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Almond Fig Bars

Satisfy your sweet tooth with a healthier dessert bar. Featuring figs, whole-wheat flour and toasted almonds, this recipe brings health and hearty flavor to the table in about 30 minutes. Almonds are rich in omega-3 fatty acids and a growing body of research shows that they may protect against heart disease, cancer and help with weight control. Naturally sweet figs and unsweetened applesauce are a great alternative to processed sugar and helps keep the calories in check without sacrificing taste. These warm bars are a good dessert choice year round, but are especially good for a healthy dessert alternative for holiday meals or for a cozy respite from the cooler weather.

Ingredients

Extra light extra virgin olive oil or coconut oil
3/4 cup whole-wheat flour (preferably organic)*
1/2 tsp.
aluminum-free baking powder**
1/4 tsp. baking soda
1/4 tsp. Himalayan pink salt
1 large organic cage free hen egg
1/4 cup raw organic honey
1/4 cup unsweetened applesauce
2 Tbsp melted coconut oil
1 tsp. almond extract
1 tsp. orange zest
2/3 cup chopped dried figs
1/3 cup chopped toasted almonds

*Or go gluten-free with coconut flour or other gluten-free flour

**Make your own aluminum-free baking powder at home with this easy recipe:

Aluminum-Free Homemade Baking Powder

(As always, choose organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

 

Directions

1. Preheat the oven to 350 degrees. Lightly coat an 8-inch square baking pan with the olive or coconut oil.  If you use olive oil, be sure that it is "extra light" to avoid imparting a taste of olive to the recipe.

2. In a large bowl, mix together the flour, baking powder, baking soda and salt. Set aside.

3. In a medium bowl, stir together the egg, honey, applesauce, coconut oil, almond extract and orange zest. Gently stir the wet ingredients into the dry ingredients until mixed. Stir in the figs and toasted almonds. Spread the mixture into the prepared pan.

4. Bake about 25 minutes, until a tester inserted in the center comes out clean. Cool the bars in the pan on a wire rack.

5. Cut into sixteen 2-inch squares. Store in a tightly covered container for two to three days.

Makes 16 servings.

Original recipe and image source: aicr.org

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