*The following is an edited extract from Finger Foods for Babies and Toddlers (Dorling Kindersley, $42.99) by Annabel Karmel. Photography by Anthony Duncan. Available now.
My power-packed porridge oat energy balls provide a slow release of energy to fuel busy days of play. Here are three tasty ways to serve them; from a healthy take on carrot cake that Peter Rabbit would be proud of, to power-packed snap, crackle, and peanut butter pops!
*Each of the following recipes are suitable for freezing and from 18 months.
Apricot and coconut energy balls
Makes 12 balls
- 100g (31⁄2oz) soft pitted dates, chopped
- 6 tbsp boiling water
- 75g (21⁄2oz) soft dried apricots, chopped
- 40g (11⁄2oz) pecan nuts, chopped
- 100g (31⁄2oz) porridge oats
- 25g (scant 1oz) desiccated coconut
- 4 tbsp sunflower oil
Method
Put the dates and boiling water into a heatproof bowl and allow to stand for 5 minutes.
Put the date mixture into a food processor and blend until smooth. Add the remaining ingredients and whizz until the mixture comes together.
Using your hands, shape the mixture into small balls. Store in an airtight container in the fridge for up to a week or freeze in a plastic freezer container for 2–3 months. When needed, thaw in the fridge overnight or at room temperature for a few hours.
Carrot cake energy balls
Makes 16 balls
- 100g (31⁄2oz) soft pitted dates, chopped
- 6 tbsp boiling water
- 1 carrot, peeled and grated
- 1 apple, peeled and grated
- 100g (31⁄2oz) porridge oats
- 40g (11⁄2oz) desiccated coconut, plus extra for coating
- 50g (13⁄4oz) raisins
- 1 tsp ground cinnamon
- 1⁄2 tsp mixed spice
- 3 tbsp sunflower oil
Method
Put the dates and boiling water into a heatproof bowl and allow to stand for 5 minutes.
Put the date mixture into a food processor and whizz until smooth. Add the remaining ingredients and whizz again until finely chopped and the mixture comes together.
Using your hands, shape the mixture into small balls. Spread the coconut out on a plate, then roll the balls in the coconut to coat. Store in an airtight container in the fridge for up to a week or freeze in a plastic freezer container for 2–3 months. When needed, thaw in the fridge overnight or at room temperature for a few hours.
Peanut butter and cranberry energy balls
Makes 12 balls
- 3 tbsp smooth peanut butter
- 125g (41⁄2oz) porridge oats
- 50g (13⁄4oz) dried cranberries, chopped
- 25g (scant 1oz) desiccated coconut
- 15g (1⁄2oz) toasted rice cereal, such as Rice Krispies
- 2 tbsp sunflower oil
Method
Put all the ingredients into a food processor and whizz until finely chopped and the mixture has come together.
Using your hands, shape the mixture into 12 small balls. Store in an airtight container in the fridge for up to a week or freeze in a plastic freezer container for 2–3 months. When needed, thaw in the fridge overnight or at room temperature for a few hours.
Find Finger Foods for Babies and Toddlers (Dorling Kindersley, $42.99) by Annabel Karmel at Penguin Books Australia:
