Sunday, September 21, 2014


Having only eaten store bought fig newtons growing up, I never realized how delicious they can be warm and straight out of the oven. My recipe for Fig Bars also has the the added bonus of being gluten, dairy and grain free. Additionally, these are sweetened with maple syrup and a little sea salt which make them far healthier than the store bought version. Your kids will love these too! 





  • 3/4 of a pound of dried figsstems removed and coarsely chopped ( should yield about 2 cups)
  • 2/3 cup water 
  • 3 to 4 tablespoons maple syrup 
  • 2 teaspoons lemon zest, grated
  • 3 cups almond meal
  • 1/2 teaspoon sea salt
  • 3/4 cup honey
  • 1/4 cup grape seed oil
  • 1 tablespoon vanilla extract

  1. In a small saucepan, cook the filling ingredients over a low simmer for 10 to 20 minutes.
  2. Mash periodically, adding more water if necessary. You want to add enough moisture as you want the filling to be thick and moist like a thick jelly. Just keep mashing around until the pieces are mostly broken down. Alternatively, you could puree the mixture in a food processor. Set aside while you prepare the dough.
  3. In a medium sized mixing bowl, combine the almond meal and salt.
  4. In a small bowl, combine honey, grape seed oil, and vanilla.
  5. Mix wet ingredients into dry ingredients. Note: This will look much wetter than most cookie doughs and you may question how it will ever be possible to roll this dough out. Rest assured the dough will get much thicker after you refrigerate it.
  6. Refrigerate dough for at least one hour.
  7. Remove dough from refrigerator and preheat oven to 350 degrees.
  8. Divide dough into four equal sections. Starting with the first section, roll out the dough between two pieces of parchment paper to a rectangle that's about 10" long, 4" wide, and 1/4" thick. Note: The parchment paper is a must. If the dough directly touches the rolling pin, it will be impossible to keep it from sticking to the pin.
  9. Spread 1/4 of the fig filling along the right side of the dough.
  10. Fold the the dough in half lengthwise so that the dough on the left side completely covers the fig filling. The easiest way to do this is to lift the parchment paper from underneath to make the fold and then peel the parchment paper back after the fold is done. If there is too much overlap, trim the seam with a knife to make a straight line.
  11. Repeat with the remaining three sections.
  12. Place all four dough logs onto a baking sheet lined with parchment paper and bake for 12 minutes or until the edges just begin to brown.
  13. Remove from the oven.
  14. Cool until you can comfortably touch the logs. Then, cut every 2" to form the fig bars.
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  1. I am pinning, sharing and going to have to make some of these. Thank you.

    1. Thanks for visiting, enjoy the fig bars and have a great day!
      Best, Phyllis

  2. These look DELICIOUS! I love fig bars and I can only imagine how epic they taste coming out of the oven. Thank you for sharing this recipe! I'll be pinning this.

    -Lara @ Methodical Living

    1. Thanks Lara! Will be checking out your blog as well! Best, Phyllis

  3. Love the sound of these! We're traveling now, but these will be on my list to bake when we get back home.

  4. Please say that there is a substitute for Almond flour! I am allergic, but these look so amazing! I have been looking for a good fig bar recipe for a while.

    1. I have read you can substitute almond flour with sifted (or ground) sunflower seeds, however I have not actually tried that. Please let us all know how that works out if you chose to do that. Thanks for visiting!

  5. can any other oil be substituted for grape seed oil?

  6. Grapeseed is neutral in flavor, where olive oil is strong in flavor, so a good sub is either vegetable oil or canola oil. I prefer not to use vegetable oil so would probably go with the canola. Hope that helps! Thanks for stopping by!

    1. thanks so much! i can't wait to make these! and sorry to sound dumb but is almond meal the same as almond flour? (i'm new to baking my own GF foods..)

  7. Almond meal and almond flour are both finely ground almonds and there is no official difference between the two products. Good question and thanks for visiting my blog! Have a great day!

  8. they even LOOK like the real deal! You got skills, I am impressed! I am so excited to whip these up!

  9. Thanks Tessa for your nice compliment! Also thank you for hosting Allergy Free Wednesdays. I look forward to not only sharing weekly but also seeing all the wonderful recipes that everyone else posts. Have a great week! Phyllis

  10. I loved eating fig newtons as a child, and these look even better.

  11. Your recipe states to pre heat the oven to 375 degrees and then half way through it says to pre heat to 350 degrees. Which one is it?

  12. Sorry that was a typo. Oven should be set at 350 degrees F. Thanks for visiting and enjoy the fig bars! Best, Phyllis

  13. OH, my son will love these! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share this week! Its LIVE!

    Cindy from

  14. Thanks Cindy! Really look forward to GF Friday's to not only share but also to see all the wonderful recipes by everyone else!