Rustic Squishy Fig Gingerbread
When suddenly gifted with lots of figs, what’s a person to do? Many were extra ripe, which we froze whole for later. As for the others … hello Squishy Fig Gingerbread!
Ingredients
3 large eggs
1 cup cane sugar
½ cup sorghum or cane molasses*
¾ cup coconut oil, melted
½ teaspoon vanilla extract
½ teaspoon almond extract
1 cup self-rising flour
½ cup self-rising corn meal mix
1 tablespoon + 1 teaspoon ground ginger
1 tablespoon apple pie spice
2 cups very ripe figs, squished with fingers
*Do not to use blackstrap molasses.
Directions
Preheat oven to 350 degrees. Grease a 13-by-9-inch baking dish.
Using mixer, combine eggs, sugar, molasses, coconut oil and extracts
until blended.Combine dry ingredients in a bowl. Mix into wet ingredients a little at the time until well incorporated. Using spatula, fold in squished figs.
Pour into prepared baking dish. Bake for about 30 minutes, until the surface starts showing cracks.
Let cool, break into pieces and sprinkle with powdered sugar.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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