Gluten Free Fig Orange Bread
At our first home in Tucson we had a huge fig tree in our back yard. We couldn’t wait until fresh fig season in June. We would cut the figs in half and sprinkle them with Grand Marnier and eat them with a spoon. This bread captures those flavors. This recipe is loosely adapted from Josey Baker’s Adventure Bread recipe, which I make regularly! My favorite bread pans are USA 9" x 4" lidded bread pans. If the bread starts turning too brown while baking, cover with some foil and continue baking for the allotted time.
Add all of the ingredients to a large bowl. Mix well and let rest for 10 minutes. Spoon into an oiled bread pan. Refrigerate overnight.
Preheat the oven to 375˚
Bake the fig orange bread for 50 minutes to 1 hour, rotating the pan halfway through baking. Let cool completely on a rack for at least one hour. This bread is best toasted.
makes 1 loaf
FIG ORANGE BREAD
- 2½ cups organic gluten free oats
- 1 cup chopped black mission figs
- ½ cup shelled pistachios, coarsely chopped
- ½ cup raw walnuts, coarsely chopped
- ¾ cup almond meal
- ¾ cup golden flax seeds
- ⅓ cup psyllium husk
- 2 tbsp chia seeds
- 1 tsp pink Himalayan sea salt
- the zest from 2 large oranges
- 1 tsp vanilla
- ¼ cup maple syrup
- ¼ cup canola oil
- 2¼ cups freshly squeezed orange juice, from about 5-6 large oranges Note – I used cara cara oranges