California Fig Red Wine Oatmeal Bars

Directions

California Fig Red Wine Jam Procedure

1. Simmer all ingredients in a small pot on medium-low heat. Stir frequently until the Figs plump up and the liquid is mostly dissolved, 20 to 25 minutes.

2. Blend the contents of the pot with an immersion blender until uniform in texture. (It won’t be smooth due to the fig seeds.)

3. Set aside until you’re ready to use.

Oatmeal Cookie Base Procedure

1. Preheat a convection oven to 350°F. Spray a half sheet pan with gluten-free pan spray and line with a sheet of parchment paper.

2. Mix the butter, brown sugar, and vanilla in a stand mixer fitted with the paddle attachment until uniform in texture, 1 to 2 minutes. Add the potato starch, rice flour, tapioca starch, baking powder, and salt. Mix on medium speed until combined, about 1 minute.

3. Stop the mixer. Reserve 50 grams of oats. Add the remaining 480 grams to the mixer. Mix on low speed until combined.

Oatmeal Bar Assembly and Baking

1. Reserve 580 grams of the Oatmeal Cookie Base, about ⅓ of the total base.

2. Press the remaining 1,150 grams Oatmeal Cookie Base (about ⅔ of the total base) evenly into the bottom of the prepared pan.

3. Spread the California Fig Red Wine Jam evenly over the top of the cookie base making sure to get all the way into the corners.

4. Place the reserved 580 grams of the Oatmeal Cookie Base back in the mixer. Add the remaining 50 grams of oats and mix to combine. Crumble evenly over the top of the jam.

5. Bake until golden and set, 50 to 65 minutes.

6. Let cool completely, then cut into bars and serve.

Note