Oatmeal Fig Bars (Gluten Free + Vegan

• Vegan
• Gluten free

• Produce

  • 1 lb Figs, ripe
  • 1 Lemon, Zest from

• Breakfast Foods

  • 1 1/2 cups Rolled oats, gluten free

• Condiments

  • 2 tbsp Lemon juice
  • 4 tbsp Maple syrup

• Baking & Spices

  • 2/3 cup Almond flour
  • 1/2 tsp Baking soda
  • 1/4 cup Coconut sugar
  • 1/4 tsp Salt
  • 1/3 cup Tapioca flour
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil

Found on bakerita.com

Ingredients

• 1 pound ripe figs, washed, stems removed and chopped
• 2 tablespoons maple syrup
• Zest from 1 lemon
• 2 tablespoons of lemon juice
• 1 teaspoon vanilla extract
• 1½ cups gluten free rolled oats
• ⅔ cup almond flour
• ⅓ cup tapioca flour
• ¼ cup coconut sugar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup coconut oil, melted
• 2 tablespoons maple syrup

Directions

• Preheat the oven to 350ºF. Line an 8-inch square baking pan with parchment paper and grease with non-stick spray.
• Start by making the fig jam filling. In a medium or large pot, combine figs and maple syrup over medium heat, stirring occasionally until bubbling and thickened (15-20 minutes). Add 1-2 tablespoons of water if the mixture is sticking to the sides or burning at all. Remove from heat and stir in lemon zest, lemon juice, and vanilla extract. Let cool while preparing the oatmeal crust.
• In a mixing bowl, whisk together oats, almond flour, tapioca flour, coconut sugar, baking soda and salt.
• Add melted coconut oil and maple syrup to oat mixture and stir until combined.
• Reserve ½ cup of the oatmeal crumble and press the remaining oat mixture into the prepared baking pan.
• Next, carefully spread the crust with the fig mixture. Crumble the remaining oat mixture evenly over the fig mixture and gently pat it down.
• Bake for 20 minutes or until lightly browned. Cool completely before cutting into 16 equal squares. Keep leftovers covered in the refrigerator.