Organic Vegan Fig, Banana & Walnut Loaf
I like to think that with every nibble of a delicate fig, I'm a bite closer to the enlightenment the Buddha found underneath ripening figs on the bodhi tree. These soft, plump wonders also blossomed on the tree of knowledge ~ so sweet they became the forbidden fruit of Adam & Eve. For the Maasai tribes, when our sky & Earth parted, only the ficus tree held them together for their god to gift her people cattle. To climb the fig roots of the spiritual world tree is to reach heaven's stars for Batak peoples. In Borneo, spirits are aglow in weeping fig shrubs so picking loosening figs would be to end their light. Nature quietly & humbly knits us to our very beginnings & those plodding the earth many moons (& fig trees) ago.
This chunky loaf is full to the brim of fresh & dried figs ~ & topped with them too! Not just naturally sweet, they're generous in potassium to balance out the not-so-natural, salty foods we eat as well as lots of calcium for our plant powered bones. Figs are also super similar to dates & raisins nutritionally speaking so I've also added a big handful of the dried fruits to give the gut & digestion a little helping hand ~ lend life to our energy levels ~ quieten our blood pressure. & the walnuts & almonds pack in brain food & protein as well as some crunch alongside the moist figs & mashed nanas!
This is the first time I've used organic coconut sugar & it was so worth the small investment! I think this recipe is a little sweeter than my usual cakes with all the fruits anyway but mixing in refined sugar would have made it a little too overpowering ~ the buttery unrefined coconut granules taste so wholesome. More calcium too! Yes, any added sugar isn't fab but natural sources outweigh any other & why should it matter so much anyway? Indulging uplifts the soul & paints so many sweet smiles. I also paired natural sugars with natural fats. Organic & extra virgin coconut oil slowly melted into clear liquid instead of dairy-based alternatives means less fat being stored on our bodies for more being released as energy & to help absorb vitamins.
But enough about health benefits of wholesome, natural cake & more about the loaf herself! I expected this bake to be a little stodgy especially being in the oven for 45 mins but it turned out so very moist! All the mushed nanas folded with juicy fruits & flax gives a smooth & comforting chomp. Textures are a very close second favourite to taste for me ~ the crumbling nutty nibbles next to the jammy but seedy figs & chewy raisins is so exciting! A rooftop sprinkled with coconut sugar gives a slight caramelised flavour too. I personally like to leave my nana-based bakes one or two days before slicing to allow the natural flavours time to swirl & absorb one another's sweetness. If it goes a little stale though after about a week or so, why not pop a chunk under the grill & top with nut butter or nana slices for a toast snack?
Organic Vegan Fig, Banana & Walnut Loaf
Serves: 1 chunky loaf
Prep time: 20 mins
Cook time: 40-45 mins
Total time: 1hr
Ingredients:
4 figs, 2 chopped into chunks for the mixture & 2 sliced for the roof
4 dried figs, chopped into chunks for the mixture
4 dried dates, chopped into chunks for the mixture
2 very ripe bananas, mushed (if you don't have brown nanas, stab unripe ones. warm for 10-20 secs until soft, mash, leave to cool completely)
large handful raisins
2tbsp toasted almonds
8 walnuts, broken
1 cup organic plain flour, sifted
1 cup organic extra virgin coconut oil, melted
1 cup organic coconut sugar
2tbsp organic almond flour, sifted
1tsp baking powder, sifted
pinch kosher salt
1 vanilla pod/1tsp organic Madagascan vanilla
2tbsp organic milled golden flaxseed
6tbsp warm water
& for the rooftop
2 sliced figs
walnut chunks
chopped almonds
toasted almond flakes
mixed seeds
dried banana chips
sprinkle organic coconut sugar (wait until half baked)
Method:
Before mixing, preheat the oven to 175’c & line a loaf tin with greaseproof paper.
Stir the flax with warm water & set aside for around 5 mins to soak.
Now, in a separate bowl, smash the bananas then mix with the vanilla.
In a larger bowl, sift the flours & baking powder then combine with the salt.
Next, add the mashed banana & vanilla, flax mixture, melted oil & sugar then stir until fully mixed.
Fold in all chopped nuts & fruits (raisins, dates, toasted almonds, walnuts, dried & fresh figs) making sure the chunks are evenly mixed.
Simply dollop into the prepared tin & smooth the top before sprinkling the roof with extra goodies.
Bake for 40-45 mins ~ dusting with coconut sugar halfway through. If the loaf is looking a little too brown, cover with foil for the final 10-15 mins.
