Monday, July 28, 2014

milling mondays: whole wheat fig and almond squares

I absolutely love dried figs. YUM. It is such a wonderful snack and goes well on many things (check out my favorite pizza). I also eat a lot of almonds. So a dessert recipe that contains both figs and almonds could only mean goodness. These moist whole wheat and not too sweet cake squares provide such a great combination of flavors.

Whole Wheat Fig and Almond Squares


3/4 cup whole wheat flour (2/3 soft wheat berries and 1/3 hard wheat berries)
1/2 tsp baking powder
1/8 tsp salt
3/4 cup brown sugar, packed
1/4 cup butter, melted
1 1/2 tsp almond extract
1 tsp vanilla extract
1 egg white
1 egg
1/2 cup dried figs, chopped
1/4 cup flaked sweetened coconut
2 Tbs sliced almonds


Preheat the oven to 350F.

If you mill your own flour, grind your soft and hard wheat berries. I use my WonderMill on the pastry setting. Sift the flour once to make it less dense.

Combine flour, baking powder and salt.

In a separate bowl, mix together the brown sugar, butter, almond extract, vanilla extract, egg white and egg.

Then add the brown sugar mixture along with the figs, coconut, and almonds to the flour mixture and mix until blended.

Pour the batter into a 8x8 prepared baking pan and bake for about 25 minutes (until toothpick inserted into the center comes out clean).

Let the cake cool in the pan on a rack.

When ready to eat, cut into squares and frost if desired. I just blended some powdered sugar with a little bit of water and then drizzled it over the squares.