Fig and Bran Cake

Serves 20 / Make this grown-up version of the Fig Newton with in-season fresh figs or dried figs from the bulk section. Either way, you’ll benefit from abundant fiber, potassium, and calcium.

1 cup whole-wheat pastry flour
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon sea salt
3/4 cup chopped fresh or dried figs
2 cups toasted wheat bran
1 cup boiling water
1/3 cup unsalted butter, softened
1/2 cup natural cane sugar
1/3 cup honey
2 large eggs
2 cups low-fat (1 percent) or soy milk (or a mixture)

1. Preheat oven to 375?. Lightly coat a 9×13-inch baking dish with cooking spray; line with parchment paper if desired.
2. Stir together flours, baking soda, and salt in a medium bowl. In a second medium bowl, add boiling water to chopped figs and wheat bran; stir to moisten. In a large bowl, beat butter until creamy; add sugar and honey and beat. Add eggs one at a time. While beating, alternate adding flour mixture and milk in small amounts (about 3–4 additions each). Stir in fig-bran mixture.
3. Pour batter into prepared pan. Bake for about 30 minutes, until lightly browned and fully cooked in center (test with toothpick or knife). Cool completely.
This FUNctional Kitchen was provided by James Rouse, ND, and Debra Rouse, ND.

PER SERVING: 157 cal, 22% fat cal, 4g fat, 2g sat fat, 31mg chol, 4g protein, 28g carb, 4g fiber, 201mg sodium