Happy Friday everyone! Firstly we have to say a HUGE thank you to everyone who linked up to our first Fabulous Foodie Friday party of the year – there was an AMAZING array of recipes to start the year with and it certainly helped ease the transition from holiday to work mode. As always it was hard trying to narrow our list of favourite recipes down to just five, but here it goes!
We’ve really been feeling the heat (and humidity) the past week, so I can’t wait to make these Berry Mint Icy Pops from I Spy Plum Pie to help cool us all down.
These Mexican Chicken Breasts with Lime Quinoa from Good Food Week would be a big hit in our house and I think they would be the perfect meal to enjoy outside on a warm summer night.
I love the latest creation from Fresh Home Cook – these Macadamia Friand with Lime and Raspberries will be making an appearance in my oven very soon!
Desserts don’t get much better than this amazing Nutella and Oreo Cheesecake by the Sweet Menu – doesn’t it look incredible?
I have been wanting to make Cinammon Scrolls since FOREVER, so I’m really in love with this easy recipe from Land of Zonkt.
Don’t forget to pop over to Bake Play Smile and check out Lucy’s favourites from last week too.
The reality that the Christmas holidays are now over has really started to sink in this week, and after celebrating our big boy’s 3rd birthday last weekend, it’s time to finally put an end to my cheesecake eating binge and start making some healthier choices. These Muesli Balls are a combination of bliss balls and muesli bars, and as well as being a great way to use up any muesli you have sitting in your pantry, they also make a great snack for both the kids and adults.
Muesli Balls - Fabulous Foodie Fridays #34
- 2 1/2 cups of toasted muesli
- 1 cup of pitted dates
- 1/4 cup of rice malt syrup
- Place 1/2 cup of the muesli in a small bowl and set to the side until needed.
- Place 2 cups of the muesli, dates and rice malt syrup into a food processor and process until
- all the ingredients have combined.
- Use a teaspoon to scoop up the mixture and roll into balls before placing in the bowl of extra
- muesli to coat.
- Place the coated balls onto your baking tray and repeat process until all of the mixture has been
- Place the tray in the fridge for 30 minutes, or until balls are firm. Transfer the balls into an airtight
- container and store in the fridge for up to 1 week.
Muesli Balls Thermomix Method
- Place 2 cups of muesli, dates and the rice malt syrup into the Thermomix bowl and combine for 30 seconds on speed 6.
- Use a tablespoon to scoop up the mixture and roll into balls before placing in the bowl of extra muesli to coat.
- Place the coated balls onto your baking tray and repeat process until all of the mixture has been used.
- Place the tray in the fridge for 30 minutes, or until balls are firm. Transfer the balls into an airtight container and store in the fridge for up to 1 week.
What is your favourite healthy snack recipe?