Recipe from Ricki's Kitchen:
Fig and Cherry Bars
These chewy, not-too-sweet and incredibly easy bars provide excellent nutrition in a small, portable package. Besides the whopping 140 grams of calcium per bar, these yummy treats also provide 5 grams of fiber and 10 grams of protein (most kids need between 20 and 50 grams per day) in each square!
2 cups raw natural almonds (with skin)
1/4 cup finely ground flax seeds (or flax meal)
Finely grated peel of 2 lemons
1-1/4 cups quartered dried figs (quarter before measuring)
1/4 cup agave nectar
2 T. tahini (sesame seed paste)
1 cup dried organic cherries (I use unsweetened)
Lightly grease a 9x9” pan, or line with parchment paper.
In the bowl of a food processor, combine the nuts and flaxseeds, and process until you have a fine meal that begins to rise up the sides of the processor bowl. (Do not overprocess, or you’ll end up with nut butter!) Using a spatula, scrape the meal down the sides of the bowl before proceeding.
Add the lemon peel, figs, agave and tahini, and process until mixture forms a moist “dough” (it will form a ball). Pinch a bit of the mixture between your fingers to test the consistency. If it sticks together and feels slightly moist, it’s ready. Add the cherries and pulse just to chop and distribute them throughout the “dough.”
Turn the mixture into the pan and press down very firmly with your fist or the back of a metal spatula. The mixture should be compact and solid. Cover with plastic wrap.
Refrigerate until firm, about an hour, or at least 20 minutes. Cut into 12 bars and store in an airtight container in the refrigerator or wrap individually in plastic wrap. Mixture will keep refrigerated for up to 10 days.
If you enjoyed this free recipe and would like to purchase recipes from this season's classes, click here!