16-20 medium sized figs cut into small pieces, coated in coconut oil or ghee and sea salt, roast for 15 minutes at 350
1 cup sourdough sponge + 3/4 cups spelt flour + 1 cup date sugar + 1 tablespoon apple cider vinegar + 3 tablespoons cinnamon + 1 tspn salt + 1 tablespoon coconut oil or ghee. Mix into a dough ball. Sprinkle more flour as needed to knead the dough ball, knead for 3-5 minutes.
Roll out on floured board to 1/4″ thin and cut into 2 6″ x 6″ squares.
Place one square on a greased cookie sheet.
Spread the fig mixture on top of the square.
Place the other square on top.
Sprinkle with additional date sugar if desired.
Press down edges of square with fork to seal in figs.
Bake at 350 for approximately 15-20 minutes or until poked with a toothpick top layer comes out clean.
Cool completely and cut into bars.