RAW FIG AND OAT BARS (TASTES LIKE A FIG NEWTON)!

Yale loves figs.  I thought I would make these fig bars as a super serious snack, for a super serious girl. I can see her now rolling her eyes,(when she reads this), but I know when she bites into one of these little squares of healthy goodness she will love me forever.  These are for you Yale. xo

This recipe was inspired from the food blog This Rawsome Vegan Life.

Makes 16 small squares.

Ingredients:
For the crust:

• 2 cups oat flour, (see instructions below on how to make your own oat flour)
• 1 1/2 cups raisins
• 6 dates, pitted
• 1/4 teaspoon cinnamon

For the filling:

• 1 1/2 cups dried figs, soaked in water for 2-4 hours ( remember to keep some of the water!)
• 1 tablespoons maple syrup
• 1 teaspoon vanilla
• 1/4 teaspoon salt

For the topping:

• 1 1/2 cups pecans
• 1/4 cup or a bit less of the filling

Directions:

1. To make the crust process the oats in your food processor or blender until you get the consistancy of flour. (see instructions).
2. Add the raisins, dates and cinnamon.  Process again until the mixture starts to gather around the blade.  If this does not happen you may need to add a few more dates or raisins.
3. Press the crust into a 8×8 or 9×9 pyrex lined with parchment paper.
4. For the filling blend the figs, maple syrup, vanilla and salt in the food processor.  While the food processor is running add a bit of the liquid from the soaked figs to make the filling smooth enough to spread on the crust layer.
5. Before spreading on the curst layer take out about a 1/4 cup of the filling and set aside.
6. Spread the remaining filling on the crust.
7. For the topping, add the pecans to the food processor with the rest of the fig mixture and pulse until the pecans are roughly chopped. Sprinkle the topping onto the fig filling and press down.
8. Cut into squares.
9. Store in the fridge. (These freeze really well).

How to Make Your Own Oat Flour

Ingredients:

• rolled oats

Directions:

1. Place rolled oats in a blender or food processor.
2. Pulse on high until the oatmeal becomes the consistency of flour, approximately 30 seconds to 1 minute.
3. Repeat until you have as much flour as you need.

GOOD MORNING MUFFINS (VEGAN)

My Good Morning Muffins are vegan and made with a little bit of everything – spelt flour, coconut flour, zucchini, carrots, applesauce, dates and maple syrup. True to their name, they are worthy of breakfast after I spent the weekend enjoying too much TV, red wine, dim sum, and french fries (my weakness). The good thing about overindulging is that you know you can always start over and put aside the fries, and yes my jeans are a bit tight. Yale told me it is lame to wear leggings all the time, but it is winter and I must keep warm.  I admit to watching too much TV and I am hooked on Episodes and True Detective. I may never give up TV, french fries or wine, but I can make some healthy choices, bake muffins and start a new day, good morning.

This recipe makes 10 large muffins.  I used applesauce, maple syrup and dates to naturally sweeten these muffins.

Ingredients:

Dry

• 2 cups spelt flour
• 1 tablespoon of coconut flour
• ½ teaspoon of baking soda
• 1 ½ teaspoon of cinnamon
• ½ teaspoon of sea salt

Wet

• 1/2 cup applesauce
• ¼ cup maple syrup
• ¼ cup melted organic coconut oil
• 1 teaspoon of vanilla extract
• 1 1/2 tbsp water
• 1 tsp baking soda
• 1/2 tsp apple cider vinegar

Add-ins

• ½ cup of grated carrots
• ¾ cup of grated zucchini (unpeeled)
• 4 dates, chopped

Directions:

1. Preheat oven to 350.
2. Line a 12-cup muffin tin with liners.
3. Mix all the dry ingredients in a large bowl.
4. In a smaller bowl combine all the wet ingredients.
5. Add the wet ingredients to the dry ingredients and mix well.
6.  Finally, mix in the carrot, zucchini and dates and mix again.
7. Spoon the batter evenly into your muffin tin.
8. Bake for 35 minutes, or until tops are browned and a knife inserted comes out clean.
9. Remove from oven and allow to cool completely or a cooling rack before removing from muffin tin.