Sweet Debbie's 'Fudgy Fig-A-Mama-Jig Bars', Cookbook Review and Giveaway

Recipe Reprinted from SWEET DEBBIE’S ORGANIC TREATS by Debbie Adler. Published by Harlequin. Copyright Debbie Adler 2013

Recently, I got my hands on a new cookbook for allergy-free and vegan baking, 'Sweet Debbie's Organic Treats: Allergy-Free and Vegan Recipes from the Famous Los Angeles Bakery' created by Debbie Adler, owner of Sweet Debbie's Organic Cupcakes in Los Angeles.  Not only is it a beautiful cookbook, but it is full of unique,  allergen-free, refined sugar-free treats that look delicious!

Debbie even manages to include nutrition-packed ingredients like turmeric powder,  mesquite powder, and even parsnips in some of her creations! As I started eagerly exploring all of the creative, recipes such as 'Blondies with Roots,' 'Quinoa Cranberry Cookies,' and 'Saffron and Cardamom Donut Holes,' one recipe caught my eye: her Fudgy Fig-A-Mama-Jig Bars. I thought I would give them a try.

These fudgy fig bars contain simple ingredients that are full of flavor.  They call for dried Calimyrna figs, which I couldn't find here in Albuquerque, so I opted for the Turkish figs that were available at my local Whole Foods.  

After creating a puree with the chopped figs and water, I simply combined all of the dry ingredients, stirred in the liquid ingredients, and folded in the fig puree until a nice sticky batter was created.  

The sticky dough is then pressed into a parchment-lined 15x10-inch pan and baked.  When done, they look so delicious!

After cooling, the bars can be cut.  Debbie suggests keeping the bars in the freezer until they are ready to eat.  I thought they were delicious, and my kids did too!

Reprinted from SWEET DEBBIE’S ORGANIC TREATS by Debbie Adler. Published by Harlequin. Copyright Debbie Adler 2013

Debbie's Fudgy Fig-A-Mama-Jig Bars

  • 12 dried Calimyrna figs, de-stemmed and cut into 1/2-inch pieces
  • 3 T water
  • 4 c rolled oats (gluten-free)
  • 1 1/2 c all-purpose gluten-free flour*
  • 3/4 c raw pumpkin seeds, roughly chopped
  • 1/3 c cacao powder
  • 1 t guar gum
  • 1/4 t fine sea salt
  • 1 c coconut oil
  • 1/2 c coconut nectar
  • 1/4 t stevia powder
Cooking Directions
  1. Preheat oven to 300 degrees. Line a 15x10-inch jelly-roll pan with parchment paper, with a little extra over the sides.
  2. Place the figs and water in a food processor or blender and puree.
  3. Mix together the oats, flour, pumpkin seeds, cacao powder, guar gum and salt in a large bowl.
  4. Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 60 seconds. Add the stevia powder and stir to combine. Pour the coconut oil mixture into the oats mixture. Fold in the fig puree.
  5. Spoon the batter into the prepared pan and smooth it into the corners and on top with a wet baking spatula to cover the pan evenly.
  6. Bake for 25 to 30 minutes, or until the oats are a dark golden brown and look dry. Rotate the pan halfway through baking.
  7. Transfer the pan from the oven to a wire rack and let sit for about 15 minutes before putting in the freezer for at least 1 hour.
  8. Transfer the parchment paper to a cutting board and cut into 25 bars.
  9. Wrap each bar individually in parchment paper or bakery tissue paper, place in a sealable plastic bag and keep frozen until ready to pack or eat.
*For 3c of Debbie's all-purpose gluten-free flour: Mix together 1 c tapioca flour, 3/4 c sorghum flour, 3/4 c millet flour, 1/4 c ivory teff flour and 1/4 c quinoa flour

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  1. I make them for myself as I am the one with the allergies!

  2. Always on the lookout for more allergen-friendly foods...and these bars sound yummy!

    1. They are, Hannah! They are easy to make too. You should try them!

  3. I absolutely love to bake and cook and with my gastritis and other issues it is kind of necessary... haha thanks for the giveaway!

  4. I would want this cookbook because my husband is gluten sensitive so I cook and bake GF most of the time!

    1. Great! This cookbook would add a lot of yummy recipes to your repertoire!

  5. I'd use this for myself and family, as everyone has some kind of allergies and needs!

  6. My kiddos are egg, dairy and nut allergic, so this cookbook would be such a blessing! :)