Gluten-free Bumblebees
<p>Almost any dried fruit or nut works in these delicious gluten-free sweet treats, making them a great standby. Adding chocolate to the base takes them to the next level.</p>
<p><strong><u>Makes:</u></strong> 24</p>
<p><strong><u>Ingredients:</u></strong></p>
<ul>
<li>¾ cup dried apricots</li>
<li>½ cup glacé cherries</li>
<li>¼ cup crystallised ginger</li>
<li>½ cup raisins</li>
<li>½ cup walnuts</li>
<li>½ cup natural almonds</li>
<li>1¼ cups desiccated coconut</li>
<li>395g tin sweetened condensed milk</li>
<li>1 cup coconut thread for coating</li>
</ul>
<p><strong><u>Method: </u></strong></p>
<ol>
<li>Heat oven to 175°C. Line a baking tray with baking paper.</li>
<li>Chop the fruit and nuts quite finely and evenly in size. Place in a mixing bowl with desiccated coconut, add condensed milk and stir until well mixed.</li>
<li>Place coconut thread in a shallow dish and, using wet hands, form heaped tablespoons of mixture into balls. Roll in the coconut thread and place on prepared tray.</li>
<li>Bake 15-20 minutes until golden.</li>
<li>Leave on tray for several minutes before transferring to a wire rack to cool completely.</li>
<li>If desired, dip the bases of the Bumblebees in a little melted dark chocolate.</li>
<li>Stored in an airtight container, these will keep for a week.</li>
</ol>
<p><em>Written by Bernadette Hogg. Republished with permission of <a href="http://www.stuff.co.nz"><strong><u>Stuff.co.nz. </u></strong></a></em></p>
