Soft, Homemade Gluten-Free Fig Bars
These chewy gluten-free fig bars are wholesome while also tasting like a decadent dessert! They have the perfect oatmeal crumb topping and lightly sweetened dried fig jam filling. The layers of a hearty oat crust, gooey fig filling, and golden crumb topping make these bars a hit with both kids and adults.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 ounces dried mission figs, (chopped)
- ⅔ cup apple juice ( or white grape juice)
- 1 teaspoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- ½ cup gluten-free oat flour
- ¼ cup teff flour
- ½ cup Bob’s Red Mill tapioca flour
- ¼ cup sweet rice flour (also called mochiko, distinctly different from white rice flour or brown rice flour)
- 1¼ cups gluten-free old fashioned rolled oats
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter (softened)
- ½ cup light brown sugar
- ¼ cup pure maple syrup
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
Instructions
- 1
Simmer figs, apple juice, lemon zest, and salt in a small saucepan over medium-low heat for 5-8 min until most of the liquid has been absorbed and the figs are very soft. Transfer the figs to a food processor or blender. Add the vanilla and blend until it reaches a smooth jam-like consistency.
- 2
In a stand mixer fitted with the paddle attachment or in a large mixing bowl, whisk together all the dry ingredients, including the sugar. Using the paddle attachment of a stand mixer, a hand mixer, or a silicone spatula, mix in the butter, egg, maple syrup, and vanilla until it is uniformly combined and forms a soft dough.
- 3
Freeze the baking pan and reserved dough until solid, about 15-20 minutes. Dollop the fig jam over the frozen crust and spread it into an even layer. Clump the reserved dough over the top evenly and chill while you preheat the oven to 350°F.
- 4
Bake for 24-26 minutes, until the edges of the dough clumps look just golden brown, but parts of the center still look gooey and underbaked. Take care not to overbake these bars, or they’ll lose their chewy texture and become dry. The heat from the pan will continue baking the bars and the oats will continue to soak up moisture as they cool, so the crumb topping should be just firm to the touch, but slightly underbaked around the edges of the crumbs. You're looking for crisp but CHEWY.
- 5
Remove from oven and let cool completely on a wire rack before using the parchment paper to lift the bars from the pan. Cut into bars and serve!