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 on Friday night. I hope you enjoy it. Warm or toasted with butter is the perfect way I suggest!
Should you bother to make it? Well Stephney Perry said this of it on facebook: “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!! i made it again last week for my Norwex party as the consultant is also gluten and dairy free, she was so surprised and happy that there was something she could eat. It’s the latest request from my extended family……YUM YUM YUM!!” Do let me know how you enjoy! Alexx x
What you’ll need
10 dried figs (make sure they’re preservative free) – plus 4 figs for garnish
1 cup boiling hot water
2 heaped teaspoons baking soda (bicarb)
100g melted butter or coconut oil / 1/2 cup
3 whole eggs
4 tablespoons coconut cream
1 teaspoon mixed sweet spices (ie if you only have cinnamon, that’s fine, but if you have a spice mix of cinnamon / nutmeg / cardamom etc then that’s fine too)
3 teaspoons ground ginger
1/3 cup coconut flour
2/3 cup tapioca flour (arrowroot flour is fine too, but is often preserved with 220. just check)
180g rice malt syrup or pure maple syrup / 2/3 cup
What to do
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.
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! You could also consider baking it as a Christmas cake, douse in a little cognac or whisky and light it for a Christmas cake for the non fruit cake people (like me!)
Hope you love it. Tag me on instagram when you make yours @Alexx_Stuart or pop a pic on facebook! Would love to see everyone’s!
Real Food. Low Tox living