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Fig, nut & seed bread with ricotta & fruit

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 16 slices (16 servings)

Start the day well with this fruit and nut breakfast loaf, spread with cream cheese and topped with orange or apple. It keeps for a month, too

  • Freezable
  • Healthy
Nutrition: per serving (1 slice with ricotta and fruit)
HighlightNutrientUnit
low inkcal249
fat10g
saturates3g
carbs30g
sugars20g
fibre6g
protein10g
salt0.3g
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Ingredients

  • 400ml hot strong black tea
  • 100g dried fig , hard stalks removed, thinly sliced
  • 140g sultana
  • 50g porridge oat
  • 200g self-raising wholemeal flour
  • 1 tsp baking powder
  • 100g mixed nuts (almonds, walnuts, Brazils, hazelnuts), plus 50g for the topping
  • 1 tbsp golden linseed
  • 1 tbsp sesame seed , plus 2 tsp to sprinkle
  • 25g pumpkin seed
  • 1 large egg
  • 25g ricotta per person
  • 1 orange or green apple, thickly sliced, per person

Method

  • STEP 1

    Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.

  • STEP 2

    Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.

  • STEP 3

    Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.

RECIPE TIPS
HEALTHY TIP: USING RICOTTA

Spread ricotta on your breakfast loaf as it is lower in fat, and higher in protein, than butter. 

Goes well with

Recipe from Good Food magazine, February 2014

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Overall rating

A star rating of 4.6 out of 5.21 ratings
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