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gluten free olive oil quickbread with figs

Let’s just press pause

gluten free olive oil quickbread with figsLet’s just press pause.

Because life is crazy and funny and difficult and amazing.

And we miss so very much of it while we work our butts off to get where we are going. We let friendships slide so we can spend more time in a relationship. We let relationships slide so that we can get ahead at work. We very often go on autopilot through our days and don’t stop to notice the beauty of the world around us. We forget to say things like “thank-you” or “I love you”.

And we need to stop that.

We need to press pause. We need to stop our crazy, busy lives every now and then so that we can remember the whole point of being alive.

To live.

So, let’s press pause and savor this moment.

Stop and look at the trees as they change from green to a symphony of reds and oranges. Enjoy the fresh apple cider that is plentiful this time of year. Take time to indulge in a favorite hobby. Make time to take a trip and visit friends. Tell people how much you love them.

And hug your mom the next time you see her.

Since it is fall, and figs are one of my favorite indulgences from nature, I thought I would work them into a quick bread while they can still be found at the grocery store fresh.

If you can only find dried figs, soak chopped figs in enough milk (either dairy or non-dairy will work) for about half an hour before making the quick bread. This will rehydrate them just a wee bit so they don’t dry out the bread.

Gluten-Free Fig + Olive Oil Quickbread

Recipe Type: Breakfast
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 65 mins
Total time: 1 hour 15 mins
Serves: 8
This is a great breakfast loaf, or simple dessert
  • 350 grams (2 1/2 cups) gluten-free all purpose flour*
  • 1/2 teaspoon xantham gum (omit if using a blend that contains this)
  • 10 grams (2 teaspoons) baking powder
  • 1/4 teaspoon salt
  • 200 grams (1 cup) sugar
  • 2 eggs, lightly beaten
  • 3/4 cup (175 milliliters) unsweetened vanilla almond milk (you can use any unsweetened milk or cows milk if you prefer)
  • 1/2 cup (120 milliliters) olive oil
  • 75 grams (1/2 cup or 4 large) fresh figs cut into eights and roughly chopped
  • 8 large fresh figs cut in fourths (so you have wedges) to place on top of the bread
  1. Preheat oven to 350 degrees. Grease a standard loaf pan using olive oil.
  2. In a large mixing bowl, whisk together the flour, xantham gum (if using), baking powder, salt and sugar.
  3. In a separate bowl, whisk together the eggs, almond (or other) milk, and olive oil.
  4. Pour the liquids into the dry ingredients and mix until just combined.
  5. Stir in the chopped figs and pour into a loaf pan.
  6. Bake for 65-75 minutes. The loaf will be golden on the top, and a tooth pick will come out clean when inserted into the center.
  7. Let the quickbread cool for 10 minutes in the pan, then remove it and allow it to cool on a wire rack. This bread tastes even better the next day 🙂

*I use Cup4Cup gluten-free all purpose flour from Williams-Sonoma, but Jules’ Nearly Normal flour or Better Batter would work without needing the xantham gum. If you use a blend such as the King Arthur Flour gluten-free all purpose blend, you will need to include the xantham gum listed in the recipe.



Strawberry Chocolate Chip Loaf

Strawberry Chocolate Chip Loaf

Strawberry Chocolate Chip LoafStrawberries were on sale at the grocery store on Saturday and it was easy to see why – they were so ripe they were about to turn bad. That meant that they were perfect for baking with.

Frankly, I feel that there is almost no combination as perfect as strawberries and chocolate. (Although, next time I have an idea that involves chocolate, I will probably say the same thing). I rummaged around my cabinets and was quite pleased to discover that I did indeed have some chocolate chips laying around. I would have had an entirely different post had there not been any in the cabinet. Most likely about what a good idea I had and how I just had to eat the strawberries plain (or how I made them into this salad).

I was originally going to make muffins, but I have this loaf pan that I got for Christmas that I really wanted to use. So, thanks for the loaf pan mom! I finally made a bread!

Strawberry Chocolate Chip Bread
#ratingval# from #reviews# reviews
Recipe Type: Quick Bread
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 80 mins
Total time: 1 hour 35 mins
Serves: 12
An easy, summery quick bread without xantham gum
  • 2 cups GF all-purpose flour blend (I used Cheatin’ Wheat Gluten Free flour)
  • 2 T flax meal
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 3/4 cup milk (I only had So Delicious coconut milk on hand…use whatever milk you have)
  • 1/4 cup canola oil
  • 2 large eggs
  • 1/2 cup chopped strawberries
  • 1/2-1 cup chocolate chips
  1. Preheat your oven to 500°F.
  2. Whisk the dry ingredients together in a large mixing bowl.
  3. Beat the liquid ingredients together — milk, oil and eggs — until they are light.
  4. Add the wet ingredients to the dry ingredients and whisk together until just blended. It is ok if it is a little lumpy.
  5. Add in the strawberries and chocolate chips and give it a quick stir.
  6. Pour into a standard sized, greased loaf pan and place in the oven.
  7. Lower the temperature to 350 degrees.
  8. Bake for 45 – 60 minutes.
  9. You could also make this into muffins by using a muffin tin and baking at 400 for 15-20 minutes.
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