Friday, October 11, 2013

The ever popular and highly coveted Gluten-Free Fig Oat Bars

My Gluten-Free Vegan Fig Oat Bars are frequently requested, and I've probably made the recipe a hundred times since developing it last year.  The recipe has several steps and is a little more complicated than some of my other simple raw recipes.  It's worth it though, and one of those recipes that don't actually taste vegan or gluten-free, and is a good way to sneak someone a healthy dessert or breakfast.

The bars also freeze well, so feel free to pop half the pan in the freezer to enjoy at a later day.  Definitely delicious with tea or coffee and makes a great brunch addition!

Gluten-Free Fig Oat Bars


For Filling:

12 dried figs
6 dates
1/4 cup water
1 teaspoon cinnamon
1 teaspoon vanilla
1 to 2 tablespoons maple syrup

For Batter:

2 cups gluten-free oats
2 cups gluten-free flour (I used garbanzo bean flour, coconut flour and buckwheat flour)
1 teaspoon baking soda
1/2 teaspoon aluminum free baking powder
2 tablespoons protein powder
1 teaspoon cinnamon
1 mashed banana
1/4 cup melted coconut oil
1/4 cup maple syrup (for a sweeter recipe, feel free to use slightly more)
1 cup unsweetened applesauce
1 cup unsweetened coconut milk


For Filling:

1.  Heat figs in a small saucepan until tender and soft.  Food process all filling ingredients, set aside.

For Batter:

1.  Preheat oven to 350 degrees, and line a glass baking dish (9x12") with parchment paper or coconut oil.
2.  In a medium bowl, whisk dry ingredients (flour, oats, protein powder if using and cinnamon).
In a small bowl, whisk nondairy milk, applesauce, oil and mashed fruit. 
3.  Fold wet ingredients into dry.
4.  Layer half the mixture in the bottom of the baking dish.  Spread the fig filling on top.  

Finish off with the rest of the batter.

5.  Bake for 22-28 minutes or until an inserted toothpick comes out clean.  

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