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    Blueberry & Grape, Fig Newtons

    yumnums.comAn awesomely delicious, but much less sweet take on the classic fig newton bar, including grapes and blueberries.



    • 1 1/4 cup flour

    • 1 1/4 cup whole wheat flour

    • 4 ounces butter

    • 1/2 cup brown sugar

    • 2 eggs (at room temperature)

    • 1/2 teaspoon baking soda

    • 1/2 teaspoon salt

    • 1/4 teaspoon cinnamon


    • 5 figs, quartered

    • 1/2 pint blueberries

    • 1 cup 100% concord grape juice

    • 1/4 cup sugar


    1. In a saucepan, combine all filling ingredients and simmer over very low heat until it reaches a very thick consistency (about 15 – 20 minutes). Allow to cool.

    2. In a stand mixer, cream the butter and sugar until light and fluffy.

    3. With the mixer on medium speed, add each egg one at a time, making sure that they are fully incorporated before the next one.

    4. In a separate bowl, combine all of the dry ingredients.

    5. With the mixer on low speed, add the dry ingredients to the batter and continue to mix until a dough forms. Be careful not to overmix.

    6. Remove the dough from the mixer and roll in to a bowl. Wrap it up and place in the fridge to chill for 1 – 2 hours.

    7. Flour a board and roll the dough into 3 x 6 inch rectangles that are 1/4 inch thick.

    8. Spoon a line of filling into the middle of the dough, and fold the dough around the filling (like a crepe) then pinch the ends to close.

    9. Bake at 350º for 20 – 25 minutes or until golden brown. Allow to cool completely before cutting in to individual servings.

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