rye vegan fig squares

These squares were like GIANT fig newtons, only more wholesome. I used a recipe from the post punk kitchen and while it wasn’t the nicest dough to work with by far… it yielded exactly what it claimed to: fig newton-ness. Everyone thought they were tasty, and as always I put my own SOLE spin on their recipe. You can find the original recipe here, and my adaption below. I must confess the dough was really sticky and hard to manage but it sure created a smooth flat top crust. The nice thing about this recipe is you only bake it once, unlike most squares which you have to bake twice.

Simmer all filling ingredients together in a suacepan over medium heat until it becomes a nice jam consistancy, about 15 minutes, adding a touch more water as needed


1 lb dried figs cut into small pieces ( i wish I had cut each fig 6-8 times rather than the 4 I opted for)

1 cup water

the juice from 1 lemon

a pinch of cardamom

1/3 cup of maple syrup

Bring together in food processor:

2 tablespoons ground flax seed

1/4 cup coconut milk

1/2 cup olive oil

3/4 cup organic cane sugar

2 teaspoons vanilla extract

1 tbsp molasses

Sift flours and powders together in bowl and slowly add to wet mix, pulsing in processor until  a shaggy sticky ball starts to form.

1 cup whole spelt flour

1 cup rye flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch of sea salt

Once combined work dough into a ball on a very well floured counter top, when you can pick up the dough and handle it as a whole, divide in half, and using wax paper or silpat well floured roll each half into 8×8 squares

oil or baking parchment prep a small square pan

flop your first dough layer on the bottom and press in flat, then spread fig mixture over the entire surface. Finally flop the 2nd dough layer on top and bake for 25 minutes at 350 or until golden brown.

allow to cool before cutting into tasty bites. enjoy.

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