This commercial fig bar contains inflammatory canola oil and processed ingredients like glycerin and artificial natural flavors. Our DIY version eliminates the seed oil (replaced with organic coconut oil), uses whole food ingredients, and provides the same satisfying fig-and-fruit bar experience with superior nutrition and no inflammatory oils.
Based on: Fig Bar Blueberry
· Makes approximately 32 bars
· Serving: 1 bar (28g)
Why This Recipe is Seed Oil Free
Commercial Fig Bar Blueberry from Nature's Bakery,bella-four-bakery often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Fig Bar Blueberry may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural thickener replacing processed rice starch in the fruit filling
Sea salt
2g (about 0.5 teaspoon) · Redmond Real Salt
Enhances flavors and balances sweetness naturally
Baking soda
3g (about 0.75 teaspoon) · Bob's Red Mill Baking Soda
Provides gentle leavening for tender texture without aluminum additives
Fresh lemon juice
15ml (about 1 tablespoon) · Fresh organic lemons
Natural citric acid replacement for flavor balance and preservation
Instructions
Step 1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal. In a food processor, pulse the dried figs (250g) with warm water (2-3 tablespoons) until a smooth, spreadable paste forms — this takes 2-3 minutes of processing. The paste should hold together when pressed but not be wet. If too dry, add water 1 teaspoon at a time. Set aside.
Step 2. Prepare the blueberry component by crushing the freeze-dried blueberries (25g) into smaller pieces using a rolling pin or mortar and pestle — you want pieces about the size of small chocolate chips, not powder. Mix with arrowroot powder (15g) and 1 tablespoon of the coconut sugar. This coating prevents the berries from sinking and helps them distribute evenly.
Step 3. In a large mixing bowl, whisk together the whole wheat flour (400g), remaining coconut sugar (60g), sea salt (2g), and baking soda (3g) until no lumps remain. The dry ingredients must be completely uniform or you'll get pockets of concentrated flavors. Create a well in the center.
Step 4. In a separate bowl, melt the coconut oil (65g) gently — it should be liquid but not hot enough to cook the honey. Whisk in the honey (60g) and lemon juice (15ml) until completely smooth. This mixture should be pourable but not thin. Pour this into the flour well and mix with a wooden spoon until a cohesive dough forms. It will look crumbly at first, then come together as you work it.
Step 5. Press half the dough mixture (about 450g) firmly into the prepared pan using your hands or the back of a measuring cup. The layer should be even and compact — press hard enough that it holds together but don't overwork. Spread the fig paste evenly over this base, leaving a 0.5-inch border on all sides. The paste should be about 3mm thick. Sprinkle the prepared blueberry pieces evenly over the fig layer.
Step 6. Crumble the remaining dough mixture over the top, pressing gently so pieces adhere but maintain a rustic crumb texture. Don't pack it down — you want some texture variation. Bake for 28-32 minutes until the top is golden brown and edges are set. The bars should spring back slightly when gently pressed in the center.
Step 7. Cool completely in the pan for at least 2 hours before cutting — this is crucial for clean cuts and proper texture. Use the parchment overhang to lift the entire slab out, then cut into 32 bars using a sharp knife in a sawing motion. Clean the knife between cuts for neat edges.
Step 8. Store in an airtight container at room temperature for up to 1 week, or freeze individual bars wrapped in parchment for up to 3 months. For best texture, let frozen bars thaw at room temperature for 15 minutes before eating. Each bar provides sustained energy without the inflammatory seed oils found in commercial versions.
Storage
Store in airtight container at room temperature for 1 week. Refrigerate for 2 weeks or freeze for 3 months. Bars maintain best texture at room temperature.
Cost Comparison
Cost per serving (homemade)$0.46
Cost per serving (store-bought)$0.89
Savings48%
Higher upfront ingredient costs are offset by bulk purchasing advantages and superior ingredient quality. The freeze-dried blueberries are the most expensive component per serving, but provide concentrated nutrition without preservatives.