Let them eat cake!
You can have your healthy cake and eat it, too…
This week has been a really busy one for me and when I get stressed, I crave sweet bready things (like coffee cake- yum!). So, instead of ignoring that craving or worse yet, beating myself up for wanting something not deemed as healthy, I made myself a fig cake. It is pretty nutritious. I used only 1/2 cup of sweetener for the entire cake, whole-wheat flour and oats as the base, and figs are a great source of calcium, which actually helps when you are stressed. However, the best thing about this cake isn’t the nutritional profile. It is what it represents: taking time to notice what is going on, being proactive instead of reactive and being nice to myself (now there’s a concept!). This week, take a break and enjoy a piece with a cup of tea!
Fig Cake
Makes 20 Squares of deliciousness!
1 cup dried figs, cut up into small pieces
1/2 cup non-hydrogenated margarine
1/2 cup agave nectar
1 cup water
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon salt
1 1/2 cups whole-wheat pastry flour
1/2 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped walnuts
1 teaspoon vanilla
In a small saucepan, combine figs, margarine, agave, water, spices and Bring to boil slowly and boil for 3 minutes. Set aside to cool. (Really allow it to cool off at least to lukewarm, so it doesn’t cook the flour and make it tough)
Combine flour, oats, baking soda, baking powder and salt into a large mixing bowl. Fold in (add gently) cooled fig mixture and nuts and vanilla. Pour batter into greased cake pan.
Bake at 350 degrees for 20 to 25 minutes. Cut in 2-inch squares and enjoy!
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Until next week, Eat Well, Be Well and LOVE Every Bite!
~Jennifer
Chef Jenny Brewer MS, CNS