Preheat the oven to 350˚.
To prepare the dough:
In a food processor, combine the dry ingredients for the dough.
With the processor running, add the egg combined with the water and vanilla.
Allow the processor to run until the dough comes together into a ball.
Dump the dough out onto a floured surface and knead it until there are no more dry spots.
Prepare an 8”x8” pan with a parchment sling.
Press half the dough into the pan evenly.
Meanwhile, prepare two 18” strips of plastic wrap by coating one side with non-stick spray.
Place one, spray side up, on a lightly wetted surface so that it sticks.
Place the other half of the dough onto the plastic and cover with the second piece, spray side down.
Roll out just over the size of the baking pan.
Remove the top piece of plastic and sprinkle with a little gluten-free flour.
Place the baking pan lightly on the dough and trip with a knife to the size of the pan.
Place the pan with the pressed dough in the oven for 10 minutes.
Remove the side strips of dough from the cut piece and pull the edges of the plastic up over the dough.
Carefully push a flexible mat or stiff surface under the dough and place in the freezer, keeping flat.
To prepare the filling:
Trim the ends of the figs, cut into quarters and place in a saucepan.
Add the remaining ingredients and bring to a boil on the stovetop.
Boil until the figs are soft.
Remove from heat and allow to cool for 15 minutes.
Place the figs in the food processor and process until they become a paste with no lumps.
Spread on top of the dough that was baked.
Remove the top piece of dough from the freezer (It should be firm.) and carefully unwrap it and place on top of the fig paste.
Bake at 350˚ for about 40 minutes.
Remove from the oven and cool completely.
Cut into 20 squares.