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Fig and Sesame Energy Bars

Fig and sesame energy bars stacked on a wooden cutting board, one bar cut to show the dense fig-flecked interior

This recipe is one of several I've developed together with some web searches and AI assistance to address a specific challenge. I need something to eat while doing long distance bicycle rides (aka brevets), and in this case for a 300k. Need something that packs well in a handlebar bag, digests slowly enough to avoid blood sugar swings (causes cramps for me), and still be interesting to eat from hour 2 through hour 10 or 12. These hit the spot, and the double batch allowed for sharing while we waited for a long train to pass. Figs are underrated endurance food. Their natural glucose-to-fructose ratio is close to ideal for sustained effort, and they carry enough fiber to buffer absorption without the GI distress that pure sugar hits can cause. Almond flour replaces wheat entirely, keeping these gluten-free and adding fat and protein that extend the energy curve further. Chia and pumpkin seeds bring magnesium — which matters for cramping — and sesame adds depth of flavor that keeps these interesting long after sweet fatigue sets in. They're not a dessert bar. They're denser and less sweet than that. Which is exactly the point. Recipe doubles well.

Ingredients

  • 1 cup dried figs, stems removed
  • 1 cup almond flour
  • 2 tbsp mixed sesame seeds (black and white), plus more for top
  • 2 tbsp pumpkin seeds, roughly chopped
  • 1 tbsp chia seeds
  • 1 tbsp honey
  • 1 egg
  • 1/4 tsp salt

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Instructions

  1. Preheat oven to 325°F. Line a small loaf pan or a portion of an 8x8 with parchment.

  2. Soak figs in hot water for 10 minutes. Drain well. Chop roughly — don't blend them smooth.

  3. Mix almond flour, sesame seeds, pumpkin seeds, chia, and salt in a bowl. Add the chopped figs, egg, and honey. Mix until it comes together into a sticky, dense mass. If it won't come together, add water one teaspoon at a time.

  4. Press evenly into the prepared pan to about 3/4 inch thick. Press additional sesame seeds firmly onto the top.

  5. Bake 20-22 minutes until just set and barely golden at the edges. They will look slightly underdone — they're not. They firm significantly as they cool, so don't skip the full 45 minutes.

  6. Cool completely before cutting. Cut into 8 bars. Wrap individually in parchment.

  7. Store in the fridge. At room temperature they're stable for 8-10 hours, which is the ride window they're designed for.

Fig and Sesame Energy Bars | Accidental Recipes