Italian Fig Tea Loaf

Italian Fig Tea Loaf

Italian spin on a tea loaf by using figs. This recipe is low in saturated fat, high in fibre, and only contains natural occurring sugars.

Serves:  14

Dietary: Suitable for nut-free, egg-free,

Contains; gluten and wheat (flour), milk (buttermilk), sulphites (fig)

May Contain:  none

Preparation time: 20 minutes

Cooking time: 1 hour – 1 ¼ hours



6 (120 g) dried figs, 4 roughly chopped, 2 each sliced into 4
2 Tbsp (30 ml) water, hot
1 cup (140 g) wholemeal flour
1½ tsp bicarbonate of soda
¼ cup (60 g) buttermilk
4 Tbsp (35 g) flaxseed
12 Tbsp (180 ml) water
1 medium banana


  1. Pre-heat oven to 180 oC/160 oC Fan/350 oF/Gas Mark 4.
  2. Line a baking loaf tray sized approx. 20 cm by 10 cm with baking parchment.
  3. Chop 4 dried figs roughly and then 2 figs each sliced into 4.
  4. In a small bowl or mug cover the figs with hot water, approx. 2 Tbsp (30 g) small bowl of hot water, soak for approx. 10 minutes.
  5. In a separate bowl mix the flaxseeds with 12 Tbsp (120 g) of water, soak for approx. 10 minutes.
  6. In a separate bowl, mush a banana and mix in the buttermilk.
  7. To this add the flour and baking soda and mix.
  8. Once the figs and flaxseeds have soaked, add to the mixture, and combine well.
  9. Spoon into the lined loaf tin and place the sliced figs cut side up.
  10. Bake for 1 hour to 1 hour 15 minutes until golden brown and until the toothpick comes out clean.
  11. Once ready, let cool for approx. 10 minutes and remove from load tin and cool on wire rack.


This recipe has been donated by Penny Brown, student Dietitian at London Metropolitan University

Consumer tested by Luke Mather, student nutritionist at Atlantic Technological University.



Per serving:
Total calories: 91 kcal
Fat: 1.7 g
 of which saturates: 0.2 g
Carbohydrate: 15 g
 of which sugars: 7.2 g
Fibre: 3.3 g
Protein: 2.4 g
Salt: 0.37 g



  • This recipe is an excellent source of fibre and a good source of vitamin B6
  • Each portion are low in fat and saturated fat with no added sugar.
  • The recipe contains naturally occurring sugars.



  • Swap the wholemeal flour for gluten-free flour to become suitable for coeliacs.
  • Swap flax seeds for egg (2 Tbsp flaxseed + 6 Tbsp of water, swap for 1 egg).
  • Buttermilk can be swapped for a plant-based yoghurt to make it suitable for lactose and milk-free requirements.


Checked by Sarah Foster, RD, Registered Dietitian

Approved by Kathy Lewis, R.Nutr., Registered Nutritionist


© 2023 The Caroline Walker Trust