Rustic Fall Breakfast: Bread, Jam & Nut Butter

Warm, cozy and nourishing — homemade whole-wheat fall bread, fig and apple jam, and spiced nut butter, made with simple ingredients for crisp fall mornings.

Ingredients

• Fall bread
• 3 cups whole wheat flour
• 1 cup rolled oats
• ¼ cup pumpkin purée
• 2 tbsp maple syrup
• 2 tsp instant yeast
• 1 ¼ tsp salt
• 1 ½ cups warm water
• ¼ cup melted coconut oil
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Fig & apple jam
• 2 cups chopped figs (dried or fresh)
• 1 cup chopped apple
• ¼ cup maple syrup
• 1 tbsp lemon juice
• ½ tsp cinnamon
• Pinch of sea salt
• Spiced nut butter
• 2 cups almonds (or mixed nuts)
• 1 tbsp maple syrup
• ½ tsp cinnamon
• ¼ tsp sea salt
• 1 tsp vanilla extract
• 1–2 tbsp neutral oil (optional, for creaminess)

Instructions

1. Bread: mix the bread ingredients and knead until smooth. Let rise in a warm place for 1–1½ hours.
2. Shape into a loaf and let rise again for 30 minutes. Bake at 350°F for 35–40 minutes. Cool completely before slicing.
3. Jam: combine all the jam ingredients in a saucepan. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes, stirring often, until thick and jammy. Mash gently if desired. Let cool and store in a jar in the fridge for up to 2 weeks.
4. Nut butter: roast the nuts at 350°F for 10–12 minutes and let cool slightly. Blend in a food processor until creamy, scraping down the sides as needed. Add the remaining ingredients and blend again until smooth. Store in a jar in the fridge for up to 2 weeks.
5. To serve: toast your homemade bread, spread with spiced nut butter, top with fig and apple jam, and sprinkle with extra nuts.

If you use dried figs, add a splash of water (about ½ cup) so the jam can simmer without scorching.