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.
Ingredients
Crust and Crumble Topping
- 2 cups almond flour
- ⅓ 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
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Preheat oven to 350F°
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Lightly oil bottom and sides of baking dish with melted coconut oil or melted butter
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Add almond flour, salt, vanilla, and honey to a medium mixing bowl
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Stir until combined
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Add melted butter
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Mix ingredients until a crumbly texutre is formed
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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
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Bake crust for about 15 minutes, until golden brown
Filling
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Chop figs in half and add to food processor
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Add lemon juice to food processor
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Process at high speed for 2 – 3 minutes until figs form a thick, chunky paste
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Add fig mixture to medium sauce pan and then add water, honey and nut butter
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Heat mixture over medium-low heat until figs get soft and nut butter melts and combines easily into the mixtre
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Until just heated and all ingredients are well combine
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Remove from heat
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Layer figs mixture on top of the baked crust and spread into an even layer
Topping
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Sprinkle remaining crumbly, crust mixutre on top of the dates and spread a little to form a top layer
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Sprinkle chopped pecans over the topping
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Bake for 20 – 25 minutes until topping is golden brown
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Cool completely on wire rack (about 30 minutes)
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Chill for at leaset two hours prior to cutting into squares
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Store fig bars in refrigerator
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