Vegan Gluten Free Fig Newtons

Even though fig season is usually over by now, there have been some still floating around the markets in the last few weeks.  The bf recently discovered that fresh figs were something he actually liked, which then got him nostalgic for good ol' Nabisco Fig Newtons.  With more fresh figs around the house than he could possibly eat before they spoiled (fresh figs do have a fairly short shelf life once off the tree), I decided to cook them down into a jam.  Once in jam phase, I was inspired to create a healthier version of the fig newtons he was nostalgic for.  While I was creating a healthier newton, I thought I'd also make it gluten free (if recreating and you have a gluten intolerance, make sure the oats are labeled as gluten free).

The result was more of a cake like bar than a cookie type treat, but it was still delicious. We stored it in the fridge, and while it was good cold, it was GREAT when warmed a little bit in the toaster oven, which also gave it a little crispness on top. You can reserve any unused jam, or make a little extra to eat on its own.

Fig Filling 
1 lb fresh figs, stems removed and quartered
1/3 C water
3 T maple syrup
zest from one small lemon

In a medium saucepan combine figs, water, maple syrup and lemon zest. Bring to boil over medium heat, reduce to a simmer and stir occasionally for about 10 minutes. As figs begin to soften start to mash them with a firm spatula or a fork to begin to break down into a paste. Continue simmering and occasionally mashing until water has dissolved and a jam like consistency is achieved, about 1 hour total. Set aside to cool.

Dough
1 C brown rice flour
1/4 C quinoa flour
1 C rolled oats
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 T maple sugar, or coconut sugar
1 T ground chia or flax seeds
1/4 C cinnamon applesauce, or plain plus 2 tsp cinnamon
1/2 C rice milk
1 tsp vanilla extract
2 T grapeseed or other flavorless oil + more for coating pan

Preheat oven to 350.  Lightly grease the bottom of an 8x8 baking pan. 

In a large bowl, combine all the dry ingredients. Form a well in the middle and add wet ingredients. Fold dry into wet with a wooden spoon, mixing until well combined. It should be a firm but sticky dough. Divide dough in half.

Press half the dough mixture into the bottom of the greased pan, spreading evenly and pressing so there are no gaps. Over the dough, spread the fig mixture. You may use all of it, or save a small amount for eating on it's own.  Top the figs with remaining dough. To get a more even topping, you can press the dough out onto a floured cutting board first and then lay on top, but it is fine to just press directly on top for a more rustic look.

Bake for 30 to 35 minutes, until top is lightly browned.  Allow to cool and then cut into squares.