At the Eveleigh Markets the other week I bought the most gorgeous tray of figs. Beautiful ripe and fresh..I was going to make the Spiced Ricotta Tart with caramelised figs instead of the stonefruit but thought better of it when I realised I wouldn’t be able to take it to work, therefore increasing the chances of me sitting on the couch and eating the whole thing myself!
So next time you feel the urge to bake come on, give this recipe a try (the other cool thing about it is that it’s fat free!)
- 1/2 cup Rolled Oats
- 1 cup Milk ( I use skim)
- 6-8 figs, chopped
- 1/4 cup brown sugar
- 1/4 cup water
- 240g Self Raising Flour (You Can Use Wholemeal)
- 1 teaspoon Baking Powder
- 1/4 cup Soft Brown Sugar
- 1 teaspoon Ground Cinnamon
- 1 Lightly Beaten Egg
1. Put the oats in a bowl, pour the milk over them and leave to soak for up to 30 minutes. ( I never leave them that long, but if you do, the oats are obviously much softer)
1a. While oats are soaking chop figs and place in saucepan with 1/4 brown sugar, and 1/4 cup water and bring to the boil then simmer for 20 minutes
2. Preheat the oven to 180°C (350°F/Gas 4).
3. Lightly grease and line a 1 kg (2 lb 4 oz) loaf tin with baking paper.
4. Sift the flour and baking powder into a bowl and stir in the rolled oats, figs, sugar, cinnamon, egg and nuts. Mix together well.
6. Leave it to cool a little in the tin before turning out onto a wire rack to cool completely.