Natures Bakery Fig Bar Gluten Free with Almond Flour

The aroma of jammy figs and warm cinnamon filling the kitchen always reminds me of my grandmother. She used to bake these hearty fruit squares that felt more like a substantial meal than a simple treat.

Back then, they weren't labeled as "gluten-free alternatives" or "health snacks"; they were simply how we enjoyed fruit during the winter.

I spent years searching for that same chewy consistency in store-bought bars, but most were either loaded with corn syrup or tasted like cardboard. While developing this Natures Bakery Fig Bar gluten free version, I discovered that the real magic is found in the balance of fats within the crust.

You can expect a bar that stays together rather than crumbling when you bite into it. These are sturdy and satisfying, featuring that signature "pull" that makes a fig bar feel truly authentic.

Why These Bars Actually Work

• Almond Flour Blend: Mixing almond flour with oats removes that gritty texture often found in GF baking. According to King Arthur Baking, almond flour adds moisture and fat that mimics the structure of wheat.
• Warm Water Soak: Soaking the dried figs for 10 minutes softens the tough skins. This ensures the filling is smooth and spreads easily without leaving hard chunks.
• Cold Set Chill: Letting the bars sit in the fridge for 45 minutes allows the coconut oil to solidify. This is what gives the bars their signature chew rather than a cakey feel.

If you enjoy these, you might also like my gluten free bread dough for other inclusive baking projects.

The Ingredient Deep Dive

The Essential Ingredient List

• 1.5 cups (150g) certified gluten-free rolled oats Why this? For that satisfying, traditional chew
• 1 cup (110g) almond flour Why this? Keeps the crust from feeling gritty
• 0.25 cup (55g) melted coconut oil Why this? Makes the bars firm up when cooled
• 3 tbsp (45ml) pure maple syrup Why this? A subtle sweetener that binds ingredients
• 0.5 tsp (3g) sea salt Why this? Counteracts the intense sweetness of the figs
• 1 tsp (5ml) vanilla extract
• 12 oz (340g) dried figs, stems removed Why this? The primary source of flavor and body
• 0.5 cup (120ml) warm water
• 1 tbsp (15ml) lemon juice Why this? Lifts the concentrated fruit notes
• 1 tsp (2g) ground cinnamon
• 0.25 tsp (1g) ground cloves

Honey works well if you want a floral, thicker quality, but maple syrup mixes more seamlessly into the oat mixture.

Tools You'll Need

No professional equipment is necessary for this recipe. A food processor is the key tool here, saving you from spending an hour mashing figs by hand. I use a standard Cuisinart, but any brand is fine. You will also need an 8x8 inch baking pan and some parchment paper to keep the bars from sticking.

Step-by-step 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.

Pro Tips & Pitfalls

Preventing Dry Crumble

If your crust feels too dry or falls apart during the press, add one teaspoon of water or maple syrup. gluten-free flours absorb moisture differently depending on the brand. The dough must feel like damp sand to bind properly.

Stopping Sticky Centers

If the fig filling feels too runny to spread, you likely added too much soaking water. Just pulse in an extra tablespoon of almond flour to the paste. It will thicken it up without changing the flavor.

Avoiding Over Baking

Over baking removes the chew and makes the bars brittle. Pull them out as soon as the edges are gold. They will continue to set as they cool, and the fridge time does the heavy lifting for the texture.

Chef's Tip: For a deeper flavor, toast your GF oats in a dry pan for 3 minutes before pulsing them. It adds a nutty aroma that makes the Natures Bakery Fig Bar gluten free taste more like a bakery item.

Serving Suggestions

While wonderful on their own, these are a great brunch addition if you heat a bar in the microwave for 10 seconds to soften the fig center. They pair nicely with a dollop of Greek yogurt or a bit of almond butter.

For a dessert style treat, enjoy them with a cup of Earl Grey tea; the bergamot notes provide a bright contrast to the rich figs. To elevate them further, top each bar with melted dark chocolate to turn this snack into a true indulgence.

Freezing and Reheating Guide

Keep these airtight in the refrigerator for 5 days. They are often tastier the next day after the flavors have fully combined. If you've made a large quantity, they freeze well for 3 months.

For freezing, slice the bars first and insert parchment squares between each piece. This ensures they don't freeze into a single solid block. To enjoy, defrost them in the refrigerator overnight or microwave a bar for 15 seconds.

To minimize waste, any leftover fig paste can be folded into your breakfast porridge or used as a center for thumbprint cookies.

Variations & Substitutions

To change the flavor profile, feel free to replace the figs with pomegranate seeds or dried blueberries. If you choose blueberries, add an extra teaspoon of lemon juice to balance out the sweetness. For those who love fruit spreads, my homemade fig jam offers a very similar taste.

For a firmer texture

chill for 2 hours instead of 45 minutes.

For a nut-free option

substitute sunflower seed flour.

For less sugar

replace the maple syrup with a bit of apple cider vinegar and additional cinnamon.

Substitutes for Main Ingredients:

Now you have everything required to create your own gluten free Natures Bakery Fig Bars at home. It is a wonderful way to enjoy a cleaner snack without sacrificing that signature jammy chew. Trust me, once you've tried these, the store-bought versions won't compare.