Spanish fig balls / Pan de Higo

Pan de higo is a traditional Spanish cake invented to preserve figs over winter. Using no flour, it's naturally gluten-free. The fig balls store well and make excellent Christmas gifts for friends and family.Spanish fig balls / Pan de Higo recipe Pan de higo is a traditional Spanish recipe invented to preserve figs over winter. This 'fig bread' uses no flour so is naturally gluten-free. Its an amazingly tasty and simple recipe that's great eaten as a snack during the festive period. The balls last a long time and travel well, so they also make lovely gifts for friends and relatives.

Ingredients

100g Almonds, toasted
300g Figs, dried, (stalk and centre naval bit removed)
200g Prunes
85g Apricots, dried
50g Cranberries, dried
1 tbsp Brandy (... or 2)
1 tbsp Maple Syrup or Agave Syrup
1 tbsp Cloves, ground
100g Sesame seeds, toasted

Method

Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl.
Roughly chop the figs, then whizz them to a smooth sticky paste.
Add the prunes to the food processor and continue to mix until well blended.
Scrape the blended fruit onto the almonds then, using your hands, mix together well with the other dried fruit, brandy, honey and cloves. Divide the mixture into little balls.
Tip the sesame seeds onto a tray, then roll the balls in them until covered.
Cover the tray loosely with a clean tea towel, then leave the fig balls to dry for a week before packaging.

Spanish fig balls / Pan de Higo

Ingredients

Method

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Suma Prepacks Organic Almonds 250g

Suma Prepacks Organic Cranberries - 125g

Suma Organic Agave Syrup - 500ml