INGREDIENTS

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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