Fig and Walnut Loaf

Not always being as organised as I would like, I don't always plan ahead a weekly (or daily) menu. Often I find myself in front of the pantry to take a look to see what inspires me on the day. It's so handy to have a selection of reliable recipes that you can adapt and change according to your taste, dietary needs and of course what you happen to have in the cupboard on the day!

Ingredients:

1 cup of either natural yoghurt/ ricotta or buttermilk

1 lemon- grate the rind, and add the juice

1/2 teaspoon each of: ground nutmeg, ground cinnamon, cardamon

1 packed cup chopped dried figs (For a dairy free option, soak the combined dried fruit in 1 cup of water for minimum of 2 hours)

3/4 cup mixed dried berries (we use a mix of goji, cranberry and inca berries, you could also substitute with chopped dates if preferred)

1/2 cup coconut sugar (you may need a little more, depending on how sweet the fruit is)

4 tablespoons oil (you can use almond, sesame or coconut oil)

3 large free range eggs

1 cup buckwheat flour

1 cup self raising wholemeal flour (for a gluten free option use 2 cups of buckwheat flour and add baking powder

1 and 1/2 teaspoon baking soda

1/2 teaspoon bicarb soda

1/4 teaspoon salt

1 cup lightly chopped walnuts

Cinnamon sugar (we always have a jar of coconut sugar mixed with ground cinnamon, add a cinnamon stick and vanilla bean stick for extra flavour in the cupboard. It's also yummy to sprinkle over porridge)

Method

Place the first 3 ingredients in a saucepan a gently heat, do not bring to the boil. Add the dried fruit and soak for 20 minutes.

In a large bowl whisk together the sugar, eggs and oil, combine with the cooled fruit mixture. Add half of the chopped walnuts.

Sift together the flours, salt, baking soda and bicarb. Add the fruit mixture to the flour and gently fold in until combined (be careful not to over mix).

Divide the mixture evenly into two sandwich loaf tins. Sprinkle the remaining walnuts over the top and gently press into the mixture. Sprinkle lightly with the cinnamon sugar. Bake in a moderate oven for 35-40 minutes.

Serve at room temperature or warm with butter if desired. Another favourite is to serve as a thick slice, warmed or toasted, with ricotta, a sprinkling of toasted coconut and a cup of your favourite herbal tea for a yummy breakfast.