Easter fig and nut loaf

 

This is a soft, fragrant, gluten-free loaf, bursting with the scent of dried figs, vanilla and crunchy nuts. I served it with pink pepper and marinated feta.

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Easter fig and nut loaf


  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: 18 cm loaf pan 1x
  • Diet: Gluten Free

Description

This is a soft, fragrant, gluten free loaf, bursting with the scent of dried figs, vanilla and crunchy nuts. I served it with pink pepper and marinated feta.


Ingredients

Units Scale

1 cup chia seeds
2 cups water
1 cup dried figs, finely sliced
1 cup dried fruit – e.g. currants, cranberries
1/4 cup apple cider vinegar
1 cup water
1 dessertspoon vanilla paste
1/2 teaspoon cinnamon
4 large eggs
1 cup almonds
1 cup hazelnuts
1 teaspoon bicarb soda
Pinch salt

Topping
1/4 cup coconut flakes
1/4 cup hazelnuts
1 tablespoon cacao nibs


Instructions

  1. Preheat fan forced oven to 150°C.
  2. Line an 18cm rectangular baking dish with baking paper.
  3. In a large bowl, add chia seeds and 2 cups water. Soak for 10 minutes.
  4. Stir briefly and soak until ready to use in step 7.
  5. Meanwhile place figs, currants, vinegar, water, vanilla, cinnamon and salt in a large saucepan.
  6. Simmer gently for 10 minutes. Remove from heat. Allow to cool.
  7. In the Breville Bakery Boss bowl, place eggs and slowly turn the mixer to CREAMING/BEATING setting and beat for 1 minute.
  8. In the Breville Kitchen Wizz® Pro place almonds and PULSE into almond meal.
  9. Transfer to Bakery Boss with beaten eggs.
  10. In the Breville Kitchen Wizz® Pro place hazelnuts and PULSE until roughly chopped.
  11. Transfer ¾ cup to Bakery Boss. Reserve remainder for topping.
  12. Add almond meal, hazelnuts, bicarb soda and soaked chia mix to the Breville Bakery Boss.
  13. Reduce speed to FOLDING/KNEADING.
  14. Fold in cooled fig mixture on FOLDING/KNEADING speed and fold in for 1 minute.
  15. Carefully pour mixture into lined baking dish. Scatter coconut flakes, chopped hazelnuts and cacao nibs over the top. Press down gently.
  16. Bake for 60-75 minutes. Test with a skewer. Bake longer if required.
  17. Allow to cool slightly before serving to firm.
  18. Store in the refrigerator for up to 5 days.
  • Prep Time: 30 minutes
  • Cook Time: 60-75 minutes
  • Category: Baking
  • Cuisine: Celebration

Keywords: gluten free loaf, easter loaf

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