¾ cup low-fat buttermilk
½ tsp finely grated lemon zest (optional)
¼ tsp ground nutmeg
⅛ tsp ground cloves
⅔ cup chopped dried figs
⅓ cup chopped pitted dates
½ cup natvia or maple syrup
2 tbsp virgin coconut oil, melted
2 large eggs
¾ cup whole wheat flour
¾ cup all-purpose flour
1½ tsp baking soda
⅓ cup chopped walnuts
a dollop of natural yoghurt, to serve
a drizzle of maple syrup, to serve
a sprinkle of lemon zest, to serve
Preheat oven to 180°C.
In a small saucepan add the buttermilk, zest (optional), nutmeg and clove, on low heat. Add the figs and dates and soften for 20 minutes. Once cooled add the natvia or maple syrup, coconut oil, and eggs in a large bowl, whisk.
In a large mixing bowl add the flour and baking soda and mix. Slowly pour in the liquid and thoroughly combine.
Spoon batter into an 20 x 10cm loaf tin lined with baking paper, sprinkle walnuts evenly over batter and bake for 40 minutes or until a wooden pick inserted in centre comes out clean.
Leave to cool and eat with a side serve of yoghurt, maple syrup and lemon zest.