(makes ~16 squares when cut)
Preparation time: 40 minutes
Baking time 20-25 minutes
1 and 1/4 cup oat flour (can make your own by blending regular oats for 1-2 minutes)
3/4 cup rolled oats
1/2 cup shredded coconut
1/2 tsp baking soda
1/4 tsp salt
1/4 cup golden syrup or preferred liquid sweetener such
1/3 cup grapeseed oil
1 tsp vanilla extract
Fig and date filling:
1 and 1/4 cups of chopped dried figs with stems removed
3/4 cup of chopped pitted dates
1 tbsp lemon juice or zest
1 cup of water
Pinch of salt
Preheat oven to 350⁰F. Line 8×8 baking pan with parchment paper.
Combine figs, dates, lemon juice, water and salt into a small pot and bring to a boil. Once boiling, simmer for 30 minutes. Remove form heat and allow to cool for ~ 10 minutes. Once cool blend smooth in food processor or blender and set aside.
Combine wet ingredients – golden syrup, vanilla extract, egg and grapeseed oil in medium size bowl.
In separate bowl combine oat flour, rolled oats, shredded coconut, salt and baking soda. Add to wet ingredients and stir until just combined. Result will be sticky.
Spoon 1/2 of bar layer into the base of the 8×8 pan lined with parchment paper, pressing firmly.
Layer fig and date filling on top of the base bar layer.
Spoon remaining 1/2 of bar layer on top of filling and spread while gently pressing into the filling. Top layer of base may not fully cover all filling but will expand and spread some when cooking.
Bake 20-25 minutes until golden. Cool in the pan completely before removing and cutting.