Fat-Free Fig Bars

Bite into these heavenly fig bars and taste the delicious sweet fig center that’s baked inside a gluten-free, oat-based cookie exterior. These fig bars are also fat-free, dairy-free, and egg-free. They are a great choice for a snack or dessert and will likely have you thinking about when you can make them again!

Figs have unique phytochemicals that are bonded to minerals such as bioavailable potassium and sodium that specifically nourish and build neurotransmitters while also supporting neurons and synapses in the brain.

Fat-Free Fig Bars

Ingredients:

Filling:

• 2 cups roughly chopped dried figs (stems removed)
• 2 tbsp coconut sugar or pure maple syrup
• ¼ cup applesauce
• ½ cup water, more if needed
• 1 tsp freshly squeezed lemon juice

Dough:

• ¼ cup applesauce
• ½ cup coconut sugar
• 1 tsp vanilla powder or alcohol-free vanilla extract
• 1 ⅓ cup gluten-free oat flour, more if needed
• ½ cup brown rice flour
• 3 tbsp tapioca flour
• ¼ tsp baking powder

Directions:

In a small saucepan, combine the dried figs, coconut sugar, applesauce, water, and lemon juice. Bring to a boil, then reduce to simmer and cook for about 15 to 20 minutes or until the figs are soft and the liquid has reduced. Place in a food processor or blender and pulse a few times until you get a uniform thick paste. Set aside.

To make the dough, combine applesauce, coconut sugar, and vanilla in a bowl. Whisk until uniform. In another bowl, whisk together the oat flour, brown rice flour, tapioca flour, and baking powder. Add the wet ingredients to the dry and stir until you get a uniform soft dough that isn’t sticky. Add more oat flour if needed to reach this consistency.

Preheat oven to 350ºF/180ºC. Line a large baking sheet with parchment paper.

To assemble, roll out the dough to about ¼-inch thickness between two sheets of parchment paper. Cut off any ragged edges to make a rectangle. Cut the rectangle in half width wise. Working on one of the halves, spread a line of filling about 1 1/2 -inch wide down the length closer to one edge. Lift one edge of the dough (you can use the parchment paper for this) and fold over the middle. Gently roll the log over so that the seam is on the bottom. Cut into bars.

Repeat with the other half of the dough. Gather any scraps and repeat again. Transfer bars to the prepared baking pan and bake for 13 to 15 minutes, until lightly browned and firm on top. Cool briefly on the baking sheet, then transfer to a wire rack to cool completely.

These bars taste best fresh but can be kept in an airtight container at room temperature for 1-2 days.

Serves 4-6

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: Snacks, Desserts, Pastries, Kid Friendly, Baking, Fat Free

This item posted: 22-Jan-2024