Whole Wheat Fig Bars
Reminiscent of the fig-filled cookies we all grew up with, these bars are dense, chewy, and packed with delicious fruits and nuts. This is an especially pleasing flavor combination, with a moist texture. They are not too sweet and totally satisfying.

Makes twenty 1-1/4 x 2-1/4 inch bars.

2/3 cup brown sugar, firmly packed
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup all-purpose flour, preferably unbleached
1/2 cup whole wheat flour, preferably stone-ground
1/2 cup quick-cooking rolled oats, uncooked (not instant)
14 ounces dried figs, stems removed and coarsely chopped
2 cups coarsely chopped walnuts

Preheat a conventional oven to 350° Fahrenheit. Line a 7 x 11-inch or 9 x 9-inch baking pan with foil and lightly butter it.

Using an electric mixer on medium speed, combine the brown sugar, baking powder, salt, eggs and vanilla, and beat on medium speed for about 2 minutes, until the mixture is smooth. Scrape the bowl with a rubber spatula and add the flour, whole wheat flour, oats, figs, and walnuts and mix on low speed for about 20 seconds, just until the flour is blended in. Using a rubber spatula, scrape the sides and bottom of the bowl, stirring the dough to be sure it is evenly mixed.

Spread the batter evenly in the prepared pan and bake in the preheated oven for 25 minutes, reversing the baking pan, halfway through the baking time. The top should be lightly browned and feel firm when touched gently with your fingertip. Remove the pan from the oven and set it on a wire rack to cool.

When completely cool, remove the bar from the pan with the foil and gently remove the foil from the bar. Cut into squares and store in an airtight container with wax paper between the layers for up to 5 days, or wrap tightly and freeze for up to 2 months.

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