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. 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 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.