Food & Wine
Gluten-free Bumblebees
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.
Makes: 24
Ingredients:
- ¾ cup dried apricots
- ½ cup glacé cherries
- ¼ cup crystallised ginger
- ½ cup raisins
- ½ cup walnuts
- ½ cup natural almonds
- 1¼ cups desiccated coconut
- 395g tin sweetened condensed milk
- 1 cup coconut thread for coating
Method:
- Heat oven to 175°C. Line a baking tray with baking paper.
- 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.
- 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.
- Bake 15-20 minutes until golden.
- Leave on tray for several minutes before transferring to a wire rack to cool completely.
- If desired, dip the bases of the Bumblebees in a little melted dark chocolate.
- Stored in an airtight container, these will keep for a week.
Written by Bernadette Hogg. Republished with permission of Stuff.co.nz.