As I write “Fig-a-ro” I’m singing it in my head. How can you not sing the words, “Fig-a-Ro?”
I really wanted to try Fennel for F week , but it doesn’t look like that is going to happen. I can’t even find it! Don’t fear though, if Fennel interests you, Brenda tried some Fennel Cucumber Salsa that sounded good.
Figs were easy to use though! I found a million recipes using dried figs. Pasta’s, energy bars, salads, etc. I loved these bars by Ellie Krieger , and modified it for what I had in my pantry (so I wouldn’t have to go to the grocery store). Here is what we ended up with:
1 cup oats
1 cup All-Bran Cereal (crushed slightly)
1/4 cup whole wheat flour
1 cup sliced almonds
1 cup finely chopped dried figs
2 TBL raisins (chopped)
2 TBL sunflower seeds (shelled) (pulsed or chopped slightly)
1/2 cup dried milk powder
1/2 tsp. cinnamon
Combine all ingredients and mix well. Ellie put all her ingredients in a food processor. Mine was simply not that big! I just chopped up things with a knife or hammer as well as I could. Then add:
1/2 cup honey
1/2 tsp. vanilla
Combine all ingredients. Pour into a 9X13 pan. Cook at 350 for 20 minutes.
These were as delicious as oatmeal cookies! I sent one with Nate to soccer, the kids ate a bunch and I had some! We all agreed they were fabulous.
Figs are a healthy addition to your child’s diet. They are a great source of potassium, manganese and fiber. Potassium is important for fluid balance in your little athletes and a great snack before an event like a soccer game. The fiber made me limit the amount of these fig bars I ate. Did you know for three days you are supposed to eat a LOW-Fiber diet before a colonoscopy (which I’m prepping for)? The prep-paperwork said I couldn’t eat fruits, vegetables, nuts or seeds! I have never wanted to eat them more, than in the last three days!