Gluten Free Fig Squares - Revised

Gluten free Fig Squares

1 bag of dried black mission figs [it was 375g]
2/3 cup coconut oil
1 mushy banana
1/2 cup of almond milk
3/4 cup of almond flour
3/4 cup of coconut flour
1/2 cup of gluten free rolled oats
1/2 cup of coconut flakes
1/2 teaspoon of baking soda
1/4 teaspoon sea salt.
1 tsp of chinese 5 spice [ or it could be allspice, or cinnamon - whatever floats your boat]

1 - preheat oven to 350F. Put figs in small saucepan, cover with water and bring to a boil. Turn of heat and let figs soften for 5-7 minutes. Do not drain.

2 - Lightly coat an 8 1/2 x8 1/2" dish baking pan with coconut oil. In a small bowl, mix almond milk, banana, coconut  oil.  TIP: If your coconut oil is hard, put in microwave to liquefy it before mixing with other two ingredients.  In a medium bowl, combine flours, rolled oats, coconut flakes, baking soda spices, and salt. Add wet ingredients, then mix well.

3 - Remove softened figs from water and place in a blender or food processor. Add 3-4 tablespoons of the re-hydrating water and puree until smooth

4 - Place half of the oat mixture in the prepared pan and spread evenly across the bottom. I use a spoon to tap it down evenly. Spread figs evenly on top. Add the remaining mixing on top of the fig layer. Pat with a spoon to flatten.

5 - Bake for 25-30 minutes [Depending on your oven]. Remove from oven and let cool. When cool cut into 16 squares.