Figs are a naturally sweet, nutrient-rich fruit that pair beautifully with both sweet and savory dishes. For those following a gluten free diet, figs offer versatility and flavor, allowing you to create satisfying snacks, desserts, and even main courses without gluten. Below, you’ll find a complete recipe for Gluten Free Fig and Almond Bars—a chewy, naturally sweet treat perfect for breakfast or dessert—along with tips, serving suggestions, variations, and answers to common questions about gluten free fig cooking.
Ingredients
- 1 1/2 cups dried figs (about 10 ounces), stems removed and chopped
- 1/2 cup water
- 2 tablespoons honey or maple syrup
- 1 teaspoon fresh lemon juice
- 1 1/2 cups almond flour
- 1/2 cup gluten free rolled oats
- 1/3 cup coconut oil, melted
- 1/4 cup coconut sugar (or light brown sugar)
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/3 cup sliced almonds (optional, for topping)
Instructions
- Prepare the fig filling: In a small saucepan, combine the chopped dried figs, water, and honey (or maple syrup). Bring to a gentle simmer over medium-low heat. Cook, stirring occasionally, for 10-12 minutes or until the figs are soft and most of the water has absorbed.
- Remove from heat and stir in the lemon juice. Let cool for 5 minutes, then transfer the mixture to a food processor or blender. Blend until mostly smooth, with a few small chunks remaining for texture. Set aside.
- Prepare the crust and topping: Preheat your oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, combine almond flour, gluten free oats, coconut sugar, salt, and cinnamon. Stir in the melted coconut oil and vanilla extract until the mixture is evenly moistened and crumbly.
- Press about two-thirds of the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Spread the fig filling evenly over the crust, using a spatula to smooth it out to all edges.
- Sprinkle the remaining oat-almond mixture over the fig layer. Gently press down with your hands or the back of a spoon. If using, scatter sliced almonds over the top for extra crunch.
- Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling slightly at the edges.
- Remove from oven and let cool completely in the pan (about 1 hour). For clean slices, refrigerate for an additional 30 minutes before cutting into bars.
- Lift the bars out of the pan using the parchment overhang. Slice into 12 squares. Enjoy!
Tips
- Substitute dried figs with fresh figs: If using fresh figs, increase the total amount to 2 cups, chop them, and reduce the water to 1/4 cup. Simmer until they’re soft and jammy, then proceed as directed.
- Make it nut free: Swap almond flour for oat flour (certified gluten free) and replace sliced almonds with sunflower seeds or leave them off.
- Don’t skip the parchment: Lining the pan makes removing the bars much easier and helps prevent sticking, especially with sticky fig filling.
- Let cool completely: Cutting before fully cooled can result in crumbly bars. For neat slices, chill in the fridge first.
Serving Suggestions
- Enjoy bars with a cup of tea or coffee for breakfast or an afternoon snack.
- Pack them in lunchboxes for a naturally sweet, energy-boosting treat.
- Serve warm with a scoop of vanilla ice cream for an easy gluten free dessert.
- Pair with sharp cheese (like aged cheddar or goat cheese) and nuts on a cheese board for a sweet-savory appetizer.
Variations
- Fig and Walnut Bars: Substitute sliced almonds with chopped walnuts for a richer flavor and crunch.
- Chocolate Drizzle: Once cooled, drizzle melted dark chocolate (ensure it’s gluten free) over the bars for an elegant finish.
- Fig Jam Thumbprint Cookies: Use the fig filling in thumbprint cookies made with a gluten free shortbread dough.
- Vegan Option: Use maple syrup instead of honey and ensure all other ingredients are plant-based.
- Fresh Fig Salad: For a savory gluten free dish, slice fresh figs and toss with arugula, goat cheese, toasted walnuts, and a balsamic vinaigrette.
Storage and Reheating
- Room Temperature: Store fig bars in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer freshness, refrigerate for up to 1 week. Place parchment or wax paper between layers to prevent sticking.
- Freezer: These bars freeze well! Wrap tightly in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge or at room temperature for 1-2 hours before serving.
- Reheating: To serve warm, microwave a bar for 10-15 seconds or reheat in a 300°F (150°C) oven for 5-7 minutes.
Frequently Asked Questions
- Can I use fresh figs instead of dried?
Yes! Fresh figs work beautifully in this recipe. Use about 2 cups of chopped fresh figs and reduce the water to 1/4 cup. Simmer until the mixture is thick and jammy, as fresh figs contain more moisture than dried. The flavor will be lighter and slightly less sweet, but equally delicious. - Are all oats gluten free?
Not all oats are gluten free—many are processed in facilities that also handle wheat, risking cross-contamination. Always look for oats labeled “certified gluten free” if you are sensitive or have celiac disease. - Can I make these bars ahead of time?
Absolutely. The bars can be made up to several days in advance and stored in the refrigerator. In fact, the flavor and texture often improve after a day, as the filling sets and the crust softens slightly. - What can I use instead of coconut oil?
You can substitute melted unsalted butter or a neutral oil (like avocado or light olive oil) in equal measure. This may slightly alter the flavor and texture, but the bars will still hold together well. - How do I know when the bars are done baking?
The top should be golden brown and you may see a bit of bubbling at the edges where the fig filling meets the crust. The bars will firm up as they cool, so don’t worry if they seem soft when you take them out of the oven. - Can I double the recipe for a crowd?
Yes, simply double all the ingredients and bake in a 9×13-inch pan. The baking time may increase by 5-10 minutes; check for golden brown topping and bubbling edges before removing from the oven.
Figs offer endless possibilities for gluten free cooking, from snack bars to salads, desserts, and even savory pairings. With this recipe and the ideas above, you can enjoy the natural sweetness and nutrition of figs in ways that fit your gluten free lifestyle. Experiment with different nuts, spices, and serving styles to find your favorite combination!
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Gluten Free Fig Recipes: Sweet & Savory Ways to Use Fresh Figs