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Ingredients
Filling
- 12 fresh figs
- 6 dates
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 tablespoons agave syrup water, to preferred texture
- 2 1/4 cups gluten-free flour
- 2 cups gluten-free rolled oats or regular oats
- 1 teaspoon cinnamon
- 2 tablespoons brown rice protein powder (optional)
- 1 teaspoon baking soda
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 cup applesauce
- 1 cup non-dairy milk
- 1/4 cup canola oil
- 1/4 cup mashed banana or apple butter or any mashed fruit
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Prepare Filling: Heat figs in a small saucepan until tender and soft. Let cool slightly and then combine with all remaining filling ingredients in a food processor. Blend until smooth. Set aside.
- Prepare Dough: Preheat oven to 350°F. Line a 9x13 inch baking dish with parchment paper or grease. Set aside.
- In a medium bowl, whisk dry ingredients (flour, oats, protein powder if using, cinnamon, and sugar).
- In a small bowl, whisk non-dairy milk, applesauce, oil, and mashed fruit. Fold wet ingredients into dry until a dough forms.
- Press half of dough in bottom of prepared baking dish. Spread fig filling on top, pushing filling out to all edges. Too with remaining batter.
- Bake for 22 to 28 minutes or until an inserted toothpick comes out clean.
- Cool in pan, then remove and cut into squares.
- Store at room temperature in an airtight container for up to 3 days.
