Ingredients
Scale
- 1/3 cup toasted chopped pecans, divided
- ¾ cup coconut milk
- ¾ cup water
- 1/4 cup coconut oil
- ¼ cup coconut sugar
- 200 grams coarsely chopped figs (about 1.5 cups roughly chopped)
- ½ cup all purpose gluten-free flour
- ½ cup chickpea flour
- ¼ cup arrowroot starch
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
Instructions
- In a dry pan, toast your pecans just until fragrant.
- Preheat oven to 350 and line a 9 inch square pan with parchment paper.
- In a small pot combine coconut milk, water, coconut oil, coconut sugar, and chopped figs. Warm just until figs are rehydrated and sugar has dissolved.
- In a large mixing bowl, combine flours, arrowroot starch, cinnamon, baking soda and salt.
- Add wet ingredients from the pot and toasted pecans, and stir until well mixed.
- Pour batter into parchment lined baking dish and bake for 25 minutes or until slightly firm to the touch and an inserted tooth pick comes out clean.
- Serve with coconut ice cream or frozen coconut kefir
- Prep Time: 10 mins
- Cook Time: 25 mins