Figs…an ancient healthy food. According to EattheSeasons.com (whose philosophy is to promote seasonal and therefore more nutritional consumption of food), "the harvesting of figs is depicted in an Egyptian tomb painting from around 1,900 B.C." September-October is the time when figs are in full season, and this Seattle Public Health pistachio and fig bread recipe flexibly serves as a dessert, an accompaniment to tea or coffee, or hostess gift. Figs are rich in minerals and a good source of potassium, manganese and iron. They also contain vitamins A, B and C and a decent amount of fibre. So see just what the Greeks, Romans, and and Egyptians have found so irresistibly delicious and nutritious about the fig!
(Makes 12 servings)
2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup unsalted roasted pistachios (or walnuts), shelled and chopped
8 dried figs, chopped
2 teaspoons grated fresh ginger (or 1 teaspoon ground ginger)
1 cup low-fat buttermilk
1/3 cup molasses
2 tablespoons canola oil
Nonfat cooking spray
Preheat oven to 350º F. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda, salt and nutmeg and mix well. Make a well in the center of the mixture and add the pistachios and figs. Mix well.
In a medium-sized bowl, combine ginger, buttermilk, molasses, oil and eggs, mix well then pour into flour mixture. Stir until batter is moist. Coat an 8" x 4" loaf pan with nonfat cooking spray.
Pour in batter then bake at 3500 for 1 hour or until toothpick or knife inserted in center comes out clean. Let pan cool for 15-20 minutes on a wire rack. Loosen bread from pan and cool completely on wire rack before slicing.
For more healthy recipes check out the other delicious recipes listed on this blog or visit Green Mountain Healthy Living Recipe Favorites