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Gluten-free Bumblebees

<p>Almost any dried fruit or nut works in these delicious gluten-free sweet treats, making them a great standby. Adding chocolate to the base takes them to the next level.</p> <p><strong><u>Makes:</u></strong> 24</p> <p><strong><u>Ingredients:</u></strong></p> <ul> <li>¾ cup dried apricots</li> <li>½ cup glacé cherries</li> <li>¼ cup crystallised ginger</li> <li>½ cup raisins</li> <li>½ cup walnuts</li> <li>½ cup natural almonds</li> <li>1¼ cups desiccated coconut</li> <li>395g tin sweetened condensed milk</li> <li>1 cup coconut thread for coating</li> </ul> <p><strong><u>Method: </u></strong></p> <ol> <li>Heat oven to 175°C. Line a baking tray with baking paper.</li> <li>Chop the fruit and nuts quite finely and evenly in size. Place in a mixing bowl with desiccated coconut, add condensed milk and stir until well mixed.</li> <li>Place coconut thread in a shallow dish and, using wet hands, form heaped tablespoons of mixture into balls. Roll in the coconut thread and place on prepared tray.</li> <li>Bake 15-20 minutes until golden.</li> <li>Leave on tray for several minutes before transferring to a wire rack to cool completely.</li> <li>If desired, dip the bases of the Bumblebees in a little melted dark chocolate.</li> <li>Stored in an airtight container, these will keep for a week.</li> </ol> <p><em>Written by Bernadette Hogg. Republished with permission of <a href="http://www.stuff.co.nz"><strong><u>Stuff.co.nz. </u></strong></a></em></p>

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