Ingredients
The following ingredients have 9 Servings
- coconut oil or cooking spray, for the pan
- 1/2 cup (60 g) blanched almond flour
- 1/2 cup (80 g) sweet white rice flour
- 6 tablespoons (40 g) chestnut flour (or use ½ cup oat flour if you don’t have chestnut flour)
- 2 tablespoons (12 g) tapioca flour/starch
- 1/4 cup (50 g) granulated cane sugar
- 1/8 teaspoon fine sea salt
- 6 tablespoons (85 g) cold, salted vegan butter (such as Miyoko’s), cut into 1⁄2-inch cubes (dairy butter works, too)
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons (150 g) raw cashews, soaked (see headnote)
- 2 tablespoons (12 g) finely ground chia seed (preferably white – I grind whole seeds in a coffee grinder)
- ½ cup (120 ml) maple syrup (preferably grade A amber)
- 3 tablespoons (45 ml) lemon juice
- fat 1-inch piece ginger root, peeled and finely grated (1 scant tablespoon)
- pinch salt
- ½ cup (120 ml) water
- ½ cup (120 ml) melted coconut oil (preferably refined)
- ¾ teaspoon vanilla paste or extract, or seeds from 1 vanilla bean
- ~ 1 pound figs (2 dozen medium), trimmed and sliced scant ¼ - inch thick
