Ingredients for 11 rolls à 80 g
For the fruit bread
- 100 g dried figs – chop
- 100 g dried apricots – chop
- 100 g raisins
- 100 g almonds, ground
- 80 g dried dates – stone removed and chop
- 75 g flaked Almonds – coarsely chop
- 75 g pecans – coarsely chop
- 1 organic Orange ½ TSP abrasion; 60 ml of juice squeeze out the juice
- 100 g of chestnut flour
- 100 g applesauce, no sugar added
- 1 TSP baking powder
- 1 Msp. Ginger powder
- 1 Msp. Cardamom
- 1 Msp. Cloves powder
- 1 Pinch Of Cinnamon
- 1 Pinch Of Salt
Preparation time about 20 minutes cooking/baking time approx 40 minutes
The applesauce and the orange juice and zest in a bowl and add the dry fruits, mix, and 10 Min. soak in it.
The oven to 175 °C top/bottom heat, preheat, and a tipped back grille.
Then the rest of the ingredients in the bowl and thoroughly mix, so that a compact dough. This can best be done by Hand and with gloves.
From the dough 11 bread à 80 g shapes on the baking rack and put in the oven for about 35 Min. bake. Then, on a cake grid allow to cool.
Note: you can use the fruit rolls in the freezer so that you always have on your stock can fall back on.
Tip: The dried fruits and nuts can on a whim to be replaced.
Nutritional values per bun
- Calories: 276 kcal
- Carbohydrates: 26 g
- Protein: 8 g
- Fat: 15 g