Chocolate Popcorn Cakes with Dried Apricots
Delicious & Healthy Recipe for Children
Chocolate Popcorn Cakes with Dried Apricots
Light popcorn cakes with cocoa and dried apricots — a healthier bake that children love to help make. Recipe by a registered nutritionist.
Ingredients
- 2 tsp vegetable oil
- 120g popping corn kernels
- 3 egg whites
- 2 tsp unsweetened cocoa powder
- 65g dried apricots (chopped)
Method
- Preheat the oven to 180°C (fan 160°C, gas mark 4). Place 14 paper bun cases into bun trays.
- Heat the vegetable oil in a large heavy-based saucepan over medium heat. Add the corn kernels, cover with a tight-fitting lid and shake to coat.
- Once the popping stops, remove from the heat and let the popcorn cool for 6-7 minutes.
- In a separate bowl, whisk together the egg whites and cocoa powder.
- Combine the cooled popcorn, chopped apricots and the egg white mixture. Stir gently until evenly coated.
- Divide the mixture between the bun cases and bake for 8-10 minutes until set.
- Allow to cool completely before serving.
Nutrition per Serving
41kcal
2gProtein
1gFibre
5gCarbs
2gFat
