Sprouted Kamut Fig Squares

Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
 In Cookies & Bars
Sprouted Kamut Fig Squares | Anita's Organic Mill
Cookies & Bars
Print Recipe
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 flavours of the fig centre. Chopped walnuts add an extra richness to the squares and you can never go wrong with a nice blend of ancient grain flours.
Prep Time:30min
Bake Time:40min
Yields:16 bars
Skill Level:Intermediate
Rating:
Votes: 0
Rating: 0
Rate this recipe!
Register to rate this recipe.

Ingredients

Change Units:
  • Crust & Topping:
  • 1 cup Anita’s Organic Sprouted Kamut Flour
  • 1/2 cup Anita's Organic All-Purpose White Spelt Flour
  • 1/2 cup Anita’s Organic Rolled Oats
  • 1/2 cup Anita's Organic Cane Sugar
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • Zest of 1 Orange
  • 3/4 cup Butter, regular or non-dairy
  • Filling:
  • 1 1/2 cups Anita's Organic Black Mission Figs
  • 1 cup Water
  • 2 tbsp Sugar
  • 1 tsp Vanilla
  • 1/2 cup Walnuts, finely chopped

Baking Guides

 
 
 

Recipe Categories

 

Anita's Test Kitchen

Directions

  1. Pre-heat the oven to 350˚F and line an 8 x 8-inch baking pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.

Add it to your Anita's recipe box!

Join Anita's Bake Club to save your favourite recipes. After opting in, you can also rate them and join the conversation below. now, it's easy!

Print Recipe

Related Recipes

Tips & Techniques

Freezing Cookie Dough_Anita's Organic Mill
Freezing Cookie Dough
How to Store Yeast | Anita's Organic Mill
How to Store Yeast
Scooping Cookie Dough | Anita's Organic Mill
Scooping Cookie Dough
Melting Chocolate | Anita's Organic Mill
Melting Chocolate

Related Products

Leave a Comment

Rhubarb Crumble Pie | Anita's Organic MillSprouted Spelt Cinnamon Maple Rolls | Anita's Organic Mill