Figgy Breakfast Loaf is a healthy vegetarian way to start your day. This loaf is full of taste and flavour, you will find it difficult to go back to normal bread. The addition of figs gives the bread a lovely sweetness without being sickly. Serve with fruit such as a bananas creates an amazing boost to your taste buds. This is a lovely dish for a breakfast or brunch and especially a snack.
Figgy Breakfast Loaf
This loaf is full of taste and flavour, you will find it difficult to go back.
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Servings: 6 people
Calories: 198kcal
Ingredients
- 100 g butter softened
- 75 g light muscovado sugar
- 2 medium eggs free range
- 150 g dried figs sliced
- 125 g wholemeal self-raising flour
- 1 tsp mixed spice
- 1 tbsp golden syrup
Instructions
- Preheat the oven to 160C, gas mark 3, and thoroughly grease and line the base of a 1lb loaf tin
- Cream the butter and the sugar together until light and fluffy100 g butter, 75 g light muscovado sugar
- Add the eggs and mix thoroughly2 medium eggs
- Mix the figs into the flour to coat evenly150 g dried figs, 125 g wholemeal self-raising flour
- Fold this and all the remaining ingredients into the creamed mixture1 tsp mixed spice, 1 tbsp golden syrup
- Spoon into the prepared tin and level the surface
- Bake for 1 hour or until a skewer inserted into the centre comes out clean
- Remove from the oven and leave to cool on a rack
- Serve in thick slices just as it is, or toasted
- Try serving with natural yogurt and apple compote
Notes
Supplied kindly by AHDB.
Nutrition
Calories: 198kcal | Carbohydrates: 47g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 13mg | Potassium: 238mg | Fiber: 6g | Sugar: 28g