It’s a great time of year to be an herbivore (and/or anyone else that genuinely enjoys fruits and veggies). With the constant sunshine and afternoon rain showers, comes the bounty of summer’s farm; watermelon, peaches, tomatoes, squash, corn, blueberries… All part of the ‘Summer Produce A-list.’ And, it might just be the trendiness talking, but I think its safe to say that the most decadent of these A-listers is the Fig.
I mean, talk about a classic. These sweet and textured treats have been a part of the foodie world since, well, creation. The bible mentions figs over 43 times. Clearly, the fig is an “oldie but a goodie.” It’s also worked its way into some of the freshest looking summer food photography sessions around, this year. Thus proving that the allure of this ficus-born treat is completely timeless.
Another fun fact: Figs are a natural source of fiber, vitamin B6, copper, potassium, manganese, pantothenic acid. Eat up!
Here’s one of my favorite fig recipes to keep you feeling sweet in this final month of the summer season.
Not pictured: 1 tbs Lemon juice, 2 tbs Water
Not pictured: 1/4 cup water
- Preheat oven to 375 F.
- Make the filling: cut stems off of the figs, then combine the figs and dates in the food processor (I used my Vitamix and it worked fine, but I would still suggest a food processor if you have one). Grind them into a thick paste, and stir in the honey/agave nectar, water, lemon juice, and cinnamon. Once blended, set the mixture aside.
- Now, the crust. Combine plain oats, ground oats, baking powder, and salt in a mixing bowl. Then, stir in the apple sauce, honey/agave nectar and water, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan.
- Spread the fig mixture evenly over the crust in the bottom of the pan and cover with the remaining crust mixture, to top it off.
- Bake for 25 to 30 min (until lightly browned). Allow to cool completely before cutting into bars.
Have a sweet, little Saturday.