I used to be delighted when my farmers market mates introduced me a basket of contemporary figs from their backyard. I would beforehand bought their selfmade fig jam and determined I would make one thing with the 2 elements.

Realizing I didn’t have wheat berries to grind for the flour, I reached for spelt berries. Spelt is a wide range of wheat extensively cultivated till the unfold of fertilizers and mechanical harvesting left it by the wayside in favor of wheat extra appropriate with industrialization. It can be utilized instead of frequent wheat in most recipes. 

Here’s the scrumptious entire grain convection I made:

Spelt, Oat and Fig Bars

(Serves eight)

Mix oats, flour, sugar, salt and buttery unfold in a bowl. Divide combination in half into two bowls.
1 half cups oats
1 cup spelt flour
three tablespoon brown sugar
1/eight teaspoon salt
1/three cup buttery unfold, melted

Mix egg and baking soda in a small glass.  Stir into the halved oat combination.
1 egg
half teaspoon baking soda
Press combination right into a baking dish (roughly eight X eight) greased with olive oil spray.

Top with jam, unfold throughout backside layer.
1/four cup fig jam

Cut contemporary figs in quarters.  Arrange in twos throughout high of jam.
four contemporary figs, stem eliminated, quartered. 

Add remaining bowl of oat, flour, sugar, salt and buttery unfold.
Press oat combination into pan.


Bake at 350 20-25 minutes till high is frivolously brown.


Cut into eight bars.




 

   

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