Ingredients
- 1 ½ cups dried mission figs stems removed
- ½ cup orange juice
- 1 teaspoon lemon zest
- ½ teaspoon cinnamon
- 1 cup almond flour
- ¾ cup oat flour certified gluten-free
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Method
- 1. Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper.
- 2. In a saucepan, simmer figs and orange juice over low heat for 10 minutes until soft.
- 3. Add lemon zest and cinnamon. Mash or blend until thick and spreadable. Set aside to cool.
- 4. In a mixing bowl, combine almond flour, oat flour, salt, maple syrup, coconut oil, and vanilla. Stir until crumbly dough forms.
- 5. Press two-thirds of the dough into the prepared pan to form the crust.
- 6. Spread fig mixture evenly over the crust.
- 7. Sprinkle remaining dough on top as the crumble layer.
- 8. Bake for 25–28 minutes until golden brown.
- 9. Cool completely in pan, then slice into bars.
- 10. Store in an airtight container in fridge up to 1 week or freeze up to 3 months.
Nutrition
Serving: 1barCalories: 185kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 6gSodium: 65mgFiber: 3gSugar: 13g
Notes
Let bars cool fully before slicing for clean edges.
Add chia seeds to the fig filling for extra fiber.
Swap maple syrup with honey or coconut nectar if preferred.
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