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