Author Notes
This morning, I picked 72 fresh ripe figs from my own fig tree. They are all huge & very ripe. I cleaned them & made this wonderful cardamom, mace & cinnamon scented fresh fig spelt bread aka cake. I made this lovely cake not too sweet. I like to eat a big slice, just like that! It is That good! :) My husband gave it a 10/10! —Sophies Foodie
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Ingredients
- * Dry ingredients:
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1 cup
organic white spelt flour
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1 cup
organic wholemeal spelt flour
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1/2 cup
flaked almonds
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1/2 cup
coconut sugar
-
1/2 teaspoon
ground mace
-
1/2 teaspoon
ground cinnamon
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1/2 teaspoon
ground green cardamom
-
pinch of
ground sea salt
-
2 teaspoons
baking powder
-
to fold in at the last end: 1 cup fresh chopped figs
- * Wet ingredients:
-
2
flax eggs instead of 2 real eggs!! ( 1 flax egg = 1 tablespoon ground broken flaxseed combined with 3 tablespoons of water, leave to form a sort of gel-like consistency ) x 2!
-
3/4 cup
vegan buttermilk: (I make vegan buttermilk, place 1 tablespoon of vinegar like lemon juice, white or apple cider vinegar into 1 empty cup. Fill with a vegan plant-based milk & let it rest for about 5 to 10 minutes & you end up with vegan buttermilk, used
-
2 tablespoons
canola oil
-
1/2 teaspoon
sherry vanilla extract/ I use home-made
Directions
-
Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan-oven.
-
Take a medium bowl & add white spelt flour, whole-wheat spelt flour, flaked almonds, coconut sugar, mace, cardamom, cinnamon, sea salt & baking powder. Mix well with a spoon. In another bowl, add vegan buttermilk, canola oil & sherry vanilla extract. Whisk together. Now, pour wet ingredients to the bowl with dry ingredients & mix with a spoon. See they everything is well-mixed but do not mix too long. Finally, fold in the chopped fresh figs. See that the figs are well mixed in. Scoop the batter into a fitted silicon bread-baking tin. See that the figs are equally divided all over & in the bread!!!
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Now, bake the bread! Place into the hot oven on the lower shelf & bake for a bout 40-42 minutes until the bread is risen, browned all over the top & cooked through. After 42 minutes, I checked with a small testing pin into 2 places & everything was well-baked. Take out of the oven & place on a wire rack & leave for 10 minutes into the silicon tin. This will give a lovely shine to the bread. After these 10 minutes, carefully flip the bread out off the tin, it comes out very easy! Place on a wire rack to cool down completely! Enjoy, a big slice, just like that or smear it with good local honey or with vegan butter! ;) Yum Yum, I assure you! :) MMM,…;)
This vegan buttermilk spelt fresh fig bread would make an ideal food gift! ;)
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