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Gluten-free almond and dried apricot balls recipe

Gluten-free almond and dried apricot balls recipe

5 ratings

These lovely little balls of almonds and dried apricots are the perfect way to indulge your sweet tooth without the guilt. They also freeze well too. See method

Ingredients

  • 100g roasted unsalted almonds
  • 100g dried apricots, unsulphured
  • ½ lemon, finely zested
  • generous pinch of sea salt
  • 1 tbsp honey, maple or agave syrup

Each serving contains

  • Energy

    300kj
    72kcal     4%

  • Fat

    5g 7%

  • Saturates

    0g 2%

  • Sugars

    5g 5%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 5.2g Protein 2.2g Fibre 1.6g

Method

  1. Place all the ingredients in a food processor and blitz until the almonds and dried apricots are finely chopped and sticking together. Test by pressing a small amount between your fingers.
  2. Take one tablespoon of the mixture at a time and shape into bite-sized balls.
  3. Store in the fridge in an airtight container, where they will last for a couple of weeks. They also freeze very well. Can be frozen directly after making, wrapped in cling film or in a freezer bag. To defrost, place in the fridge and leave to fully defrost, approximately 4 hrs.

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