| 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 |
T |
Vegetable oil |
| 1 |
T |
Grated orange rind |
| 1 |
|
Egg |
| 1 |
|
Egg white |
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
t |
Baking soda |
| 1/4 |
t |
Salt |
|
|
Cooking spray |
INSTRUCTIONS
Preheat oven to 350. 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. 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. 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
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