This recipe was inspired by a friend who took me to a cafe and asked me if I could recreate the popular FNG Bars that seem to be a staple at cafes at the moment. I always love a challenge and so jumped into the kitchen to have a play. The result a delish moorish, fruit bar, packed with goodness. The texture is moist and dense. The flavour is like a fruity cake muesli bar.
I am loving these for a breaky on the run or a snack with coffee.
The perfectionist in me would like to refine the recipe by adding a little coconut oil and perhaps a 1/3 cup of sugar instead of the dates for more of a cakey texture. Next time I cook it I will test it with these additions and update the recipe.
Makes: 24 squares
Cooking Time: 40 minutes plus prep
Wholesomeness: Gluten Free, Dairy Free, Sugar Free
1 cup of dates
1 cup of figs
1/2 cup of orange juice
1 tablespoon vanilla
1 cup pepitas
1 cup sunflower seeds
1/2 cup pecans
1/2 cup cranberries
2 tabs of coconut
1/3 cup sesame seeds
extra 1/2 cup chopped dates
1 teaspoon cinnamon
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/3 cup gluten free flour
Put the Kettle on to boil. Put your oven on to 180 degrees.
Put dates and figs in a heat proof bowl. Pour boiling water over the dates until covered and leave to soak for 10 minutes.
Drain the dates/figs and discard the water. Put the dates in a blender along with banana, vanilla and oj. Blend until smooth
Add the egg and blend until just combined. Pour into a bowl.
Stir in pepitas, seeds, cranberries, coconut, extra half cup of dates, cinnamon, baking powder and soda.
Stir in flour
Bake for 40 mins or until golden or your skewer comes out clean.
Note: Whatever recipe I'm using I always set the timer to ten minutes before the recommended time as oven temperatures vary I always like to check in to ensure it doesn't get over cooked. I recommend you do the same with my recipes.