Grain-free paleo quick bread with fresh figs and almond flour
Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchement paper.
Add all the ingredients to a blender except for 3 of the figs (you'll save those for topping). Blend until completely smooth.
Transfer the batter to the loaf pan and spread into an even layer. Arrange the remaining 3 sliced figs on top of the batter in any decorative manner you'd like.
Bake 30 to 35 minutes, until sides are golden-brown and center has set up. Turn off the oven and allow bread to stay in the hot oven 10 minutes. Allow bread to cool 1 hour before lifting it out of the loaf pan and slicing.