Apricot balls

Apricot balls - made in the Mycook PremiumApricot 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

 Apricot balls - made in the Mycook Premium

Apricot balls - made in the Mycook Premium

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.

Apricot balls - made in the Mycook Premium

Wonderful simple ingredients

Apricot balls - made in the Mycook Premium

Rolled in coconut and cinnamon

Apricot balls - made in the Mycook Premium

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