Pan de higo

The fig bread that I bring you today is an example of using dried figs without much preparation. It is only recommended to blanch the figs a little to soften them and make it easier to press the bread. It is quite common for fig bread to contain honey, to add flavor and to help the bread keep its shape. In this vegan version, I have substituted honey for agave syrup, although it could perfectly change for any other syrup you like. If you do any of your experiments, I would like you to explain it to me in the comments. I want to learn from you! On the other hand, I do consider anise essential in this recipe, since it gives the characteristic flavor to traditional fig bread. But who knows, rules are meant to be broken, right?

  • 600 gr. of dried figs
  • 100 gr. of raw almond without skin
  • 2 tbsp agave syrup
  • ½ cc of aroma anise
  1. Put water in a pot and bring it to a boil. Blanch the figs in the boiling water for approximately 4 minutes.
  2. Strain the figs, and when they are cool, cut off the stems and chop them into large pieces.
  3. Toast the almonds in the oven or in a frying pan. I have chosen to use almonds cut into sticks.
  4. In a bowl, mix the figs with the toasted almonds, the agave syrup and the aroma of anise.
  5. We line a small removable mold with plastic wrap and fill it with the previous dough. We press well so that the bread is very compact and does not disassemble when we cut it.
  6. We close the upper part of the bread with the plastic wrap that is left over from the sides. We press well with the palm of our hand and let it rest in the fridge for a couple of hours before consuming it.
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