A slice dense with apricot and coconut, delicious.
My admiration of Annabel Crabb is well established so I will not revisit it due to it bordering on embarrassing and inappropriate. But her first cookbook Special Delivery is fabulous. There are myriad recipes I have bookmarked but keep coming back time and time again to this apricot slice recipe. I’ve made it four times. FOUR.
As a kid I could devour a whole packet of these. No wonder there were weight issues. My kids also adore them but several years ago I looked at the ingredients and added them to the list of foods thought of as a healthy snack but in reality offered maximum fat and sugar in as small an item as possible.
Fast forward to a few months back and I saw a homemade recipe for them over at Inner Pickle. Of course, my ‘I have to make that right now’ took a few weeks but what a rollicking success. Â They come together in a snap, they are tasty, nutritious and not too sweet. Talk about a winner.
The recipe makes about 26-28 balls. Next time going to just double recipe so they last a few days longer than an afternoon (in this house anyway).
Apricot and Peach balls
From Inner Pickle
(who got it from the book Â Feeding Fussy Kids, Julie Maree Wood where they’re called Iron Booster Balls)
1/2 cup dried apricots
1/2 cup dried peaches
2 tbsp boiling water
1/4 cup almond meal
1/2 cup desiccated coconut
1 tbsp orange juice
2 tbsp wheatgerm
1/4 cup skim milk powder
1/2 cup desiccated coconut – extra
Pulse the dried fruits in a processor until finely chopped
Add boiling water and soak for 10 minutes
Add the almond meal, coconut, wheatgerm, milk powder and orange juice
Blend until a firm dough forms
Add extra water if needed
Roll into balls and toss in the extra coconut and then store in the fridge.