HOMEMADE AUSSIE BITES
A copycat recipe for Homemade Aussie Bites that uses the same list of ingredients as on the package. It's a true copycat!
Provided by Rachel Farnsworth
Categories Snack
Time 20m
Number Of Ingredients 14
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 3/4 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.
Nutrition Facts : Calories 121 kcal, Carbohydrate 13 g, Protein 1 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 15 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
COPYCAT COSTCO AUSSIE BITES
Provided by Nicole Morrissey
Time 22m
Yield 24 Aussie Bites
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Mist a 24 count mini muffin tin with nonstick cooking spray and set aside.
- Place 1 cup of the oats into a food processor and pulse until finely processed. Add in the remaining ¾ cup oats, sugar, apricots, raisins, flaxseed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda; pulse until apricots and raisins are in small bits.
- Pour in honey, coconut oil, and vanilla extract; pulse just until combined.
- Divide mixture among the prepared muffin tin, filling flush with the muffin tin, gently packing the mixture into the muffin well.
- Bake for 12-14 minutes or until golden brown. Remove from oven and allow to cool completely before removing. Store in an airtight container for 4 to 5 days or freeze for later.
Nutrition Facts : Nutrition Information Serving size 1 Aussie Bite Calories
AUSSIE BITES RECIPE
This homemade Aussie bites recipe is a copycat of the Aussie bites you can purchase at Costco. They are a lovely breakfast-type snack with dried fruit, shredded coconut, oats, puffed amaranth or quinoa, chia seeds, cinnamon, vanilla, and more. Moreover, they are gluten-free, vegan, and dairy-free making them suitable for a variety of diets.
Provided by Regina | Leelalicious
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 Aussie bites (out of 24), Calories 78 kcal, Carbohydrate 7 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Sodium 45 mg, Fiber 1 g, Sugar 3 g
AWESOME AUSSIE BITES
I went on a quest to come up with the same recipe for Costco's Aussie bites. I tried several online recipes and tweaked and tweaked to get it just right. While I never did achieve the same taste and texture as Costco's, I did come up with a recipe that I like just as well as theirs. Please note that this recipe is designed to work perfectly with the Calphalon mini-muffin tin which is slightly larger than your standard mini-muffin pan. (A medium cookie scoop (1.5 Tbsp) also works perfectly to divide the batter evenly between the 24 openings). If using a standard size mini-muffin pan, you will probably get more than 24 muffins and will need to bake them on the lower end of the given range for baking time. You can find the Lyle's Golden Syrup at Whole Foods or online at Amazon. I suppose you could substitute more honey or agave, but the golden syrup is an authentic ingredient in these Australian delights (Anzac biscuits) and really adds a nice caramelized flavor. If you haven't tried golden syrup, I highly recommend it!
Provided by Salialto
Categories Breakfast
Time 32m
Yield 24 bites, 24 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 117.2, Fat 7.1, SaturatedFat 4.4, Cholesterol 5.1, Sodium 76.7, Carbohydrate 13, Fiber 1.9, Sugar 2.9, Protein 1.9
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