Fig bars with sesame crust

Shredded carrots are added to the filling of these bars to lighten and sweeten the mixture. Carrots also add the nutritional value of beta-carotene that is converted to vitamin A to maintain eyesight, normal cell growth and healthy mucous membranes.

Fig bars with sesame crust

Rich, flavourful treats with added nutrition

These easy-to-make fig bars are not only tasty, they are packed with nutritional ingredients. Preparation time is about 5 minutes, cooking time is 1 hour and 10 minutes. This recipe makes 32 bars.

  • 125 g (1/2 c) natural, unblanched almonds
  • 15 mL (1 tbsp) sesame seeds
  • 250 g (1 c) flour
  • 75 g (1/3 c) confectioners' sugar
  • 2 mL (1/2 tsp) salt
  • 75 mL (1/3 c) dark sesame oil
  • 7 mL (1 1/2 tsp) grated orange zest
  • 250 g (1 c) dried figs, coarsely chopped
  • 2 carrots, very thinly sliced
  • 175 mL (3/4 c) orange juice
  • 30 mL (2 tbsp) fresh lemon juice
  • 3 mL(3/4 tsp) ground cardamom
  • 5 mL (1 tsp) vanilla extract1.
  1. Preheat the oven to 180°C (350°F).
  2. On a sheet pan, toast the almonds and sesame seeds for five to seven minutes, or until the almonds are fragrant and the seeds golden.
  3.  Transfer the almonds and the sesame seeds to a food processor. Add the flour, confectioners' sugar and salt; process until powdery.
  4. Add the sesame oil and orange zest, and process until evenly moistened.
  5. Press the crust mixture into a 22 by 22-centimetre (nine by nine-inch) metal baking pan. With the tines of a fork, prick the dough all over.
  6. Bake for 20 minutes.
  7. Cool on a wire rack.
  8. While the crust bakes, in a medium pot, combine the figs, carrots, orange juice, lemon juice and cardamom; bring to a boil over medium heat. Reduce to a simmer; cover and cook 20 minutes, or until the figs and carrots are soft and most of the liquid has been absorbed.
  9. Cool to room temperature.
  10. Transfer the fig-carrot mixture to a food processor. Add the vanilla, and process to a coarse puree.
  11. Spread the mixture over the crust, and bake for 20 minutes.
  12. Cool in the pan on a wire rack before slicing into 32 bars.

Nutritional information per cookie: 75 Calories, 3.6 g Fat, 0 g Saturated Fat, 1 g Protein, 10 g Carbohydrate, 1.1 g Fibre, 0 mg Cholesterol, 39 mg Sodium

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