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Home » Desserts and Puddings, Gluten Free, Recipes

Pan de higo (Spanish fig balls) recipe

Submitted by on October 17, 2015 – 2:31 pmNo Comment


Pan de higo is a traditional Spanish recipe invented to preserve figs over winter. Using no flour, it’s naturally gluten-free. To make a vegan version, try substituting the honey for maple syrup or agave. Pan de higo is an amazingly tasty and simple recipe that’s great eaten during the festive period. The balls last a long time and travel well, so they make lovely gifts for friends and relatives. We used organic Suma fruits and nuts to make the example in the photograph.


  • 100g whole almonds toasted
  • 300g dried figs (stalk and centre naval bit removed)
  • 200g dried prunes
  • 85g dried apricots, chopped
  • 50g dried cranberries
  • 1 or 2 tablespoons of brandy
  • 1 tablespoon of clear honey
  • A teaspoon of ground cloves
  • 100g sesame seeds, toasted


To make the pan de higo

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. The fig balls will keep in a cool place for two months.

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