The kids and I tried out this fun and festive edible Christmas granola and yoghurt bauble recipe by Lisa Allen from Great British Chefs. The recipe is in association with the Christmas Cooking with Kids app in partnership with Tesco.

Ingredients:

  • 220g of nut-free muesli
  • 100g of dried apricots, diced
  • 80g of brown sugar
  • 75ml of honey
  • 50g of unsalted butter, melted
  • 2 long thin liquorice strips
  • 80ml of natural yoghurt
  • 120g of caster sugar
  • 1 tsp of maple syrup
  • 1 tbsp of butter
  • 1 tsp of vanilla essence
  • edible glitter
  • 100g of desiccated coconut
  • red food colouring
  • blue food colouring

Method: 

1. Combine the muesli, apricots and sugar in a blender and pulse until finely chopped

2. Add the honey and butter and blitz again – until the mixture holds together when squeezed

3. Roll the muesli mixture into golf ball-sized balls and place on a tray lined with parchment paper. Store in the fridge for 30 minutes, or until set

4. Combine the yoghurt, sugar and maple syrup in a heavy-based saucepan over a medium flame. Heat until a sugar thermometer reads 107?C, approximately 10-15 minutes

5. Remove from the heat and stir in the butter and vanilla until melted and combined. Allow to cool to a luke-warm temperature before using

6. To make the colourful desiccated coconut, divide the coconut into 3 and place 2 portions into separate resealable bags

7. Add a few drops of blue food colouring to one bag and a few drops of red to the other. Shake the bags vigorously to cover the coconut in colouring. If it is not well-covered enough, add a couple more drops and shake again

ROOM FOR A LITTLE ONE

Giving the bags a good shake is a perfect task for your little helpers to do – and it’s sure to be fun for them to see the coconut change from white to coloured!

8. Remove the cold muesli balls from the fridge and coat in the yoghurt mix, followed by the plain, blue and red coloured coconut and a sprinkling of edible glitter. Place on a wire rack and leave to set in the fridge

9. Once set, use a thick skewer to pierce a hole all the way through each ball. Feed the liquorice strips through the hole, tying at the other end to hold in place

10. Use the baubles to decorate a Christmas tree, or place in an airtight container and store in the fridge

photo 4

For more delicious recipes, visit Great British Chefs

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