Apricot Fig Walnut Bars

Ingredients:

For the filling:

1 cup plus 1⁄4 cup dried apricots, chopped

1⁄2 cup dried figs

2 teaspoons grated ginger

3 tablespoons maple syrup

For the crust:

1 cup rolled oats, ground into a flour (in a blender or coffee grinder), plus 1 cup whole rolled oats

1⁄2 cup whole wheat pastry flour

1⁄2 cup chopped walnuts

1⁄2 teaspoon salt

1 teaspoon cinnamon

1⁄2 teaspoon baking powder

2 tablespoons ground flaxseed

1⁄3 cup plus 1⁄4 cup unsweetened almond milk

1⁄4 cup almond butter

1⁄3 cup maple syrup

1 1⁄2 teaspoons vanilla extract

Instructions:

Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper. Combine 1 cup dried apricots, figs, ginger, and 1 cup water in a small pan and bring to a boil. Simmer for about 10 minutes. Remove from heat and let cool. Transfer mixture to a blender with the maple syrup and additional water if needed to facilitate blending. Blend until smooth.

In a medium bowl, combine oat flour, rolled oats, whole wheat pastry flour, walnuts, salt, cinnamon, and baking powder. In a large bowl, combine 1⁄3 cup almond milk and the flaxseed. Let sit for 10 minutes until thickened. Stir in almond butter, maple syrup, vanilla extract, and remaining 1⁄4 cup almond milk. Add dry mixture into wet mixture and mix well. The batter will be very thick.

Spread half of the batter onto the prepared baking sheet. Top with the apricot-fig spread and remaining 1⁄4 cup chopped dried apricots. Top with remaining batter. Bake for 24-26 minutes, until firm. Let cool and slice into 16 bars.

Yields: 16 servings (1 bar per serving)

Per serving: 190 calories, 4 g protein, 31.8 g carbohydrates, 4.4 g fiber, 16.4 g sugars, 5.7 g fat, 0.6 g saturated fat, 0 g trans fat, 0 mg cholesterol, 80.2 mg sodium, 82.9 mg calcium, 0 g omega-3 fats, 112.5 IU vitamin A, 0 mg vitamin C, 0.2 mg vitamin E, 1.4 mg iron, 0.4 mg zinc