Well, January is Veganuary and internationally a “go plant-based” meals for a month!

I am not a vegetarian nor vegan but I do try to limit my intake of meat to three times a week.  Gone are the days of uninspired vegetarian and vegan food!  With so many people switching to a different approach to health, animals and the environment, there has been a trend of inspiring recipes that focuses more on not “what we can’t eat” but rather all the exciting new foods to try out.

This traditional Spanish recipe literally translates to Fig Bread and is wonderful on a cheese platter with a creamy, salty and sharp blue cheese.  That said, it is a wonderful rich snack on its own that only gets better with age.

You’ll need

  • 115g x blanched almonds
  • 450g x dried figs, stemmed and cut into quarters
  • ½ tsp x ground cinnamon
  • 1 Tbsp x runny honey
  • ½ tsp x aniseed seeds
  • 1 - 2 Tbsp x brandy


  1. To blanch the almonds, place them in a medium sized bowl and pour over boiling water. Let them sit for about 1 minute and then rinse them in cold water to cool down quickly. Squeeze each almond to slip off the skin and place on a towel paper to dry.
  2. Lightly toast the almonds in a skillet over medium heat.
  3. Pulse the almonds in a food processor to chop coarsely, place them into a medium mixing bowl, and set aside.
  4. Add the figs to the food processor and process until well minced.
  5. Add the cinnamon and continue to process to a paste.
  6. Add the fig mixture to the almonds along with the aniseed seeds and mix until well combined.
  7. Stir in the honey and the brandy, adding just enough of the latter to bring the mixture together.
  8. Lightly flour a clean work surface and dump the fig mixture onto it. Form the mixture into a loaf or log shape.
  9. Lightly flour a piece of parchment paper and wrap the pan de higo tightly in it, twisting the paper closed at the ends, and place it in a cool place and top with a heavy weight such as a cast-iron pot filled with canned goods or other heavy objects.
  10. Let sit for 2 to 3 days before serving.
  11. To serve, slice about 5mm thick and fan slices out on a cheese plate alongside a selection of cheeses and fresh fruits.

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