FIG & BRAN BARS

Source

Racing Weight

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Ingredients

Display units in Metric

Serves Change

Yields 6 originally 6

		cooking spray
³⁄₄	cup	(3 oz.) dried figs
1	cup	water divided
1	cup	oat bran
¹⁄₂	cup	wheat bran
2	tablespoons	sugar
¹⁄₂	tablespoon	baking powder
¹⁄₂	teaspoon	salt
1 ¹⁄₂	tablespoons	butter (room temperature)
1		egg

Preheat oven to 325 degees F. Line an 8 × 4-inch loaf pan with foil, letting some hang over the sides for easy removal after baking. Mist foil lining lightly with cooking spray.

Finely chop figs and place in a medium saucepan with ½ cup water. Bring to a simmer and cook for 5 minutes, stirring occasionally. Transfer mixture to blender and process until smooth.

In a large mixing bowl, combine oat bran, wheat bran, sugar, baking powder, and salt. Stir to blend. Add butter; work in with a rubber spatula until mixture is crumbly. Add egg and remaining ½ cup water, and stir just until dough comes together.

Spread half of dough evenly in the foil-lined pan. Top with fig mixture and smooth with rubber spatula. Top with remaining batter and smooth gently with rubber spatula.

Bake for 25 minutes. Cool completely before cutting into 6 bars.

Individually wrap leftover bars in plastic wrap. Store in refrigerator for up to one week or freeze.

Preheat oven to 325 degees F. Line an 8 × 4-inch loaf pan with foil, letting some hang over the sides for easy removal after baking. Mist foil lining lightly with cooking spray.
Finely chop figs and place in a medium saucepan with ½ cup water. Bring to a simmer and cook for 5 minutes, stirring occasionally. Transfer mixture to blender and process until smooth.
In a large mixing bowl, combine oat bran, wheat bran, sugar, baking powder, and salt. Stir to blend. Add butter; work in with a rubber spatula until mixture is crumbly. Add egg and remaining ½ cup water, and stir just until dough comes together.
Spread half of dough evenly in the foil-lined pan. Top with fig mixture and smooth with rubber spatula. Top with remaining batter and smooth gently with rubber spatula.
Bake for 25 minutes. Cool completely before cutting into 6 bars.
Individually wrap leftover bars in plastic wrap. Store in refrigerator for up to one week or freeze.

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