These are little powerhouses of energy, easy to make and keep for ages in the freezer. I made some of these recently for a post run snack and they filled the gap perfectly.
I have tried very hard over the years to like fresh apricots – and they have to be pretty perfect for me to be tempted. Dried, however, I could eat all day and they blend up really well for energy balls and flapjacks. They also pair well with most nuts – but especially with almonds in my opinion.
I added in some matcha powder for the extra feel good factor – but you could add in the same amount of cocoa powder for a choc version, or just leave out the powder bit.
Apricot & Almond Snack Attacks
- 200g dried apricots
- 100g desiccated coconut
- 200g almonds
- 3 tablespoons chia seeds
- Some water to mix
- 1-2 teaspoons of matcha powder or other powder of choice (maca, cocoa, cacao)
- Put everything into a food processor and mix until it holds together – add enough water to ensure it sticks together, but not too much that it looks too wet. The chia seeds help to bind the mixture as it settles.
- Press the mixture into a square dish (a baking tray is good) – around 8x8inch and lined with greaseproof paper. You want the mixture to be about an inch high for a chunky sized square.
- Put in the fridge for around 4 hours to harden up. Then take out and cut into squares. Makes around 10 squares, depends how big or small you like them!
- Store for a few days in the fridge or freeze them – they don’t take long to defrost and I have been know to eat them straight from the freezer.
Apricots are one of the few fruits that I rarely fancy, I think I’ve bitten into too many unripe ones and been put off, an unripe apricot is really horrible! However with the British apricot season well underway and with our wonderful hot summer, there are some lovely juicy ones on offer and I bought a big bag this week which needed using up before they went over so I started baking with them.
They work brilliantly in this loaf, which is an updated version of my old Retro bran loaf. The pairing with cardamom adds a great floral hint. Do use ripe apricots as they add moisture to the bake, although you could use up any unripe ones too.
Apricot Bran Loaf
- 100g All Bran (I used Kellogg’s but there are other varieties out there!)
- 70g soft brown sugar
- 8 cardamom pods, crushed and ground in a pestle and mortar
- 160g SR flour or 160g plain flour and 1.5 teaspoons baking powder
- 50g raisins
- 3 ripe apricots, roughly diced (keep skin on)
- 250ml Almond milk
- Grease and line a 2lb loaf tin.
- Mix all the ingredients, apart from the flour, together in a bowl and leave to soak for 30-60 minutes. Then add the flour and mix well. It should be like a very thick cake mix, add a drop more milk if its too thick and paste like and difficult to stir.
- Pour into the tin and cook for around 40 – 50 minutes at 170c/Gas 3/325f. Leave it in the tin to cool and then turn out and enjoy.
It’s great with spread and jam (apricot!) or marmalade or nut butter with some fresh apricot slices, or with some thick coconut yoghurt.
This one is for lovers of orange fruits. It’s vibrant and refreshing, definitely a sunny breakfast. It’s quick and easy with a little bit of prep and overnight soaking, then you’re ready to go. I added the cacao nibs at the last minute as I fancied a touch of bitter crunch against the citrus sweetness, but actually it’s good without anything added. I prefer my mix at room temperature, so I took the glow mix out of the fridge before I headed off to walk the dog.
Orange Glow in a glass (serves one)
- Juice and grated zest of one orange
- 1 tbsp chia seeds
- 1 tbsp desiccated coconut
- 1 tbsp goji berries
- 3 dried apricots – diced
- 15g dried mango – diced
- Handful of blueberries (around 50g)
Put all of the above in a bowl, mix it up, cover and leave overnight in the fridge. All the juice will be absorbed by the seeds and dried fruit.
- Natural Greek Yoghurt (I just dollop what I fancy, but it’s probably around 100-150ml
- Raw cacao nibs to sprinkle on top if desired)
In the morning layer up the orange glow mix with the yoghurt and sprinkle the nibs on top.
A lovely bright sunny morning today so coming back from walkies to this glowing glass was quite uplifting.