Quick Rosemary & Fig Bread

Jun 4

Serves: 16

For the bread:

1 cup (135g) gluten-free flour

1 cup (160g) brown rice flour

2 tsp. baking powder

1 flax egg (1 tbsp. ground flax seeds + 2.5 tbsp. water)

1/2 cup (150g) dried figs, chopped

5 tbsp. fig jam

2 tbsps. coconut sugar

1 tbsp. dried rosemary, crushed

1 tsp. vanilla extract

1 tsp. ground cinnamon

3/4 cup (180ml) almond milk, unsweetened

For the crumble:

1/4 cup (55g) coconut sugar

3 tbsps. brown rice flour

1 tbsp. vegan butter, melted

Nutrition Key

Kcal	Fats(g)	Carbs(g)	Protein(g)	Fiber(g)
332	12	43	15	10

*nutrition per serving

Preheat the oven to 375°F (190°C). Prepare a loaf pan, lined with baking paper.
In a large mixing bowl, combine the flours and baking powder. Then add all the other bread ingredients into the bowl and mix the batter until smooth and thick. Transfer the batter to the loaf pan.
In a small bowl, use your hands to rub the crumbled ingredients together. Then sprinkle the crumble over the top of the bread batter.
Place the tin into the hot oven and bake the bread for 35 minutes, until a toothpick inserted into the center of the fig bread comes out clean. Remove the tin from the oven and set it aside to cool completely on a wire rack. Once cool, remove from the tin, slice and serve.