Spiced Fig and Ginger Bread for Christmas

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I’m just not a fruit cake person, but everyone deserves a Christmassy ‘something’ at Christmas and this Spiced Fig and Ginger bread is that something for me. I’d longed for something dark, rich and gingery for ages (and I’m not talking about having an affair with a tanned red head from Monaco. Love my hubby) SO, this cakey, bread slash loaf was born with that in mind. I hope you enjoy it. Warm or toasted with butter is the perfect way I suggest!

Should you bother to make it? Well Steph P said this of it: “This recipe is amazing!! I made lots for Christmas pressies for all the gluten and dairy free people in my family….those of us who aren’t also LOVED it!! YUM YUM YUM!!” Do let me know how you enjoy! Alexx x

Hope you love it. Tag me on instagram when you make yours @lowtoxlife or pop a pic on facebook! Would love to see everyone’s!

Spiced Fig and Ginger Bread for Christmas

Prep Time: 10 minutes
Baking Time: 40 minutes
Total Time: 50 minutes
Servings: 1 loaf

Equipment

  • food processor

Ingredients

  • 10 pcs dried figs make sure they’re preservative free – plus 4 figs for garnish
  • 1 cup boiling water
  • 2 tsp bicarbonate of soda
  • 100 g melted butter or 1/2 cup coconut oil
  • 3 whole eggs
  • 4 tbsp coconut cream
  • 1 tsp mixed sweet spices i.e. if you only have cinnamon, that’s fine, but if you have a spice mix of cinnamon / nutmeg / cardamom etc then that’s great for this recipe
  • 3 tsp ground ginger
  • cup coconut flour
  • cup buckwheat flour or tapioca flour (arrowroot flour is fine too, but is often preserved with 220. just check)
  • 100-180 g rice malt syrup or pure maple syrup / 1/3 – 2/3 cup, play the sweetener to taste

Instructions

  • Preheat oven at 170C / 350F. Line a standard sized baking tin with parchment paper and butter or coconut oil. My favourite parchment paper can be found here.
  • Pop 10 of the figs into a blender, food processor or thermomix, with the cup of boiling water and 1 heaped tsp of baking soda. let it soak 5 minutes.
  • Take 2/3 cup of the water out by pouring it off, after the 5 minutes.
  • Add all the wet ingredients into the fig / water mix. Pulse until pureed.
  • Then add the coconut flour, tapioca flour, ginger, spices and 2nd teaspoon baking soda. Blitz it for 5-6 seconds on medium (speed 6 for thermomix)
  • Pour into tin and then cut thin strips of fig slices and arrange in whatever pattern you fancy on top.
  • Bake for 40 minutes, or until skewer comes out clean.

Notes

Best, most delicious way is to eat fresh out of the oven, or toasted the next couple of days with melting butter or coconut butter on top OR as little slices in lunch boxes, being nut free!
VARIATION
You can sub different fruits here. I’ve done prune and vanilla bean, apricot ginger… For all hard dried fruits, just ensure you still carry out the soaking step at the start.
Tried this recipe?Let us know how it was!
Course Appetizer, Baking - Sweet, Breakfast, Dessert, Snack, Special Occasion - Christmas
Cuisine American
Keyword Buckwheat flour, Butter, coconut cream, coconut flour, eggs, fig, Ginger
Allergy Gluten Free, Legume Free, Nightshade Free, Peanut Free, Refined Sugar Free, Salt Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegetarian
Author: Alexx Stuart

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About the Author: Alexx Stuart

Alexx is an advocate for all things she coins the 'low tox life' - which is quite simply, living a life where we make positive choices when it comes to food, sustainability, personal care, home and our mindset. She truly believes that there should be no guilt or shame in realising we've not been perhaps making the best choices - enough with the guilt and fear! She focuses her education in moving forward with excitement, implementing changes at a pace that suits every unique individual. Alexx is passionately dedicated to awakening people to all the little things we can do to shape our health (and in turn, the world!) through her e-courses, her website www.lowtoxlife.com, social media channels and community portals and various speaking and workshop events. She believes strongly that grassroots community education are what make our world a better place. Look out for Alexx’s book releasing with Murdoch Books in 2018!

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2 Comments

  1. Cheryl Baker December 7, 2020 at 9:52 am - Reply

    This looks amazing! Any idea if it would work without eggs, with an egg substitute?

    • Kate Parker December 13, 2020 at 8:46 pm - Reply

      Hi Cheryl,
      Baking is a science, so a straightforward swap can be tricky. Vegan and egg free recipes are usually developed from scratch rather than substitutes Recipes like this where there aren’t a LOT of eggs are easier, so if you do decide to give it a go let us know how you go!

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