"Soft, flavorful, fig-filled squares get extra-healthy props with a tender whole wheat crust, sweetened with goody-two-shoes Sucant (or any dry natural sweetener you like)." Vegan Cookies Invade Your Cookie Jar
Line an 8x8-inch square metal brownie pan with enough aluminum foil so that it folds over the sides of the pan by about an inch. Spray the bottom of the covered pan with a little nonstick cooking spray. Preheat oven to 350 F.
In a large saucepan, combine figs, water, agave nectar, and citrus zest. Bring to boil over medium heat, reduce to a simmer, and stir occasionally. When the figs begin to soften in about 8 to 10 minutes, continue to cook but mash the figs with a firm spatula or a fork to create a chunky, moist paste. If mixture starts to look overly dry, add 2 tablespoons of water, and stir, dribbling additional water into the mixture if necessary. Remove the filling from the heat and set aside. If the mixture still seems too chunky, puree it in a food processor until a smooth texture is reached.
In a large mixing bowl, combine flax seeds, nondairy milk, oil, Sucanat, and vanilla until smooth, mixing for about 1 1/2 minutes. Sift in a whole wheat pastry flour, baking powder, baking soda, and salt. Stir to form a soft dough and divide into two equal parts. Shape each section of dough into a square shape; next you'll be rolling the square out.
Place one square of dough between two large sheets of waxed paper. With a rolling pin roll the dough into a larger square about the same size as the 8x8-inch pan (slightly larger is fine). Occasionally rotate the dough while rolling to help maintain an even thickness.
When finished rolling peel off the top layer of waxed paper and flip the dough directly into the prepared baking pan. Remove the top layer of waxed paper and press the dough firmly into the pan. Spread all the fig filling over the dough making sure to evenly cover all the way to the edges. Prepare the top crust with the remaining dough using the same method as the bottom crust, flipping it on top of the filling and pressing the dough evenly and all the way to the edges.
Bake for 20 to 22 minutes until crust is golden and puffed. Remove the pan from the oven and place it onto a wire rack to cool. When completely cool, grabbing the edges of the foil, lift everything out of the pan and flip it over onto a cutting board. Peel off the foil and slice into 12 bars. Store in a tightly covered container.
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|Serving Size: 1 Serving (79g)
|Recipe Makes: 12 Servings
|Calories from Fat: 133 (71%)
|Amt Per Serving
|Total Fat 14.7g
|Saturated Fat 5.4g
|Monounsaturated Fat 6g
|Polyunsanturated Fat 2.6g
|Total Carbohydrate 12.4g
|Dietary Fiber 2.5g
|Sugars, other 10g
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 187
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