Figgy Bars

Filling:

• 8 ounces dried figs (one round package)
• 4 ounces pitted dates
• 2 tbsp. silvered or chopped almonds (optional)
• 1 tbsp. agave nectar (or other liquid sweetener)
• 1/4 cup water
• 1 tbsp. lemon juice
• 1/4 tsp. cinnamon
• 1/8 tsp. ginger

Snip off the figs' stems, and put them, the dates, and the almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients (gradually adding in the water), and process until mixed. Set aside.

Crust:

• 1 cup regular or quick oats, ground in blender until fine
• 1 cup regular or quick oats, uncooked (not instant oatmeal)
• 1 teaspoon baking powder
• 4 ounces unsweetened apple sauce
• 3 tbsp. agave nectar (or other liquid sweetener)
• 1/2 cup water

Preheat oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, mixing well to a thick consistency (if the mixture is still a bit wet, then let it sit for a few minutes before continue to stir). Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars (I suggest waiting at least a few hours, before cutting).

Makes 16 bars.