Quick Rosemary & Fig Bread
Serves
16
Prep Time
5 minutes
Cook Time
35 minutes
Ingredients
For the bread:
1 cup (135g) gluten-free flour
1 cup (160g) brown rice flour
2 tsp. baking powder
1 flax egg (1 tbsp. ground flax seeds + 2.5 tbsp. water)
½ cup (150g) dried figs, chopped
5 tbsp. fig jam
2 tbsp. coconut sugar
1 tbsp. dried rosemary, crushed
1 tsp. vanilla extract
1 tsp. ground cinnamon
¾ cup (180ml) almond milk, unsweetened
1 cup (135g) gluten-free flour
1 cup (160g) brown rice flour
2 tsp. baking powder
1 flax egg (1 tbsp. ground flax seeds + 2.5 tbsp. water)
½ cup (150g) dried figs, chopped
5 tbsp. fig jam
2 tbsp. coconut sugar
1 tbsp. dried rosemary, crushed
1 tsp. vanilla extract
1 tsp. ground cinnamon
¾ cup (180ml) almond milk, unsweetened
For the crumble:
¼ cup (55g) coconut sugar
3 tbsps. brown rice flour
1 tbsp. vegan butter, melted
¼ cup (55g) coconut sugar
3 tbsps. brown rice flour
1 tbsp. vegan butter, melted
Nutrition
(Per Serving)
Calories
114
Fats
1 g
Protein
2 g
Carbs
24 g
Instructions
- Preheat the oven to 375°F (190°C). Prepare a loaf pan, lined with baking paper.
- In a large mixing bowl, combine the flours and baking powder. Then add all the other bread ingredients into the bowl and mix the batter until smooth and thick. Transfer the batter into the loaf pan.
- In a small bowl, use your hands to rub the crumble ingredients together. Then sprinkle the crumble over the top of the bread batter.
- Place the tin into the hot oven and bake the bread for 35 minutes, until a toothpick inserted into the centre of the fig bread comes out clean. Remove the tin from the oven and set aside to cool completely on a wire rack. Once cool, remove from the tin, slice and serve.