Fig and Apricot Bars - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Vera Kaltinick
We love the sweet multigrain crust in these wholesome dried-fruit bars.
Ingredients
- 6 tbsp. organic sweet butter
- 1/2 c. evaporated cane juice crystals
- 2 tsp. organic vanilla extract
- 1/4 tsp. kosher salt
- 1/2 c. organic whole wheat flour
- 1/2 c. organic ground flaxseed
- 1 1/2 c. organic steel rolled oats
- 1 tbsp. low-fat organic buttermilk
Instructions
- To make the crust: Cream together the butter, sugar, vanilla, and salt in a mixing bowl. Add the flour, flaxseed, and oats. Combine well.
- Add the buttermilk and mix until the dough comes together.
- Press the dough into the bottom of a well-greased 9-inch-square pan and set it in the refrigerator to chill.
- Preheat oven to 375 degrees.
- To make the filling: Melt the butter, sugar, milk, and salt in a medium saucepan and bring to a boil. Boil for two minutes, stirring constantly. Add the dried fruits and almond extract and remove from the heat. Let the mixture sit for 15 minutes to soften the fruit.
- Spread the filling over the chilled crust and bake for 12 minutes. Remove from the oven and sprinkle with chopped nuts.
- Bake for an additional 13-15 minutes, until the fruit mixture bubbles and separates from the pan. Cool on a rack for 45 minutes.
- After cooling, loosen edges from the pan with a pastry scraper so they don't solidify onto the pan. Cover and allow the bars to rest overnight before cutting and serving.
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