This is not technically a bread in the “baked” sense, but is made of pressed figs and walnuts that is then sliced to serve on a cheese board.


  • 20 oz 600 g dried figs, stems removed

  • ¼ tsp 1 mL ground cinnamon

  • ¼ tsp 1 mL ground cardamom

  • 3 Tbsp 45 mL orange juice

  • ½ cup 60 g walnut halves, lightly toasted


  • 1.

    Line a loaf pan (really any size in the area of 9-x-5-inch/2L) with plastic wrap.

  • 2.

    Place the figs, cinnamon, cardamom and orange juice in the bowl of a food processor and pulse until the figs are roughly chopped and the juice is absorbed.  Transfer this to a bowl and stir in the walnut halves.  Spread this into the prepared pan (it will only fill just over an inch/25 mm), cover the top with plastic and press down firmly with a weight, such as another loaf pan.  Let this chill for about an hour, then unwrap and slice thinly to place of a cheese board.

  • 3.

    The fig “bread” will keep for 3 weeks, refrigerated.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 31kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 0g
  • Carbohydrate 6g
  • Sugar 4g
  • Sodium 0mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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