Blueberry and Raspberry Crumble Fig Bars

Have you considered eating a fig? How about baking with figs? I am not talking about Fig Newtons, those aren’t gluten free! However, you can make a nice breakfast bar or snack that tastes a lot like the Fig Newtons we used to be able to eat in our pre-GF life. This recipe makes bars in an 8×8 pan; they are filled with figs and fruit, and can easily be made vegan. I came across this recipe by chance and I am so glad that I did! Munchin with Munchkin, in particular is a fantastic blog with great recipes, pictures, and articles! I changed and tweaked a recipe a little, but, more or less, it follows the same method that this blog suggested.


What is so unique about this recipe is the fact that the crumble and crust is mainly formed by using figs in a food processor. There is a widespread use of various ingredients that are used when making the crumble bars. But for a moment I want to explain just how beneficial implementing preserved/fresh figs into your diet can be. Besides being packed with fiber and potassium, eating figs has been linked to lowering high blood pressure, aiding with weight loss, and helping to reduce the probability of postmenopausal breast cancer. Read more about the powers of figs here!



2/3 cup oats
½ cup almond meal
¼ cup coconut flour
2 tablespoons. brown sugar
¼ teaspoon lemon juice
½ teaspoon vanilla extract
½ teaspoon cinnamon
10 preserved figs
3 tablespoons coconut oil
1 cup blueberries
1 cup raspberries*
2 teaspoons corn starch
3 teaspoons maple syrup
1 teaspoon vanilla extract

*More berries are always welcome. Lindsay’s Life Advice: “Never say no to extra fruit…ever.”

Preheat the oven to 350 degrees, and while the oven is warming up, spray the 8×8 with nonstick spray. Next use the food processor to intermix the figs, oatmeal, coconut and almond flours and turn the mixture into a flour-like texture. After the “flour” is made add lemon juice, brown sugar, vanilla, and cinnamon. Directly after those ingredients are combined, begin adding each of the 10 figs one by one, until a dough mixture is created. Continue the food processor, and introduce the coconut oil to the mixture, and blend for around half a minute.


Half of this mixture that was just formulated, will be used for the bottom crust of the crumble bars. Line the pan with half of the mixture present in the food processor, and pat evenly. Next coat the fruity filling made up of raspberries and blueberries with cornstarch, agave, and vanilla extract. Place the fruit mixture on top of the fig crust in the pan and immediately take the remaining fig dough previously made and place it over the fruit in a crumble (sprinkling) and crust (patting evenly) fashion. Bake the Fig Crumbles for 35-40 minutes, and devour them at either cooled or room temperature.


I strongly encourage making these fig crumble bars, if blueberries or raspberries aren’t your favorite fruit, try substituting blackberries or some other sweet fruit instead. Besides the yummy and sweet taste of these bars, they are also packed with nutrition and are a wonderful treat to bring some joy to your day!



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