Fig and Cocoa Holiday Bread | Receipts

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Festive bread with figs and cocoa.


Jennifer silverberg


With the holidays upon us, indulgences lurk around every corner. This recipe is designed to feel indulgent while still being relatively healthy. It’s vegan, sweetened with maple syrup, and packed with festive yet nutritious ingredients, including figs, pumpkin seeds, cocoa nibs, and millet.

Holiday bread with figs and cocoa

Serves | 12 |

  • 1¹⁄₃ cups unbleached all-purpose flour
  • 1 cup tiger nut flour
  • ²⁄₃ cup Millet
  • ¼ cup ground flax seeds
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground cardamom, optional
  • ¾ cup oat or cashew milk
  • ²⁄₃ cup Maple syrup
  • ²⁄₃ cup olive oil
  • 1 cup dried figs, coarsely chopped
  • ¹⁄₃ cup sunflower seeds (pumpkin seeds), and more for sprinkling
  • ¹⁄₃ cup cocoa beans

| Preperation | Preheat the oven to 350 ° F. Liberally spray a tea pan (or standard size loaf pan) with cooking oil in non-stick spray.

In a large bowl, combine the flours, millet, flax seeds, baking powder, baking soda, salt and cardamom, if desired. In a medium bowl, whisk together milk, maple syrup and olive oil. Add wet ingredients to dry; using a spatula, mix until just incorporated. Stir in figs, nuggets and cocoa nibs until evenly distributed. Pour the mixture into the prepared pan; sprinkle with more pepitas. Bake, 45 to 55 minutes, until a knife inserted in the center comes out clean or with only a few crumbs. Transfer the pan to a wire rack and let cool completely before removing.


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