Am I aging myself by creating Fig Newtons? Who doesn't love these classic cookies, or bars? They are kind of a happy medium of both a cookie and a bar which makes them a perfect snack. The figs ensure they are packed with nutrients.
Author Active Vegetarian
pinchof celtic sea salt or pink Himalayan
1/4tspvanilla powder or 1/2 tsp vanilla extract
2tbspoat milk or plant-based milk of choice
chia egg3 tbsp rooibos tea + 1 tbsp Chia
*simply grind up quick or regular oats in a high speed blender until flour is formed.
1cupstrong-brewed earl grey tea
Preheat oven to 350 degrees.
Start by steeping a large cup of earl grey tea. As the tea is steeping, make oat flour if needed.
Next, place all dry ingredients for the dough (oat flour, raw sugar, baking soda, salt, cinnamon, vanilla powder) in a food processor and pulse until well combined.
Using 3 tbsps of your steeping tea - add 1 tbsp of chia seeds to make a "chia egg" set aside and allow the chia to absorb the tea and expand. Remove all the stems from the dried figs and cut them into halves or quarters - place the dried figs in a bowl and pour 1 cup of the steeped tea over them. Try to immerse all the figs in the hot tea, this will help rehydrate them and soften them for later.
Add the coconut oil, oat milk, maple syrup and chia egg to the dry ingredients in the food processor - blend until a dough ball forms. Once you have a workable dough, remove it from the food processor and divide into 2 balls. Lay out a piece of parchment paper or you can use a Silpat Non-Stick Baking Mat. Start to roll out 1 ball of dough into a rectangular shape about 6" wide and 12" long. You can lightly dust the dough with some flour as you work this. Repeat this for the other half of the dough.
Using the same food processor from the dough - place the figs and steeped tea in and blend until a figgy paste forms.
Spread half of the fig paste length-wise onto half of the rolled out dough - do not spread fig paste all the way to the edge. Leave about 1/2" so you are able to connect the dough and form a "seal".
Use your parchment paper or mat to lift the dough with no filling and fold it over the fig paste - keep gently rolling dough until the overlapped area is on the bottom. Very carefully transfer onto a baking sheet and mindfully cut into approximately 1" wide bars. Create slight separation between the bars so they will bake evenly. Repeat for the other dough - start spreading the fig paste, roll, transfer to baking sheet and cut into bars.
Bake for 20 minutes or until golden brown on bottom. Remove, allow to fully cool and enjoy. Can be stored in an air-tight glass container in fridge for up to 7 days. If they will last that long ;)