Ingredients
- 2 cups (300 g) dried apricot halves (I like Australian apricots best)
- 1 cup (70 g) shredded coconut
- ½ cup (45 g) rolled oats
- ¼ cup coconut oil, melted – optional depending on moisture in apricots
(Turkish apricots are more moist so you can use less oil, sometimes none at all).
Method
- Put all ingredients into a food processor and process for a minute or two or until well combined.
- Transfer mixture to a bowl for safety and ease of working. Using your fingers or a measuring spoon, roll approximately 2 tablespoons of mixture into a ball. Give the ball a good squeeze to ensure it binds. Repeat with remaining mixture to make 18-20 balls.
- Cover and chill in the fridge for about 30 minutes before eating.
TIP: Apricot Balls can be kept in the fridge for up to 1 week or the freezer for a month (if you resist!)
When it comes to kids’ mood, energy, focus and success at school, one of the most influential factors is diet. And a hugely important part of what kids and teenagers eat and drink every day happens between meals – mid-morning, after school, when they finish a sports game, at the beach. A smart snack will boost them with nutrients and slow-release energy, whereas a processed snack or soft drink can cause a spike in their blood sugar, throwing out their mood and concentration.
Poor snack choices can also have longer-term effects on their physical and mental wellbeing. But family life is busy.
That’s why passionate foodie Flip Shelton and renowned adolescent and child psychologist Michael Carr-Gregg have teamed up to create this collection of simple, speedy recipes to help you make the most of snacks every day without devoting hours to the process.
From two-ingredient cashew balls and sweet potato chocolate brownies to egg jaffles and a whole rainbow of smoothies, whip up these recipes for (or with) your kids and you’ll be packing them full of good stuff they’ll love to eat.
Click here to visit the website: www.flipsmuesli.com.au
