Fig & Pumpkin Seed Bars are gluten free, freeze well and are perfect to pack into a lunchbox or to grab as an emergency snack.
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5 from 1 vote

Fig & Pumpkin Seed Bars {Gluten Free}

These gluten free Fig & Pumpkin Seed Bars are easy to throw together, freeze well, and are great for children's lunchboxes and emergency snacks.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Author: Tania @ The Cook's Pyjamas

Ingredients

  • 200 g gluten free rolled oats
  • 40 g ground almonds
  • 75 g dried figs
  • 60 g walnuts
  • 40 g goji berries
  • 25 g pumpkin seeds
  • 100 g unsalted butter
  • 100 g rapadura sugar
  • 100 ml maple syrup
  • Pinch of salt

Instructions

  • Preheat the oven to 160C (140C fan forced)
  • Grease a 20cm x 30cm slice tray and line with baking paper.
  • Combine the oats and ground almonds in a bowl and set aside.
  • Blitz the figs, walnuts, goji berries and pumpkin seeds to your desired texture in a food processor.
  • Add the fruit mixture to the oats and almonds and mix well.
  • Melt the butter, sugar, salt and maple syrup in a small saucepan, then bring to a rolling boil.
  • Pour the butter and sugar mixture over the dry ingredients and mix thoroughly.
  • Press the mixture into the slice tray. I find this easiest to do with a silicone spatula.
  • Bake for 25 minutes until the slice is golden and the edges are starting to brown.
  • Remove from the oven and allow to sit for 10 minutes.
  • Cut the slice into bars whilst still warm, then cool completely in the tin.

Notes

These bars take well to substitutions. Just ensure that your total weight of fruit and nuts or seeds remains constant.
They will last for about a week in an airtight container, but I prefer to freeze them and use them straight from the freezer.
You can also add vanilla extract or spices to the bars if you feel like a change.You can cut these bars to whatever size suits.
I usually cut them into 16 slices but you can easily make them smaller or larger depending on your appetite.