Name: Easter fig and nut loaf
Prep time: 30 min
Cook time: PT-471167H38M52S
Total time: 8 min
Cuisine: Celebration
Ingredients: 1 cup chia seeds; 2 cups water; 1 cup dried figs, finely sliced; 1 cup dried fruit – e.g. currants, cranberries; ¼ cup apple cider vinegar; 1 cup water; 1 dessertspoon vanilla paste; ½ teaspoon cinnamon; 4 large eggs; 1 cup almonds; 1 cup hazelnuts; 1 teaspoon bicarb soda; Pinch salt; ¼ cup coconut flakes; ¼ cup hazelnuts; 1 tablespoon cacao nibs

Instructions

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

Easter fig and nut loaf