| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs | Veg07 | 12 | servings | |
INGREDIENTS
| 1/3 | c | Hazelnuts |
| 3/4 | c | Fresh orange juice |
| 1 | c | Chopped dried figs |
| 1/2 | c | Sugar |
| 2 | tb | Vegetable oil |
| 1 | tb | Grated orange rind |
| 1 | lg | Egg |
| 1 | lg | Egg white |
| 1 1/2 | c | All-purpose flour |
| 1 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| Cooking spray |
INSTRUCTIONS
1. Preheat oven to 350.. 2. Place hazelnuts on a baking sheet. Bake at 350. for 15 minutes, stirring once. Turn nuts onto a towel. Roll up towel; rub off skins. Chop nuts. 3. Bring orange juice to a boil; pour over figs in a bowl. Let stand 15 minutes. Combine sugar, oil, rind, egg, and egg white; stir well with a whisk. Stir into fig mixture. 4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Add fig mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray; sprinkle with nuts. Bake at 350. for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Yield: 12 servings. Calories 178 (27% from fat); Fat 5.4g (sat 0.8g, mono 2.7g, poly 1.5g); Protein 3.4g; Carb 30.4g; Fiber 2.6g; Chol 18mg; Iron 1.2mg; Sodium 218mg; Calc 31mg Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.
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