MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Figaros Cookie Bars
Categories: Bars, Cookies
Yield: 16 Bars

MMMMM--------------------------FILLING-------------------------------
1 tb Grapefruit zest (15 ml);
- freshly grated
1/2 c Grapefruit juice (125 ml);
- freshly squeezed
3 tb Agave nectar (45 ml);
- light or dark
2 ts Orange zest (10 ml);
- freshly grated
10 1/4 oz Soft dried figs (290 g);
- hard stems removed,
- cut in half

MMMMM-------------------COOKIE BASE & TOPPING------------------------
1/4 c Sunflower oil orpp
- other neutral oil (60 ml)
1/3 c Agave nectar (80 ml);
- light or dark
1/2 ts Vanilla extract (2.5 ml)
2/3 c Barley flour (80 g)
1 c Whole spelt flour (135 g)
1/4 ts Baking powder (1 ml)
1/4 ts Baking soda (1 ml)
1/4 ts Fine sea salt (1 ml)
1/4 ts Cinnamon (1 ml)
1 tb Flax seeds (15 ml);
- finely ground

Total time: 60 minutes

Preheat oven to 350?F. Line a 9" (22.5 cm) square pan with parchment
paper, or spray with non-stick spray.

Filling:

In a small, heavy-bottomed pot, combine the juice, 3 tb (45 ml) agave
nectar, grapefruit zest, grapefruit juice, and figs. Bring to a boil,
then lower heat and simmer, covered, 5 minutes. Remove from heat and
allow to cool for 10 minutes more.

Cookie Base & Topping:

In a small boil, whisk together the oil, 1/3 cup (80 ml) agave
nectar, and vanilla. Set aside.

In a large bowl, sift together the barley flour, spelt flour, baking
powder, baking soda, salt, and cinnamon. Add the ground flax seed and
stir to combine.

Pour the wet mixture over the dry and stir until you have a soft
dough. Pat about 2/3rds of the dough into the bottom of the prepared
pan. It will be a very thin layer.

Spread the fig mixture evenly over the base, then crumble the rest of
the cookie mixture over the top of the filling. There will not be
enough dough left to cover all the filling; just crumble it in random
bits and blobs, distributing it as evenly as possible.

Bake in preheated overn for 25 to 30 minutes, rotating pan about
halfway through, until edges are golden. Allow to cool completely
before cutting into squares. May be frozen.

Orange Variation:

Use orange juice and 1 tb +2 ts orange zest (25 ml) in place of the
grapefruit juice and zest.

Tips:

I used black mission figs, which seem to vary widely in freshness.
The ones I had were pretty dried out, so I pre-soaked them in boiling
water, then cooked them according to Ricki's directions. But after
15 minutes, they were still stubbornly intact.

So I fished out the figs and whizzed them in the food processor, then
added them back to the liquid. An alternative method would be to chop
the figs into small pieces before cooking.

Ricki Heller recommends using a rubber spatula to scrape out the
measuring containers, an excellent tip for getting every last bit of
these precious ingredients!

Per serving 136 calories, 24 g carbs, 10 g sugars, 4 g fat (27% CFF),
40 mg sodium, 4 g fiber, 3 g protein, very low in Cholesterol

Recipe FROM: Sweet Freedom Dessert Cookbook by Ricki Heller

Recipe FROM: <https://web.archive.org/web/20180914222933/
http://www.savvyvegetarian.com/vegetarian-recipes/
figaros-cookie-bars.php>

MMMMM


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