Alcuni degli Barrette di fichi e spezie alla zucca combine warm Fall spices with the natural sweetness of figs, creating the perfect balance of flavor and texture. These bars are filling, fiber-rich, and easy to make with a tender oat crust and a delicious fig-pumpkin jam.
mi piace easy, healthy breakfast bars, come il mio Blueberry Breakfast Bars, Barrette di avena e zucca, o Barrette di avena e mela, but I managed to get some figs and thought I really wanted to have similar bars full of delicious fig jam.
These bars are super simple to make and taste absolutely delicious. They are perfect for breakfast but also great for a sweet dessert, even for a grand occasion!
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Barrette di fichi e spezie alla zucca
Ingredienti
- 1 bicchiere Farina d'avena fatta in casa - (nota 1)
- 1h XNUMXmin bicchiere fiocchi d'avena
- ⅓ bicchiere Sciroppo d'acero - (nota 2)
- ⅓ bicchiere Olio di cocco - fuso (nota 3)
- 1 cucchiaino da tè Spezie per torta di zucca
- 1 cucchiaino da tè Estratto di vaniglia
Fig Pumpkin Jam
- 1 bicchiere Fichi secchi - chopped, fimely packed in a masuring cups about 15-16 large dried figs
- ½ bicchiere Acqua bollente - (nota 4)
- ¼ bicchiere Purè di zucca - (nota 5)
- 2 cucchiai Sciroppo d'acero
- 2 cucchiaini Spezie per torta di zucca
Istruzioni
- Preriscaldare il forno a 180 °C (350 °F). Foderare una teglia quadrata di 8 x 8 cm con carta da forno. Mettere da parte.
- In a large mixing bowl, combine all the crust ingredients: oat flour, rolled oats, maple syrup, melted coconut oil, pumpkin pie spices, and vanilla.
- Squeeze the batter with your hands to bring all the ingredients in contact and create a dough that sticks together. If too dry (may happen if you use coarse oat flour), add 1-2 tablespoons of water and 1 at a time until the dough is soft and sticks together.
- Press 1 3/4 cup of the dough all over the baking dish, using a spatula to smoothen the top and make sure there is no hole left. Set aside leftover dough in a small mixing bowl in the fridge. You will use it for the crumble on top of the bar.
- Place the pan in the fridge while you make the fig pumpkin jam.
Fig Pumpkin Jam
- In a microwave-safe glass mixing bowl, add chopped dried figs. Pour boiling water on top along with pumpkin puree, maple syrup, and pumpkin pie spices. Stir to coat. Place a lid on top and microwave for 1 minute. Set aside for 10 minutes to soften.
- When the water is cooled and the figs are softer, pour the water and fig mixture into a high-speed blender along with pumpkin puree, vanilla extract, and pumpkin pie spices.
- Blend on high-speed until smooth.
- Pour the fig pumpkin jam on top of the prepared crust, then use the remaining dough to crumble all other the bar.
- Bake the bars for 35 minutes at 350 °F (180 °C) or until crispy on top and golden.
- Togliere dal forno e lasciare raffreddare nella teglia per 10 minuti prima di trasferire su una griglia per far raffreddare completamente.
- Lascia raffreddare per 3 ore o fino a quando non raggiunge la temperatura ambiente prima di tagliarla in 16 barrette. Aspettare eviterà che la barretta si sbricioli e la marmellata si addenserà alla perfezione.
Note
Alimentazione
Ingredienti e sostituzioni
You only need a handful of simple, wholesome ingredients for these bars.
- Farina d'avena – It creates a soft, crumbly base for the bars. You can swap it with all-purpose flour or spelt flour, but you may need to add 1-2 tablespoons of water to hold the dough together.
- fiocchi d'avena – Oats add texture and fiber. Quick oats will work if needed, though the bars might be softer. For a gluten-free version, use certified gluten-free oats.
- Sciroppo d'acero – Maple syrup as a natural sweetener and adds moisture and hold the base together. You can substitute it with agave syrup, date syrup, or any liquid sweetener you prefer.
- Olio di cocco – Coconut oil provides richness and helps bind the ingredients. You can replace it with melted plant-based butter or neutral oils like avocado or sunflower oil.
- Spezie per torta di zucca – Spices add warm fall flavors. You can make your own mix using cinnamon, nutmeg, cloves, and ginger if you don’t have it on hand.
- Estratto di vaniglia – Vanilla enhances the sweetness and depth of flavor. Almond extract could provide a different but delicious twist.
- Fichi secchi – The star of the jam, bringing natural sweetness and fiber. Medjool dates or prunes can replace figs, though they’ll alter the flavor quite a bit.
- Acqua bollente – I use boiling water to soften the dried figs for blending.
- Purè di zucca – Pumpkin puree adds creaminess to the filling and a subtle pumpkin flavor. Mashed sweet potato or butternut squash could work as good alternatives.
How to Make Pumpkin Spice Fig Bars
Here are pictures of the key steps to making these bars.
Slice the figs into small wheels and place them in a mixing bowl.
Add the pumpkin puree, spices, maple syrup, and boiling water and let it sit for 10 minutes.
Pour the mixture into a high-speed blender or food processor and blend until sticky.
Combine the base oatmeal ingredients in a mixing bowl.
Press the oatmeal base into a square pine lined with parchment paper.
Transfer the pumpkin fig jam onto the oatmeal base.
Spread the fig jam uniformly on the base and crumble the rest of the oatmeal.
Bake the pumpkin fig bars for 35 minutes at 350 °F (180 °C).
I consigli di Carine
While all you need is in the recipe card below, here are a few more tips to make the very best oatmeal bars!
- Toast the Oats for Extra Flavor – Lightly toast the rolled oats in a dry skillet before using them. This brings out a nutty aroma and increases the flavor of the bars.
- Ensure the Dough Sticks Together – If the dough feels too dry, add water one tablespoon at a time and knead it with your hands until it holds. This prevents the bars from crumbling when baked.
- Use a Food Processor for the Fig Jam – If you don’t have a high-speed blender, a food processor works just as well to create a smooth, spreadable fig jam.
- Make the Bars Chewy or Crunchy – For chewier bars, bake them on the lower end of the suggested time. For crunchier ones, bake a few minutes longer until the topping is golden and crisp.
- Refrigerate the Dough for Better Handling – Chilling the dough for at least 15 minutes makes it easier to press into the pan and ensures it holds its shape while baking.
- Make it Nut-Free – If you need a nut-free version, swap coconut oil with vegan margarine and avoid using any nut-based toppings.
can a nut butter be used instead of coconut oil?
Feel free to experiment, I didn’t try so I am not sure how it will impact the firmness of the bars.
I love figs, so these bars came at the perfect time!!! Thank you!
Hello, wondering if you can use almond flour?
No, I am sorry but the bar won’t firm up if made with almond flour only