Baked Bean Jaffles with Cheese, Ham and Shallots
★★★★★ 4.3 (27)
Ingredients
Method
- Place the apricots, cranberries, Weet-Bix and caster sugar in the bowl of a food processor. Process until the mixture is smooth. Gradually add orange juice and pulse until well combined
- Place coconut onto a tray lined with baking paper. Roll a teaspoonful of the mixture into a small ball. Roll in coconut to coat. Repeat using remaining ingredients. Serve
Tips & Hints:
- Store the bites in an airtight container in the fridge for up to 2 weeks
- Add in 2 extra Weet-Bix for a less sweet result
- An alternative to using a food processor is to simply chop the apricots and cranberries and place in a large mixing bowl. Finely crush the Weet-Bix into the fruit mix, and stir in the sugar. Add the orange juice little by little, mixing as you go
- Place the apricots, cranberries, Weet-Bix and caster sugar in the bowl of a food processor. Process until the mixture is smooth. Gradually add orange juice and pulse until well combined
- Place coconut onto a tray lined with baking paper. Roll a teaspoonful of the mixture into a small ball. Roll in coconut to coat. Repeat using remaining ingredients. Serve
Tips & Hints:
- Store the bites in an airtight container in the fridge for up to 2 weeks
- Add in 2 extra Weet-Bix for a less sweet result
- An alternative to using a food processor is to simply chop the apricots and cranberries and place in a large mixing bowl. Finely crush the Weet-Bix into the fruit mix, and stir in the sugar. Add the orange juice little by little, mixing as you go
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