Hannah’s GAPS Fig Bars
2 ½ c. dried fig quarters
1 c. shredded coconut
Process together well until a thick paste. Set aside.
2 c. dried fig quarters
3 very ripe bananas
1 ½ T. lemon peel granules
1 t. salt
1 vanilla bean, scored and scraped
1 ½ c. coconut milk
½ c. coconut oil
Blend together well until smooth and slightly thickened. Add:
1 c. coconut flour (or to meet consistency requirements)
1 ½ t. baking soda
Blend again, or hand-mix until well-incorporated. Batter should be very thick, but still spreadable.
Line a 9x13 cake pan with parchment paper or silicone bake mats. Pour half the batter into the bake pan and spread evenly. Crumble the fig paste on top of the batter and tamp down lightly. Pour the rest of the batter over the top and spread evenly over the fig paste.
|Use clothespins to hold down the mitered corners if necessary. I used 2 silicone bake sheets to line this pan.|
Bake at 350 for about 45 minutes until golden brown and firm to touch. Remove and cool. Cut into bars of desired sizes. I cut mine into about 30 bars (about 2x2 inches each). Freeze what you don’t plan to eat within a few days.