APRICOT FLAPJACK ENERGY BALLS

APRICOT FLAPJACK ENERGY BALLS

These tasty, oaty apricot flapjack snacks are perfect to stash in your bag for an on the go breakfast or a quick energy boost, either before or after a workout.

INGREDIENTS

SERVES: 20 balls

200g dried apricots, roughly chopped

100ml boiling water

50g dried apples

50g raisins

100g rolled oats

50g desiccated coconut

150g almonds, toasted

1 tsp ground cinnamon

1 tsp almond extract

1 tbsp vanilla extract

Grated zest of 1 lemon

2 tbsp honey

METHOD

1: Place the dried apricots in a heatproof bowl and pour on the boiling water. Cover and leave to soak for 10 minutes.

2: Put the rest of the ingredients into a food processor. Drain the apricots in a sieve over a bowl to save the water. Add the apricots to the food processor and pulse until well combined. If the mixture is too dry, add a little of the apricot water and pulse again.

3: Divide the mixture into 20 balls, each a little larger than a golf ball, and roll each ball well so they’re evenly sized.

4: Place on a tray and refrigerate for 1 hour before serving. Store any uneaten energy balls in the fridge and eat within 10 days.

To freeze:

Freeze the energy balls on a baking tray so they don’t stick together, then transfer to a rigid container. Defrost in the fridge.

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INGREDIENTS

SERVES: 20 balls

200g dried apricots, roughly chopped

100ml boiling water

50g dried apples

50g raisins

100g rolled oats

50g desiccated coconut

150g almonds, toasted

1 tsp ground cinnamon

1 tsp almond extract

1 tbsp vanilla extract

Grated zest of 1 lemon

2 tbsp honey

METHOD

1: Place the dried apricots in a heatproof bowl and pour on the boiling water. Cover and leave to soak for 10 minutes.

2: Put the rest of the ingredients into a food processor. Drain the apricots in a sieve over a bowl to save the water. Add the apricots to the food processor and pulse until well combined. If the mixture is too dry, add a little of the apricot water and pulse again.

3: Divide the mixture into 20 balls, each a little larger than a golf ball, and roll each ball well so they’re evenly sized.

4: Place on a tray and refrigerate for 1 hour before serving. Store any uneaten energy balls in the fridge and eat within 10 days.

To freeze:

Freeze the energy balls on a baking tray so they don’t stick together, then transfer to a rigid container. Defrost in the fridge.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

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TOM KERRIDGE’S LOSE WEIGHT AND GET FIT (2019)

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