Apple Figgy Breakfast Bars
Recipe and photo by Tami Ganeles Weiser
Prep Time: 30 minutes Chilling Time: 12 hours Cook Time: 15 minutes
The apple fig jam in these breakfast bars gives them just the right amount of hearty sweetness. Serve them at the breakfast table or grab one for a deliciously satisfying snack.
4 sticks (450 grams) non-hydrogenated, non-dairy margarine, softened
½ cup plus 2 tablespoons (135 grams) granulated sugar
¼ cup (40 grams) confectioners’ sugar
¼ cup applesauce
2 teaspoons vanilla bean paste
½ teaspoon lemon zest
4¼ cups (700 grams) gluten-free flour mix, King Arthur preferred, plus about ¼ cup more for rolling
3 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
1 cup Apple Fig Jam
¼ cup rice or hemp milk, vanilla flavor preferred
½ cup demarara sugar
To make the dough:
- In stand mixer fitted with a paddle attachment, mix the margarine and sugars for about 5 minutes, until light and fluffy, scraping down the side and scooping the bottom once or twice to incorporate the margarine.
- Add the applesauce, vanilla bean paste, and lemon zest and mix to fully incorporate.
- Sift the flour, baking powder, cinnamon, and salt onto a sheet of parchment paper or into a medium bowl.
- Add the flour mixture to the mixer and mix until completely incorporated.
- Scrape the batter onto a sheet of plastic wrap. Pat it into flat brick, about 1-inch thick, and cover completely with plastic wrap. Refrigerate overnight.
To make the bars:
- Remove the dough from refrigerator 15 to 20 minutes before proceeding. Preheat the oven to 375°F. Line a baking sheet with Silpat liners or parchment paper.
- Place a second sheet of parchment paper, the same length as the pan, onto work surface. Roll the dough into a rectangle about 14 inches long (or 2 inches shorter than your baking sheet) by 6 inches wide. Position the dough , on its parchment paper, with the long side closest to you. Working your way down the long side of the dough rectangle, spread the filling from end to end in a 2-inch strip. Then, lifting it with the parchment paper, roll the dough into a log that is 2 to 2½ inches wide. Turn it onto the prepared baking sheet and flatten it evenly with your hand into a rectangle.
- Brush with rice or hemp milk and sprinkle with demarara sugar. Bake for 12 to 15 minutes, until the dough has turned a pale, nutty brown and the filling is heated through. Remove from the oven and allow to cool in the pan. Cut into 2- to 2½-inch squares.