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
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 25|
|Calories from Fat: 26 (29%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 6.4mg||2 %|
|Sodium 82.6mg||3 %|
|Potassium 94.3mg||2 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 13.5g|
|Protein 1.6g||2 %|
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Calories per serving: 90
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