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Aubergine fig squares




  • 1 1/2 cup dried figs
  • 1 cup water
  • 1 cup aubergine puree
  • 1 tsp lemon juice soup
  • 1 cup oat flakes
  • 1/2 cup of oat bran
  • 1/2 cup wheat bran
  • 1/2 cup chopped almonds
  • 3 c. to soup of coarsely ground spelt seeds
  • 1 cup grated sweet potato
  • 2 c. with brown sugar soup
  • 1/3 cup semi-salt butter, softened



  1. In a saucepan, bring figs, water and lemon juice to a boil. Reduce to medium heat and let boil, stirring constantly, about 5 minutes. Add the aubergine puree and go to the mixing arm to obtain a smooth mixture. Let cool down.
  2. In a bowl, mix the oat flakes, oat bran, wheat bran, almonds, spelt seeds, sweet potato and brown sugar. Add the butter and mix well.
  3. Divide half the crispy in the baking dish and press firmly. Spread the fig mixture and cover with the remaining crispy.
  4. Bake for about 45 minutes at 350 ° F. Let cool and cut.


Good to know

This recipe is a source of magnesium. The latter plays the role of modulator of immunity because it has an important role in the acid-basic equilibrium and in more than 300 biochemical reactions, several of which, directly related to the immune system.




This liquid magnesium chloride formula has a faster action because it does not have to be digested. It promotes acid-basic balance, enzyme production and muscle relaxation in general.