Dried Fig Bars
October 13th, 2007 | by IngridSource: Living and Raw Foods
This one gives you calcium with magnesium in the sprouted grain, calcium with phosphorus in the nuts and sunflower, and calcium with boron in the dried figs. An unbeatable balance of living minerals for living bones!
Crust:
2 cups wheat sprouts (sprouted for 2 days)
1 cup almonds
1/2 cup macadamia nuts or cashews
1/3 cup sunflower seeds (or a cup if you leave out macadamia)
1/2 cup oat flour (grind whole oat groats in a coffee grinder)
1 cup pitted dates
1/2 vanilla bean, chopped
Filling
15-30 small whole dried figs
Soak the nuts and seeds 3 hours, and dates 1/2 hour. Grind wheat sprouts first in food processor then everything else except figs (add little date soak water if needed). Press half this crust mixture into Teflex sheet of Excalibur Dehydrator. Puree figs in food processor and spread over crust. Top with the remaining crust. Cut into squares. Dehydrate for ten hours, or longer if you want crunchier.
NOTE: Excalibur is the ONLY dehydrator with NON-STICK solid Teflex sheets — so fruit leathers and crunchies like fig bars easily peel off. No need to oil the sheet.