| 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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