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Multi-seed Fig Bread with Coconut Fig Spread

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raw vegan gluten-free Multi-seed Fig Bread with Coconut Fig Spread

~ raw, vegan, gluten-free ~

Multi-seed Fig Bread is a soft, seedy, raw, gluten-free bread with sweet, chewy pockets of dried figs.  This bread isn’t overly sweet; instead, it has just the right amount to give your morning breakfast that indulgent feeling without the guilt.

Sweet pockets of dried Figs!

Dried figs offer an incredibly pleasant flavor that is somewhere between a raisin and a date (just not as sweet). They have creamy flesh with little seeds but still creamy, sweet, and indulgent that you won’t get elsewhere.

If you are a fan of dried figs, you can replace dates with them with good reason, other than taste. Figs are lower in sugar than dates for starters. Dried figs contain up to 10 grams less than dates per weight. Plus, they have almost twice as much fiber.

Let’s chat about the ingredients briefly.

The base ingredient of this bread, and for many of my other bread recipes, is almond pulp.  I tend to talk about it in each recipe just in case this is your first experience making raw bread.  So for you veterans, you can opt-out of this next paragraph and jump straight to the recipe. Almond pulp is simply the by-product of making almond milk.  See the link below on how to make nut milk.

I use it in my raw breads because it lends the perfect texture for bread enjoyment.  I don’t recommend replacing it with other ingredients, but it can be done. You won’t achieve the same flavor and texture that I have created here.

Another vital ingredient in this bread that backs up the lightness of the almond pulp 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 the texture is significant, when it boils down, it is all about the taste!  I love figs, but 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.  :) Be sure to comment below. Blessings, amie sue


Makes 1 loaf

Dry Ingredients:

Wet Ingredients:

Fig spread; yields 3/4 cup



  1. In a food processor, fitted with the “S” blade, combine the: oats, sunflower seeds, pumpkin seeds, chia seeds, psyllium salt, and cinnamon.  Process until the oats and seeds break down to a small crumble. Set aside.
  2. In a medium-sized mixing bowl, combine; almond pulp, water, diced dried figs, maple syrup, coconut oil, and stevia.
    • I use my hands to mix this batter to make sure everything gets well coated.
    • Soak dried figs for 15-30 minutes before use, so they’ll plump up nicely.
  3. Add the dry ingredients from the food processor and dive in with your hands and work the ingredients together.
  4. If the dough has a lot of cracks in it as you mold it together, you need to add a little bit more water.  The flax is soaking up all the liquid.
  5. Place the dough on the non-stick sheet that comes with the dehydrator and shape it into a loaf.  Create any size that you want.
  6. Transfer to the mesh sheet and dehydrate at 145 degrees  (F) for 1 hour.
  7. Remove and slice to the desired thickness. I usually cut mine about 1/2″ thick.
    • Lay each piece flat on the mesh sheet.
  8. Reduce to 115 degrees (F) and continue drying for another 4-6 hours or until the right moisture level is reached.
  9. Store in an airtight container.  It should last 3-5 days.  Or you can wrap each piece individually and freeze it for future enjoyment!

Fig spread:

  1. In a food processor, fitted with the “S” blade, process the coconut butter, figs, and water till a smooth, creamy spread is created.
  2. Store in an airtight container in the fridge for up 2 weeks.

The Institute of Culinary Ingredients™

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is essential to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.
placing the loaf of raw vegan gluten-free Multi-seed Fig Bread with Coconut Fig Spread in the dehydrator

Shape the dough.

creating slices of raw vegan gluten-free Multi-seed Fig Bread

Score the cut lines and dehydrate for 1 hour at 145 degrees (F).

laying single slices of raw vegan gluten-free Multi-seed Fig Bread in the dehydrator

Remove and slice the bread. Continue drying for 4-6 hours.

28 thoughts on “Multi-seed Fig Bread with Coconut Fig Spread

  1. Claudio says:

    Hi Amie-sue another amazing recipe!

    My qurstion lies around what easy recipes can you suggest for using leftover sesame/almond pulp… Whenever i make raw mylks -i’m left with all this pulp that i leave in my fridge with the intention of using it for something…but then i go blank with recipe ideas. My partner then ends up complaining that i’m using our fridge as a dumping ground for left over pulp… Can you offer any recipe ideas and in doing so help save my relationship???

    Take Care

    • amie-sue says:

      Hello Claudio,

      I have tons of recipes using almond pulp… if you go to the bread/wrap recipe page just about every bread recipe uses it, so that is a great start for you. :) Plus you partner will love you even more after tasting them. hehe Good luck! amie sue

  2. Jana says:

    Looks beautiful and yummy my dear Ame-Sue!

    Hugs to you and Bob.
    Miss you xoxo

    • amie-sue says:

      Thank you Jana… sending you love and hugs too! I hope you are doing well, I need to shoot you an email soon. :) amie sue

  3. Ooh looks delicious! I have not really had any bread only a couple of cracers since making the transition to a Raw Vegan Lifestyle in January 2013. I thought I would miss it but actually I have not really… BUT yours looks delicious so I would definintely not say NO! Yummmmmm :)

    • amie-sue says:

      I hope you give it a try Katrin. These breads are just lovely. I hope you doing well on your transition to raw, it sounds like it. :) Blessings, amie sue

  4. Richard says:

    Boy does this recipe look godd but I’m allergic to stevia. What do you recommend as a substitute I would think xylitol because it’s a low glycemic sugar. Maybe honey what do you think?

    • amie-sue says:

      Hi Richard, Yes you can use any other sweetener, but if you use a granulated type, I would dissolve it before adding it to the recipe since you don’t have heat to melt it. But first make the recipe without adding it, you might not need it. Depends on your taste buds. :) Good luck and enjoy! amies sue

  5. Karen says:

    Dear Amie Sue, This recipe looks so delicious…as do all of your creations! I’m excited to see it because we have 3 large fig trees in our yard that will be covered in figs and ready to eat in late June/early July. Would it be possible for me to adapt the fig spread recipe to use fresh figs? Please advise. ♥

    • amie-sue says:

      Oh that sound wonderful Karen! I would love some fig trees! Yes, you can use fresh figs for the spread, mix with Medjool dates or chia seeds to thicken it up. YUm!! Have a happy day, amie sue

  6. Leslie says:

    That looks amazing! I’m new to your website and I’m so happy I’ve found you :)

  7. ivan says:

    looks amazing! :)

  8. Barb Powers says:

    Thanks for sharing so many recipes with almond pulp! Could i suggest/request a recipe for a “cheese” cracker with it? I attempted to make some with brewers yeast and almond pulp once in the dehydrator but mine always came out to crumbly. Maybe a mix with soaked flax seed would work?

    • amie-sue says:

      Good morning Barb… I have been making a lot of almond pulp crackers lately and you need to add some flax or chia along with a bit of water to give it a “glue” to hold it all together. I will work on the a “cheese” one. Though I might already have one, so I will see. Have a blessed day, amie sue

  9. Jennifer dooley says:

    Can’t wait to try this

  10. Elvira says:

    Hi Amie Sue,
    All your bread recipes look so wonderful, but I am allergic to oats :( Can you suggest a substitution for oats?

  11. Elle says:


    I do not own a dehydrator. Is it possible to bake this in an oven at it’s lowest setting? If so, what would you recommend the temperature being set at and for how long (more or less)? Thank you

    • amie-sue says:

      It is possible Elle, it won’t be raw but it should work. I would set the oven on the lowest temp, keep the door cracked and just keep checking it every 5-10 mins. I haven’t baked any of my raw bread before. Good luck and keep me posted if you try it. amie sue

  12. Mario says:

    Hi Amie Sue, this seems another great recipe. I´ll try it next week end.

  13. heather says:

    Thank you for your wonderful recipes and the friendly atmosphere you create for your blog. :) Small question, however – when you list the “dry ingredients” you detail that the seeds should be soaked. Does that also mean they should be dehydrated, or can you use them fresh from soaking?
    Thank you for your time!

    • amie-sue says:

      Hello Heather, welcome and thank you! :) You can use the sunflower seeds right after the soaking process… But if you already have soaked and dehydrated sunflower seeds on hand, you can use them as well. It’s pretty forgiving. Does that help? amie sue

  14. Patricia says:

    Hello, Can I replace almond pulp with coconut pulp? Thank you

    • amie-sue says:

      Hmmm, good question Patricia. I haven’t used coconut pulp before. How are you obtaining it? Through blending dried coconut with water and straining it through a nut bag? The texture and how it holds moisture might really be off. So, without testing this myself…. you will have to experiment. Sorry that I don’t have a straight yes or no answer. Have a great day, amie sue

  15. rain says:

    we just made the fig spread for the seed of life bread! yummy combo! thanks for sharing with us all amie-sue

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