|3/4 cup||fresh orange juice|
|1 cup||chopped dried figs|
|2 tbsp||vegetable oil|
|1 tbsp||grated orange rind|
|1||large egg white|
|1 1/2 cups||all-purpose flour|
|1 1/2 tsp||baking soda|
Preheat oven to 350°.
Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out 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); IRON 1.2mg; CHOLESTEROL 18mg; CALCIUM 31mg; CARBOHYDRATE 30.4g; SODIUM 218mg; PROTEIN 3.4g; FIBER 2.6g