Oooh baby this is what we had been craving. This loaf was slightly crumbly and wonderful.The figs were still soft and the seeds were bitey, and the ginger was spicy enough to warm my precious little heart. I say that like an old lady, by the way. With a cup of tea, I had only intended to try a slice, wrapping the rest up for the Boy to take for snacks at work. But then I tried it. And then I ate it all. Ok, well not all of it, but about half and I felt slightly ashamed about that, but I really hadn’t anticipated it being so yummy. Especially when still warm.
My awesome food pic skills means I have actually taken a bite of a piece before photographing it. I only just realised it right now, so I apologise. Bad blogger! But I also have no regrets because I cannot deny I am a little piglet. It might have something to do with joblessness, though. I recently applied for all 13 of the job openings at the Supreme Court, and you can imagine how joyful it has been to receive 13 rejection letters in the mail because the court is fancy and rejection should be something you keep and frame, or at least recycle. Sigh.
- ½ tsp bicarbonate soda
- 2 TB freshly grated ginger
- ½ cup brown sugar
- 1 tsp cinnamon, ground
- ½ cup coconut oil, melted
- 1 cup milk
- 1 cup semi-dried figs, chopped small
- 2 cups self raising wholemeal flour
- 1 TB coconut nectar or molasses (optional)
- Preheat an oven to 180*C and prepare a loaf tin.
- In a large bowl, stir together the soda, ginger, sugar, cinnamon, oil, milk and figs.
- Pour in the flour, and stir, but not too much!
- Tip into the loaf tin, and smooth down the top.
- Move to the oven, and bake for 35 minutes, or until firm to the touch. My silicone container is a bit thick, so I sometimes flip my loaf and give another 5 minutes to the base of the loaf.
- Best when cooled 10 minutes before serving.