Best Aussie Bites Recipes

HEALTHY AUSSIE BITES™

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix whole wheat flour, oats, dried fruit, brown sugar, coconut, sunflower seeds, flaxseed meal, chia seeds, vanilla extract, and salt together in a large bowl.
• Melt butter and honey together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, 1 to 2 minutes.
• Dissolve baking soda in hot water in a small bowl; add to the butter mixture and mix well.
• Pour butter mixture over flour mixture; mix well to combine. Spoon tablespoons of mixture into ungreased mini muffin pans and flatten tops slightly.
• Bake in the preheated oven until golden, about 10 minutes. Transfer to wire racks to cool.

AUSSIE BITES

Steps:

• Preheat oven to 350 degrees (farenheit).
• Combine first six ingredients in a large bowl.
• Melt honey & butter together in microwave; set aside.
• Mix baking soda with hot water and add to butter mixture.
• Pour butter mixture into dry ingredients and mix well.
• Place tablespoons of mixture into non-stick mini-muffin cups (no need to grease) and flatten mixture slightly. Bake 10 minutes or until golden. Cool on wire racks.

AWESOME AUSSIE BITES

Steps:

• Preheat oven to 325° convection bake or 350° standard bake. Lightly grease a 24-count mini-muffin tin with coconut oil.
• Start cooking the quinoa in a small saucepan (1-1/2 Tbsp quinoa with 3 Tbsp water will make close to the quantity you need. Bring to a boil, reduce heat, cover, and let simmer on low for 15 to 20 minutes or until water is absorbed).
• Place oat flour, sugar, sea salt, baking powder, flax meal and flax seeds into the bowl of a food processor. Pulse about 15 times to break up the whole flax seeds a bit.
• Add in the rolled oats and dried fruit and pulse about 10 times. Fruit should be broken up, but there will still be some larger bits.
• Add in the coconut, cooked quinoa, and chia seeds. Pulse about 5 times (you don't want to grind things up too much).
• Add in the sunflower seeds. Do not pulse.
• Combine melted coconut oil, melted butter, agave or honey, golden syrup, and vanilla extract. Add to the mixture in the food processor and pulse just until combined, about 10 times.
• Divide batter evenly among the prepared muffin tin holes. Lighly press the mixture down.
• Bake in the preheated oven for 10 to 14 minutes (depending upon the size of your mini-muffin pan - see note).
• Remove pan from oven and (IMPORTANT!) let cool for 15 minutes before attempting to remove the bites. Gently remove the muffins and let cool completely. Store in an airtight container for up to 5 days or freeze.

AUSSIE BITES RECIPE - (4/5)

Steps:

• Preheat oven to 350 degrees (farenheit). Combine first six ingredients in a large bowl. Melt honey & butter together in microwave; set aside. Mix baking soda with hot water and add to butter mixture. Pour butter mixture into dry ingredients and mix well. Place tablespoons of mixture into non-stick mini-muffin cups (no need to grease) and flatten mixture slightly. Bake 10 minutes or until golden. Cool on wire racks.

HOMEMADE AUSSIE BITES

Steps:

• Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.
• Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized into oat flour.
• Add in the remaining ¾ cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits.
• Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
• Divide batter among the prepared muffin tin.
• Bake in the preheated oven for 10 to 12 minutes until golden brown.
• Remove pan from oven and let cool in pan on a wire cooling rack in the pan.
• Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days.

VEGAN AUSSIE BITES - A TASTY SNACK RECIPE FROM OH MY VEGGIES!

Steps:

• Preheat the oven to 350ºF. Spray the cups of a mini-muffin pan with non-stick spray or rub with a little coconut oil**.
• Heat the coconut oil and maple syrup in a small saucepan over medium-low heat, stirring occasionally, until coconut oil has melted. Set aside.
• To the bowl of an 8-cup or larger food processor, add oat flour, oats, and sunflower seeds. Pulse a couple of times until the seeds and oats begin to break up. Add the coconut, flaxseed meal, baking powder, and salt. Pulse to mix.
• Add the raisins and dried apricots and pulse until the apricots are approximately the size of peas.
• Pour the melted coconut oil and maple syrup over the dry ingredients, then pulse just until combined. Transfer to a large bowl and stir well to make sure all ingredients are well-combined. If any of the apricots and raisins stick together in clumps, use your fingers to separate and distribute them throughout the mix.
• Scoop by the heaping tablespoonful into the cups of the mini muffin pan (I use a cookie scoop). With your fingers, press each gently but firmly to pack and flatten.
• Bake for about 12 minutes until set and edges are golden.
• Remove from oven, allowing to cool for about 10 minutes. Use a butter knife to help pop each bite out of its respective tin; carefully remove from tin and place on a wire rack until completely cool and set. They may be fragile until completely cooled.
• Keep at room temperature in an airtight container for up to 3-4 days, or freeze in a zipper bag.