Thursday, May 26, 2011

A Flying Fig

*Note: sorry about the crappy photo - it's an old one!*

I got the yen to get back into the kitchen again after the long weekend, which I spent in a whirlwind of activity between schoolwork, a bbq, seeing Pirates of the Caribbean and starting up this year’s garden. I figured something simple, something that would go over well at school, and something that only used stuff I had around – I was not about to take a shopping trip!

I rummaged through my baking stash, and raided the separate shelf I keep stocked for when I make my mom’s all time favourite “snacky mix” (to be featured in one of my New-trition booklets!). A quick blitz in my food processor later, a sweet, moist and slightly chocolatey cake was in the oven. It took on just a little hint of “tang” from the rye flour that nipped the sweetness from the sweeteners and fruit. I added some soy nuts to the batter just for a little more dimension, and because they fell on me when I was getting out the figs!

Figgy Chocolate Teacake
Makes 1 loaf cake, 10 slices
Egg replacer for 1 egg, prepared (I used Ener-G)
½ cup brown sugar
¼ cup honey (or agave for vegan)
½ cup canola oil
6 oz dried figs, soaked in boiling water and drained, chopped
2 oz prunes, chopped
1 cup chocolate soy milk
1 tsp vanilla
¼ tsp orange extract
2 cups flour
1 cup rye flour
1 ½ tbsp baking powder
1 tsp baking soda
½ tsp salt
½ cup soy nuts

  1. Preheat the oven to 350F and grease a large loaf pan (or a 9" springform).
  2. In a food processor, blend together egg replacer, brown sugar, honey, oil, figs, prunes, chocolate soy milk, vanilla and orange extract until smooth.
  3. Pulse in the flours, baking powder, baking soda and salt, then the soy nuts.
  4. Bake 40-50 minutes.
  5. Cool 15 minutes in the tin, then unmould onto a wire rack.
Amount Per Serving
Calories: 408.0
Total Fat: 14.0 g
Cholesterol: 0.0 mg
Sodium: 10.9 mg
Total Carbs: 68.8 g
Dietary Fiber: 5.2 g
Protein: 8.9 g

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