Grape seed oil & black mission figs |
This recipe is high in protein and the only sugar is the sugar found in the figs and the banana. The recipe I modified to make these used honey instead of the banana.
Gluten free Fig Squares
1 bag of dried black mission figs [it was 375g]
1/4 cup of grape seed oil
1/4 cup of Nuvel margarine
1 mushy banana
1/4 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 - preheat oven to 350F. Put figs in small saucepan, cover with water and bring to a boil. Turn of head and let figs soften for 5-7 minutes. Do not drain.
2 - Lightly coat an 8x8 dish baking pan with coconut oil. In a small bowl, mix almond milk, banana, margerine and oil. In a medium bowl, combine flours, rolled oats, coconut flakes, baking soda and salt. Add wet ingredients, then mix well.
3 - Remove softened figs from water and place in a blender or food processor. Add 3 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 teh remaining mixing on top of the fig layer. Pat with a spoon to flatten.
5 - Bake for 20-25 minutes [Depending on your oven]. Remove from oven and let cool. When cool cut into 16 squares.
Vegan, gluten free fig squares |
NOTE: You can substitute 1/2 cup of coconut oil instead of grapeseed/canola mix. That worked fine, though may try with 2/3 cup coconut oil for the perfect texture.
See updated recipe for better crust.
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