Happy Hump Day!
On my to-do list for today:
- 8 hours of work: including leading a committee meeting, solidifying the Wellness Center schedule, cleaning the desk (!!), and removing probation holds from (hopefully many) students
- A meeting with the Director of Practicum
- Teach TurboKick/get workout
- Read two chapters and an article for tonight’s class
- Send out reminder email for volunteers for this weekend’s event
- Write blog for tomorrow
- Make jewelry for silent auction
- Research the papers due next week
- Take weekly quiz for class
- 3 hours of Human Behavior in the Social Environment class
Umm, yeah. There just aren’t enough hours in a day. My main goal for today: breathe. That’s it. Just breathe. The rest will work itself out. 🙂
Luckily, I have some yummy fig bars stashed in my bag to get me through the madness that is today! Fig Newtons were always one of my greatest indulgences (nowadays they’re an indulgence, back when I ate whatever I wanted, I considered them health food). So when I found this recipe online from Fat Free Vegan Kitchen, I almost peed myself. I know, it’s ridiculous how excited I get about veganizing and healthifying recipes.
I adapted Susan’s recipe to take out any unnecessary sugar (including the icing that looks so good on her recipe), and actually wound up using only about 2/3 of the fruit filling (to further reduce the amount of sugar). I’m sure they’re even more amazing when you use the full amount of filling, but to me, these were perfectly sweet and filling. They are SO good!
I cut them into pieces and stuck them in the freezer for when a craving hits (yes, I have fig bar cravings), and am happy to report that they freeze very well! I’ve been taking them out one at a time to bring with me for an after-workout/in class snack.
[Filling – this is the full recipe – I used about 2/3 of it and used leftovers for my oats the following mornings]
- 8 ounces dried figs – stems removed
- 4 ounces pitted dates – stems removed
- 2 Tbsp chopped almonds
- 3 Tbsp water
- 1 Tbsp lemon juice
- 1/4 tsp cinnamon
- 1/8 tsp ginger
Process figs, dates and almonds in a food processor until it becomes a coarse paste.
Stir in remaining filling ingredients until mixed.
Set aside and start working on the crust.
- 1 c rolled oats – ground in processor until fine [a.k.a. oat bran]
- 1 c rolled oats, uncooked
- 1 tsp baking powder
- 1/4 tsp salt
- 4 oz unsweetened applesauce
- 1/4 c + 3 Tbsp water
Preheat oven to 375 degrees and line an 8×8 pan with parchment paper or spray it with oil.
In a mixing bowl, combine the oats, baking powder, and salt.
Stir in applesauce and water and mix well.
Press half the crust mixture into the bottom the pan (I used a rice spoon – the flat wide bottom worked perfectly).
Spread the fig mixture evenly over the crust (this is where I realized just how much figgy goodness there was. You may decide to add it all in).
Smooth the remaining crust mixture over the filling (this takes some patience, but trust me, it’s worth it!)
Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars (as always, I couldn’t wait. And I’m glad, because they are bomb right out of the oven!).
Enjoy! Makes 16 deliciously perfect servings.
Now that I’m looking at these photos, I’m not sure the bars in my bag will make it past this morning’s snack, hehe.
What’s your favorite healthy indulgence? Am I the only one who used to think Fig Newton’s were health food??
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