Figs are a great non-dairy way to add calcium into your diet. This healthy vegan recipe is perfect for fiber-full breakfasts, afterschool snacks and lunchbox treats.
Makes one 8"x8" pan, or 8-12 squares
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 32 dried calimyrna figs, stems removed
- ¾ cups whole wheat flour
- ¾ cups oat flour
- ½ cup rolled oats, finely ground in a blender or food processor
- 2 T. finely ground cashews or almonds
- ½ t. baking soda
- ¼ t. salt
- ¼ cup canola oil
- 1/3 cup maple syrup
- ¼ cup plain almond milk, soymilk or rice milk
1. Preheat the oven to 350 F. Lightly oil an 8 x8 inch square cake pan. Set aside.
2. Place the figs in a saucepan just large enough to fit with just enough water to cover. Boil for 2-3 minutes, cover, and allow figs to soak for 10 minutes. Place figs in a blender or food processor with ¼ cup of the water and puree, adding more water if necessary. Set aside.
3. Meanwhile, make the crust. In a small mixing bowl, sift together the flours, ground oats, ground nuts, baking soda and salt, and set aside. In another small bowl, whisk together the canola oil, maple syrup and non-dairy milk alternative until well combined. Add the wet ingredients to the dry and mix until just combined.
4. Spread half to 2/3 of the crust mixture evenly on the bottom of the prepared pan, followed by the fig mixture. Top with the remaining crust mixture, drizzling with a bit of maple syrup if desired. Bake for 18-22 minutes, or until golden brown.