Vegan 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.

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 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.

AUSSIE BITES COPYCAT RECIPE

Steps:

• Preheat the oven to 350 degrees and spray a mini muffin tin with nonstick spray.
• Heat a nonstick skillet over high heat.
• Once hot, add 1/3 of the quinoa at a time, they should start popping in a matter of seconds.
• Only allow them to cook for a few seconds and quickly remove to a bowl, and repeat until all of the quinoa is cooked.
• Set aside.
• In a blender, process 2 cups of oats into a flour.
• Remove to a large bowl.
• In a food processor, pulse the apricots until smooth.
• In a large bowl, combing all remaining ingredients and stir to combine, switching to your hands if it's easier.
• Press the dough into the muffin holes and bake for 10 minutes.
• Repeat with remaining dough and store in an airtight container.

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.

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.

COPYCAT COSTCO AUSSIE BITES

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.

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.

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!

AUSSIE BITES

Steps:

• Preheat the oven to 350F.
• Grease the wells of a mini muffin pan using coconut oil.
• Combine the coconut oil and maple syrup (or honey) in a microwave safe bowl or jug, and heat (about 30 seconds), then whisk until combined. Set aside.
• Add oat flour, oats, and half the sunflower seeds to a food processor and pulse a couple of times until the seeds and oats begin to break up (don't overdo this)
• Add half the coconut, flaxseed meal, baking powder, and salt. Pulse to mix.
• Add the raisins and dried apricots and pulse until the fruit is JUST broken up. (You still want good sized bits of fruit in there.)
• Transfer the mix to a large bowl, and add the remaining coconut and sunflower seeds.
• Pour the melted coconut oil and maple syrup over the mixture and stir until well combined.
• Fill the cups of the mini muffin pan all the way to the top, then press down to pack the mixture in densely.
• Bake for about 10-12 minutes until set and edges are golden.
• Remove from oven, cool in the pan for about 10 minutes, then gently
• Remove from tin and cool on a wire rack.
• Devour.

HOMEMADE AUSSIE BITES

Steps:

• Preheat the oven to 350 degrees F. Spray a mini muffin tin with baking spray (optional) Use a food processor to process 1 cup of the oats until consistency is like flour. Pour into a medium size bowl. Add the remaining cup of oats and the quinoa. Stir to combine. No need to clean the food processor. Add the apricots, dried cherries, dates, and raisins. Pulse to break down the fruits into tiny pieces. Going all the way to a smooth paste is fine too. Add the oats and quinoa and back into the food processor. Add the honey, coconut flakes, pistachios, melted butter, and baking soda. Pulse until the mixture comes together. It will likely form a ball. Place about 1 tablespoon of the mixture into each mini muffin space. Press down to fill the muffin cavity. Bake for 12-14 minutes or until the edges start to brown. Let cool in the muffin tin completely before removing.

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.

AUSSIE BITES

Steps:

• Preheat the oven to 350 degrees. Spray a cookie sheet with nonstick cooking spray.
• Whisk together the dry ingredients and set aside.
• Add in the wet ingredients and mix thoroughly.
• Next, add in the mix-ins and stir until well combined - it might take a bit of elbow grease, but you want the mix ins to be evenly incorporated even though the mixture will be quite loose and crumbly.
• Greese a mini muffin tin (silicone works best!) and pack the dough into the cups. Alternatively, form the dough into balls about 1.5 inches in diameter and line up on the baking sheet. Lightly press down on the bites to flatten them slightly.
• Bake for 13-15 minutes or until golden brown. Allow to cook in the tin or on the tray for 10 minutes. Gently remove the bites onto a cooking rack and cool completely. Serve.

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.

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.