Thursday, 5 May 2016

Toasted Muesli Cannonballs

These little treats are lovely to nibble with a cup of coffee or handed out for an after school treat. I have been making variations of this recipe over the years and this is our favourite right now. The only problem is that it's hard to stop at one!
Store in the fridge,

Purebread Wild Oats muesli is lightly toasted organic muesli , a blend of organic grains, seeds and honey. 

The recipe makes at least 30.


75 gm of butter
3/4 cup of caster sugar
1/2 cup of grated apple (skin off)
1 1/2 tablespoons of cocoa
1 1/2 cups of Purebread Wild Oats Muesli
1/4 cup of sunflower seeds (toasted))
1/4 cup of finely chopped dried apricots
1/2 teaspoon of pure vanilla essence

Grate the apple over a sieve and press lightly to remove excess liquid.
Melt the butter in a saucepan.
Add the sugar, apple, cocoa and salt.
Bring to the boil and boil for 1 minute.
Remove from the heat.
Stir in the Purebread Wild Oats Muesli, toasted sunflower seeds, apricots and vanilla.
Mix thoroughly and drop by teaspoon on a baking tray lined with baking paper.
When cold form into balls and roll in coconut.

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