Gluten-Free Fig Bars

Before I moved to Boulder, Colorado I thought how can anyone eat gluten-free?  I felt really bad for them for they were really missing out. I have been experimenting with different flours and ingredients and there are quite a lot of amazing gluten-free dessert. Breads are another story though! If anyone comes across a gluten-free bread recipe that is not chewy and taste like bread please email me. :)

This past week for Dessert Club was Fig Bars, Honey Cookies, Strawberry Fruit-Roll ups and Chocolate Palmiers. Everything was healthy but the Chocolate Palmiers. No cane sugar or butter was used in any of the desserts and I only used honey or agave syrup (but the Chocolate Palmiers). The Honey Cookie recipe will be next weeks post! I had many requests.

 Fig Newton 9

I made these Fig Bars with almond flour,agave syrup,grape seed oil, figs, lemons, molasses, vanilla,and salt. I know that figs are not in season but boy these were delicious. I could not stop eating them. 

1.)Make the fig filling: Put the figs into the food processor and process until smooth. Add the lemon juice and vanilla extract and process until smooth and paste-like. Set aside.

2.)To make the base:  Super easy combine the almond flour, sea salt, agave nectar, molasses or yacon syrup, grape seed oil and vanilla extract.
Fig Newton 1
3.)Mix everything together and cover with plastic wrap and place in refrigerator for at least an hour.
Fig Newton 2
4.)Put half the dough onto a silpat or parchment and roll between two layers of parchment or stack two silpats. Roll until 1/4″ thick and 10″ long X 4″ wide. The size really depends on what you want your final cookies to be these are 2″ wide bars.
Fig Newton 3
5.)Place into the freezer so the dough firms up and will  be able to fold it over on top of the filling and the dough. 
Fig Newton 5
6.)Put half of the fig jam down half of the dough keeping about 1/2″ or more away from the sides.
Fig Newton 6
 
7.)Fold the dough over and seal the edges with your fingers. Repeat steps 4-6 until all the dough is used.
Fig Newton 8
8.)Bake at 350F for 12-15 minutes depending on how dark you want them. I like them a little on the darker side. Allow to cool slightly then cut 3″ bars. The Fig Bars keep for at least 2 weeks in the refrigerator and 3 days at room temperature.
Fig Newton 7

Eat and enjoy! Make sure you wrap them tight so no little monsters will eat them.

Fig Newton 10Fig Newton 11

 

 If you do not like figs, you can replace the fig jam with any other jam you prefer! You can play around with what is in season.

 

Fig Bars
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Filling
  1. 1 cup dried figs
  2. ½ cup lemon juice, freshly squeezed
  3. 1 tablespoon vanilla extract
Dough
  1. 2 ½ cups blanched almond flour
  2. ½ teaspoon celtic sea salt
  3. ½ cup agave nectar
  4. ¼ cup yacon syrup
  5. ¼ cup grapeseed oil
  6. 1 tablespoon vanilla extract
Instructions
  1. 1.)Make the fig filling: Put the figs into the food processor and process until smooth. Add the lemon juice and vanilla extract and process until smooth and paste-like. Set aside.
  2. 2.)To make the base:  Super easy combine the almond flour, sea salt, agave nectar, molasses or yacon syrup, grape seed oil and vanilla extract.
  3. 3.)Mix everything together and cover with plastic wrap and place in refrigerator for at least an hour.
  4. 4.)Put half the dough onto a silpat or parchment and roll between two layers of parchment or stack two silpats. Roll until 1/4" thick and 10" long X 4" wide. The size really depends on what you want your final cookies to be these are 2" wide bars.
  5. 5.)Place into the freezer so the dough firms up and will  be able to fold it over on top of the filling and the dough.
  6. 6.)Put half the fig jam down on half of the dough keeping about 1/2" or more away from the sides.
  7. 7.)Fold the dough over long ways so your dough is 2” x 10”and seal the edges with your fingers. Repeat steps 4-7 until all the dough is used.
  8. 8.)Bake at 350F for 12-15 minutes depending on how dark you want them. I like them a little on the darker side. The Fig Bars keep for at least 2 weeks in the refrigerator and 3 days at room temperature.
  9. 9.)Allow to cool slightly then cut the bars every 3” to form your fig bars
  10. Serves 18 bars
101 Sweet Pastry http://101sweetpastry.com/
 

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