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Okay, I know what I’m having for breakfast everyday for the rest of my life. This super moist slice of figgy (ah, what figgy isn’t a real word?) goodness is packed with 9 grams of fiber per slice! The idea of using coffee comes from this recipe (the best cookie recipe ever, by the way) and gives it a wonderful flavor but I’m sure just plain old hot water would work fine too. Try it with a smattering of vegan cream cheese!

Fig Date Bread

dry ingredients:

1-1/2 cups whole wheat pastry flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

wet ingredients:

2 Tbsp. flax meal

1 to 1-1/4 cups hot coffee

1 cup roughly chopped dried figs

1 cup roughly chopped dates

1/4 cup coconut oil, softened

1/2 cup Sucanat or brown sugar

fold in:

1/2 cup walnuts

Combine dry ingredients in a medium mixing bowl and set aside.

In a food processor or blender combine flax seed and 1/2 cup of the hot coffee, blending for about 2 minutes. Add the dried fruit and another 1/2 cup of hot coffee and blend for another minute or so until the mixture is fairly smooth, add the additional 1/4 of coffee if the mixture is too thick to blend. Add the oil and Sucanat and blend again until well combined. Add this mixture to the dry and fold in the walnuts mixing only until just combined.

Transfer batter to a prepared 8 or 9 inch round cake pan and bake for 30 minutes at 350 degrees. Allow to cool slightly before slicing and removing from pan.

recipe inspired by this one on allrecipes.com

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