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Ingredientes
- 1 c. Dry Figs, grnd
- 1 c. -Boiling water
- 3/4 c. Pistachios
- 1 1/2 c. All-purpose flour
- 1 tsp Baking soda
- 1/4 tsp Salt
- 4 Tbsp. Margarine or possibly butter
- 1 c. Sugar
- 3 Tbsp. Egg substitute, -Or possibly-
- 1 x -Egg
- 1 tsp Vanilla
Direcciones
- In a medium-sized heat-proof bowl, combine the figs and pistachios, add in boiling water and let cold 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 till fluffy. Gradually beat in the sugar. Add in the egg and vanilla and beat for 1 to 2 min, or possibly till lightened. Add in the dry ingredients and beat till just blended. With a spoon, blend in the fig mix. Turn into the prepared pan and bake 1 to 1 1/4 hrs, or possibly till the bread just begins to pull away from the sides of the pan, and the top springs back when lightly touched. Cold in pan on a rack for 15 min, and then turn out and cold 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 196 | |
| Calories from Fat 51 | 26% |
| Total Fat 5.92g | 7% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 205mg | 9% |
| Potassium 119mg | 3% |
| Total Carbs 33.57g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 20.25g | 14% |
| Protein 3.09g | 5% |
