Figs for Breakfast

 Here's another recipe that uses figs. I haven't had time to make it yet, but it's still on the "to try" list.

Almond and Fig Coffee Cake

Fig Cake

• 3 tablespoons butter or ghee, melted
• 3 large eggs
• 1/3 cup coconut sugar
• 1/4 cup pure maple syrup
• 1/4 cup plain or vanilla yogurt (dairy-free or regular will work)
• 2 teaspoons vanilla extract
• 2 cups fine almond flour
• 1/4 cup tapioca starch
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup dried figs, chopped

Fig Almond Crumble

• 1/4 cup tapioca starch
• 1/4 cup coconut flour
• 1/3 cup coconut sugar
• 2 tablespoons slivered almonds
• 1 tablespoon cinnamon
• Sea salt
• 1 tablespoon maple syrup
• 3 tablespoons butter or ghee, melted

Preheat oven to 350°F and like an 8×8-inch baking pan with parchment paper.

In large bowl, whisk together the butter, eggs, coconut sugar, maple syrup, yogurt, and vanilla until smooth.

Stir in the remaining dry ingredients for the cake until a smooth batter forms.

Gently fold the chopped figs into the batter, setting aside a few to top the cake with (optional).

Pour the batter into the baking dish, then set aside while you prepare the crumble.

To make the crumble, whisk the tapioca starch, coconut flour, coconut sugar, slivered almonds, cinnamon, and sea salt together in a bowl with a fork, then use the fork to whisk in the maple syrup and melted butter.

Sprinkle the crumble over the top of the cake, then top with a few of the figs set aside (optional).

Bake for 28-30 minutes, until a toothpick comes out clean or with a dry crumb. Allow to cool for 5 minutes before transferring to a wire rack to cool until just slightly warm before slicing.