* Recipe: Apricot & raspberry crumble with pistachios & honey ricotta
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* Recipe: Gluten-free apricot, oat and chocolate squares
1 cup rolled oats
¾ cup desiccated coconut
1 cup dried apricots
Add the rolled oats to a food processor and blitz until they resemble fine breadcrumbs, add to a bowl with ½ cup of desiccated coconut.
Dice the dried apricots and add to a small saucepan with ¼ cup of water. Bring to the boil, then turn off the heat and let sit for 5 minutes. Remove from the heat and allow to cool. Add to a food processor and blitz until smooth.
Add the blitzed apricots to the bowl and combine with the oats and coconut, roll into tablespoon sized balls. If the mixture is too wet to roll, add in some extra oats and coconut.
Place the remaining ¼ cup of desiccated coconut in a small bowl, roll the balls in the coconut.
Store in an airtight container in the fridge.