01.10.2008 March Of The Figs

Hey fig
Yeah you
Hey fig figgy fig fig fig…into my quick bread hopping, why don’t you?

This decadent and healthy bread is sure to have you and those you’ll share it with swoon until the last slice disappears. Choose among Calimyrna, Medjool, or Black Mission figs: whatever sort you can find will work well here.

Non-stick cooking spray
1 cup (120 g) whole-wheat pastry flour
3/4 cup (90 g) light spelt flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup (31 g) almond meal
1/2 cup (96 g) Sucanat
1/2 cup (120 g) vanilla soy or other nondairy yogurt
1 cup (235 ml) almond or other nondairy milk
1 teaspoon rose water
1 teaspoon pure vanilla extract
1/3 cup (80 ml) vegetable or canola oil
1 cup (6 ounces, 170 g) chopped dried figs

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray.
In a large bowl, sift together flours, baking powder, baking soda, and salt. Whisk in almond meal.
In a medium bowl, whisk together Sucanat, yogurt, milk, rose water, vanilla, and oil.
Fold wet ingredients into dry, being careful not to over mix. Fold in chopped figs.
Pour batter into prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. If you see your loaf brown up too much too soon before being done, loosely cover it with a piece of foil.
Turn the oven off, leaving the loaf in the oven for another 10 minutes.
Place on a wire rack, still in the pan, for about 30 minutes before transferring directly to the rack, and letting cool completely before slicing or storing.

Yield: one 8-inch (20-cm) loaf