Cashew Fig Bars
Ingredients:
- rolled oats - 1 cup
- flaxseed - 3 T
- whole wheat flour - 1 cup
- baking powder - 1/2 t
- salt - 1/2 t
- chopped, roasted salted cashews - 1/2 cup
- chopped dried misson figs - 1 cup
- cashew butter - 3/4 cup
- milk - 1/4 cup
- egg - 1
- honey - 1/2 cup
- zest from 1 lemon -
- lemon juice - 1 T
Instructions:
Line a 13 x 9 inch pan with plastic wrap, leave a overhang on the 9 inch sides, coat with cooking oil; set aside.
In a bowl, blend together oats, oat bran, flaxseed, flour, baking powder, salt, cashews and figs. In a second bowl, beat together cashew butter, milk, egg, honey, lemon zest and lemon juice.
Add flour mixture to cashew butter mixture, beat until completely blended. Press dough evenly into pan (dough is sticky, coat hands with cooking oil). Chill dough for 30 minutes, until firm. Invert pan onto work surface, lift pan off, peel plastic off. With a knife, cut into 16 bars, each 1 1/2-inch wide. Place bars 1 inch apart on a baking sheet lined with parchment paper.
Bake in a preheated 300 degeee oven for 18 - 20 minutes, or until lightly browned and somewhat firm to touch. Remove from oven, cool completely. Store bars in a airtight container for 2 weeks.
