Yay! It's Wednesday Cake!

Wednesday, September 27, 2017

Happy Wednesday cake day, dearies! What are you making today?

If you're undecided, I have something that might just hit the spot. It's a super healthy, totally indulging, incredibly satisfying, entirely guilt-free and very autumn-y recipe that you'll want to make over and over again!

So, here it is: walnut fig bars from my go-to cookbook written by the brilliant Sarah Brittion. I've tried a good portion of her recipes and honestly, they always come out... well, perfect. This one in particular surprised me with it's amazing texture, despite having no flour, no butter and no sugar. They are gooey and rich as if they were made the traditional way - yum!

Btw: While Balazs and I were stuffing ourselves with those bars last Wednesday, we both figured that this recipe would work great also with dried prunes, dried apricots or even dried cherries. So if figs are simply not your thing, try one of the alternatives instead, deal?

Walnut Fig Bars
(Recipe by Sarah Britton from My New Roots Cookbook - Makes 16 squares)


-  1½ tablespoons chia seeds
- 2 cups (280 grams) raw walnuts
- 2 cups (200 grams) rolled oats
-  ¼ cup (60 grams) applesauce
-  2 tablespoons maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- ¾ teaspoon fine sea salt
- 1 teaspoon baking powder

- 2 cups (300 grams) dried figs
- ½ tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ cup (125 grams) applesauce
- Grated zest of 1 lemon
- ¼ teaspoon fine sea salt

Make the crust:
Combine the chia seeds with ¼ cup (56 ml) water in a small bowl; set aside for 15 minutes to form a gel.

Put 1 cup (140 grams) of the walnuts on a baking sheet and place it in the oven. Set the temperature to 350°C/180°F. Toast the walnuts while the oven is warming up (depending on how fast your oven heats up, this could take 5 to 15 minutes – just keep an eye on them to make sure they don’t burn!). Remove from the oven and set the walnuts aside to cool. (Leave the oven on).

In a food processor, process 1 cup (100 grams) of the oats on the highest setting until you have a rough flour. Add the toasted walnuts and blend again, until you have a sandy-textured meal. Add the chia gel, applesauce, maple syrup, coconut oil and vanilla. Pulse until moist.

In a medium bowl, combine the remaining 1 cup (100 grams) of the rolled oats, ¾ teaspoon of salt, and the baking powder. Add the processed oat mixture and fold to combine. You may need to use your hands.

Take about two-thirds of the crust mixture and press it firmly into an 8-inch (20 cm) square baking pan. It helps to get your hands wet so the dough doesn’t stick.

Make the filling:
Wipe the food processor clean. Roughly chop the figs and put them in the food processor, along with the cinnamon, ginger, applesauce, lemon zest and salt. Blend on the highest setting until the desired consistency is reached. It’s your choice whether to leave it a bit chunky or blend until completely smooth. Spread the filling evenly across the crust base.

Drop the remaining crust mixture in small chunks all over the filling, covering as much of it as possible. Roughly chop the remaining 1 cup (140 grams) of walnuts and sprinkle them over the top; then lightly press the nuts into the crust. Bake for 25 - 30 minutes, until slightly golden on top. Let them cool completely before cutting into bars. Store in the fridge covered for up to 5 days. Ta-dah!

P.S: Fancy more cake goodness?
P.P.S: And this...

(Photos by exPress-o)


Anonymous said...

OMG I need to make those bars, I love figs. Jill

Regine Karpel said...


Camila Faria said...

Oh WOW, that look sooooo good. You're killing me Diana. ;)

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