Who remembers those old school fig bars? A lunchbox favourite right? Well, these are the grown up version of those yummy little snacks [and also a little more festive than the original].
We make a gingerbread base, topped with a little fig jam and then finish it off with a spiced crumble. Tempted yet?
Gingerbread + fig barsPrint This
- FOR THE BASE + CRUMBLE TOP
- 155g oat flour, (blend oats to make your own)
- 115g ground almonds (blend whole almonds to make your own)
- 3/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground nutmeg
- 60g molasses
- 55ml melted coconut oil
- 40ml maple syrup
- 50g crushed walnuts
- FOR THE FIG JAM
- 375g dried figs
- 75ml boiling water
- 1 tablespoon of light brown sugar
- Juice from 1/2 lemon
Begin by preheating the oven to 180ºc and lining or greasing a square baking tin.
In a bowl combine the molasses, melted coconut oil, and maple syrup. Add the oat flour, ground almonds, cinnamon, cloves and nutmeg and mix until well combined.
Empty 3/4 of the mixture into the tin and flatten down. Use a fork to make a few holes in the base and then place in the preheated oven to bake for 14 minutes.
Meanwhile, place a saucepan on a medium heat and add the dried figs, boiling water, light brown sugar and lemon juice. Leave to simmer whilst stirring occasionally, until the figs have absorbed all of the liquid.
Once done, add the figs to a blender and blend until a jam is formed.
Once the base has cooked, remove from the oven and allow to cool slightly before adding the layer of jam on top.
To create the topping, combine the leftover base with the crushed walnuts and then crumble on top of the jam. Gently push it into the jam and then bake in the oven for another 15 minutes.
Allow the bars to cool slightly before placing in the fridge for a couple of hours to set. Remove from the tin, slice and enjoy!