Sunday, 11 February 2018

Aussie Bites



Aussie Bites 

Continuing on with the 'healthy' vibe for February, these are the most delicious bite fulls you will ever taste. I first tried these when I purchased a box from my favourite store Costco, however in true Costco style they hook you in and then stop selling them, I have not seen these on the shelves in so long, so to help my cravings and also up my oats intake - as they are great for breastfeeding; I did a little online research and found a recipe online that I have adapted to make them perfect for me. The original recipe is from Aussie Bites.


I use a mini muffin tin which makes 24 in one go, it always seems like I have made loads but they never last more than 2 days, even Bubs love them. They make a perfect grab and go snack for breakfast, especially when in a rush. I find that the key to try to eat healthy is preparing ahead so you can reach for these instead of a sugar filled cereal bar or biscuit. 
They are not sugar free - each one has around 6g of sugar in it, 2 bars of kitkat have around 22g of sugar in comparison. I'm not trying to lose weight drastically but it does help to know these are made from only the ingredients listed, a lot of which are very good for you. 
The most time consuming part is probably gathering all the ingredients as there are so many that go into them and then waiting for them to bake and cool for long enough to come out of the tin, in terms of actual cooking its is very minimal more of a case of being an expert mixer to combine all the ingredients.

I use jumbo porridge oats to make these not the instant oats and the larger oats give a better texture. I also used cooked quinoa in some instances(when I have some leftover from dinner) but uncooked works fine too, just gives the bites more crunch. 
Also I have used butter in this reciepe but it can easy be substituted for 2 Tbsp. Coconut Oil instead to make these vegan friendly too.


Makes 24 Bites

Ingredients 

1 3/4 cups Oats
1/4 cup Dried Apricots
1/4 cup Raisins
1/4 cup Ground Flaxseed
1/4 cup Light Brown Sugar 
1/4 cup Sunflower Seeds
1/4 cup Desiccated Coconut
1/4 cup Quinoa
2 Tbsp. Chia Seeds
1/4 tsp Baking Soda
1/4 cup Honey 
1/4 cup Unsalted Butter melted
1/4 cup Rapeseed Oil
1/2 tsp Vanilla Extract 



1.Pre-heat oven to 170C/350F/Gas Mark 4

2.Take 1 cup of oats and grind into oat powder using a food processor

3.In the same food processor chop up apricots and raisins

4. Add remaining whole oats to a large mixing bowl


5.Add in flaxseed, sugar, sunflower seeds, coconut, quinoa, chia seeds and baking soda

6. Top with honey, oil, melted butter, apricots and raisins and vanilla extract

7. Combine everything together 


8. Grease a 24 mini muffin baking tray 


9. Add a heaped tablespoon to each muffin and press down with the back of the spoon to squash mixture down
10.Bake for 12 mins

11. Allow to cool in the tray for 10 minutes before removing to a wire cooling rack


12. They will keep for around a week in an airtight container - if you manage to make them last that long.