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SCD-Fig-Crumble-Bars happygutforlife.com

SCD Fig Crumble Bars

Gluten-free, grain-free and sugar-free fig bars for Specific Carbohydrate Diet.

Course Dessert, Snack
Cuisine Paleo, SCD
Keyword crohns diet, gluten free, grain free, ibd diet, scd bars, SCD Dessert Recipe, scd diet, scd fig bars, scd recipe, specific carbohydrate diet, sugar free
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 bars

Ingredients

Crust and Crumble Topping

  • 2 cups almond flour
  • cup melted butter
  • 2 tbsp honey
  • ½ tsp salt
  • 2 tsp pure vanilla extract
  • ½ cup pecans - roughly chopped
  • Melted coconut oil or butter for greasing baking dish

Fig Filling

  • 2 cups dried black mission figs
  • 2 tbsp lemon
  • ½ cup your favorite nut butter
  • 1 tbsp honey
  • ½ cup water

Instructions

Crust and Topping

  1. Preheat oven to 350F°

  2. Lightly oil bottom and sides of baking dish with melted coconut oil or melted butter

  3. Add almond flour, salt, vanilla, and honey to a medium mixing bowl

  4. Stir until combined

  5. Add melted butter

  6. Mix ingredients until a crumbly texutre is formed

  7. Take 1½ cups of the mixture and press into the baking dish so it forms a solid even layer that is about a ½ inch thick. Set aside the remaining mix

  8. Bake crust for about 15 minutes, until golden brown

Filling

  1. Chop figs in half and add to food processor

  2. Add lemon juice to food processor

  3. Process at high speed for 2 - 3 minutes until figs form a thick, chunky paste

  4. Add fig mixture to medium sauce pan and then add water, honey and nut butter

  5. Heat mixture over medium-low heat until figs get soft and nut butter melts and combines easily into the mixtre

  6. Until just heated and all ingredients are well combine

  7. Remove from heat

  8. Layer figs mixture on top of the baked crust and spread into an even layer

Topping

  1. Sprinkle remaining crumbly, crust mixutre on top of the dates and spread a little to form a top layer

  2. Sprinkle chopped pecans over the topping

  3. Bake for 20 - 25 minutes until topping is golden brown

  4. Cool completely on wire rack (about 30 minutes)

  5. Chill for at leaset two hours prior to cutting into squares

  6. Store fig bars in refrigerator