Low Carb Breads Recipes

Ingredients:

1 cup dried figs, ground boiling water
3/4 cup pistachios
1 1/2 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
4 tbsp margarine or butter
1 cup sugar
3 tbsp egg substitute, -or- egg
1 tsp vanilla

Instructions:

In a medium-sized heat-proof bowl, combine the figs and pistachios,
add boiling water and let cool to room temperature, about 1 hour.
Position a rack in the center of the oven and preheat to 350 F.
Grease an 8-1/2" by 4-1/2" loaf pan. In medium sized bowl, combine
the flour, baking soda and salt. In a large bowl, beat the butter
until fluffy. Gradually beat in the sugar. Add the egg and vanilla
and beat for 1 to 2 minutes, or until lightened. Add the dry
ingredients and beat until just blended. With a spoon, blend in the
fig mixture. Turn into the prepared pan and bake 1 to 1 1/4 hours, or
until the bread just begins to pull away from the sides of the pan,
and the top springs back when lightly touched. Cool in pan on a rack
for 15 minutes, and then turn out and cool completely. Wrap in
plastic and store overnight before serving. Cut into thin slices.

Yield: One 8-1/2" x 4-1/2" loaf - 22 slices

Each serving contains approximately: Calories 124, Fat 3.39 g, Dietary
Fiber 2.22 g, Carbohydrates 22.4 g, Protein 2.38 g, Sodium 94.8 mg,
Cholesterol .026 mg

Calories from protein: 7% Calories from carbohydrates: 69% Calories
from fats: 24%

* Source: California Fig Advisory Board pamphlet * Typed for you by
Karen Mintzias

Servings: 22