One of my favorite treats from my childhood were Fig Newton cookies. As a kid, I thought they were “healthy cookies,” because they had fruit in them! But I recently took a peek at the label – the second ingredient is high fructose corn syrup, and they contain 2 other types of sugar (this is a trick for how they keep sugar from being the first ingredient), soybean oil, and partially hydrogenated oil (translation: trans fats). Plus, since going gluten free, I can’t eat wheat flour either (the first ingredient is enriched wheat flour. Enriched translation – all the fiber and minerals have been processed out, so they have to put a few vitamins and minerals back in to make it look better).
Needless to say, it has been years since I have enjoyed a fig cookie, but I have been really into figs lately – so I decided to reinvent the fig bar in the Sara “Superfood” way. These sweet treats are gluten free, have brain-boosting chia seeds in them, no refined sugar (or any of that other junk), and pack nicely in lunch boxes (if you decide to share them with the kids)! They also freeze beautifully, so make extra!
Gluten Free Fig Bars:
Article written by Nutritionist Sara Vance, author of the book The Perfect Metabolism Plan A regular guest on Fox 5 San Diego, you can see many of Sara’s segments on her media page. She also offers corporate nutrition, school programs, consultations, and affordable online eCourses. Download her free 40+ page Metabolism Jumpstart eBook here.
©2015, all rights reserved. Sara Vance.
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[…] Cookies or try these gluten free Figgy Bars – I always think homemade is best. You can control what goes in […]
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