Apricot Breakfast Balls
Our Apricot Breakfast Balls are a nutritious snack, perfect for breakfast, morning or afternoon tea. Filled with natural sweetness, plus the goodness of oats, seeds and fruit, they’re easy to make and will entice even the fussiest of eaters.
This recipe was provided by our wonderful Chef Tania at Guardian Sydenham.
Makes approx. 24 balls
Ingredients
- 150g Dried Apricots
- 50g Rolled Oats
- 40g Desiccated Coconut
- 30g Pepitas
- 30g Sunflower Seeds
- 50g Dried Cranberries
- 1 tablespoon Orange Juice
- 1 tablespoon Orange Zest
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon Powder
- Extra Desiccated Coconut for rolling balls in
Instructions
-
- Add all ingredients into a blender and blend till smooth.
- Roll into bite size balls and roll through the desiccated coconut.
- Balls can be kept in an airtight container in the fridge for 3 days or 1 month in the freezer.
