scratch-mark

Pan De Higo (Spanish Fig Bread)

Nope, no flour in it of any kind, just as there’s no flour in breadfruit. You can often pick some up at specialty markets and as well, all my local Whole Foods stock it. Here’s what it is and how the Spaniards make it. You can Google for recipes, like this one.

So, I have a fig tree in the backyard that I share with the birds and squirrels. I’ve gotta be quick and pick when ripe, or they’ll be gone. It sure does produce a lot, and for a significant time, too.

IMG 1909
 

I’m lucky to have an oven (Bosch) with a dehydrator function that’ll go all the way down to 105F (for beef jerky), but in the case of fruit, 140F is what you want or it’ll never get done.

Having had the classic version myself a number of times, I wanted to do my own trist.

IMG 1910
The Makings
  • dried figs
  • dried apricots (I didn’t use all pictured, eyeballed it, probably about 3:1 fig:apricot)
  • mixed nuts (same thing; used less than that)
  • coconut flakes and shredded (maybe a handful total)
  • Molases (about 1 heaping tablespoon)
  • sesame seeds (about a half handful)
  • potato starch (about 4 tablespoon and it didn’t affect taste or texture in the slightest)

The directions is that you put your nuts in the food processor, but just a few pulses to break them up. Remove and set aside, then put in the figs and apricots and let ‘er whirl on high. You’ll know when it’s done because it’ll ball up like a lump of bread dough. Then I removed to a bowl, added the rest of the ingredients and just hand mixed & squeezed. Then I greased the baking pan with butter and pressed it all in.

To the fridge for 30 minutes to set.

Et voilà!

IMG 1915
Somehow, a bite went immediately missing

Then later, I sliced it up and wrapped individually.

IMG 1918
 

It’s just unbelievable and I’ll tell you what, the apricots really add a wonderful little tang to it. The sesame seeds are a must for the little crunch, too.

This is so simple. I’d guess it took 10 minutes, once the figs were dried. That takes about a whole day in the dehydrator. Give her a try. I wonder, for those who don’t have fig trees, if dried figs are easy to obtain.

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

7 Comments

  1. Brad on August 29, 2013 at 03:44

    Oh man, that looks uber tasty. Calories up the wazoo too, but so what.

  2. La Frite on August 29, 2013 at 05:44

    Looks super nice! How long did you bake it in the pan ?

  3. EF on August 29, 2013 at 06:03

    Could not help but notice the Nespresso machine. I got back from Paris last April where they had one in my hotel lobby and bought one the next day. Not perfect espresso but close enough for the convenience. Just had my second cup of the morning!

  4. Richard Nikoley on August 29, 2013 at 07:38

    @lafrite

    No baking.

    @ef

    Had it for years. The best results are to do a short espresso, like the Italians. Soon as the stream lightens, stop. It’s like a half ounce.

  5. Bob Theroux on August 29, 2013 at 08:04

    Dried figs are easy to obtain. Trader Joe’s, Whole Foods, Sprouts, and even most supermarkets. I use them all the time to make water kefir. I have most of the ingredients for the Pan De Higo (Spanish Fig Bread) on hand and will give it a whirl this holiday weekend.

  6. tatertot on August 29, 2013 at 09:24

    I’ll bet you could incorporate plantain flour in this, too. What an awesome looking bread, and RS to boot. Thanks

  7. […] SEE OUR RECOMMENDED BOOKS, FILMS, KITCHEN TOOLS, FOOD, AND DIETARY SUPPLEMENTS AT AMAZON.COM ← Pan De Higo (Spanish Fig Bread) […]

Leave a Comment





YouTube1k
YouTube
Pinterest118k
Pinterest
fb-share-icon
40
45
Follow by Email8k
RSS780