My kids and I bake every Wednesday and more often than not, I convince them to make these bad boys! Totally selfish, I know. But I need my tasty treats to prevent myself from going totally insane. These are similar to fig newtons but infinitely better. (In my opinion) The top layer gets a little crunchy and crumbly while the middle is all kinds of delicious gooey-ness. Plus side? They can easily be made with or without gluten!
So, let’s get to it!
1 1/2 cups rolled oats (Gluten Free Rolled Oats)
1 cup all purpose flour (Gluten Free 1-to-1 Baking Flour)
1 cup Dried Smyrna Figs
3/4 cup sugar
1/2 cup water
1/3 cup butter melted
1 egg white
1 Tbsp molases
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
Coconut oil for greasing pan
Let’s get cookin’!
Step 1. Preheat oven to 350
Step 2. Cut figs into fourths. Place in small saucepan with water. Heat until boiling. Then simmer on low heat until mixture starts to thicken. When finished, blend in blender or food processor. Again, I still opt for my trusty NutriBullet.
Step 3. While figs are on the stove you can begin mixing the dry ingredients in a large mixing bowl.
Step 4. Add molasses, egg white and melted butter to dry ingredients.
Step 5. Stir until well combined and mixture has started becoming sticky.
Step 6. Firmly press half the mixture into well oiled 9 in. cake pan.
Step 7. Spread fig filling on top of pressed crumb base.
Step 8. Cover the fig filling with the remaining crumb mixture and gently press down. (not too hard, just enough to help it stick.)
Step 9. Place fig bars into heated oven for 20-25 minutes.
Step 10. Let cool before cutting.
Personal Preference: allow figs to completely cool before eating. My family and I prefer them cooled down. You can really appreciate the crunchy, crumby texture this way!