Healthy Vegan Fig Protein Bars with Multiple Whole Grains

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Figs are like honey in disguise. I’m serious! I have never eaten a fruit this sweet. Of course, these are completely overripe figs. I remember tasting an unripe one before and it wasn’t as sweet. But, these are just brilliant sweeteners.

I was able to pull this protein bar off with just the figs and a few tablespoons of grape juice! I think I might even try making some jam with figs because with figs around, you barely need any other sweeteners! I love how thick it is as well, almost reminds me of bananas.

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These protein bars are packed with super foods like chia seeds, walnuts, flaxseeds and such. It’s funny because I keep tasting these thinking they SHOULD be unhealthy, but they’re not. That’s one of the things I love most about making dessert/snacks that are filled with good nutrients and fruits as sweeteners. Ah, if only I could buy these kinds of protein bars in the shops!

Oh, and I can’t believe I didn’t even know figs were pink. Here I thought I was going to make some brown stuff and it turned out to be nice and pink!

Finally, you can probably buy figs for a much cheaper price at the Asian grocery store.

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Healthy Vegan Fig Protein Bars with Multiple Whole Grains

Fig Paste
6 overly ripe figs
1 teaspoon pure vanilla extract
1 teaspoon lemon juice

Protein Bar
1/3 cup buckwheat flour
1/4 cup brown rice flour
2 tablespoons oat flour
1 tablespoon unsweetened shredded coconut
1 tablespoons extra light olive oil
1 tablespoon ground flaxseed
1 tablespoons chopped walnuts
3 tablespoons white grape juice
1 tablespoon sesame seeds
1 tablespoon chia seeds
1 teaspoon cacao nibs
1 tablespoon almond butter
1 tablespoon old fashioned oats
1/8 teaspoon cinnamon
A sprinkle of Himalayan/Sea Salt

To make the fig paste: Put the six extra ripe figs (regular figs won’t work as much as ripe figs are sweet) into the blender and blend until it becomes mushy and that you can’t find any large pieces. It doesn’t have to be completely smooth. Spoon it out into a smaller bowl. Try and get as much as you can because these little things like to stick to the blender. In the small bowl, stir in the lemon juice and vanilla extract and mix well. Set this aside.

To make the protein bar: Mix together the buckwheat flour, brown rice flour, oat flour, coconut, olive oil, flaxseed, walnuts, grape juice, sesame seeds, chia seeds, cacao nibs, almond butter, old fashioned oats, cinnamon and sea salt in a large bowl. Stir first, then use your hands to knead it so that all ingredients are spread out even. At this point, the dough should still be pretty dry.

Preheat oven to 350°F (176°C).

Spoon only half of the fig paste you made earlier into the dough and use your hands to mix it thoroughly so that the fig paste blends in with the dough. Then, spoon most of the remaining half (leave a tablespoon or two) into the dough and this time, only stir it gently with a spoon. Don’t mix it in too much.

Spread some baking parchment paper on an oven tray and spoon the dough on it. Use your hands to make the shape of a 1-2 inch thick cube or rectangle. Finally, spoon the remaining fig paste on the top evenly. Bake in the oven for about 25 minutes until the sides are golden brown and is quite firm to touch.

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Healthy Vegan Fig Protein Bars with Multiple Whole Grains
Serves: 2
 

Ingredients
Fig Paste
  • 6 overly ripe figs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon juice
Protein Bar
  • ⅓ cup buckwheat flour
  • ¼ cup brown rice flour
  • 2 tablespoons oat flour
  • 1 tablespoon unsweetened shredded coconut
  • 1 tablespoons extra light olive oil
  • 1 tablespoon ground flaxseed
  • 1 tablespoons chopped walnuts
  • 3 tablespoons white grape juice
  • 1 tablespoon sesame seeds
  • 1 tablespoon chia seeds
  • 1 teaspoon cacao nibs
  • 1 tablespoon almond butter
  • 1 tablespoon old fashioned oats
  • ⅛ teaspoon cinnamon
  • A sprinkle of Himalayan/Sea Salt

Instructions
  1. To make the fig paste: Put the six extra ripe figs (regular figs won’t work as much as ripe figs are sweet) into the blender and blend until it becomes mushy and that you can’t find any large pieces. It doesn’t have to be completely smooth. Spoon it out into a smaller bowl. Try and get as much as you can because these little things like to stick to the blender. In the small bowl, stir in the lemon juice and vanilla extract and mix well. Set this aside.
  2. To make the protein bar: Mix together the buckwheat flour, brown rice flour, oat flour, coconut, olive oil, flaxseed, walnuts, grape juice, sesame seeds, chia seeds, cacao nibs, almond butter, old fashioned oats, cinnamon and sea salt in a large bowl. Stir first, then use your hands to knead it so that all ingredients are spread out even. At this point, the dough should still be pretty dry.
  3. Preheat oven to 350°F (176°C).
  4. Spoon only half of the fig paste you made earlier into the dough and use your hands to mix it thoroughly so that the fig paste blends in with the dough. Then, spoon most of the remaining half (leave a tablespoon or two) into the dough and this time, only stir it gently with a spoon. Don’t mix it in too much.
  5. Spread some baking parchment paper on an oven tray and spoon the dough on it. Use your hands to make the shape of a 1-2 inch thick cube or rectangle. Finally, spoon the remaining fig paste on the top evenly. Bake in the oven for about 25 minutes until the sides are golden brown and is quite firm to touch.

 

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