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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.
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Serving: 1bar水中色av综合: 185kcalCarbohydrates: 22g
Notes
Let bars cool fully before slicing for clean edges.
Add chia seeds to the fig filling for extra fiber.
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