Fig bars are definitely easier to buy at the store than make, but homemade are delicious! It’s also very satisfying to pick your own fruit and turn it into a nourishing fig bar treat. The children love making them and using our own produce from our little farm. So I try to make them at least once or twice a summer.
Steps to making homemade fig bars with fresh figs or blueberries:
1. Pick the figs and blueberries!
2. Make the filling
Use about 20 figs or 1.5 lbs of blueberries. Put them in a pot on the stove with 1/2 cup organic cane sugar and 2 tablespoons of orange juice (or any type of juice.) Bring to a boil. Then simmer for 10-15 minutes as you mash with a potato masher. Set aside.
3. Make the dough
Cream 1/2 cup butter and 1/4 cup sugar together in a large mixing bowl. Add 1 egg and 1 tsp vanilla. Mix. Add 1 1/4 cup whole wheat flour and 1/2 cup all purpose flour (or all of either of them.) Add 1/2 tsp baking powder, 1/4 tsp salt, and 1/4 cup of a combination flax, chia and hemp seeds. Mix all together. Roll out on parchment paper into large rectangle. Spoon filling down the middle of it. Fold both sides over and pinch in the middle. Flip the whole log over so the pinch side is down. Bake at 350 degrees for 20 minutes or until lightly brown.
4. Cut into little fig bars. Enjoy!
Blueberry Fig Bars
Delicious homemade fig bars with fresh picked figs or blueberries
Ingredients
- Dough:
- 1/2 cup butter
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup whole wheat flour
- 3/4 cup white flour
- 1/4 cup mixture of hemp, chia and flax seeds
- 1/2 tsp baking powder
- 1/4 tsp salt
- Filling:
- 20-30 figs or 1.5 lbs of blueberries
- 1/2 cup organic raw cane sugar
- 2 T orange juice
Instructions
- Cream butter and sugar together with a hand mixer in a large bowl.
- Add egg and vanilla and mix.
- Add the flours, baking powder, salt and seeds (optional.)
- Mix all together
- Roll out the dough to form a rectangle.
- Make the filling by putting all the ingredients in a pot and simmering for 20 minutes. Mash with a potato masher.
- Spread filling onto one side of the dough. Fold over and pinch closed.
- Bake at 350º for about 20 minutes until lightly browned.
6 comments
So many wonderful recipes! I have been watching your videos but this is first time visiting your blogs!
Thank you! I never intended to have a recipe blog as I’m not great at explaining how I cook or taking pictures of food. Other blogs are much better! But people ask me for recipes so I’ve been putting them on. I’m glad you’re enjoying them.
I notice blueberry in the title but no mention in the recipe. Should I just add a portion of blueberries to the figs to come up to about 2 cups? Or just use all blueberries in place of figs? Since they are both ripe now it seems a good chance to use them both!
Oh, sorry! In the written instructions above the recipe card it tells you to use about 1.5 lbs of blueberries instead of figs. But yes, you can do all of one or half and half. Whatever you’re in the mood for! I hope you figured it out and that yours turned out delicious! Thanks for telling me and I’ll add that to the recipe card.
These look delish. I am ‘drowning’ in figs right now and can only eat so many bars. Is it okay to freeze the bars? Thanks so much
Yes, they freeze great! They even taste good partially frozen on a hot day. Thanks for asking!