Baking · serves 2

Wholemeal Fig Bars

A fig paste cooked on the hob, sandwiched in wholemeal dough. Homemade fig rolls.

45 min A proper cook Vegetarian

Ingredients

  • 450g dried figs, chopped
  • 150ml water, plus extra
  • 85g maple syrup
  • 2 tsp lemon zest
  • 2 tbsp ground flaxseed
  • 55ml milk
  • 110ml sunflower oil
  • 150g sugar
  • 1 1/2 tsp vanilla extract
  • 245g wholemeal flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Method

  1. Boil the figs, water, maple syrup and lemon zest, then simmer, stirring, until the figs soften.
  2. Mash to a chunky paste. Another 2 tbsp water if it's too dry. Set aside.
  3. Mix flaxseed, milk, oil, sugar and vanilla.
  4. Sift in flour, baking powder, soda and salt to a soft dough.
  5. Halve the dough, roll each half between sheets of baking paper into a rectangle.
  6. Fig paste spread over one, the second laid on top, edges pressed.
  7. 180°C for 20 minutes. Cool completely, then cut into bars.

Questions people ask about Wholemeal Fig Bars

How long does Wholemeal Fig Bars take?

About 45 minutes from starting to sitting down, and it is a proper cook. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of atta in Wholemeal Fig Bars?

Use plain flour, though the dough will be softer and need less water.

Can I make Wholemeal Fig Bars ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Wholemeal Fig Bars vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Wholemeal Fig Bars?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Wholemeal Fig Bars?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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