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
1. Put all ingredients into a food processor and process for a minute or
two or until well combined.
2. 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.
3. 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.