Looking for a healthy treat for afternoon tea or for the school lunchbox? These gluten-free, sugar-free, dairy-free fig and seed bars are full of goodness.
- Prep Time : 30 minutes
- Cook Time : 40 minutes
- Yield : 24
- dried figs - 360g (2 cups), stalks removed and quartered
- ripe banana - 1 large, peeled and chopped
- fresh orange juice - 125ml (1/2 cup) plus zest of orange
- vanilla bean paste - 3 teaspoons
- free range or organic egg - 1 large, peeled and chopped
- seed mix (sunflowers, pepitas, pine nuts) - 300g (2 cups)
- walnuts - 85g (1/2 cup), roughly chopped
- seedless raisins or cranberries - 85g (1/2 cup)
- desiccated coconut - 2 tablespoons
- sesame seeds - 40g (1/3 cup)
- dates - 100g (1/2 cup) chopped
- gluten-free flour - 50g (1/3 cup), sifted
- gluten-free baking powder - 1/2 teaspoon
- bi-carbonate of soda - 1/2 teaspoon
- ground cinnamon - 1 teaspoon
Preheat oven to moderate (180degC). Line bottom and sides of a 23cm square square tin with baking paper.
Place the figs in a medium heatproof bowl and cover with boiling water. Leave to soak 15-20 minutes.
Drain the figs and discard the water. Place figs in the bowl of a food processor or Thermomix, add the banana, vanilla paste, orange juice and zest and process until smooth.
Add the egg and process until combined.
Spoon mixture into a large mixing bowl. Stir through the seed mix, walnuts, cranberries, coconut, sesame seeds and dates. Mix well with a wooden spoon to combine.
Sift the flour, baking powder, bi-carbonate of soda and cinnamon over the dried fruit/seed mixture. Use a wooden spoon or your hands to mix the dry ingredients through evenly.
Spoon into prepared tin. Smooth top with a wooden spoon or spatula. Bake 35- 40 minutes. Test with a skewer - if it comes out clean, it's ready. Remove from oven and leave to cool before cutting into bars or squares. Store in an airtight container in the fridge.