Figs and Pan de Higo [vegan, gluten free]

I am always left with the memory of where I got a first taste of something I really like that leaves an impression on me.  I  remember way back traveling from Malaga to Granada when I first came across this delicious fig ‘bread’ with flavours reminiscent of Arab sweets, in one of the villages on the Sierra Nevada.   I have been making it ever since.

Like many, I adore a cheese platter and the addition of this moulded fig ‘bread’ that is flourless and wheat free makes an irresistible change to crackers or bread,  especially paired with a strong cheese such as vintage cheddar and a glass of red wine.   I also like to cut it up into small bite size squares and serve it with coffee instead of dessert.

It freezes well and I usually prepare a large batch and make a few extra moulds to store in the freezer as it also makes a great dinner gift to take to a host.

Figs good food everyday
Dried Figs, moulded into Pan de Higo

For the Pan de Higo, you will need:

150g whole brown almonds
500g dried figs
1 tablespoon agave
1 tablespoon port or liqueur of your choice [for an alcohol free option use the juice from a fresh orange and in this case some grated orange peel heightens the great flavours]
A pinch of salt
1/4 teaspoon cinnamon
A pinch of cloves
A pinch of ground aniseeds

To garnish: flaked almonds

Dry roast the almonds in a very hot pan.  Allow them to cool  and place them in a food processor.  Pulse gently until the almonds are finely chopped but not ground. [Do not over-grind as they need to be left in small pieces.]

Remove from the food processor. Clean the dried figs and remove the stems.  Place them in the food processor and add the agave, liquor or orange juice, ground aniseed and cinnamon and grind them until you have a smooth consistency. Add the chopped almonds and pulse lightly.

Line a small container with cling film. Press the mixture into the container and cover with cling film. Refrigerate overnight or freeze for up to three months.

Before serving decorate with flaked almonds and preferably leave out at room temperature for a few hours before serving.

This is a gluten-free and dairy-free recipe. If you are not looking for a vegan recipe, replace the agave with honey, which is used in the traditional recipe.

You may also like my Date Log

Ghajn Tuffieha, Malta

Trade Enquiries:
Agave by Silver Spoon at Borg & Aquilina
Vintage Cheddar by Cathedral at George Borg Ltd
Spices with home delivery! by
Kitchenware by Pedrini, Prestige and Bialetti at K&Co, Telephone 79415384



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