Without a doubt figs are one of the most delicious and sweetest gifts of summer. My husband and his family immigrated from Italy in 1969 and honestly their home and garden in East Vancouver gives such a nostalgic vibe from their beloved country, figs included. My father in law, is truly a green-thumb and is so meticulous with the way he nurtures and cares for his garden, of which we all get to enjoy the bounty of his hard work.

Near the end of July, the fig trees are bursting with sweet, ripe and juicy figs, and its hard to even describe how satisfying it is, to reach up into the tree, grab a fig and eat it right there. It kind of transports us back to Italy! The only issue is, the figs are all ripe at once, and as my father in law says, the figs won’t wait for us, lol. So after we’ve eaten enough figs to almost give us a tummy ache (hello fibre), ha, I figured it was time to put together a few fig recipes.

The first time I experienced a fig was in a fig newton bar? Did anyone else eat these as a kid? I used to LOVE them so sweet and “healthy”. Fast forward all these years later, and I’ve created my own version of a fig Newton bar that happens to be super nourishing, health and delicious. The crust and crumble topping is made from a combination of oat flour, rolled oats and almond flour so you can fill good about all the extra protein and fibre you are getting from this recipe. Not to mention the figs themselves are one of nature’s best sources of fibre. Sugar-free, gluten-free, these fig bars check all the boxes, and will make such a yummy breakfast or snack!

Check your local market for figs between now and September!

Enjoy!

Ingredients –

Fig Filling

• 10 ripe figs
• 1/4 cup maple syrup
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract

Crust & Crumble

• 2 cups oat flour
• 2 cups rolled oats
• 1 cup almond flour
• 1/2 cup tapioca flour
• 1/2 tsp sea salt
• 1 tsp vanilla extract
• 1/2 cup melted coconut oil
• 1/2 cup maple syrup

Directions –

1. 01. Preheat oven to 350F. Line an 8×8-inch baking pan with parchment paper. Leave a few inches of parchment paper hanging from the sides of the baking sheet for easy removal.
2. 02. In a medium saucepan, combine the figs and maple syrup over medium heat, stirring occasionally until the mixture thickens, about 15 minutes. You may add 1-2 tablespoons of water if the mixture is sticking to the bottom of the pan.
3. 03. Once ready remove from heat and stir in the lemon juice, zest and vanilla extract. Let cool while you prepare the crust and crumble.
4. 04. Place all the ingredients for the crust and crumble into a medium bowl. Mix until a sticky mixture is formed.
5. 05. Press 1/2 of the mixture to the bottom of the baking pan and set the remaining on the side for crumble topping (you can use the bottom of a glass cup to press down the crust for an even look).
6. 06. Transfer the fig filling over the crust and top with the crumble topping; gently press down the toppings over the fillings.
7. 07. Bake for 40 minutes until the crumbles are golden brown and the crust is crisp.
8. 08. Allow to cool completely before removing it from the pan (room temperature is best).
9. 09. Cut in to squares, top with fig slices and enjoy.

Note: Store in an airtight container in the fridge for up to 10 days or freeze up to a month.