If you like date squares then we are pretty sure you will love these tasty Fig Squares as well. They have a delightful buttery, crumbly texture which complements the sweet earthy flavors of the fig center. Chopped walnuts add an extra richness to the squares and you can never go wrong with a nice blend of ancient grain flours.

Ingredients

Crust & Topping
1 cup Anita’s Organic Sprouted Kamut Flour

½ cup Anita’s Organic All-Purpose White Spelt Flour

½ cup Anita’s Organic Rolled Oats

½ cup Anita’s Organic Cane Sugar

¼ tsp salt

1 tsp cinnamon

Zest of 1 orange

¾ cup butter, regular or non-dairy

 

Filling
1 ½ cups Anita’s Organic Black Mission Figs

1 cup water

2 tbsp sugar

1 tsp vanilla

½ cup walnuts, finely chopped

Print Recipe

Instructions

Pre-heat the oven to 350F and line an 8 x 8-inch baking pan with parchment paper.

Place all the dry crust and topping ingredients into a food processor and pulse a few times until everything is mixed together. Add the butter, 1 tablespoon at a time and pulse again until just mixed. Scoop out 1 cup of the mixture and place it in another bowl, set aside. Take the rest of the mixture and press it into the lined baking pan in an even layer. Press down firmly to form the crust. Bake in the centre of the oven for 15 minutes.

In a heavy based pan, over a medium low heat cook the figs, water, sugar, and vanilla. Simmer this mixture for 15 to 20 minutes to soften the figs. Allow to cool a little and then transfer the mixture to the food processor and pulse a few times into a smooth paste.

Once the crust is baked, spread the fig mixture in an even layer over the top. Mix the reserved crust mixture with the chopped walnuts and sprinkle over the top of the fig layer. Press down lightly. Return the tray to the oven and bake for another 25 minutes until golden and the fig mixture has bubbled up a little to the surface. Remove from the oven and allow to cool fully in the pan. Once cool cut into 16 squares.

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