Figs and Goats cheese on wholegrain sourdough

by Rhiannon Hardingham, FGHG Naturopath

Figs are just coming into season, and they are a fabulous fruit indeed. High in magnesium, calcium, B6 and fibre, they are a bit of a ‘super fruit’. Add them to the complex low-GI carbs of a good quality wholegrain spelt sourdough, the protein of a quality fresh cheese and the blood glucose balancing benefits of cinnamon, and you’ve got yourself a well balanced, nutritious sweet breakfast option. Just don’t go too heavy on the honey!

Serves 2

Ingredients

• A good quality whole grain sourdough loaft (I used a spelt & buckwheat loaf)
• Soft goats cheese or curd (labne, ricotta or cottage cheese also work well)
• 4-5 fresh, perfectly ripe figs
• Raw honey, for drizzling
• Ground cinnamon, to taste
• Some fresh mint or thyme leaves from the garden, if you have them

Put it all together

Simply toast 2 slices of your quality wholegrain sourdough, spread generously with goats cheese, top with quartered fresh figs, drizzle with raw honey, and finish of with a sprinkle of cinnamon powder and some picked fresh herb leaves.

Rhiannon Hardingham is a naturopath and nutritionist with a passion for food, fertility and pregnancy care. Specialising in male and female infertility, IVF support and naturopathic care during pregnancy, Rhiannon offers her patients a wealth of information and knowlege regarding nutritional, herbal, diet and lifestyle support during their journey. She also offers education and mentoring to naturopaths wanting to improve their fertility knowledge or upskill into the highly specialised area of IVF support.