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Fig, nut & seed bread with ricotta & fruit

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

  • Prep: 15 mins
    Cook: 1 hrs 15 mins
  • Cuts into 16 slices (16 servings)
  • Easy
  • Cuts into 16 slices (16 servings)
  • Easy
  • Calories 249
  • Carbohydrates 30
  • Saturated Fat 3
  • Sugar 20
  • Protein 10
  • Fat 10
  • Fibre 6
  • Salt 0.3

Nutrition per serving

  • Calories 249
  • Carbohydrates 30
  • Saturated Fat 3
  • Sugar 20
  • Protein 10
  • Fat 10
  • Fibre 6
  • Salt 0.3

Ingredients

  • 400ml hot strong black tea
  • 100g dried figs, hard stalks removed, thinly sliced
  • 140g sultanas
  • 50g porridge oats
  • 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 seeds
  • 1 large egg
  • 25g ricotta per person
  • 1 orange or green apple, thickly sliced, per person

Tip

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

Method

  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.

  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.

  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.

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