You’ve been waiting and now they’re here. Wheat Free Fig Bars!
Remember when I made these? And remember how awesome they were? Well I recently started reducing my wheat intake (as well as my dairy and corn intake) per my naturpathic doctor’s advice and decided to recreate my favorite fig bars, but wheat free.
Like most of my baked goods, these have just a touch of sweetness from the honey, so they’re wholesome enough for breakfast, yet decadent enough for dessert.
WHEAT FREE FIG BARS
Makes 1 8×8 DishFilling Ingredients
1 recipe fig jam (or about 1 1/2 cups thick fruit jam of choice)Dough Ingredients 1 cup gluten free flour (coconut or brown rice work well) 1 cup coconut, finely shredded for baking 1/2 cup rolled oats (gluten free if necessary) 1/2 cup ground flaxseed 1 teaspoon ground cinnamon 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt 1/2 cup coconut oil, melted 1/2 cup honey 1/4 cup coconut milk (full fat) or other non-dairy substitute
1 1/2 teaspoons vanilla extract
Grease an 8×8 glass baking dish with a tablespoon of coconut oil. Preheat oven to 350°F.
In a large mixing bowl combine the dry ingredients, then add the wet ingredients until well combined and it forms a slightly sticky dough. Divide dough in half and spread one half evenly into your greased baking dish, reserving the other half for the crust. Spread filling on top into an even layer. Take the remaining dough and gently spread on top of the filing towards the edges of the dish until it forms an even layer as the crust.
Bake for 20 to 25 minutes, until crust is golden and puffed, then remove from the oven to cool on a wire rack. Once completely cool, cut bars as desired and store in a tightly covered container at room temperature for 3-5 days or freeze for up to one month. Storage tip: storing bars like these in the refrigerator may make the dough wet from condensation, which is why I prefer to store mine at room temperature.