The core ingredient used in this recipe is almond pulp. If you are new to raw or new to using almond pulp, you are in for a treat, it is simply the by-product from making almond milk. See the link below on how to make nut milk.
You could easily use any nut pulp for this recipe and it would be divine. The pulp gives the bread a lighter and fluffier texture, more so than if you were to use ground nuts.
Another important ingredient in this bread is the use of psyllium husk powder, I have made bread without it but it tends to be more crumbly, so I use it in most of my bread recipes.
Although texture is very important, when it really boils down, it is all about the taste! I just love figs, they are sweet with small crunchy seeds in them. If you are not a fig lover, you could always substitute with just about any other dried fruit such as dates, raisins or prunes. Be prepared for this bread to disappear quickly. :) Enjoy!