Living in Australia, I’m not often tempted by warming, spiced Christmas recipes because I’m usually sitting in front of the fan in minimal clothing damning the tortuous heat. But today was different. It was raining and unfamiliarly cool (well, for Brisbane, anyway) and I just wanted something warm, spiced, sweet in my belly.
So off I trod to the kitchen and pulled out the chief ingredients: dried figs (for that gooey jammy sweetness), molasses (for a rich, malt flavour) and the spices (to bring the warmth and love). Add in a few other ingredients and some oven time and you have yourself a fine Vegan Christmas Spiced Fig Bread — which also happens to be refined flour & sugar free and high in iron thanks to the blackstrap molasses & figs.
Although perfect on its own, this Vegan Christmas Spiced Fig Bread is best enjoyed toasted, so the edges become lovely and crispy. The nut butter addict in me can’t help but think it’s even better with a generous slather of nut butter, but that’s just me. This vegan fruit bread is also beautiful for breakfast: a few slices toasted and topped with coconut yogurt and fresh berries. Let me know how you enjoy this Vegan Christmas Spiced Fig Bread best!
I sourced most of these ingredients from The Source Bulk Foods who have over 24 stores, so do check them out if you’re in Australia. Happy Holidays everyone!
- 1 flax egg (1 tbsp flaxmeal mixed with 2.5 tbsp water)
- 2 cups wholemeal spelt flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- pinch salt
- 2½ tbsp maple syrup
- 2 tbsp blackstrap molasses
- 2 tbsp coconut oil
- 1 cup dried figs, chopped
- 1 cup plant-based milk
- Preheat your oven to 180C/350F.
- Make your flax egg in a small ramekin and allow to thicken while you start on the loaf.
- In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
- In a saucepan on medium heat, place the maple syrup, molasses, chopped dried figs and coconut oil, and stir to combine well.
- Pour the sweet fig mixture, flax egg and milk into the dry mixture and gently fold to combine.
- Pour the batter into a lined loaf tin and place in the oven for 45-50 minutes, or until a skewers comes out nearly clean.
- Allow the loaf to cool for at least half an hour, then serve as is, or toasted and topped with nut butter, a drizzle of maple syrup, or vegan ice cream if you're feelin' fancy.