Apple Figgy Breakfast Bars

13 ingredients
1 steps

Ingredients

  • 4 sticks (450 grams) non-hydrogenated, non-dairy margarine, softened
  • 1/2 cup plus 2 tablespoons (135 grams) granulated sugar
  • 1/4 cup (40 grams) confectioners' sugar
  • 1/4 cup applesauce
  • 2 teaspoons vanilla bean paste
  • 1/2 teaspoon lemon zest
  • 41/4 cups (700 grams) gluten-free flour mix, King Arthur preferred, plus about 1/4 cup more for rolling
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 cup Apple Fig Jam
  • 1/4 cup rice or hemp milk, vanilla flavor preferred
  • 1/2 cup demarara sugar

Directions

  1. 1
    {"0":"To make the dough:","2":"In standing mixer fitted with a paddle attachment, mix the margarine and sugars until light and fluffy, about 5 minutes, scraping the sides and scooping the bottom once or twice to incorporate the margarine.","4":"Add the applesauce, vanilla paste and lemon zest and mix to fully incorporate.","6":"Sift the flour, baking powder, cinnamon, and salt onto a sheet of parchment paper or into a medium bowl.","8":"Add the flour to the margarine and mix until completely incorporated.","10":"Scrape the batter onto a sheet of plastic wrap. Pat flat, about 1-inch thick, and cover completely with plastic wrap. Refrigerate overnight.","12":"Remove the dough from refrigerator 15 to 20 minutes before proceeding.","14":"To make the bars:","16":"Preheat oven to 375\u00b0F. Line a sheet pan with silpat liners or parchment paper.","18":"Place a second sheet of parchment paper, the same length as sheet pan, on work surface. Roll the dough into a rectangle about 14 inches long (or 2 inches shorter than your baking sheet) by 6 inches wide. Evenly spread the filling from end to end along one side of the dough's long edge, about 2 inches wide. Lift the parchment paper and roll the dough lengthwise in a log, 2 to 21\/2 inches wide. Flip onto the prepared baking sheet and flatten evenly with your hand into a rectangle.","20":"Brush with rice or hemp milk and sprinkle with demarara sugar. Bake until the dough has turned a pale, nutty brown and the filling is heated through, about 12 to 15 minutes.","22":"When done, remove and allow to cool in the pan. Cut into 2 to 21\/2-inch squares."}

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