Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.
A while back a reader e-mailed me and asked for a good fig bar recipe. Well I came up with one that uses dried figs. Unfortunately when I decided to make the recipe figs were no longer in season and I had to use the dried ones instead. I love Fig Newtons and thought these would be the perfect thing for breakfast.
Ingredients
- 1/2 cup dried figs cut into quarters
- 1/2 cup seedless raisins
- 1/2 cup dried currants
- 1 orange juiced and zested
- 1/3 cup water
- 2 cups rolled oats
- 2/3 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 tablespoons maple syrup
- 8 tablespoons cold butter
- 1/4 cup almonds (optional)
Instructions
- Preheat oven to 350 degrees.
- Spray a 8 inch baking dish with oil and set aside
- Combine the figs, raisins, currants, orange juice, zest and water in a small sauce pan. Bring to a boil over medium heat and then reduce heat to low. Simmer for about 5 minutes. Allow to cool until just warm.
- Put the oats, flour, salt and nutmeg and maple syrup in a food processor. Pulse 5-6 times to blend ingredients. Add butter and pulse until mixture resembles coarse sand. Do not over mix
- Transfer half of the oat mixture to the prepared pan and press down firmly to coat the bottom. Transfer the other half to a bowl and set aside.
- Put the fig mixture and the almonds (if using) into the food processor and process until you get a jam like consistency.
- Spread the fruit mixture evenly over the crust in the pan. Sprinkle the remaing oat mixture over the top pressing it down firmly.
- Bake in a preheated oven for 15-20 minutes. Wait 5 minutes before cutting into squares.
