FIG WALNUT BREAD

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FIG WALNUT BREAD

1 1/2 cups unsweetned apple juice

1 cup chopped diced figs

4 oz. medium-firm tofu

zest of 1 lemon

1/4 cup sunflower or other light vegetable oil

1/4 cup light-colored, delicately flavored honey

2 cups whole-wheat pastry flour

1/2 tsp salt

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. ground ginger

1/4 tsp. ground cinammon

1/4 tsp. ground cloves

1 cup coarsely chopped flightly toasted walnuts

 

Makes 1 loaf, 16 servings

 

1. Heat apple juice to boiling. Pour it over figs in a

small bowl and set aside until lukewarm. Drain well,

reserving liquid.

 

2. Presheat oven to 325 degrees. Lightly grease a

medium (8 1/2 " x 4 1/2 " ) loaf pan. Set aside.

 

3. In a blender, combine tofu and about 1/4 cup of

the reserved juice. Blend, gradually adding the

remaining juice, until smooth.

 

4. Whisk together lemon zest, oil and honey in a

medium mixing bowl. Whisk in blended tofu-juice

mixture and stir in the figs.

 

5. Sift together flour, salt, baking soda, baking

powder and spices. Combine with the wet mixture and

stir gently until just blended. Do not overmix. Fold

in the nuts.

 

6. Immediately spread butter in thr prepared pan.

Bake about 1 hour or untila toothpick inserted in the

center of thr loaf comes out clean. Cool in the pan

10 to 15 minutes, then transfer directly to a wire

rack to finish cooling.

 

Helpful hints:

Bring all ingredients to room temperature before

preparing so the bread will bake evenly.

 

 

 

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