Rosemary Fig Bread

Rosemary Fig Bread

Serve 16


For the bread

1 cup (135g) gluten-free flour

1 cup (160g) brown rice flour

2 tsp. baking powder

1 flax egg (1 tbsp. ground flax seeds + 2.5 tbsp. water)

½ cup (150g) dried figs, chopped

5 tbsp. fig jam

2 tbsps. coconut sugar

1 tbsp. dried rosemary, crushed

1 tsp. vanilla extract

1 tsp. ground cinnamon

¾ cup (180ml) Oat milk, unsweetened

For the crumble

¼ cup (55g) coconut sugar

3 tbsps. brown rice flour

1 tbsp. vegan butter, melted


Preheat the oven to 375°F (190°C). Prepare a loaf pan, lined with baking paper.

In a large mixing bowl, combine the flours and baking powder. Then add all the other bread ingredients into the bowl and mix the batter until smooth and thick. Transfer the batter into the loaf pan.

In a small bowl, use your hands to rub the crumble ingredients together. Then sprinkle the crumble over the top of the bread batter.

Place the pan into the hot oven and bake the bread for 35 minutes, until a toothpick inserted into the center of the fig bread comes out clean. Remove the tin from the oven and set aside to cool completely on a wire rack. Once cool, remove from the tin, slice, and serve.

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