Banana & Fig Loaf
4 (very) ripe bananas
4 ripe figs
4 tbsp flaxseeds mixed with 12 tbsp water
1 cup almond four
1 tsp milled flax seed
1 pinch salt
1 pinch nutmeg
3 tbsp melted coconut oil
1.5 tsp baking soda
1 tbsp vanilla
Preheat the oven to 180 degrees Celsius.
Mix the flaxseeds with water and let sit for 20 minutes - it should form a gel-like consistency which acts as a great plant-based alternative for the eggs.
Take the four figs and cut in half, lengthways. Take a fine slice (about 1cm thick) from the longest part of each fig (see image for reference) and set aside. Chop the remaining fig segments into small chunks, removing the stalk, and set aside in a bowl.
Once the flaxseed “eggs” have been sitting for 20 minutes, mash the bananas into a large bowl until they make a paste, add the flaxseed “eggs”, vanilla, coconut oil and chopped figs.
In another bowl, mix the almond flour, baking soda, salt, nutmeg and milled flaxseed.
Mix both wet and dry ingredients together.
Use a little coconut oil to grease the loaf tin and pour in the batter and spread evenly.
Take your four fig slices and place, evenly, along the top of the batter.
Place the tin in the oven and bake for around 45 minutes (you should be able to put a toothpick or knife in the middle and pull it out clean).