Fruity bites

The girls head back to school this week. As well as uniform shopping, label sewing, and form filling, it also means stocking fridge and pantry with packed-lunch-friendly food.

First up in the biscuit box this autumn… fruity bites.

Healthy (if you overlook the condensed milk), nut-free (coconut is permitted in our school’s “nut-free” zone), and durable enough to withstand a bit of lunch box rough and tumble, fruity bites fit the bill.

The recipe comes from a South African mum I met when my older daughter started school. (She said it’s her mum’s recipe, so I’m giving South Africa credit for this one.)

Fruity bites
(makes about 40)

• 4 cups dessicated coconut
• 12 dried apricots, chopped
• ½ cup raisins
• ½ cup dried cranberries
• ½ tsp ground cinnamon
• ½ tsp mixed spice
• 400g tin condensed milk

1. In a large mixing bowl, combine the coconut, apricots, raisins, cranberries, cinnamon, mixed spice, and condensed milk and mix well.
2. Chill the mixture for half an hour.
3. Preheat oven to 350°F (175° C), and line two baking trays with greaseproof paper.
4. Roll the mixture into 1″ (2.5cm) balls.
5. Bake for 15 minutes, or until golden brown.
6. Cool and store in an airtight container.

Tags: African food, apricots, coconut, cranberries, gluten-free, raisins, vegetarian