OATMEAL FIG NEWTON ๐ ๐ฟ๐๐ฉ๐๐๐ก๐จ: - 1 1/2 cups dried figs (stems trimmed) - 1/4 cup unsweetened applesauce - 2 tbsp orange juice - 1/2 tsp vanilla extract - 2 1/2 cups oat flour (or finely ground rolled oats) - 1/2 cup almond flour - 1/2 tsp baking powder - 1/4 tsp salt - 1/4 cup melted coconut oil - 1/4 cup maple syrup - 1 egg (sub flax egg) - 1 tsp vanilla extract ๐ฟ๐๐ง๐๐๐ฉ๐๐ค๐ฃ๐จ: 1. Combine the figs, applesauce, orange juice, and vanilla extract in a medium saucepan. Simmer over medium heat, stirring occasionally, until the figs are very soft and the juice is reduced, about 25-30 minutes. 2. Let the mixture cool slightly, then puree in a food processor until it reaches a thick jam-like consistency. Set aside. 3. In a medium bowl, whisk together the oat flour, almond flour, baking powder, and salt. 4. In a large bowl, combine coconut oil, maple syrup, egg, and vanilla extract 5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. 6. Reserve 1/2 the dough for the top crust and set it aside. 7. Sprinkle the remaining dough into the prepared baking pan and press it evenly into the bottom using a greased spatula or your fingers. 8. Bake the bottom crust @ 350ยบF for 15-18 minutes, or until just beginning to turn golden. 9. While the crust bakes, roll out the reserved ยพ cup of dough between two sheets of greased parchment paper into an 8-inch square. Trim the edges to form an even square and place it in the freezer to firm up. 10. Spread the fig filling evenly over the baked crust. 11. Carefully peel one layer of parchment off the frozen dough square and place it on top of the filling. Patch any tears if necessary, and press lightly to adhere. 12. Bake the assembled bars for 20-25 minutes, or until the top crust is golden brown 13. Allow the bars to cool completely in the pan on a wire rack, about 2 hours. 14. Use the parchment paper to lift the bars out of the pan. Cut into squares and serve. - - -
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