Paleo Almond Fig Quickbread

Name: Paleo Almond Fig Quickbread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 loaf
Ingredients: 2 eggs; 1/4 cup pure maple syrup; 6 ripe figs; 1 teaspoon almond extract; 1 teaspoon lemon juice; 2 cups almond flour; 2 tablespoons tapioca flour; 1 teaspoon ground cinnamon; 1/4 teaspoon baking soda; 1/4 teaspoon sea salt

User Reviews

4.6

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
1 loaf
Calories
246 kcal
Course
Bread
Cuisine
American

Paleo Almond Fig Quickbread

Tyler Espinosa

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Grain-free paleo quick bread with fresh figs and almond flour

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Ingredients

Servings

2 eggs
1/4 cup pure maple syrup
6 ripe figs halved
1 teaspoon almond extract
1 teaspoon lemon juice or cider vinegar
2 cups almond flour
2 tablespoons tapioca flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon sea salt

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Instructions

Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchement paper.
Add all the ingredients to a blender except for 3 of the figs (you'll save those for topping). Blend until completely smooth.
Transfer the batter to the loaf pan and spread into an even layer. Arrange the remaining 3 sliced figs on top of the batter in any decorative manner you'd like.
Bake 40 to 50 minutes, until sides are golden-brown and center has set up. Turn off the oven and allow bread to stay in the hot oven another 10 to 20 minutes, until the bread feels firm in the center when gently poked and tests clean. A great way of determining if bread is baked through is taking the internal temperature. Insert a digital thermometer into the center of the bread, If it if 190 degrees Fahrenheit or higher, it is fully cooked. Allow bread to cool 1 hour before lifting it out of the loaf pan and slicing.

Notes

The moisture content of figs varies greatly. Depending on how juicy your figs are, you may need to add more almond flour. If the consistency of the bread batter appears thin, add 1/2 cup of additional almond flour and increase the amount from there as needed. The consistency should be thick, similar to a banana bread batter.