FIG AND WALNUT SLICE
This Fig and Walnut Slice combines the deep sweetness of dried fig with crunchy walnuts and the nutty richness of almond flour. They are gently spiced with a pinch of fragrant cardamom and bound together by pure maple syrup, which bakes into a small and chewy bar that feels indulgent yet wholly wholesome. These fig and walnut slices are naturally gluten-free, vegan and free of refined sugars. Each slice of fig and walnut slices delivers fibre, healthy fats and plant-based protein, making it a perfect breakfast boost, afternoon pick‑me‑up or post-workout refuel. These slices are made with just five simple ingredients and minimal preparation. They’re ready in 15 minutes, which is portable and sturdy. This little slice tucks neatly into lunchboxes, picnic baskets or desk drawers, proving that thoughtful snacking can be both delicious and nutritious.
RECIPE CATEGORY
Snack
SERVING SIZE
1
CUISINE
Middle Eastern
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic, Potluck, Ramadan, Mother’s Day, Ramadan
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Low Sodium, Low / No Sugar, Organic, High Fibre, Kid Friendly
DISH TYPE
Energy Bar, Candy
INGREDIENTS
The ingredients required for Fig and Walnut Slice below:
- 1 dried fig, finely chopped
- 1 tablespoon chopped walnuts
- 2 tablespoons almond flour
- 1 tablespoon maple syrup
- Pinch of ground cardamom
FULL NUTRITIONAL INFORMATION
- Calories: 213.2 kilocalories
- Fat: 11.9 grams
- Saturated Fat: 0.9 grams
- Carbohydrate: 25.1 grams
- Sugar: 18.2 grams
- Sodium: 3.7 milligrams
- Fibre: 3.0 grams
- Protein: 4.7 grams
- Calcium: 41.5 milligrams
- Iron: 0.9 milligrams
- Potassium: 307.4 milligrams
PREPARATION
- Preheat Oven: Set to 180 °C (fan 160 °C/Gas Mark 4). Line a small 6 × 3 cm loaf tin or oven-proof ramekin with parchment paper, leaving an overhang.
- Combine Dry Ingredients: In a bowl, stir together 2 tablespoons almond flour, 1 tablespoon chopped walnuts and a pinch of cardamom until evenly mixed.
- Add Fig And Sweetener: Fold in the chopped fig, then drizzle 1 tablespoon of maple syrup over the mixture. Stir gently until a sticky dough forms.
- Press Into Tin: Transfer the mixture into the prepared tin. Press firmly with the back of a spoon or your fingers to create an even layer, ensuring there are no gaps.
- Bake: Place on the centre rack and bake for 12 to 14 minutes or until the edges turn light golden and the centre has set.
- Cool And Slice: Remove from oven and allow to cool in the tin for five minutes. Lift out using the parchment overhang, then transfer to a board. Slice into one thick or two small bars.
PREP TIME
5 minutes
COOKING TIME
14 minutes
TIPS
These tips enhance the quality of Fig And Walnut Slice:
- Chop Finely: Cut the fig into small pieces so it distributes evenly and softens fully during baking.
- Toast Nuts Lightly: For extra flavour, toast the walnuts for two minutes in a dry pan before chopping.
- Press Firmly: Compacting the dough well ensures the slice holds together and develops a chewy texture.
- Check Early: Begin testing at 12 minutes; small bars can over‑brown quickly.
- Parchment Overhang: Provides easy removal and helps maintain the slice’s shape.
- Storage: Keep in an airtight container at room temperature for up to three days or refrigerate for firmer texture.
VARIATIONS
- Spice Blend: Replace cardamom with ¼ teaspoon ground cinnamon or ginger for a different spice note.
- Seed Mix: Stir in 1 teaspoon chia or flaxseed for added omega-3 fatty acids and texture.
- Citrus Zest: Add ½ teaspoon orange zest to brighten the flavour.
- Nut Swap: Substitute walnuts with pecans or almonds to vary taste and nutrients.
- Chocolate Drizzle: Once cooled, drizzle with melted dairy-free dark chocolate for extra indulgence.
PREPPING AND STORAGE
- Fridge: Store cooled slices in an airtight container for up to five days; they remain chewy when chilled.
- Freezer: Wrap individually in parchment, then foil and freeze for up to one month. Thaw at room temperature for ten minutes before serving.