18 Servings 25 min Cook
2 Tbsp Coconut Oil
1/2 Cup Water
1 Tsp, ground Flaxseed
1/4 Tbsp Organic Chia Seeds
1 1/2 Cup Rolled Oats
6 Cup Almond Flour
1/2 Cup Wheat Flour
5 3/4 Tsp Himalayan Pink Salt Crystals
1/4 Tsp Nutmeg
1/4 Tsp Ginger
1/4 Tsp Cinnamon
1 Tsp Baking Powder
1 Cup Sugar
2 Tbsp Sugar
1 Tbsp Almond Milk
1 Large (8" to 8-7/8" long) Banana
1 1/4 Cup Almond Milk
1 Tsp Vanilla Extract
15 Small (1-1/2" dia) Figs
2 Tbsp Maple Syrups
1/4 Cup Grapefruit Juice
1/3 Cup, chopped Walnuts
1/3 Tbsp Rolled Oats
Preheat oven to 375 degrees F.
Grease a high-rimmed baking sheet with 1 to 2 tablespoons of coconut oil.
Thickly grease the pan, a few clumps on the sheet are desired, as they will melt into the bottom layer of the bars.
Combine the water, flaxseed, and chia seeds and stir briskly.
Allow to sit and thicken for a few minutes.
Combine the oats, flour, salt, spices, baking powder, and sugar.
Fold in the wet ingredients, including the seed "egg" mix.
Your batter should be thick, yet still pourable.
Add an extra splash of almond milk if needed.
Thinly slice the figs, removing the woody stems.
Toss the figs in the maple syrup and grapefruit juice.
Pour the batter into the baking sheet and top with the figs.
Pour the excess juice/maple liquid right over top the figs.
Sprinkle the walnuts and oats overtop.
Wet batter and toppings before going in the oven.
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Bake for about 25 minutes - or until the edges brown and the center is cooked through.
The bars will firm up a bit after cooling so take care to not over cook.
Cool a bit and then slice.
Serve warm or chill in the fridge.
