The beautiful girls at Mondays Wholefoods have just started publishing seasonal wholefood journals that have recipes, natural remedies and editorals from a handful of incredible bloggers, food writers, photographers and more.The article featured in this journal was my fig and pecan loaf. A delicious moist loaf , sweetened with dark unrefined muscuvado sugar and rustic with earthy tones , a cake that defines myself as a baker.
50g butter or coconut oil
1/2 cup dark muscovado sugar
2 free range eggs, lightly beaten
5 figs roughly chopped
1/4 cup pecans
1/2 cup spelt, regular flour or ground almonds
1/2 cup brown rice flour
1 tsp baking soda
1 Tbsp apple cider vinegar
Preheat oven to 180°C
In the processor add the above ingredients leaving out the pecans and figs as they go in last then process until combined. Finally add you pecans and figs and pulse once.
Mixture will make 3 small loaves or one big loaf. Pour the mixture into your desired tin and bake for -
25-30 minutes for small loaves
40-50 minutes for large loaf.
Photo above was taken by the team at Mondays wholefoods featuring my recipe.
Search by ingredient and season