Ingredients:

  • 1.5 cups (150g) certified gluten-free rolled oats
  • 1 cup (110g) almond flour
  • 0.25 cup (55g) melted coconut oil
  • 3 tbsp (45ml) pure maple syrup
  • 0.5 tsp (3g) sea salt
  • 1 tsp (5ml) vanilla extract
  • 12 oz (340g) dried figs, stems removed
  • 0.5 cup (120ml) warm water
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 0.25 tsp (1g) ground cloves

Instructions:

  1. Soak the figs. Place dried figs in a bowl of warm water for 10 minutes. Note: This softens the skins for a smoother paste.
  2. Blend the filling. Drain the figs, keeping 2 tbsp of the soaking water. Pulse them in the food processor with lemon juice, cinnamon, cloves, and the reserved water until a thick, smooth paste forms.
  3. Prep the oats. Pulse the gluten-free oats in the food processor until they look like a coarse meal.
  4. Mix the dough. Add almond flour, salt, melted coconut oil, maple syrup, and vanilla to the oats. Pulse until the mix resembles wet sand and clumps when you pinch it.
  5. Line the pan. Use parchment paper in an 8x8 inch pan for an easy lift out later.
  6. Press the base. Firmly press two thirds of the oat mixture into the bottom. Use a spatula to ensure it's an even layer.
  7. Layer the fruit. Spread the fig paste over the base, leaving a 1/4 inch border around the edges.
  8. Add the top. Crumble the remaining oat mixture over the fig filling and press down gently.
  9. Bake the bars. Bake for 25 minutes until the edges are golden brown.
  10. Chill and cut. Let the bars cool, then refrigerate for 45 minutes before slicing into 16 bars.