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Festive fig, pecan and wild orange loaf


  • Author: Samantha Gowing

Description

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


Ingredients

Scale


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


Instructions

  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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