VEGAN AUSSIE BITES - A TASTY SNACK RECIPE FROM OH MY VEGGIES!
These vegan Aussie Bites are like a cross between a granola bar and a muffin. Best of all, they take only about 10 minutes to assemble!
Provided by @MakeItYours
Number Of Ingredients 11
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.
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