Dried Fruit And Nuts Food

DRIED FRUIT AND NUTS

Dried Fruit and Nuts image

Provided by Ellie Krieger

Time 1m

Yield 1 serving

Number Of Ingredients 2

Ingredients

4 tablespoons unsalted mixed nuts
2 tablespoons dried fruit

Steps:

Combine nuts and fruit.

Nutrition Facts : Calories 263 calorie, Fat 18 grams, SaturatedFat 2.4 grams, Carbohydrate 23 grams, Fiber 4 grams, Protein 6 grams

DRIED FRUIT AND NUT CAKE

Dried Fruit and Nut Cake image

From Alice Medrich's book Pure Dessert. These are basically fruit and nuts with a bit of flour and eggs to bind them together. Exceptionally easy to make, delicious and nutritious, this cake makes not just a fantastic snack, but also a perfect addition to the cheese platter. The fruits can be varied, and as long as they are natural, unsulfered and of a good quality, the end result will be terrific.

Provided by Bren in LR

Categories Dessert

Time 1h45m

Yield 2 small loaves

Number Of Ingredients 10

Ingredients

3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup firmly packed brown sugar
3 cups total coarsely chopped dried fruit (ie -- figs, dates, apricots, prunes, peaches, nectarines, cherries, pears...choose what you want)
1 1/2 cups walnut halves, may use broken pieces
1 1/2 cups pecan halves, may use broken pieces
3 large eggs
1 teaspoon pure vanilla extract

Steps:

Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan (pans).
Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
To serve, cut into thin slices with a sharp heavy knife.

DRIED FRUIT AND NUT BISCOTTI

Dried Fruit and Nut Biscotti image

I found this recipe in a magazine years ago and use a different combination of nuts and fruits every time I make it, but dried apricots and pistachio nuts work well here. You might need to adjust the baking and drying times, depending on your oven. Enjoy!

Provided by nadinep

Categories Dessert

Time 1h50m

Yield 30 biscuits

Number Of Ingredients 7

Ingredients

7 tablespoons flour
5 tablespoons sugar
1 teaspoon baking powder
1 pinch ground cloves
1 teaspoon cinnamon
3 eggs
400 g mixed nuts and dried fruit (cut up but not too small)

Steps:

Sift the dry ingredients into a bowl.
Add eggs, nuts and fruit.
Mix well.
Put into a greased loaf pan and bake on 180 degrees for about 40 minutes.
Cool and turn out of pan.
Slice loaf as thinly as possible and layer on large oven tray.
Reduce oven to low temperature and place tray in oven to dry out biscotti for approximately another 40 minutes.

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