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!
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
- ⅓ cup coconut flour
- ⅔ 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
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About the Author: Alexx Stuart
4 Comments
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This looks amazing! Any idea if it would work without eggs, with an egg substitute?
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!
This recipe was amazing. I used flax eggs instead of eggs because of intolerance. Made 12 muffins and also used dates instead of figs…it was delicious. Served it with coconut yogurt.
Oooh great move Jo! So glad you enjoyed it.