Description
These gluten free fig bars capture nostalgic flavor with a buttery, crumbly oat crust and a luscious, chewy fig filling. Perfect for lunchboxes, snacks, or dessert, they are wholesome and irresistible.
Ingredients
For the Crust & Topping:
2 cups gluten-free rolled oats
1 cup almond flour
1/2 cup coconut sugar
1/2 teaspoon sea salt
1/2 cup cold unsalted butter (or vegan butter), cubed
1 large egg, lightly beaten
1 teaspoon vanilla extract
For the Fig Filling:
1 pound dried figs (stems removed)
1/2 cup fresh orange juice
1/4 cup water
2 tablespoons maple syrup
1 teaspoon lemon zest
Instructions
1. Prepare the Fig Filling:
2. 1. Place the dried figs, orange juice, water, and maple syrup in a medium saucepan.
3. 2. Bring the mixture to a simmer over medium heat.
4. 3. Reduce the heat to low and let it cook for about 10 minutes. The figs should soften and absorb most of the liquid.
5. 4. Carefully transfer the mixture to a food processor.
6. 5. Add the lemon zest and pulse until you achieve a thick, jammy paste. Set it aside to cool completely.
7. Make the Oat Crust:
8. 6. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
9. 7. In a large bowl, combine the oats, almond flour, coconut sugar, and salt.
10. 8. Cut in the cold butter using a pastry blender or your fingertips. Work quickly until the mixture resembles coarse crumbs.
11. 9. Add the beaten egg and vanilla. Stir until a soft dough forms.
12. Assemble and Bake:
13. 10. Press about two-thirds of the dough firmly into the bottom of the prepared pan.
14. 11. Spread the cooled fig filling evenly over the crust.
15. 12. Crumble the remaining dough over the top.
16. 13. Bake for 25–30 minutes, until the top is golden brown.
17. 14. Let the bars cool completely in the pan before slicing. This ensures clean cuts.
Notes
For nut-free, replace almond flour with sunflower seed flour. Use any dried fruit like apricots or prunes.
For dairy-free, use cold coconut oil or vegan butter. Add spices like cinnamon or nutmeg to the crust. Fold chopped walnuts into the filling for extra crunch.
Keep in an airtight container at room temperature for up to 4 days, refrigerate for up to a week, or freeze for up to 3 months.
Use cold butter for a flaky crust. Do not over-process the filling; keep some texture. Cool filling completely before adding to crust. Press crust evenly with a flat-bottomed measuring cup. Cool bars completely before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 245
- Sugar: 22g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g (estimated: total fat minus saturated fat)
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg (estimated from 1 egg and butter)
Keywords: gluten free fig bars, fig bars, gluten free, oat crust, fig filling