Fig-Quinoa Breakfast Bars

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2 large eggs

1/3 cup canola oil

1 tablespoon dark molasses

2 tablespoons Seville orange marmalade or apricot jam

8 to 10 (4 ounces) soft, dried Calimyrna or Black Mission figs, stems removed, finely chopped

3/4 cup quinoa flakes (see Note)

3/4 cup brown rice flour

1/2 teaspoon xanthan gum (see Note)

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1/4 cup granulated sugar

1/2 cup (2 ounces) walnuts or pecans, chopped

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