Fig, nut & seed bread with ricotta & fruit

1 of 5-a-day breakfast bread fibre fruit and nut loaf good for you healthy eating plan make ahead tea loaf vitamin c

N/A

Cuts into 16 slices (16 servings)

Source

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

Method

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.