Aussie Bites Recipes

HOMEMADE AUSSIE BITES

Steps:

• Preheat oven to 350ºF. Prepare a mini muffin pan with nonstick spray.Combine the first 9 ingredients (oat flour through salt) in a medium bowl. Add dried fruit, butter, honey, vanilla, and egg white. Mix everything together thoroughly-using your hands helps! Your mixture should resemble oatmeal cookie dough.Fill about 16 muffin molds with the dough, pressing them down and filling them to the top. Bake for about 10 minutes or until sides are golden brown. Let them sit for 10-15 minutes before trying to remove them from the pan.Let them cool before eating. Store in an airtight container at room temperature. They should last for several days. I actually like them better the day after I made them!

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.

HOMEMADE AUSSIE BITES (COSTCO COPYCAT)

Steps:

• Preheat oven to 350 degrees F. Coat two 12-count mini muffin pans with cooking spray and set aside.
• Place 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized. Add in the remaining 3/4 cup rolled oats, 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, agave nectar, melted butter, coconut oil and vanilla extract. Pulse just until combined.
• Divide batter among the prepared muffin pans. Bake at 350 degrees F for 10 to 12 minutes or until golden brown.
• Remove pans from oven and let cool in pans on a wire cooling rack for 10 minutes. Remove from pans and let cool completely on the wire rack.
• Store in an airtight container for up to 4 to 5 days. Can also freeze for up to 2 to 3 months.

AUSSIE BITES RECIPE

Steps:

• Preheat your oven to 350°F. Lightly grease a 24-count mini muffin pan or line a baking sheet with parchment paper.
• Add 1 cup of the rolled oats to your food processor. Let it run until the oats are turned into a fine flour.
• To that add the remaining 3/4 cup of rolled oats, 1/4 cup dried apricots, 1/4 cup raisins, 1/4 cup coconut sugar, 1/4 cup shredded coconut, 1/4 cup puffed amaranth, 1/4 cup sunflower seeds, 1/4 cup flax meal, 2 tbsp chia seeds, 1 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp baking soda.
• Close the lid and pulse the food processor repeatedly until the dried fruit is cut up into small bits.
• To the dry mix add 1/3 cup melted coconut oil, 1/4 cup maple syrup, and 1/2 teaspoon vanilla extract. Pulse again until everything is evenly moistened and combined.
• Divide the mixture into the prepared mini muffin cavities and press down to compress the Aussie bites. Alternatively, use a small cookie scoop (1 tbsp size) and form 24 mounds on a lined baking sheet.
• Bake the Aussie bites for 10-12 minutes until golden. Let them cool in the pan (or on it) before removing and storing.
• Keep the Aussie bites in an airtight container at room temperature for about 1 week.

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.