Vegan Aussie Bites Recipes

VEGAN AUSSIE BITES

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.

VEGAN AUSSIE BITES

Steps:

• Preheat oven to 350F. In a small bowl, whisk together flaxseed and water until a gel forms (your flax eggs). Stick in the refrigerator until needed.
• In a food processor, combine 1 1/4 oats, almond flour, sunflower seeds, baking soda and salt. Process until oats resemble a flour.
• Add in the apricots, dates, raisins and golden raisins. Pulse 6-8 times for ~10 seconds each to begin to break up the fruits and form a crumbly batter.
• Add in the uncooked quinoa, chia seeds, hemp seeds, remaining 1/4 c oats, vanilla and flax eggs from the refrigerator. Process on high until batter comes together. It will be sticky.
• Scoop by the tablespoonful onto baking sheet lined with parchment paper and bake for 15 minutes at 350F. Cookies will appear soft and chewy after the 15 minutes but that's what you want. Cool on wire rack.

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.