Peanut Snack Bars

7 ounces soft dried figs (about 1 cup packed)

Scant ½ cup unsweetened crunchy peanut butter

¼ cup hulled, toasted or roasted, unsalted sunflower seeds

1/3 cup hulled, raw, unsalted pumpkin seeds

1/3 cup whole-wheat flour

½ teaspoon kosher salt

2 tablespoons sunflower oil

2 teaspoons water

Discard the tough stem at the top of each dried fig. Place the fruit in a food processor along with the peanut butter, sunflower seeds, pumpkin seeds, flour, salt, sunflower oil and water; pulse long enough to create a mixture that has the texture of fine crumbs, which should hold together when firmly pressed.

Press or roll the mixture on a counter, between layers of parchment paper, to a thickness of about ½ inch: A rectangle about 7-by-6-inches is perfect. If there are cracks, press the dough more firmly. Cut into 12 equal slices. The bars can be refrigerated in an airtight container for up to 1 week.

Makes 12 bars

Nutrition | Per bar: 180 calories, 5 g protein, 16 g carbohydrates, 11 g fat, 2 g saturated fat, 0 mg cholesterol, 80 mg sodium, 3 g dietary fiber, 8 g sugar

Adapted from "Sensationally Sugar Free," by Susanna Booth (Hamlyn, 2016).