FIG, NUT & SEED BREAD WITH RICOTTA & FRUIT

Fig, nut & seed bread with ricotta & fruit image

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

Provided by Sara Buenfeld

Time 1h30m

Yield Cuts into 16 slices (16 servings)

Number Of Ingredients 13

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 249 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium