Shop-bought fig bars have one flaw: the ingredient list. Here is a raw version, made from a dough of tiger nut flakes, flaxseed and psyllium, filled with a fresh fig purée that stays soft after its time in the dehydrator. The psyllium plays the part of gluten: it holds the water and gives the dough enough suppleness to be rolled out, then cut into neat bars. Serve them with a cinnamon milk, a one-minute drink you make in a jar, with no blender.
Raw fresh fig bars with cinnamon milk
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Ingredients
For the dough, dry ingredients
- 180 g tiger nut flakes (failing that, oat groats, soaked and then dehydrated)
- 170 g golden flaxseeds
- 40 g blond psyllium husks
- 1/2 teaspoon Celtic sea salt
- A little buckwheat flour, to roll out the dough (finely grind some activated buckwheat seeds)
For the dough, wet ingredients
- 250 ml filtered and hydrogenated water
- 125 ml runny honey or coconut nectar
- 60 ml olive oil
- 60 ml Irish moss gel
For the filling
- 22 fresh Black Mission figs (about 660 g)
- 60 ml honey (optional)
- 1/4 teaspoon Celtic sea salt
For the cinnamon milk
- 200 ml coconut milk
- 200 ml water
- A few drops of stevia extract
- 1 pinch of vanilla powder
- 1 generous pinch of cinnamon
Method
- Grind the dry ingredients (tiger nut flakes, flaxseeds, psyllium and salt) to a coarse flour in the food processor.
- Blend the wet ingredients separately, until the mixture is perfectly smooth.
- Pour the wet mixture over the dry ingredients in the processor bowl and blend until you have a supple dough that holds together without sticking to your fingers.
- Dust the work surface with a little buckwheat flour and roll the dough out to about 6 mm thick, then divide it into two equal halves.
- Blend the figs with the honey and the salt until you have a thick filling.
- Spread the filling over one of the two halves of dough, leaving a centimetre free around the edges.
- Dehydrate both halves, the filled one and the plain one, for 8 to 10 hours at 40 °C.
- Lay the plain half on top of the filled one, cut into bars, then put them back in the dehydrator for a few hours, until they reach the texture you like.
- For the cinnamon milk, pour the coconut milk, the water, a few drops of stevia, the vanilla and the cinnamon into a jar, then close it.
- Shake vigorously for about ten seconds and serve straight away, with the bars.
Tip
The quantities for the cinnamon milk are deliberately loose: adjust the cinnamon and the stevia glass after glass, until you find your own balance. Tiger nut flakes have the advantage of being ready to use, whereas oat groats need soaking and then complete drying before they can be ground. If your figs are very juicy, let the filling drain for a few minutes after blending it: it will hold together better when you cut the bars. Kept in an airtight box, these bars will last a good week in the fridge.
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FAQ: your questions about raw bars with fresh figs
What is an easy recipe to make with figs?
The simplest of all is raw fig purée: blend your fresh figs with a pinch of salt and, if they lack sweetness, a spoonful of honey. In two minutes you have a spreadable filling, to slip into these bars or to serve with a plant-based cheese. Here, 22 fresh figs, about 660 g, are enough to fill the whole tray. Choose figs that feel really soft, with slightly wrinkled skin: those are the most fragrant.
How do you use blond psyllium in the kitchen?
It is the husks of the seed that are used: on contact with water they swell and form a gel that binds preparations. In raw cuisine it takes over the binding role of gluten, which makes it possible to roll out a dough with no wheat flour. Here you need 40 g for 180 g of flakes and 250 ml of liquid, and it should always be added at the same time as the dry part. Remember to drink normally during the day, as psyllium absorbs a lot of water.
What drink can you make with coconut milk?
Coconut milk lends itself very well to one-minute drinks, hot or cold: you only have to let it down with water for it to become pleasant to drink by the glass. In this recipe we go for half coconut milk, half water, 200 ml of each, with a pinch of cinnamon and vanilla. Shake it all in a closed jar for ten seconds and the drink is ready, with no blender and no saucepan. You can also blend it with a banana or a few dates for a more filling version.
Which spice goes well with coconut milk?
Cinnamon is the safe choice, as in this jar-shaken milk, but coconut milk also welcomes vanilla, cardamom, ginger and turmeric. Chai-style blends, which combine several of these spices, work particularly well with its mildness. Always start with a small pinch: ground spices gain strength after a few minutes. Taste, then adjust glass after glass.
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