Instructions

• Cut stems off dried figs and place in small pot with 1 cup water, pinch of salt, and orange zest. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
• Set aside to cool slightly, then transfer to food processor. Add maple syrup and blend until pureed into paste.
• Preheat oven to 350°F (180°C) and line 8 x 8 in (20 x 20 cm) baking dish with parchment paper.
• Make vegan egg by combining ground flaxseed with 2 ½ tablespoons water in small bowl. Stir well to combine and set aside for 5 minutes.
• In separate bowl, combine oat flour, rolled oats, salt, and baking soda, then set aside.
• In large bowl, combine maple syrup, vanilla extract, vegan flax egg, and coconut oil. Fold in dry ingredients and stir until combined.
• Spoon half of batter into lined baking dish and press firmly into base. Using parchment paper to press down will prevent dough from sticking to hands.
• Top base with fig paste and press into thin layer. Drop remaining oatmeal batter on top to form crumble, gently pressing to cover fig layer.
• Place dish in oven and bake until edges become golden brown (about 25 to 30 minutes). Remove from oven and set on wire rack to cool completely before serving.
• Store in airtight container in refrigerator for up to 4 days.