Soft fig apricot bars Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

ORGANIC INGREDIENTS

Fig apricot purée:

• 250 g (1 cup) water
• 160 g (1 cup) dried figs, chopped
• 110 g (3/4 cup) dried apricots, chopped
• 10 ml (2 tsp) organic lemon zest
• 0,5 ml (1/8 tsp) ground cinnamon
• 0,5 ml (1/8 tsp) ground ginger

Dough:

• 35 g (1/4 cup) flaxseed*
• 155 g (1 cup) all-purpose flour La Merveilleuse
• 70 g (3/4 cup) quinoa flakes
• 5 ml (1 tsp) baking powder
• 2,5 ml (1/2 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 120 g (1/4 cup) honey
• 100 g (1/2 cup) light olive oil
• 2 large eggs (110 g)
• 5 ml (1 tsp) vanilla extract
• 50 g (3/4 cup) unsweetened, shredded coconut

PREPARATION

Fig apricot purée:

1. In a saucepan, bring the water to a boil. Add the figs and apricots, cover and cook over low heat until the dried fruit has softened.
2. Uncover and let excess water evaporate. Purée using a hand blender then add the lemon zest and spices and mix well. Set aside.

Dough:

1. Preheat the oven to 180 °C (350 °F). Line a square pan, 20 cm x 20 cm (8”x 8"), with parchment paper.
2. Finely grind the flaxseed in a coffee grinder. In a small bowl, combine the ground flaxseed, flour, quinoa flakes, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, combine the honey, oil, eggs and vanilla. Stir vigorously with a whisk.
4. Blend the flour mixture into the liquid ingredients, stir well. Add the coconut and mix again.
5. Press half of the dough into the bottom of the pan. Spread the fruit purée evenly then press the rest of the dough on top.
6. Bake on the center rack for 25 to 30 minutes, until golden.
7. Take out the oven and let cool at room temperature before cutting into bars. Keep in the refrigerator in an airtight container.