SCD Recipe: Fig Crumble Bars

Breakfast – Snacks – Dessert

When I make bars I usally want something that’s versatile, meaning I can it have it for breakfast, a snack, or dessert. These SCD Fig Crumble Bars fit that bill.


Why these fig bars are great for breakfast

We all know finding food for a Specific Carbohydrte Diet (SCD) breakfast is diffucult. It’s easy to get stuck having the same thing over and over. There aren’t a lot of SCD foods that are as convenenent as grabbing a bowl of cereal or a breakfast bar.

These Fig Crumble Bars are protein-packed with nut buttter and almond flour. The figs add a satifsying sweetness and rich, fruity flavor.

Gluten-free, Grain-free, Egg-free, and Sugar-free

The bars are egg-free, which means they will be a little cumbly. I often get asked for egg-free SCD dessert recipes and crumbles are a great way to make an egg-free dessert.

The almond flour crust is similar to making a graham-cracker crust. You make a cumbly mixture and press it into the bottom of the baking pan. These are my favorite crusts to make. They are easy and go with a lot of different desserts – like my Lemon Bars.

You can use any nut butter in this recipe, but I like almond butter. I think it gives it nice, rich flavor and the almond combines well with the figs.

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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


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


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


  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


  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

Sherry Lipp
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