Place figs in boiling water and let sit for 20 minutes to hydrate. Drain and set aside. Chop when cool.

Preheat oven to 350 degrees F. Grease 9x5-inch loaf pan with coconut oil spray.

In bowl, whisk together flours/meals, baking powder, cinnamon, allspice and salt.

In separate bowl, whisk together coconut oil and sugar. Add eggs and whisk until smooth, then add yogurt and almond extract and stir until combined.

Slowly add dry mix into liquid and stir until smooth. Fold in almonds and chopped figs.

Transfer batter into prepared pan and bake until toothpick comes out clean, about 45-55 minutes.

Cool and remove from pan.

For frosting, in small bowl, whip together all ingredients except almonds. Spread frosting on cooled fig loaf and top with almonds.