Tag: breakfast

fig
food, home

Forget the Banana Bread

Forestwood

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.

Suggested Variations

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

Ingredients

  • 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

Method

  1. Grease and line a large Non-stick Loaf Tin
  2. Place butter and water in a large saucepan and heat over medium heat.
  3. When butter is melted, add figs. Bring to the boil and remove from heat. 
  4. Transfer figs and butter mixture to a large bowl and allow to cool.
  5. Add buttermilk, eggs, brown sugar, flour, baking powder and mixed spice to bowl and stir to combine.
  6. Add walnuts and coconut and stir one last time.
  7. Pour into prepared tin.
  8. Bake in 160c oven for 90 minutes.
  9. Slice and serve with butter, and Garnish with mint, strawberries and dusting of icing sugar.

Original recipe from newideafood.com.au