Dried Fruit, Pecan and Chocolate Chip Biscuits

baking | June 25, 2016 | By

These Dried Fruit, Pecan and Chocolate Chip Biscuits are egg and dairy free and use Annies dried fruit pieces (I used the berry ones), but you could easily substitute dried cranberries or raisins.  I have also made them gluten free by directly substituting the flour for cassava flour (one of the few flours my daughter can tolerate); you could use any gf flour mix that works for your family.  

Dried Fruit, Pecan and Chocolate Chip Biscuits

 

Dried Fruit, Pecan and Chocolate Chip Biscuits

Pecan, Dried Fruit and Chocolate Chip Cookies
a chewy style cookie that is egg and dairy free.
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5457 calories
673 g
5 g
292 g
58 g
64 g
1146 g
746 g
357 g
0 g
199 g
Nutrition Facts
Serving Size
1146g
Amount Per Serving
Calories 5457
Calories from Fat 2575
% Daily Value *
Total Fat 292g
449%
Saturated Fat 64g
320%
Trans Fat 0g
Polyunsaturated Fat 80g
Monounsaturated Fat 119g
Cholesterol 5mg
2%
Sodium 746mg
31%
Total Carbohydrates 673g
224%
Dietary Fiber 40g
161%
Sugars 357g
Protein 58g
Vitamin A
166%
Vitamin C
7%
Calcium
70%
Iron
101%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g dairy free margarine (I used Sunrise)
  2. 1 cup brown sugar
  3. 1 teaspoon vanilla
  4. 1/4 cup maple syrup
  5. 2T golden syrup
  6. 300g plain flour
  7. 1/4 teaspoon salt
  8. 1 teaspoon baking powder
  9. 180g chopped dairy free chocolate (I used Whittakers)
  10. 110g roughly chopped pecans
  11. 3 Tablespoons brine from a tin of chickpeas (you can freeze any leftovers)
  12. 1/4 cup chopped dried fruit pieces (I used Annies berry pieces) or dried cranberries
Instructions
  1. 1. Beat the sugar, margarine and vanilla in a cake mixer until creamy (about 4 minutes on high).
  2. 2. Add the maple and golden syrup and beat for a further 3 minutes.
  3. 3. Add the chickpea brine and beat in well.
  4. 4. Sieve the flour, salt and baking powder together.
  5. 5. Add the flour, nuts, fruit pieces and pecans to the mix and mix in quickly. Don't over mix or the cookies will be tough and chewy.
  6. 6. Place large spoonfuls on a tray (I dont squash them but you can if you want a flatter biscuit) and bake them at 175 degrees Celsius until golden brown. Mine took 12 minutes.
beta
calories
5457
fat
292g
protein
58g
carbs
673g
more
Fun With Allergy Kids http://allergykids.co.nz/
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Comments

  1. Leave a Reply

    Kate
    July 9, 2016

    Love your blog…what a great job you’re doing! You have lucky children 🙂 out of interest I’ve noticed some recipes calling for chickpea brine…what is the purpose of this? Was wondering if I could leave it out or if there’s another alternative? Can’t seem to find chickpeas in brine, only water! Thanks x

    • Leave a Reply

      admin
      July 9, 2016

      Hi Kate 🙂 Chickpea brine is the most amazing egg substitute! Trust me, you’ll never go back once you start using it! Most of the chickpeas on the supermarket shelf are in brine, just check if salt is an ingredient 🙂 Where abouts are you based?

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