Man these things ended up rocking. I searched high and low on the internet for a recipe and couldn’t find one, most called for dried figs, sigh.
So I took this recipe and made it my way! http://allrecipes.com/recipe/delicious-raspberry-oatmeal-cookie-bars/
For the filling you’ll need fig preserves
In a sauce pan add chopped up figs and water. (about two cups figs to one cup water should be fine)
Add some really thinly sliced lemon – really adds flavor – this ingredient is a must in my book.
Add some cinnamon if you want and about 2 cups of raw sugar can or brown sugar – more if you want it sweeter.
Let boil – and that’s it.
Now for the crust
1/2 cup almond flour
1/2 cup coconut flour
If you don’t like coconut flour or don’t have it you can just use more almond flour. You can use all purpose flour if you like – but I think the almond and coconut give it a really good texture and flavor.
1/4 teaspoon baking soda
1/8 teaspoon salt – this is a must – trust me it helps in the flavor
1 cup rolled oats
1/2 cup coconut oil – I used this instead of butter – is perfect for baking and a little healthier – gives it an awesome flavor and I think that’s what made these so much better
1/2 cup light brown sugar
Combine sugar, flours, baking soda, salt and rolled oats. Stir.
Rub in coconut oil with hands or pastry blender (I used my kitchen aid mixer and used the whisk tool) to form a crumbly mixture.
Press half the mixture into the bottom of a greased (I used coconut oil) 8×8 pan
Then spread the fig preserves
Top with remainder of crust mix
Bake 35-40 minutes.
Allow to cool before cutting into bars – I found it’s best to refrigerate it. If you don’t it’s more like a cobbler consistency which is good too.