Fig Pecan Oatmeal Bread
This amazing Fig Pecan Oatmeal Bread is naturally sweetened, super moist, sweet and extremely addictive. Figs add just enough sweetness, but I like to give it extra flavor by adding a little of my favorite date sugar from Bob’s Red Mill. The fudgy texture makes it a perfect treat when your sugar cravings are high, or an afternoon snack, along with a cup of coffee. It is made with grounded oatmeal, and buckwheat flour. However, you can replace buckwheat with any flour you like to make it gluten free. I topped the loaf with more figs and pecans for an extra crunch.
- 1 cup figs
- 1 cup hot water
- 1 cup oatmeal, grounded
- 1/3 cup buckwheat flour
- 2 large eggs (you can substitute with flax)
- 1.4 cup melted coconut oil
- 1/4 almond milk (you can substitute with any milk you like or water)
- 2 tbsp date sugar
- 1/2 tsp cinnamon
- 1.5 tsp baking soda
- 1 tsp apple cider vinegar
- Heat oven to 355F, lightly grease a loaf pan.
- Place the figs in a blender. Pour the hot water and let it soak. Blend the mixture and let it cool for around 15 minutes.
- In a mixer, combine eggs, cooled date mixture, almond milk, coconut oil and date sugar. Mix well.
- Stir in flours, cinnamon, baking soda, apple cider vinegar. Add chopped pecans and figs. Stir until well combined.
- Top with extra pecans and figs.
- Pour the batter into a pan. I used 8x4inch (20x10cm). Bake for around 55-60 minutes.
Ingredients I used: