|Sat Fat||1 g
|Mono Fat||3 g
|Poly Fat||1 g
||Vitamin E||1 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
Sweet outer layers of oats, brown sugar and chopped almonds sandwich a fruity filling of dried figs for a dimensional dessert unlike any other.
1 cup quick-cooking rolled oats
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup packed light brown sugar
1/4 teaspoon baking soda
1/2 cup Benecol or Take Control spread, chilled
1 cup roughly chopped natural almonds
Filling: 2 cups dried figs or plums
1 cup water
Preheat oven to 350°F. Line an ungreased 9- by 9-inch baking pan with foil, leaving enough foil to hang over ends; set aside. Combine oats, flours, brown sugar and baking soda in a large bowl. Using a pastry cutter or 2 knives, cut in spread until the mixture resembles coarse crumbs. Fold in almonds. Press half of almond crumb mixture into the bottom of lined baking pan. Spread with fig or plum filling; then sprinkle on remaining crumb mixture. Bake 30 to 35 minutes, until top is golden brown. Cool in pan for 5 to 10 minutes, then carefully pull out using foil “handles.” Cool on a rack, then cut into bars and serve.
To make filling: Bring figs or plums and water to a boil in a small saucepan. Transfer to a blender and puree until smooth. Let cool.