There's more to figs than fig rolls. It's common knowledge that figs are high in fibre, whether fresh, tinned or dried. However, in their fresh state figs are relatively low in vitamins and minerals, but when dried weight for weight their content of micronutrients shoots up; calcium, iron, magnesium, potassium, manganese and copper become more concentrated. Manganese is a constituent of various enzymes involved in the processing of carbohydrate and fats in the body, while copper is essential to maintain the health of blood vessels, bones, nerves and the immune system. Lesser known still is the fact that fig puree can be used as a fat replacement in baking; it's possible to replace between half and the full amount of fat in recipes for cakes and cookies. Figs are naturally able to retain moisture, which helps them to take on the role of a fat replacer. The puree is very easy to make - simply blend 200g of dried figs with 50 - 100ml of water, then use it to replace an equal weight of butter or margarine; store what you don't use in the fridge. While not entirely guilt free, your baking will be that bit healthier.
Photo freely available via Wikimedia Commons
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