Lauren Kuda

Dough

• 1 cup gluten-free rolled oats

• 3/4 cup tigernut flour

• 3/4 cup almond flour

• 3 tablespoons creamy tahini

• 3 tablespoons maple syrup

• 1 teaspoon lemon juice

  

Filling

• 1 cup dried figs, stems removed and softened in warm water for 30 minutes

• 1 teaspoon maple syrup

• 1 teaspoon lemon juice

• 1/2 teaspoon cinnamon

• 3-4 tablespoons water

 

Directions:​​

1. For the dough, mix the oats and flours together in a food processor.

2. Add the remaining ingredients and blend until a cookie dough forms. Place in the fridge while you prepare the filling.

3. Drain the figs and save the water.

4. Place all filling ingredients in the food processor and blend until a thick, smooth paste forms (start with 3 tablespoons water and add more if needed).

5. To assemble, press half the cookie dough into the bottom of a loaf pan lined with parchment paper. Spread the filling evenly on top, and press the remaining dough over the filling.

6. Place in the fridge or freezer for 2-3 hours to firm. Cut into squares and store in the fridge.