1 c Dried Figs, ground
1 c -Boiling water
3/4 c Pistachios
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
4 tb Margarine or butter
1 c Sugar
3 tb Egg substitute; -OR-
1 -Egg
1 ts Vanilla
In a medium-sized heat-proof bowl, combine the figs and pistachios, add
boiling water and let cool to room temperature, about 1 hour. Position a
rack in the center of the oven and preheat to 350 F. Grease an 8-1/2″ by
4-1/2″ loaf pan. In medium sized bowl, combine the flour, baking soda and
salt. In a large bowl, beat the butter until fluffy. Gradually beat in
the sugar. Add the egg and vanilla and beat for 1 to 2 minutes, or until
lightened. Add the dry ingredients and beat until just blended. With a
spoon, blend in the fig mixture. Turn into the prepared pan and bake 1 to
1 1/4 hours, or until the bread just begins to pull away from the sides of
the pan, and the top springs back when lightly touched. Cool in pan on a
rack for 15 minutes, and then turn out and cool completely. Wrap in
plastic and store overnight before serving. Cut into thin slices.
Yield: One 8-1/2″ x 4-1/2″ loaf – 22 slices
Each serving contains approximately:
Calories 124, Fat 3.39 g, Dietary Fiber 2.22 g, Carbohydrates 22.4 g,
Protein 2.38 g, Sodium 94.8 mg, Cholesterol .026 mg
Calories from protein: 7%
Calories from carbohydrates: 69%
Calories from fats: 24%
Yields
22 Servings
