Apricot Balls

Preparation 16 Minutes

Cook Minutes

Serves 6

Method

  1. Place apricots, sultanas and water in a small saucepan. Bring to a gentle boil, then simmer for 2-3 minutes.
  2. Place cooled fruit in a food processor and pulse until smooth. Add oats and coconut. Remove to a bowl and roll teaspoonsful into balls and then roll in sesame seeds to coat. Refrigerate until required.

Notes:
Balls can also be rolled in coconut, chopped pepitas or chopped nuts.

Ingredients

½ cup Angas Park Dried Apricots

¼ cup SUNBEAM Sultanas

½ cup water

1 cup rolled oats

¾ cup desiccated coconut

1 tbsp SUNBEAM Sesame Seeds, toasted

Recipe Collection

Banana Coconut Bread

Preheat oven to 150°C and line a loaf pan with baking paper.

  1. Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
  2. Add coconut meal and chia seeds, and stir with a wooden spoon.
  3. Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.

Mini Fruit Pies

Preheat oven to 180oC

  1. Place all filling ingredients in a saucepan. Simmer for 5 minutes, stirring occasionally. Allow to cool.
  2. Place almond meal, flour, sugar into a food processor and process until combined. Add butter and egg mixture and process until a ball forms. Wrap and refrigerate for 30 minutes.
  3. Roll out pastry between two sheets of baking paper until 3mm thick. Use a round 6cm-diameter pastry cutter to cut 24 circles from the pastry. Line the base of 24-hole non-stick mini muffin pan (or use two 12-hole pans). Fill cases with fruit mince.
  4. Re-roll pastry and use a 4cm-diameter fluted pastry cutter to cut 24 circles for the lids. Brush the underside of lid lightly with water before gently pressing onto pie. Cut a small cross in the middle of each lid.
  5. Bake at 180oC for 15 minutes or until golden. Allow to cool and dust with icing sugar before serving. Store in an airtight container for up to 1 week.

Currant & Apple Crumble

Preheat oven to 180°C.

For crumble topping, place flour, cinnamon and butter in a food processor and whiz for 1 minute or until mixture resembles fine breadcrumbs. Add brown sugar and pulse to combine.

Place the mixture into a large bowl. Add the whole almonds and macadamias to the food processor, pulse until coarsely chopped, add nuts to the flour mixture to combine ingredients then set aside.

In a separate bowl place apples, currants, caster sugar and stir well to coat.

Tip into a 1.5L baking dish, then scatter over the crumble topping.

Sprinkle the crumble with flaked almonds.

Bake for 45-50 minutes until the crumble is golden and bubbling. Dust with icing sugar, serve with ice cream and enjoy

Sunbeam Banana Bread with Sultanas

Preheat oven to 180°C (160°C fan-forced). Grease a 15cm x 25cm loaf pan; line base with baking paper.
Beat butter and sugar in small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to large bowl; using wooden spoon, stir in sifted dry ingredients, banana, sultanas and milk. Spread mixture into pan
Bake cake about 50 minutes. Stand cake 5 minutes before turning, top-side up, onto wire rack to cool.

Toast & enjoy!

Note | You need 2 large overripe bananas for this recipe because they mash easily and are the most flavourful. The third banana cut in half and lay over mix before baking. We sprinkled a 1tbsp brown sugar over mix too.

Decadent Fruit Mince

Mix all the ingredients in a large bowl till combined.

Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.

This fruit mix made ahead can be used for so many great Sunbeam Recipes!

Lamb Rogan Josh

  1. Heat half of the oil in a large frying pan, add onion, garlic and ginger, cook for 3-4 minutes until tender. Add rogan josh paste and cook a further minute until fragrant. Add to the pot of a slow cooker.
  2. Using the remaining oil, sear lamb in batches until well browned. Add to the slow cooker with the tomatoes and water. Cook on low heat for 8 hours. Stir in garam masala and season well.
  3. Serve lamb with almonds, coriander and papadums.*For a faster cooking time, cook on High heat for 4 hours.

Join Our Recipe Club