I’m not sure if it’s because of my Middle Eastern background (figs are said to have originated there) but while I’m not generally a lover of fruit, I simply adore figs and can’t get enough.

So in that short window during late summer when they come into season, I make the most of them!

Here are 5 of my favourite ways to eat them:

1. Fresh and as is.
2. For brunch with some prosciutto, goats or ricotta cheese, a drizzle of EVOO and a good crack of black pepper.
3. In a rocket salad with some blue cheese and walnuts and balsamic olive oil dressing.
4. For breakfast chopped into some yoghurt with some cinnamon, buckinis and a handful of nuts and seeds.
5. My new recipe for Honeyed Fig Cheesecake Slice. The beauty of this recipe is that once fig season is over you can replace figs with any of your favourite fruits. My personal favourites are fresh berries, chopped or sliced mango, or passionfruit.

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour
Rapadura sugar
Sea salt
Vanilla powder
Raw Honey
Cinnamon

Print

Honeyed Fig Cheesecake Slice

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Author Brenda Janschek

Ingredients

Sweet Short Crust Pastry

• 1 cup spelt flour
• 100 grams butter chilled and chopped
• 1 tablespoon rapadura sugar
• pinch sea salt
• 1/4 cup ice water 40 grams

Cheesecake Filling

• 125 grams cream cheese
• 125 grams marsrcapone cheese
• or you can just use just 250 grams either marscapone or cream cheese
• 1/4 cup rapadura sugar
• 1 tablespoon lemon juice optional
• 1 teaspoon lemon zest optional
• 1 teaspoon vanilla extract

Fig Topping

• Around 5 medium figs halved
• 1 tablespoon honey
• Cinnamon

Instructions

Directions Sweet Short Crust Pastry

• Pop the spelt flour, butter, sugar and salt to the bowl of a food processor. Pulse until the mixture resembles breadcrumbs.
• Keep running the food processor and pour the ice water through the feed tube until the mixture and keep processing until a ball of dough forms.
• Pop the dough into a bowl and refrigerate for around half an hour .
• When ready to cook, preheat oven to 175 C and grease and line a 19cm x 19cm square tin with baking paper.
• Flour your kitchen surface and roll out the dough to fit the tin.

Directions Cheesecake Filling

• Whisk together the cream cheese, mascarpone cheese, rapadura sugar, lemon juice, lemon zest and vanilla extract.
• Scoop the cheesecake batter on top of the pastry then cook in oven for 30-40 minutes or until cheese is set and dough is lightly golden. Allow to cool.

Directions Fig Topping

• You have two options here. You can slice up some fresh figs and arrange on top of the cheesecake slice and drizzle with honey. Or, halve the figs, place in a baking tin, sprinkle over some cinnamon, drizzle over the honey and grill for a couple of minutes. Once cool arrange on top of the slice.
• Put slice in fridge to further set.

Notes

Replace fig toppings with your favourite fruit. Fresh berries or mango make a perfect topping.

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

Other similar recipes you might like are Raspberry Swirl Slice and Apple Crumble Slice.

Bren x

From measuring out and mixing up the batter, to pouring just the right amount into the machine. Watching for when it starts steaming which means it’s time to check if the waffle has gone golden brown and ready to eat!

Our waffle machine makes a gorgeous big flower which can be broken into seperate  little hearts (any leftover hearts I put in their lunch boxes the next day topped with a bit of seed butter and raw honey)

The toppings are similar to pancakes – maple syrup, berries, banana, or whatever fruit is in season. I like mine with a big dollop of yogurt too. Yum!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Ingredients:

Serves 4

1.5 cups spelt flour

¼ cup coconut flour

2 tsp baking powder

1 large apple, grated

1 tablespoon of honey or coconut sugar

¼ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

1 teaspoon vanilla

1 cup milk

2 eggs

2 tablespoons of melted butter

Preparation:

Combine flour, baking powder, sugar, salt and spices in a bowl and set aside

Combine milk, egg, butter, apple and vanilla and add to dry ingredients

Blend well until moistened and adjust thickness to your liking by adding more milk or water (we like them thin and on the crispy side)

Drop ¼ to 1/3 cup batter into centre of heated waffle iron and distribute it around the iron with a spatula

Cook for approx 3 minutes or longer if you like them darker

If it removes easily from iron then it is ready

ful life tip:

If you don’t have any coconut flour replace with spelt or buckwheat flour

Apple and spices can be omitted for a more basic batter

Or experiment by replacing apple with 2 ripe bananas and some pumpkin spice

Have a flavourful day!

Bren x

Simply pop all the ingredients on the stove while you get the kids lunchboxes ready for school. Within 15 minutes you have a delicious, creamy & comforting porridge that will have the kids’ spoons licked and their tummies full to start the day!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

(Serves 4)

Ingredients:

3 cups of leftover brown or white rice

3 cups of milk, I choose raw milk, but almond, rice or coconut all work well

1 cup of water

1 dash of cinnamon

1 – 2 tablespoon’s of honey or ¼ cup of coconut sugar to taste

¼ tsp of vanilla extract or half a vanilla bean, split

¼ cup of raisins (optional)

Chopped or sliced fruit in season,

Nuts & seeds

Toasted coconut flakes

Preparation:

Combine the rice, milk, cinnamon & vanilla in a saucepan and bring to a boil.

Then reduce heat to a low simmer for approx 15 mins.

Check consistency half way through and add more liquid if needed

Serve in bowls topped with seasonal sliced fruit, nuts and seeds, toasted coconut flakes or home-made granola. A dollop of yoghurt and an extra shake of cinnamon won’t go astray either.

ful life bites:

Although brown rice is more nutrient-dense, there isstill nutritional value in white rice. It contains protein, carbohydrates, iron, and some B vitamins.

Enjoy!

Bren x