24 dried Mission figs
¼ cup canola oil
¼ cup honey
¼ cup soymilk
½ cup rolled barley flakes
¼ cup flaxseeds
1 cup whole wheat flour
½ teaspoon baking soda
¼ teaspoon salt
Cooking spray

Pre-heat oven to 350°. Place dried figs in a pot and cover with water. Bring to a boil, turn off heat, and let sit for 10 minutes until softened. Remove figs from water and save the water. With a hand blender, purée figs with 2-4 tablespoons of simmering liquid until smooth.

Mix oil, honey, and soymilk together. Mix dry ingredients together (barley through salt). Add wet ingredients to dry and stir thoroughly.

Coat 8X8 pan with cooking spray. Press ½ of barley mixture into bottom of pan. Spread fig purée over barley mixture. Top with remaining barley mixture. Bake for 20-25 minutes. Cool before cutting into 24 pieces. Tastes better the next day.

This entry was posted on Monday, April 16th, 2007 at 7:27 pm and is filed under Coffee Cakes. You can leave a response, or trackback from your own site.