10pcs dried figs (make sure they’re preservative free) – plus 4 figs for garnish
2heaped tspbaking soda (bicarb)
100gmelted butter or coconut oil (1/2 cup)
1tspmixed sweet spices (i.e. if you only have cinnamon, that’s fine, but if you have a spice mix of cinnamon / nutmeg / cardamom etc then that’s fine too)
2/3 cupbuckwheat flour (or tapioca flour)(arrowroot flour is fine too, but is often preserved with 220. just check)
100-180grice malt syrup or pure maple syrup / 1/3 – 2/3 cup (play the sweetener to taste)
Preheat oven at 170C / 350F. Line a standard sized baking tin with parchment paper and butter or coconut oil. My favourite parchment paper can be found here.
Pop 10 of the figs into a blender, food processor or thermomix, with the cup of boiling water and 1 heaped tsp of baking soda. let it soak 5 minutes.
Take 2/3 cup of the water out by pouring it off, after the 5 minutes.
Add all the wet ingredients into the fig / water mix. Pulse until pureed.
Then add the coconut flour, tapioca flour, ginger, spices and 2nd teaspoon baking soda. Blitz it for 5-6 seconds on medium (speed 6 for thermomix)
Pour into tin and then cut thin strips of fig slices and arrange in whatever pattern you fancy on top.
Bake for 40 minutes, or until skewer comes out clean.
Best, most delicious way is to eat fresh out of the oven, or toasted the next couple of days with melting butter or coconut butter on top OR as little slices in lunch boxes, being nut free! You could also consider baking it as a Christmas cake, douse in a little cognac or whisky and light it for a Christmas cake for the non fruit cake people (like me!)
VARIATION: You can sub different fruits here. I've done prune and vanilla bean, apricot ginger... For all hard dried fruits, just ensure you still carry out the soaking step at the start.