About the dough:
180 g oat kernels
100 g rice flour
125 g cow butter
1 egg yolk
3 – 4 pp. cold fresh cow’s milk
1 s.l. brown sugar
For the filling:
9 – 10 figs
2 tbsp agave or maple syrup
Grind the oats in a blender until a fine flour. Then mix it with the rice flour and sugar. Add the butter, milk and egg yolk to the dry mixture. Crush to form crumbs.
Put the dough in a container and cover it with foil. Refrigerate it for 1 – 2 hours.
Remove the dough and roll it out into a circle on baking paper. Cut the figs into slices and arrange them in the middle of the circle. Sprinkle walnuts over the figs and tuck in the ends of the breadcrumbs.
Prick walnuts in spots on the dough, then pour agave or maple syrup over it.
Refrigerate it for an hour. And then bake the breadcrumbs at 175 – 180 degrees for 20 minutes.
Serve with a scoop of ice cream or dusted with powdered sugar – optional.