Getting Figgy With It! (7/17/10)

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Fig Cake with Cashew Cream

1 cup fresh or dried figs, cut up into small pieces
1/2 cup coconut oil
1/2 cup brown rice syrup or maple syrup
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, coconut oil, syrup, 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!

Cashew Cream

This cashew cream is one of my all time favorites! It is wonderful with the fig cake.
1 cup raw, unsalted cashews, soaked ahead of time if possible
1/4 cup water
1-2 Tablespoons liquid sweetener to taste, like agave or brown rice syrup
1 teaspoon vanilla

Coarsely chop the nuts in a blender or food processor. With the motor running, gradually add the water, sweetener to taste, and vanilla. Taste and add additional sweetener, if desired. Continue processing until the mixture achieves a consistency similar to whipped cream. Add a bit more water if needed.