Apricot, coconut and sunflower seed bites



This recipe has been given the giant thumbs up from my daughter who tends (against my advice I might add) to stuff the whole thing into her mouth in one go. You can’t get more of an accolade than that, surely? They may not look as luxurious as a chocolate brownie and I’ve been racking my brain tying to find a way to make the word ‘seed’ sound more sumptuous, but as an afternoon snack for a little one they are pretty much perfect. And I have to mention that my husband is partial to them too!

It is a great ‘chuck it all in and it’s done’ kind of recipe. You can easily add to or alter it to suit your taste, as long as the ratio of sticky fruit to dry ingredients remains about the same.

There is a great deal of nutritional value in each of the ingredients but I’m not going to list them all here. Suffice to say, if you’re giving your child a couple of these a week you’re probably ticking a few of the dietary requirement boxes!

I’m not keen on having a tray taking up space in my fridge so I roll my mix up in cling film like a sausage and take slices off it like little biscuits. But if you prefer you can press the mix into a tray and slice it into bars. It’s up to you! If you line your tray with cling film it makes it easier to take the bars out.

NB: It’s best to use undyed dried apricots if you can as the dyed version contains sulphur dioxide as a preservative which is better avoided where possible. The undyed  versions are unfortunately quite expensive but making these yourself still works out cheaper than buying most child friendly snacks.


100g rolled oats

250g dried apricots

50g dessicated coconut

30g sunflower seeds


If you’re using undyed apricots which are a bit tougher in texture, steep the apricots in hot water for about 10 mins, drain and keep some of the water aside.

While the apricots are steeping toast the rolled oats in a dry frying pan for about 5 minutes, until slightly golden.

Blitz the oats in a food processor until they are quite fine in texture

Blitz the sunflower seeds but keep some texture, they don’t need to become powdery.

Put the oats, sunflower seeds and coconut in a large bowl.

Blitz the apricots  until they are as smooth as you can make them and add some of the steeping water – probably about 2/3 tablespoons.

Add the apricots to the dry ingredients, mix thoroughly and either spread into  rectangular tin or roll in cling film so you can slice the biscuits off as you require.



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