Gluten-Free, Dairy-Free, Serves 12
- 3 Large Eggs
- 2-2 1/2 cups Coconut Sugar
- 3/4 cup Raw Coconut Oil melted
- 2 cups Ripe Figs Mashed
- 1 cup Almond Flour
- 2 cups Oat Flour
- 1 tsp Salt
- 2 tsp Baking Soda
- 1/2 cup Vegan Buttermilk, well shaken
- 1 cup pecans chopped
- 1/2 tsp cinnamon ground
Directions:
Preheat the oven to 350 degrees F. Pretreat a 9×13 inch baking dish with a non-stick option of choice. Into a mixing bowl combine the sugar and eggs. At a low speed mix the figs and oil into the egg mixture. Into a separate bowl combine flour, baking soda, salt, and cinnamon. Add the flour mixture into the egg mixture and alternate with vegan buttermilk. Beat until well combined. Fold in chopped pecans and bake for 50-60 minutes or until a toothpick comes out clean.