March of the Figs Quick Bread
This scrumptious and healthy loaf is sure to have you and those you’ll share it with swoon until the last slice disappears. Choose between Calimyrna, Medjool, or Black Mission figs: whichever kind you can find will work well here.
Equipment
- 8 × 4-inch loaf pan, whisk, large-size bowl, medium-size bowl, wire rack, nonstick cooking spray
Ingrediënten
- 1 cup 120 g whole wheat pastry flour
- ¾ cup 90 g light spelt flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 31 g almond meal
- ½ cup 96 g Sucanat
- ½ cup 120 g vanilla soy or other nondairy yogurt
- 1 cup 235 ml plain almond or other nondairy milk
- 1 teaspoon rose water
- 1 teaspoon pure vanilla extract
- 80 ml vegetable or canola oil
- 1 cup 170 g chopped dried figs
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
- In a large-size bowl, sift together the flours, baking powder, baking soda, and salt.
- Whisk in the almond meal.
- In a medium-size bowl, whisk together the Sucanat, yogurt, milk, rose water, vanilla, and oil.
- Fold the wet ingredients into the dry, being careful not to overmix.
- Fold in the chopped figs.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- If the loaf starts to brown too much too soon, cover loosely with foil.
- Turn the oven off and leave the loaf in the oven for another 10 minutes.
- Place the loaf on a wire rack, still in the pan, for about 30 minutes before transferring directly to the rack.
- Let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this bread slightly toasted with a spread of your favorite nut butter for an extra treat!
Wine Advice:
A chilled, slightly sweet white wine like a Riesling will complement the fig flavors beautifully.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 8 g | Fiber: 6 g | Sugar: 16 g | Salt: 0.3 g
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