Apple Figgy Breakfast Bars

Recipe and photo by Tami Ganeles Weiser Yield:  20 bars
Prep Time:  30 minutes Chilling Time:  12 hours Cook Time:  15 minutes

Apple Figgy Breakfast Bars

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: 

  1. 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.
  2. Add the applesauce, vanilla bean paste, and lemon zest and mix to fully incorporate.
  3. Sift the flour, baking powder, cinnamon, and salt onto a sheet of parchment paper or into a medium bowl.
  4. Add the flour mixture to the mixer and mix until completely incorporated.
  5. 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:

  1. 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.
  2. 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.
  3. 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.

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