Step 1

Cut off the stems off the dried figs and place in a small pot with 1 cup of water, a pinch of salt, and the orange zest. Bring to a boil then reduce to a simmer and cook for 30 minutes.

Step 2

Set aside to cool slightly, then transfer to a food processor, add the maple syrup and blend until pureed into a paste.

Step 3

Preheat the oven to 350°F (180°C) and line an 8”x 8” (20cmx20cm) baking dish with baking paper.

Step 4

Make a vegan egg by combining the ground flaxseeds with 2 ½ tablespoons of water in a small bowl. Stir well to combine and set aside for 5 minutes.

Step 5

Combine the oat flour, rolled oats, salt and baking soda in a bowl then set aside.

In a separate bowl, combine the maple syrup, vanilla extract, vegan flax egg and coconut oil. Fold in the dry ingredients and stir until combined.

Step 6

Spoon half of the batter into the lined baking dish and press it firmly into the base. The dough is sticky so using some parchment paper to press it down will help to keep it from sticking to your hands.

Step 7

Top the base with the fig paste and press into a thin layer. Drop parts of the remaining oatmeal batter on top to form a crumble, gently press to cover the fig layer.

Step 8

Place the dish into the oven and bake for 25-30 minutes until the edges become golden brown. Remove from the oven and set aside on a wire cooling rack to cool completely before serving.

These fig bars can be stored in an airtight container in the refrigerator for up to 4 days.

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