Forget the Banana Bread, that is so yesterday! The new kid on the block at the Home by the Sea, is a breakfast Fig and Walnut Loaf.
Never having with Figs before, I was convinced to give it a go when my local cafe shut down. One of their signature breakfast dishes was a delicious Fig and Walnut Loaf. Not to be defeated, I decided to replicate this delight on my own.
The recipe was simple and straightforward, however I recommend exercising restraint with the quantity of figs. 250 grams of Figs constitutes a a whole packet and I only added half of that amount to this mix. That was more than enough and still leaves you with a very figgy loaf, which is fine, but I would suggest reducing the figs to 100 grams and adding a tad more walnuts.
But that is just my personal taste.
A nice variation would be to substitute a blend of Dried Apricots and Figs, or a mix of nuts. I suggest hazelnuts or pecans as well as walnuts.
I am sure you will absolutely love this dish for breakfast. As it takes 90 minutes to cook a deep loaf, I used two small loaf tins and a long 20 x 10 cm pan. The smaller pans were done in 30 minutes, whilst the larger took 75 minutes at the recommended temperature.
Fig and Walnut Loaf Recipe
- 125 grams or 1/2 cup unsalted Butter, chopped
- 1 1/2 cups Water
- 1/2 cup Buttermilk or Kefir
- 250 grams or 1 cup Dried Figs**
- 2 eggs, beaten
- 1 1/4 cups Brown Sugar
- 2 cups Wholemeal Spelt Flour, sifted
- 2 teaspoons Baking Powder
- 1 teaspoon Mixed Spice
- 1 cup Walnuts, chopped
- 1/2 cup Dessicated Coconut
- Grease and line a large Non-stick Loaf Tin
- Place butter and water in a large saucepan and heat over medium heat.
- When butter is melted, add figs. Bring to the boil and remove from heat.
- Transfer figs and butter mixture to a large bowl and allow to cool.
- Add buttermilk, eggs, brown sugar, flour, baking powder and mixed spice to bowl and stir to combine.
- Add walnuts and coconut and stir one last time.
- Pour into prepared tin.
- Bake in 160c oven for 90 minutes.
- Slice and serve with butter, and Garnish with mint, strawberries and dusting of icing sugar.
Original recipe from newideafood.com.au