Apricot balls
Apricot balls – made in the Mycook Premium
Many years ago I used to buy and eat apricot delight pieces, but they always made me feel sick. So I stopped buying them.
When you look at the ingredients on the packet, it is not surprising I felt ill after eating them.
Apricots 50%, Sugar, Glucose Syrup (Derived from Corn), Vegetable Oil, Acidity Regulator: (330), Emulsifier (Soya Lecithin), Corn Starch, Natural Colour: (160b), Natural Flavour, Preservative: (220).
Taken from Coles website.
I had two types of dried apricots in the pantry. Sulphured Australian ones and un sulphured ones imported from Turkey.
The colour difference is amazing. I have found it very hard to find un sulphured Australian apricots.
If you know where I can get some let me know, please.
Why do you need two types of sugar in them? And what is natural flavour?
From all my books, (I have four on food additives ) I have found that it could be anything. Even the fluid of the sex glands of beavers, otherwise known as castoreum. Yuck. I sure do not want to eat that, or anything that is a chemically made flavour.
So, I decided if I want to eat apricots bites again, that I would have to make my own.
With the Mycook Premium, they are a cinch to make. From the start to finish, no more than five minutes.
You could also use a Thermomix or high-speed blender.
Simple and easy.
So give them a whirl.
Happy balling!
~Rachel
Click here for the Recipe: Printable and downloadable PDF
The apricots on the left are the un sulphured ones imported from Turkey; and the ones on the right are sulphured Australian ones. The sulphur retains the colour.
Wonderful simple ingredients
Rolled in coconut and cinnamon
11:05 am
Such an easy recipe, and the beaver fluid, uck!!!! I am going to make these in my Thermomix, thanks for the info regarding sulphur too…interesing indeed.
1:53 pm
Very easy to make. they keep well. and you just dont relise how much junk they put into foods.