A healthy snack food

The Western Star - - RURAL WEEKLY -

BE­LIEVE it or not I do make healthy food too!

This is a nice lit­tle go-to snack to have on standby, which also with­stands the school lunch­box wrapped in bak­ing pa­per.


■ 4 Weet­bix

■ 1 cup of nuts (any sort) this par­tic­u­lar time I used un­salted cashews

■ 1 cup dried apri­cots

■ 1-2 tablespoons of wa­ter


Place all in­gre­di­ents in a food pro­ces­sor, blitz un­til ev­ery­thing is very finely ground.

Or in my case this time I made them; if your food pro­ces­sor dies and I haven’t re­placed it, chunky is also good (just mixed in the kitchen aid).

Add wa­ter slowly un­til the mix­ture comes to­gether into a ball.

Press into a bak­ing pa­per lined loaf tin (it should be around 2cm thick when pushed into the base).

Chill in the re­frig­er­a­tor for about 2 hours.

Slice and serve. Stores best in the re­frig­er­a­tor or freezer.

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