I spent the majority of my childhood years living on a street named “Newton Avenue.” It was a wonderful place to grow up complete with small trees, nice houses, lots of kids, streets that we would race up and down on our feet/bikes/rollerblades, a grumpy old guy who yelled at you when you walked on his grass, a park down the street, sidewalks to chalk, etc – I have mostly good memories of my time spent there. However, whenever I stated my street address as a kid, I distinctly remember the most common remark.
“Haha. You live on Fig Newton Avenue!” The response was always the same.
I guess I was supposed to be offended or embarrassed or hurt. I wasn’t any of those things.
I didn’t care. I loved fig newtons; I still love fig newtons. And I loved Newton Avenue. Nice try, wannabe bully.
8oz dried figs (1 round package worth)
4oz pitted dates
2T chopped or slivered almonds
1T lemon juice
1C oat flour (or 1C regular oats ground until fine in food processor)
1C regular old-fashioned oats
1tsp baking powder
1/2C unsweetened applesauce
Preheat the oven to 375. If you are like me and prefer to only wash your food processor once when making a recipe, start with the crust (especially if you are pulsing your oats to make oat flour)! The date/fig mixture is very sticky – i.e. it takes some serious muscle power, dish soap and scrubbing to return the food processor to a clean state.
For the filling: Remove fig stems. Place figs, dates, and almonds into a food processor. Pulse until it forms a smooth paste. Add agave, 2T water, lemon juice, and cinnamon. Continue to pulse/process until you achieve a paste (i.e. chunk-free).
For the crust: oat flour, oats, baking powder, and salt. Stir in apple sauce, agave, water just until combined. Mixture will be thick. Press 1/2 of mixture into a 8×8 square pan that has been sprayed with no-stick spray. Spread the fig mixture evenly over crust. Sprinkle/dot the fig mixture with the remaining crust mixture.
Bake at 375 for 30 minutes until lightly browned. Cool. Cut into bars. Store in the refrigerator.
Optional: You could frost/ice these with a powdered sugar/water mixture for a little extra sweetness and pizzaz. I liked mine them better without icing.