Exotic Fruit Biscuits
With the natural sweetness from the dried fruits, there is no reason to add refined sugar to these biscuits! The dried fruits in this recipe are a great source of a variety of vitamins and minerals while the eggs and almonds are an excellent source of protein!
If you want as much fiber as possible, it is best to use figs instead of a mixture of dried fruits. Additionally, the ground almonds can be replaced as desired with ground hazelnuts or walnuts.
(Percentage of daily recommendation)
| Calorie | 87 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 195 mg | (5 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 7 ozs exotic Dried Fruit (ex. papaya, figs, pineapples, cranberries, mango)
- 2 dried Apricot
- 1 stalk Lemongrass
- 1 large Organic orange
- 3 eggs
- 4 ozs Whole wheat flour
- 2 tsps cream of tartar
- 9 ozs ground almonds
Preparation steps
Coarsely chop all dried fruit.
Remove tough outer leaves of lemongrass and cut off the tough root end. Finely chop lower 2 inches of the stalk.
Rinse orange in hot water, wipe dry and grate peel finely. Cut in half and squeeze out juice.
In a tall pitcher, mix orange juice, orange zest, lemongrass and dried fruit and allow to soak for about 2 hours.
Puree fruit mixture with an immersion blender.
Separate eggs. Beat egg whites with a hand mixer until very stiff.
Gradually stir egg yolks into fruit puree.
Sift together flour and baking powder. Fold flour mixture into fruit puree and then fold in almonds with a rubber spatula. Line two baking sheets with parchment paper.
Scoop dough with a tablespoon and flatten on baking sheets with moistened fingers. Bake in a preheated oven at 350°F for approximately 20 minutes. Bake both sheets simultaneously.