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  • Chelsea Britton

Figs for the WIN




I think the thing I love the most about figs is that you can't have them year round. Since the fig tree I have had for 10 years gives me a whole 2 figs each year, I can't get enough of figs when they are in season. Turns out, the word is out that I'm into them, I've had 3 offers to help friends harvest their trees. I feel like I have arrived in this life-people know who to call when they want to give away fruit or veggies! YES!




The fig is actually an inverted flower- rich in magnesium, calcium, and of course fiber. We like them raw, but I had so many I decided to make fig bars. None of the recipes out there cut it for me, so I created my own. You may be able to sub out the flours, but I am not sure how it would turn out.




Here's the Recipe:


Grain/Gluten Free Fig Bars (recipe makes 1 8x8 baking dish, 6-8servings)

3 Cups chopped figs (or ~2 baskets of figs if you don't have a friend with a fig tree)

1 tsp orange zest (2 tsp would be fine, too)

1 cup honey, divided into 1/2 cup portions

1 cup water

1/2 cup apple juice

1 1/2 cups almond flour

1/2 cup tapioca flour

3/4 tsp baking powder

pinch salt

1 stick room temp butter

2 eggs

1 tsp vanilla extract



  1. Prepare dough: Mix almond flour, tapioca flour, baking soda, and pinch of salt in medium mixing bowl. Set aside.

  2. Mix room temp butter, eggs, 1/2 cup honey, and vanilla extract with mixer or blender. Mix wet ingredients into dry ingredients until incorporated. Divide dough in half, shape them both into separate flat and round hockey puck shapes, wrap individually in saran wrap and refrigerate for ~30 mins.

  3. While the dough is chilling, chop figs and saute over medium heat with orange zest, 1/2 cup honey, water, and apple juice. Reduce to a simmer and cook until soft and almost all liquid has incorporated down. This takes about ~30 minutes.

  4. Puree figs when liquid has cooked down.

  5. Pre-heat oven to 350F.

  6. Remove cooled dough and smush or roll into a 8x8 parchment lined baking dish.

  7. Pour enough fig puree to cover the dough, about 1/4 inch thick.

  8. Roll out or crumble the second dough disk to cover over the fig filling. (In my first recipe, I didn't have enough to cover the top, as you can see in the photo. I have adjusted the measurements to provide more dough.)

  9. Bake for 25 minutes. Cool if you prefer, but this is super yummy warm. Slice into squares!




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