First off I want to thank all of those who filled out my survey last week. I loved hearing from all of you and your encouraging words and comments have inspired me. Gave me the little kick in the butt that I needed. This blog is purely a hobby for me at this stage in my life. But, I like knowing that I’m making a difference somewhere so hearing from you helps me to know where to focus my sights.
When asked what type of posts you’d like to see more of in 2011 there was one shining star: “Home-made versions of store bought products”. This makes me happy because it’s something I love experimenting with.
When you move to a foreign country many of the conveniences that were once commonplace become nearly impossible to find. In a way I’m glad because it has made me eat a lot healthier. And, now that I’ve discovered how much fun and satisfying it is to create versions of those things at home, I’ve gotten a little hooked.
One thing I have yet to see here is Fig Newtons. Oh how I love them. They always remind me of my dad because he was always the one who bought them in my house growing up.
And, I’m a typical pregnant lady. I get up in the middle of the night to go to the bathroom and stuff something in my face.
When I had Max that was magnified in a major way once I started nursing. I lived on granola bars in the middle of the night during his first months of life, that or a heaping spoonful of peanut butter. Whatever would stop my grumbling stomach so I could go back to sleep!
I’ve been in search of some “healthier” mid-night nibbles since granola bars are all but non-existent in Norway. I feel pretty good about these Fig “Newton” Crumble Bars because not only do they taste remarkably like fig newtons but they’re less sweet then a cookie, can be scarfed down in a jiffy, contain the healthy properties of dried figs and are pretty much impossible for me to get sick of.
I think I’m going to whip up another batch and store them in the freezer because in approximately four more weeks I’m going to be eating them all night long.
- 2 cups flour, fluffed or sifted before measuring*
- 1 cup sugar
- ¾ cup cold butter, cubed
- 8 ounces (1.5 cups) dried figs, stems removed
- ¾ cup apple juice
- 2 tablespoons sugar
- 2 tablespoons flour
- 1 teaspoon lemon zest
- Place flour and sugar in food processor. Pulse to combine. Add butter and pulse until mixture is crumbly. Place in a large bowl and squish with fingers to create lumps and ensure it sticks together.
- Wipe out food processor. Roughly chop figs and place in food processor. Add remaining ingredients. Process until smooth and pasty.
- Spray an 8 inch square baking pan with cooking spray. Line with parchment with two edges overhanging. Spray again with cooking spray.
- Press ½ (or more) of crumble mixture firmly into bottom of pan. Save remainder for later.
- Spread filling evenly onto bottom crust. Sprinkle on remaining crumble topping.
- Bake at 375ºF for 50-60 minutes until topping is golden. Allow to cool completely. Loosen sides with a sharp knife and lift out using the parchment paper that is overhanging. Slice into 16 squares.
- Store covered at room temperature for up to 5 days or freeze.
- It’s important to fluff the flour before measuring or the mixture may be too floury to stick together.
Adapted from Martha Stewart