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Fig Loaf Recipe

2009 March 9
by Reemski

At the Eveleigh Markets the other week I bought the most gorgeous tray of figs. Beautiful ripe and fresh..I was going to make the Spiced Ricotta Tart with caramelised figs instead of the stonefruit but thought better of it when I realised I wouldn’t be able to take it to work, therefore increasing the chances of me sitting on the couch and eating the whole thing myself!

So I did the next best thing and made a healthier alternative. Using my favourite loaf recipe from Bill Granger, I ditched the usual bananas and substituted the figs…
figgygoodness

So next time you feel the urge to bake come on, give this recipe a try (the other cool thing about it is that it’s fat free!)

  • 1/2 cup Rolled Oats
  • 1 cup Milk ( I use skim)
  • 6-8 figs, chopped
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 240g Self Raising Flour (You Can Use Wholemeal)
  • 1 teaspoon Baking Powder
  • 1/4 cup Soft Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • macadamias/hazelnuts/almonds
  • 1 Lightly Beaten Egg

Method

1. Put the oats in a bowl, pour the milk over them and leave to soak for up to 30 minutes. ( I never leave them that long, but if you do, the oats are obviously much softer)

figsinpot

1a. While oats are soaking chop figs and place in saucepan with 1/4 brown sugar, and 1/4 cup water and bring to the boil then simmer for 20 minutes

cookingfigs

2. Preheat the oven to 180°C (350°F/Gas 4).

3. Lightly grease and line a 1 kg (2 lb 4 oz) loaf tin with baking paper.

4. Sift the flour and baking powder into a bowl and stir in the rolled oats, figs, sugar, cinnamon, egg and nuts. Mix together well.

5. Spoon the mixture into the tin, level the top and sprinkle with the extra nuts. Bake the loaf for 45 minutes, or until it is golden brown on top and cooked through.readyforovens

6. Leave it to cool a little in the tin before turning out onto a wire rack to cool completely.

Recipe from Every Day by Bill Granger, published by Murdoch Books.

cookedwholecooked

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8 Responses leave one →
  1. March 9, 2009

    What a great way to use figs! I love Bill Granger’s coconut bread, but haven’t tried making anything else by him. That spiced ricotta tart sounds rather special too..

  2. March 9, 2009

    Yummy Reem! I picked up some of those figs too – they were so sweet and ripe – real little treasures ;)

  3. March 9, 2009

    I know, the tart sounds wonderful and easy with almost any fruit you could chuck on top..I must find a reason to make it soon

  4. March 9, 2009

    They were gorgeous weren’t they…must go back and get more!

  5. Kate permalink
    March 9, 2009

    Aha! I had wondered about the origin of the beautiful ripe fig photo that replaced the gorgeous glossy cherries in your masthead…

  6. March 10, 2009

    Yum! Isn’t fig season the best? I only wish it lasted for longer. And I see where the header came from!

  7. Louise permalink
    February 21, 2013

    Please let me know what amount of nuts to use.
    Do you leave the skins on of the figs, I used another type of fig and the skins did not look very appetizing. Does the figs get mashed like one does with the bananas for a banana loaf.

    Thk you

  8. February 21, 2013

    Hi Louise, I used a large handful. However the original recipe calls for 3 tablespooons for the loaf itself and 2 tablespoons for the top.

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