Grain-Free Fig Bars - SCD

I've had bars on the brain. We have a family reunion coming up soon and bars are the perfect take along dessert. If you like Fig Newtons, you'll like these. However, they are soft like a "blondie"  rather than a cookie.

This is also my submission for this month's Go Ahead Honey It's Gluten-Free, hosted this month by Raj and Sonia of Flip Cookbook. The theme is Garden Tea Party. I thought these would be perfect, since they are a sweet nibble, perfect for tea. Right now in Texas it's ice tea season, but I think they will still go just fine.

Grain-Free Fig Bars

Filling:
 7 or 8 ounces of Dries Figs, stems removed (I used Black Mission Figs)
1/4 cup Water
1/4 cup Honey

Batter:
2 cups Almond Flour
1/2 teas. Sea Salt
1/2 teas. Baking Soda
1/3 (5 TBSP) Butter, melted
1/3 cup Honey
2 Eggs
1 teas. Vanilla Extract


Preheat oven to 325 degrees. Butter an 8" x 8" baking pan.

To make fig filling, remove stems from figs and add to a food processor with water and honey. Process until smooth. The goal is to make it smooth and spreadable, but somewhat thick. If it is too thick thin with another teaspoon of water.

To make the batter, in a medium mixing bowl combine almond flour, sea salt and baking soda. In another bowl stir butter and honey until smooth. Mix in eggs and vanilla. Stir into flour mixture. Spread half of the batter into the prepared baking dish. Drop fig filling onto batter by tablespoons and carefully spread:

Now, carefully spread the remaining batter on top:

Bake for about 45 minutes. You will need to check the center of the top for doneness, as the bars will look fully cooked but this area may still be a bit gooey. Store in the refrigerator.

This post is also linked to Fight Back Fridays, Traditional Food Tuesday Blog Hop, Real Food Weekly, and Slightly Indulgent Tuesdays.