Monday, July 19, 2010

Healthy Homemade Fruit Thin Bars (Think Fig Newtons...)

I am always on the look out for healthy homemade snacks and luckily I have lots of friends who are willing to share their recipes. My friend, Jane & I swap cookbooks, which is a really nice way to gain some new recipes, complete with feedback from someone you trust.

Our new favorite in this house are fruit thins. They are a fruit filled cookie that literally have tons of possible fillings. This recipe is from a very old out of print cookbook about baking.

Fruit Thins

Makes 24 to 32 cookies


- 1 1/2 cups Brazil nuts or walnuts (I used walnuts)
- 1 cup coconut (I used unsweetened shredded)
- 2 cups quick oats (I used organic)
- 1/2 cup whole wheat pastry flour
- 1 teaspoon salt (I used sea salt)
- 1/4 cup honey, warmed (although if you use liquid honey you don't need to warm it)
- 1/2 cup water
- Filling: use 1/2 cup water with a, b, c
a: 2 cups raisins, 1 cup dates
b: 1 cup each dates, raisins, and dried cranberries
c: 1 cup dried apricots, 1 cup dried pineapples pieces, and 1 cup golden raisins
NOTE: I used organic raspberry jam in my thins because I had it on hand.

1. Blend coconut and oatmeal two minutes in food processor and place in bowl.
2. Blend nuts, flour, and salt for 30 seconds. Mix in bowl with coconut/oatmeal mixture. Add honey and water and stir together until pie-dough-like mixture is formed. Divide into two balls.
3. Filling: use a, b, or c from ingredient list; place in food processor with water and whiz, adding extra water if needed to make a thick speadable paste. (If dates or dried pineapple are hard, soften them in the water in microwave or on stove top before processing).
If using jam you do not need to prep it. Here is where things get a bit tricky...
4. Roll out first crust using two large pieces of plastic bag material or Bake Magic sheets. Place dough ball between sheets and rool, readjusting plastic if dough begins to press out as you roll. (Dampen counter slightly to keep the sheets from slipping around on the counter as you roll them. You will transfering everything to a cookie sheet with a lip, so roll it out to that size and shape.
5. Spread driend fruit mixture or jam over the surface.
6. Roll out the other ball of dough and place over the top of the other rolled out dough with filling and transfer to a cookie sheet. Place the plastic sheet on top and roll filmly to merge the layers together.
7. Score (press knife, don't drag). Bake at 350 degrees F for 25 minutes or until golden brown on edges and bottom.

These smell delicious while baking. Best wishes not having the whole family eat them on the first day...


Jane said...

So happy that you are loving them and that you have shared the recipe, nice photos too! :)

Tiffany Teske said...

Thanks, Jane! They are soooooooo good! Do you have the title of the cookbook handy? If so, I would love to credit it...