I often go to the library and browse the cookbook section, hoping to find inspiration for new things to try. I came across a book called (I kid you not), The Un-Constipated Gourmet; Secrets to a Movable Feast. I just had to check it out. Danielle Svetcov has some great ideas and some decent recipes. We differ on whether whole grain or multigrain pasta is any good…I love it. She also quotes ancient cooks about recipes and their effects on the human body, truly a delightful read.
I found a recipe for fig bread that sounded good, I only made a few adjustments for it to be something I wanted to make, so it is to her credit and not mine for this one. The only liquid used is orange juice, which compliments the figs well. I added more whole wheat and some cinnamon. The bread is sweet, but not overly so. I served it with a smear of plain greek yogurt on top. My guys both give it a thumbs up. Always nice when healthy tastes great!
3/4 cup orange juice
8 oz dried figs, stems removed and cut in half lengthwise
1/2 cup raw sugar
2 Tbs fruity olive oil
3/4 cup whole wheat flour
3/4 cup unbleached AP flour
2 tsp ground cinnamon
1 1/2 tsp baking soda
1/2 tsp table salt
1/2 cup chopped pecans + 1/4 cup more for topping
Place halved, trimmed figs in a small bowl. Microwave OJ for 1 minute and then add to figs. Swish them around a couple of times and set aside for about 30 minutes.
Preheat oven to 350F.
Combine flours, cinnamon, soda, salt and pecans. Set aside. In your mixer’s bowl, combine oil, sugar and eggs. Add figs and OJ and mix for about one minute. Reduce mixer speed and add dry ingredients, mixing only until mixture comes together.
Spread batter in a greased 1 lb loaf pan. Sprinkle remaining pecans over the top and bake for about 45 minutes or until a toothpick inserted comes out clean. Let loaf cool for about 10 minutes and then remove from pan by inverting on cooling rack. Allow bread to cool another 15 minutes before slicing. Serve warm plain or with your favorite soft cheese on top. Enjoy!
Note: Great for breakfast on the run and keeps well.