Multi-seed Fig Bread with Coconut Fig Spread (raw, GF)
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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!
Ingredients: Makes 1 loaf
- 4 cups packed, moist almond pulp
- 1 cup gluten-free, rolled oats
- 1 cup raw sunflower seeds, soaked
- ½ cup pumpkin seeds or raw pecans, soaked
- ½ cup chia seeds
- 1 cup diced dried figs
- 4 Tbsp psyllium seed husks or 3 Tbsp psyllium husk powder
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 3 Tbsp maple syrup
- 3 Tbsp melted coconut oil
- 1 3/4 cups water
- 1 tsp liquid stevia
Fig spread; yields 3/4 cup
- In a large bowl combine the almond pulp, oats, sunflower seeds, pumpkin seeds, chia seeds, dried figs, psyllium salt and cinnamon. Toss until well mixed.
- Add the maple syrup, coconut oil, water and stevia. I use my hands to mix this batter to make sure everything gets well coated.
- Place the batter on the teflex sheet that comes with the dehydrator and shape into a loaf.
- Dehydrate at 145 degrees for 1 hour. Turn the temperature down to 115 degrees and continue drying for 4-6 hours.
- Remove and slice to desired thickness. Lay each piece on a mesh sheet that comes with the dehydrator. Continue drying for another 4-6 hours or until the right moisture level is reached.
- Store in an airtight container. Should last 3-5 days. Or you can wrap each piece individually and freeze for future enjoyment!
- In a food processor, fitted with the “S” blade, process the coconut butter, figs and water till a smooth, creamy spread is created.
- Store in an airtight container in the fridge for up 2 weeks.
If you use a bread pan as a mold for your bread, lining it with wax paper will help when removing it.
I had extra left over so I made small square bars out of the batter. Perfect for snacking!