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1
Cream together the Earth Balance and brown sugar until light and fluffy.
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2
Whisk together the ground flax and warm water then add to butter/sugar mixture in two installments, blending well after each.
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3
Add the soymilk and mix until combined.
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4
Set aside.
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5
In a separate bowl, combine the remaining crust ingredients (all of the listed dry ingredients).
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6
Add this mixture to the Earth Balance and sugar mixture and mix until a soft dough forms (it will be on the crumbly side).
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7
Turn dough out onto a floured countertop and form a smooth ball.
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8
Then place the ball in a bowl and let it chill in the fridge for 30 minutes.
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9
Meanwhile, make the filling.
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10
Place the figs in a saucepot and cover with apple juice, water and sugar and bring to a boil, then reduce heat and simmer for 30 minutes.
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11
Let the mixture cool and then puree the figs, juice and vanilla extract together to form a smooth paste.
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12
Preheat oven to 350 degrees F.
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13
Remove half of dough from the fridge and roll it out into a long rectangle.
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14
This dough is a little dry so you may want to add a sprinkle of water to help you form a smooth ball before rolling it out.
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15
Cover rectangle with fig paste, leaving a one inch border around edges.
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16
Set aside.
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17
Roll out the other half of the dough into a rectangle the same size as the bottom, then sandwich the rectangles together, pressing down gently around the edges.
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18
Carefully cut it into bars and use your fingers to crimp the edges a little bit.
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19
Brush bars with warm water and add a sprinkle of oats if you like, then bake bars on a lined baking sheet for 25 minutes.
