Fig Fuel…flashback

By November 28, 2012Fuel

Remember this post on figs…and what on earth can be done with them??

Well, I’ve received another generous gift bag of figs straight off my friend Amanda’s tree–Yippee!
This time, I wanted to try something different…so I peeled them, plopped them in a blender to puree them…and ended up with about 1.5 cups of figgy gunk!!  Maybe not so delicious if we had left it at that…BUT THEN…
The fig puree was transformed before my very eyes into:

dairy free Irish Brown Bread (acting as a butter substitute)


Granola (as a softening and sweetening agent)

Here’s how you can make these in case you ever wind up with figs and don’t know what to do:

Irish Brown Bread (sans dairy)

I forgot to cut an X in mine…so it turned out a bit crackled
You really can’t taste the fig at all…which may or may not be a good thing.

  • preheat oven to 350 and line a baking sheet with parchment
  • make “buttermilk” by stirring together 1/3 c. apple cider or other vinegar and 1+1/3 c. nondairy milk (I used almond milk) and let sit 10 minutes…stir again just before adding to recipe.
  • in a large bowl, whisk 3.5 cups whole wheat flour, 2 t. salt, 1 t. each baking powder and baking soda.
  • stir in 1/4 c. fig puree, plus 1 T oil (I used walnut oil), and 1/2 c whole oats.
  • mixture should be crumbly and coarse.
  • pour in “buttermilk” and stir.  dough should be sticky but holds together.  add more flour/oats if needed.  “knead” gently in bowl 4-5 times, shaping into round loaf.
  • place shaped loaf on baking pan and cut an X into the top (3/4 ” deep) w/ a knife.
  • bake to golden brown about 1 hour, rotating halfway through.  cool and eat.
  • *To make a dairy version: use 4 T. butter in place of fig/oil mix and cut into dough, and use regular dairy milk.


(throwback to this recipe…scroll to the middle-ish, & swap the applesauce for fig goop!)

Another fig success!

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