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CALCIUM AND FIBRE RICH : FIG AND ORANGE LOAF

A little while back I was so in love with making ‘loaves’ I was almost convinced I would open a hole in the wall bakery style thing called “LOAF SHACK”. It didn’t happen, evidently, but maybe some day it still will? Or at least, when things are up and running for the online ordering and home delivery in the Brown Paper Kitchen I think we’ll have a loaf of the week that you can order. What you think? Seriously, I’d love to know…

Anyway, dreams of loaf shacks opening aside, I created this recipe because I wanted a lovely winter seasonal loaf in the repertoire and this nails it. Whilst figs are available (dried that is) year round, oranges are a winter thing and best to make the most of them whilst they are fresh. As I write fresh, I realised I’ve dehydrated them and put them on top, but there are fresh oranges IN the actual loaf so all good.

Fun nutrition facts for you…

  • Dried figs contain more calcium than their fresh cousins. That said, don’t over do them yeah? They’re rich in fibre too and more than a couple might have you in the bathroom relatively quickly. Save them for a fun recipe like this or as a snack just a couple with some raw nuts and seeds.
  • Teff – the flour used in this recipe, but you can substitute – is a valuable source iron, protein and calcium (we’re winning on the calcium from plants factor in this loaf!) and a gluten free grain. If you haven’t met teff before me thinks you will love it. It has a gentle nutty flavour and does well for baking.
  • Zucchini is the wild card ingredient here and one that we don’t use enough in sweet baked goods but honestly it’s such a winner. Being neutral in flavour it adds a bit of bulk to this loaf with the extra boost of vitamin A, B6 and magnesium too. Yes please.

Moving on… and with a recipe.

FIG AND ORANGE LOAF

GF : DF : SF

SERVES 8-10

125 ml coconut oil, melted

1/4 cup maple syrup

3 eggs

1 teaspoon vanilla extract

2 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon bicarbonate soda

2 teaspoons gluten free baking powder

1 1/2 cups (250g) dried figs, sliced

1 tablespoons (approx 1 orange) orange zest

1 cup (65g) shredded coconut

1 cup (145g) teff flour

2 (230g) zucchini, grated

1/2 cup (50g) walnuts, crushed

Preheat oven to 180C and line a 14x20cm loaf tin (or thereabouts) with greaseproof paper. In a large mixing bowl mix coconut oil, maple, eggs, vanilla, spices, bicarb and baking powder. Add figs, orange zest, shredded coconut, teff, zucchini, walnuts and mix again. Pour into lined loaf tin and cook 45-55 minutes in the mid to top of oven or until a skewer inserted comes out clean. Allow to cool 20 minutes in the tin before transferring to a rack to cool completely. Cut and serve with a cuppa.

Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

2 Comments
  • Catherine Ross
    Reply

    Hi! If you didn’t have any teff flour but had almond meal or buckwheat flour in the cupboard… would either be okay to substitute?! And would you use same amount as listed for teff? Thanks!!

    June 18, 2017 at 7:57 am

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