Festive fig, pecan and wild orange loaf


Here’s a healthy twist on Christmas. A quick and easy loaf that will provide all of the flavour of a full blown pud, without the flour, sugar or long, hot cooking time. This is a soft, fragrant, gluten free loaf, bursting with the scent of dried figs, vanilla and wild orange. Serve with my lemon curd, coconut yoghurt or a stunning slice of aged cheddar.

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    Festive fig, pecan and wild orange loaf

    • Author: Samantha Gowing


    This recipe makes enough for 2 loaves using 2 x 8½” x 4½” x 2⅝” loaf pans.
    Halve this recipe if required.



    1 cup chia seeds
    2 cups coconut water
    2 cups dried figs, finely sliced
    1 cup currants
    1/4 cup Davidson plum & balsamic vinegar, or apple cider vinegar
    1 cup water
    1 vanilla bean, split
    1/2 teaspoon cinnamon
    Pinch salt
    1 cup almond meal
    4 large eggs
    6-8 drops orange essential oil – food grade
    1 cup pecan nuts, finely chopped
    1 teaspoon bicarb soda (aluminum free)
    1/2 cup coconut flakes & chopped pecans


    1.  Preheat oven to 150°C.
    2. In a large bowl, add chia seeds and coconut water.
    3. Soak for 10 minutes.
    4. Stir briefly again after 5 minutes. Set aside.
    5. Meanwhile place figs, currants, vinegar, water, vanilla, cinnamon and salt in a large saucepan.
    6. Simmer for 10 minutes. Remove from heat, discard vanilla bean. Set aside.
    7. Add almond meal to soaked chia.
    8. Whisk eggs in a separate bowl. Add to almond meal and chia mix. 
    9. Add Wild Orange essential oil.
    10. Add bicarb and pecans. Fold in cooled fig mixture.
    11. Line 2 loaf tins with baking paper and carefully pour mixture in.
    12. Scatter coconut flakes and chopped pecans over the top. Press in gently.
    13. Bake for 40-50 minutes. Test with a skewer. Bake longer if required.
    14. Allow to cool slightly before serving so as to firm.
    15. Store in the refrigerator for up to 5 days.



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