Saturday, September 17, 2016

figgy crunch bars

I keep seeing figs all over instagram! Apparently it's fig season. Well, here in Hawaii, there aren't a whole lot of "seasons", especially when it comes to produce, because most things just grow year round. There are a few exceptions like mango season, lilikoi season, and lychee season, but for the most part, each tree/plant/bush is on its own little cycle with its own agenda for which month it will be bearing fruit. So I don't really know how that works for figs around here because I haven't been seeing them around! I do have a fig tree, but unfortunately the birds have been selfishly indulging on anything that ripens in my yard before it,  gets a chance to ripen, or I to pick it. So maybe it is fig season over here too, and the only ones who are benefiting are the birds.

Either way, dried figs it is. And really, they are the ideal form of the fruit for this type of recipe. A fig's crunchy seeds combined with crisp quinoa and chia seeds make for a mouth crackling snack bar experience. Tongue twisting, I know.

figgy crunch bars
  • 1 cup chopped dried figs
  • 1 cup dry quinoa
  • 3 cups rolled oats
  • 1/4 cup chia seeds
  • 1/4 cup coconut oil
  • 3/4 cup maple syrup

Trim and roughly chop the figs. Grind one cup of the rolled oats into a mealy flour, this will help the bars stick together. Combine all dry ingredients in a large mixing bowl: chopped figs, ground and whole rolled oats, dry quinoa, and chia seeds.  In a measuring cup or small bowl wisk together the maple syrup and coconut oil. Pour this over the dry ingredients and toss to coat completely.

Line a small baking sheet with parchment paper and preheat oven to 300 degrees F. Spread mixture evenly over baking sheet with a rubber spatula, all the way to the edges. To make the bars stick together a little better I like to cover it with either another piece of parchment paper or a piece of plastic wrap and press the it firmly into the sheet to compact it. Remove the plastic/parchment that you used for compressing. Bake the bars for 30 to 35 minutes.

Allow to cool at least 20 minutes before transferring and trying to slice-- they won't stick together if they are still warm! If they start to fall apart upon transfer to the cutting board.. Stop! Just let them cool for longer. They will still end up pretty crumbly, but that just means you get to taste test throughout the slicing process... yessss.

These are true granola bars, you can actually just save the crumbs to top your smoothies or yogurt for breakfast! 😆

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