F is for Figs

This is a part of our month-long Eating the Alphabet Project! Click here to learn more about the book and project, and to see a list of all the recipes and activities.

 

Inspired by the chewy, golden crust and figgy filling, we transformed the classic Fig Newton into Fig Bars. They have the ease of a mix-and-pour batter and the benefits of a whole wheat crust studded with chopped figs and nuts. We used walnuts, but any type of nut can be used. 

Did You Know? Although considered a fruit, the fig is actually a flower that is inverted into itself. The seeds are drupes or the real fruit. From the California Fig Board

Fig Nut-on Bars 

Adapted from Fig Nut Squares.

Ingredients

• 2 eggs
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup walnuts
• 1 1/2 cups dried figs (about 7 ounces)

1. Heat oven to 350 degrees Fahrenheit. Coat a 9 x 9 inch baking pan with nonstick cooking spray. 
2. In a bowl, whisk eggs until frothy. Add sugar and vanilla and whisk to combine.
   
   
   
   
3. In another bowl, stir together flour, baking powder, and salt. Add to eggs and stir until just combined. 
   
   
   
   
4. Chop nuts and figs and stir into the egg mixture.
   
   
   
   
   
   
5. Pour batter into prepared pan, and spread evenly. Bake for 25-30 minutes. 
   
   
   
   
6. Allow to cool in pan 5-10 minutes, then remove from pan and place on cooling rack. Slice into squares and serve!

Fig Field Trip

We learned all about dates and now it’s time to learn about growing figs.

At K&W Farms, located in California, they grow grapes, lemons, tangerines, tangelos and figs. You can visit their site to see pictures of how they grow figs.