 | Servings |
INGREDIENTS
| 8 | oz | California figs, Calimyrna |
| or Mission stems | ||
| removed | ||
| 1/3 | c | Fruit juice or water |
| 1 | t | Vanilla |
| 1/2 | t | Ground cinnamon, 1/2 to 1 |
| 1/2 | t | Ground nutmeg |
| 1 | c | All-purpose flour |
| 1 | c | Rolled oats, not instant |
| 1/2 | c | Packed light brown sugar |
| 1/2 | t | Salt |
| 1/3 | c | Butter |
INSTRUCTIONS
Preheat oven to 350 degrees. To prepare filling: Combine figs, juice, vanilla, cinnamon and nutmeg in a blender or food processor; process until pureed. Set aside. To prepare crust: Combine flour, oats, sugar, vanilla, salt and butter in food processor bowl fitted with metal blade. Process until blended, about 30 to 60 seconds. (To mix by hand: In large mixing bowl, combine flour, oats, sugar, vanilla and salt. Cut butter into small chunks, then cut into flour mixture with pastry blender or two knives until mixture is blended.)Reserve 1/2 cup mixture for topping. Pat remaining mixture evenly over bottom of 9-by-9-by-2-inch pan. Spread fig filling evenly over crust. Sprinkle with reserved 1/2 cup topping. Bake until lightly browned, about 25 to 30 minutes. Let cool in pan. Yield: 25 bars. From The California Fig Advisory Board. Recipe by: St. Louis Post-Dispatch 11/10/97 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb 04, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 42
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 6.5mg
Sodium: 47.1mg
Potassium: 10.4mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: <1g
Protein: <1g