Fig Bars & Cinnamon Milk

By Chef: Hannah Mendenhall
Posted: October 5, 2011 


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A great alternative to the popular yet processed Fig Newton bar. Enjoy with a glass of Cinnamon Milk as the perfect compliment to a great snack.


Fig Bars

  • 2 c oat groats (soaked and dehydrated)
  • 1 c golden flax seeds
  • 1/2 c psyllium husks
  • 1/2 t Celtic Sea salt

wet ingredients:

  • 1 c water
  • 1/2 c coconut nectar (or honey)
  • 1/4 c olive oil
  • 1/4 c Irish moss gel


  • 4 c black mission figs (about 22 figs)
  • 1/4 c coconut nectar (optional/or honey)
  • 1/4 t Celtic Sea salt

Cinnamon Milk:

  • coconut milk
  • water
  • stevia extract
  • vanilla extract
  • cinnamon


Grind dry ingredients into a flour. Blend wet ingredients. In a food processor, pour wet ingredients into dry ingredients until doughy. Using buckwheat flour, roll dough out to about  1/4 inch thick. Cut/divide dough in half. Process filling. Spread filling on to half of the cookie dough. Dehydrate both halves of cookie dough for 8-10 hours at 105〫F. Place the plain cookie on the the cookie half with filling. Cut into bars and continue dehydrating for a few hours or until ready.

The cinnamon milk is a quick drink that I like to make, especially if in a hurry. There are no measurements and the spices can vary. No blending required. Just shake in a mason jar and enjoy!