Apricot Fig Bars

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Vegetarian Recipe of the Day

Tuesday May 7, 2002

 

Apricot And Fig Nut Bars

 

This recipe is really no fuss and the cookies can be cut in a variety of shapes,

triangles, diamonds, rectangles, etc. Makes about 2 dozen.

 

1 cup all purpose GF flour blend

1/2 cup ground buckwheat groats

1/4 cup soy flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 coconut butter or vegan magarine, softened

2 cups brown sugar

2 teaspoons vanilla extract

Flaxseed gel equivalent to 2 eggs

1/2 cup dried un-sulfured apricots, chopped

1/2 cup dried mission figs, chopped

2/3 cup coarsely chopped nuts

 

Prepare (grease) and line with parchment a 9x13-inch baking pan, and set it

aside. Preheat oven to 350 degrees. In a large bowl combine the flour, baking

powder, salt, and mix well. In a separate bowl blend the coconut butter and

brown sugar with an electric mixer until creamy and well mixed. Add the vanilla

and egg substitute and beat well. Add the flour mixture in 3 parts, beating well

after each addition. With a rubber spatula, fold in the dried fruits and nuts.

 

Spread into prepared 9x13-inch pan and smooth the top. Bake in preheated oven

for 30 to 35 minutes. Top should be dark golden in color and a toothpick

inserted in center should come out clean and dry. Remove from oven and cool

completely. Invert the pan onto a cutting board and remove parchment paper. Cut

bars into desired shapes. Each cookie should be about 2 inches in size.

 

- Deborah Flowers