Monday, May 30, 2016

GAPS Fig Bars

We are getting ready for a big road trip, and travel snacks are one of the great difficulties of being on the GAPS diet. Inevitably we end up eating more stage 5 and 6 foods than normal, which is hard to get around. For this trip, I created a fig bar that I was quite pleased with. Not an item for regular consumption for most people on GAPS, but for travel and an occasional treat, they turned out great.

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
9 eggs

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.