Fall is here, the leaves on the trees turn yellow and orange, the pumpkins appear on the market, the weather gets colder and there are these days when you just want to stay inside where it’s warm and cozy, and bake.
It has been a while since I posted my last recipe. I thought why not post something sweet because we all need something sweet from time to time to soothe and comfort us. I created a desert with a fruit that tastes of fall, the fig. This is a plant-based version of the well known fig bar that is delicious and can serve as a desert or a sweet snack.
Did you know that the edible figs are one of the first plants cultivated by humans ?! There are approximately 750 different varieties. Usually eaten dried, but so delicate when eaten fresh. It’s best to eat them right from the tree or within one or two days since they do not keep well once picked. Enjoy.
yields 16 small squares
For the filling:
- 9 oz (250g) dried figs, soaked for a few hours or overnight
- pinch of vanilla powder
- 1 teaspoon lemon juice
For the dough:
- 1 cup (100g) oat flour
- 3/4 cup (75g) almond flour
- 1/2 cup (70g) brown rice flour
- 1 teaspoon baking powder
- 2.5 oz (70g) coconut oil ( in liquid form)
- 5 drops of lemon essential oil or lemon extract (make sure it’s natural essential oil)
- 1/4 cup (70g) maple syrup or honey (at room temperature)
- 1/4 cup (70g) fig filling (see above)
- Make the filling: Drain the figs and keep the soaking water. In a small blender mix the drained figs with the vanilla, lemon juice and a few tablespoons soaking water and mix until smooth, spreadable but not too liquid. Add more liquid as needed until you obtain the desired consistency. Set aside
- Preheat the oven to 400° F (200° C)
- In a large bowl mix the flours and the baking powder. Using a spoon, mix in the coconut oil, the lemon essential oil or extract, the maple syrup or honey and 1/4 cup of the fig filling. You should end up with a thick sticky dough.
- Line a baking tray with parchment paper. Take half the dough and using your fingers, spread it onto the baking tray to obtain a square, approximately 6×9 inches (16×22 cm)
- Spread the rest of the fig filling onto the dough.
- On the side, spread the other half of the dough onto a sheet of baking paper, forming a 6×9 inches (16×22 cm) square. Using the baking paper, flip this square onto the first square of dough and then pull away the paper. You should end up with two squares of dough filled with fig filling.
- Bake at 400° F (200° C) for 20 minutes or until golden brown.
- Once baked and cooled down, cut into small squares.