Ingredients
Scale
- 1 pound ripe figs, washed, stems removed and chopped
- 2 tablespoons maple syrup
- 2 tablespoons of lemon juice, plus the zest of the lemon
- 1 teaspoon vanilla extract
For the crust
- 1½ cups gluten free rolled oats
- ⅔ cup almond flour
- ⅓ cup tapioca flour
- ¼ cup coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup coconut oil, melted
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 350ºF. Line an 8-inch square baking pan with parchment paper and grease with non-stick spray.
- Start by making the fig jam filling. In a medium or large pot, combine figs and maple syrup over medium heat, stirring occasionally until bubbling and thickened (15-20 minutes). Add 1-2 tablespoons of water if the mixture is sticking to the sides or burning at all. Remove from heat and stir in lemon zest, lemon juice, and vanilla extract. Let cool while preparing the oatmeal crust.
- In a mixing bowl, whisk together oats, almond flour, tapioca flour, coconut sugar, baking soda and salt.
- Add melted coconut oil and maple syrup to oat mixture and stir until combined.
- Reserve 1/2 cup of the oatmeal crumble and press the remaining oat mixture firmly into the prepared baking pan. The mixture needs to be well pressed in to avoid crumbling.
- Next, carefully spread the crust with the fig mixture. Crumble the remaining oat mixture evenly over the fig mixture and pat it down firmly to press the crumble into the fig jam.
- Bake for 20 minutes or until lightly browned. Cool completely before cutting into 16 equal squares – I like refrigerating mine before cutting to help them keep their shape more easily. They can crumble if cut when warm. Keep leftovers covered in the refrigerator.