Figs. Not very exciting. Especially considering that most Americans exposure to figs is through the highly processed, bland, fig Newton. Unfortunate, I’d say, since figs are actually quite a delictable treat. Fresh figs are hard to come by because they are fragile and extremely perishable, but dried figs are much easier to be found and most natural food stores sell them in bulk.
Fun fact about figs: Figs are higher in fiber than any other dried or
fresh fruit. They are also high in calcium and potassium.
I came across the following recipe in Colleen Patrick-Goudreau’s The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets, a cookbook I can’t recommend enough, especially if you’re into baking and dessert making (which I am). I modified it (making it gluten, oil, and refined sugar free), but I certainly got my inspiration from her recipe, so I must give her most of the credit. This is one of THE BEST quick breads I’ve ever come across. I know, I know, I admit I am sometimes guilty of hyperbolizing, but really, it’s soo delicious I would eat the whole loaf in one sitting if it was possible.
One of the aspects of being vegan that I so enjoy is that I never get bored. There’s always a new recipe, new ingredients to try, a new approach to cooking to take, and it keeps me ever learning and growing. I love it.
There are still a ton of vegan foods out there that I still haven’t tried or mastered. Tempeh, a fermented soy product for example, is still virtually unknown to me. And I have yet to try many of the more exotic grains, legumes, fruits and veggies out there. Which is fine, I have a lifetime to try these foods out.
Figs happen to be one of those foods that I haven’t used very much. When I lived in Chile I had them fresh all the time, and they really were heavenly: sweet, but not overbearing, with a very interesting texture and shape.
After trying this recipe, I will be using these lovely fruits more often. In combination with the dates and walnuts, this bread provides the perfect balance of natural sweetness and delicious nutty texture. All the while being gluten free!
Note: You may use 3/4 c. whole wheat flour and 3/4 c. unbleached flour in place of the gluten free flour mix
Figgy Date Quick Bread
GF (Gluten free), Vegan, Lowfat (if you omit the walnuts)
- 2 TBS. ground flaxseed
- 6 TBS. water
- 1 c. pitted dates (I really like Medjool), measure then chop
- 1 c. dried figs, measure then coarsely chop
- 1/4 c. mashed banana
- 1 1/2 tsp. baking soda
- 1 c. boiling water
- 1/2 c. sucanant (plain ol’ sugar works as well)
- 1 1/2 c. gluten-free all-purpose flour*
- 1 c. walnuts, measure then chop
- 1/2 tsp. baking powder
- 1/2 tsp. salt
Preheat oven to 350 F. Spray with non-stick spray a 8 X 4 X 2 inch loaf pan. Blend water and flaxseed in blender until smooth and thick.
In a large bowl, combine dates, figs, banana, and baking soda. Add boiling water, stir, and let stand for 15 minutes. After 15 minutes, stir in sucanant, walnuts, and flaxseed mixture. In medium bowl, combine flour, baking powder, and salt. Add to the date mixture and stir just until combined.
Spread evenly in loaf pan. Bake 55 to 60 minutes until a toothpick inserted into center comes out clean. Cool in pan for about 30 minutes, then take out of pan and cool on wire rack.
*I made my own homemade mix: 6 cups brown rice flour, 2 cups potato starch flour, 1 cup tapioca starch flour, 2 TBS. xanthan gum. Good for cookies, waffles, cakes, muffins.
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