Fig Bars & Cinnamon Milk

My schedule has been just a tad bit overwhelming lately, so my apologies on the tardy post. This quote is good to keep in mind during times like this:

“Worry does not empty tomorrow of its sorrow. It empties today of its strength.”
Corrie Ten Boom

Fig Bars
2 c oat groats (soaked and dehydrated)
1 c golden flax seeds
1/2 c psyllium husks
1/2 t Celtic Sea salt

wet ingredients:
1 c water
1/2 c coconut nectar (or honey)
1/4 c olive oil
1/4 c Irish moss gel

4 c black mission figs (about 22 figs)
1/4 c coconut nectar (optional/or honey)
1/4 t Celtic Sea salt

Grind dry ingredients into a flour. Blend wet ingredients. In a food processor, pour wet ingredients into dry ingredients until doughy. Using buckwheat flour, roll dough out to about  1/4 inch thick. Cut/divide dough in half. Process filling. Spread filling on to half of the cookie dough. Dehydrate both halves of cookie dough for 8-10 hours at 105〫F. Place the plain cookie on the the cookie half with filling. Cut into bars and continue dehydrating for a few hours or until ready : )

The cinnamon milk is a quick drink that I like to make, especially if in a hurry. There are no measurements and the spices can vary.

Cinnamon Milk
coconut milk
stevia extract
vanilla extract

No blending required. Just shake in a mason jar and enjoy!

Watch this ☛ 180 Movie. Then share with as many people as possible.

Next week: hearty autumn bread loaves.

11 Responses to Fig Bars & Cinnamon Milk

  1. I’m making these tomorrow! Tonight I’m soaking my oat groats, and tomorrow I’m going to pick up the dehydrator that my friend is loaning me for the next few months while she’s traveling in Southeast Asia.

    I’m so excited!

  2. Awww, well if it helps, honey would be a preferable alternative to coconut nectar. Also everything can be ordered online and shipped internationally : )

  3. These look fabulous! Do you think they may turn out if I used buckwheat kernels instead of oat groats? I’m allergic to gluten, so oats are a non-starter.

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