These are so delicious! I'm actually posting it now because it's much easier to read than my terrible handwriting, and I want to whip up another batch! We love to have granola bar type snacks around, and this is a great option, packed with a variety of seeds, oats and cranberries or raisins. The little bit of brown sugar in these adds just a touch of caramelized taste. And who ever knew honey, butter, vanilla and baking soda would smell so wonderful mixed together. Enjoy!
Aussie Bites!
Makes 16 larger bites or 32 smaller bites
Set oven to 350 F. Lightly butter/grease mini muffin pans.
Mix in a small bowl:
1 Tbsp chia seeds (I used coarsely ground white chia seeds)
3 Tbsp warm water
Melt together:
2 Tbsp honey
1/3 cup butter
Mix briefly together in a small bowl, then add to melted butter/honey mixture:
2 tsp hot water
3/4 tsp baking soda
1/2 - 1 tsp vanilla
Set aside melted butter while you mix together the following dry ingredients in a large bowl:
2/3 cup whole oats (use gluten-free if sensitive or Celiac)
1/3 cup oat flour (use gluten-free if sensitive or Celiac)
1/2 cup unsweetened shredded coconut (fine)
1/4 cup dark brown sugar
1/3 cup raisins and/or dried cranberries
2 Tbsp raw sunflower seeds
2 Tbsp small pumpkin seeds
1 Tbsp sesame seeds
1/8 - 1/4 tsp salt
Mix both the butter/honey/baking soda mixture and chia seeds mixture into the dry ingredients until thoroughly incorporated. Scoop 2 Tbsp scoops into each buttered mini muffin pan hole. (You can make smaller ones, just add 1 Tbsp batter per muffin pan hole, and lower the baking time by 2-3 minutes).
Gluten Free Aussie Bites!!!
Aussie Bites!
Makes 16 larger bites or 32 smaller bites
Set oven to 350 F. Lightly butter/grease mini muffin pans.
Mix in a small bowl:
1 Tbsp chia seeds (I used coarsely ground white chia seeds)
3 Tbsp warm water
Melt together:
2 Tbsp honey
1/3 cup butter
Mix briefly together in a small bowl, then add to melted butter/honey mixture:
2 tsp hot water
3/4 tsp baking soda
1/2 - 1 tsp vanilla
Set aside melted butter while you mix together the following dry ingredients in a large bowl:
2/3 cup whole oats (use gluten-free if sensitive or Celiac)
1/3 cup oat flour (use gluten-free if sensitive or Celiac)
1/2 cup unsweetened shredded coconut (fine)
1/4 cup dark brown sugar
1/3 cup raisins and/or dried cranberries
2 Tbsp raw sunflower seeds
2 Tbsp small pumpkin seeds
1 Tbsp sesame seeds
1/8 - 1/4 tsp salt
Mix both the butter/honey/baking soda mixture and chia seeds mixture into the dry ingredients until thoroughly incorporated. Scoop 2 Tbsp scoops into each buttered mini muffin pan hole. (You can make smaller ones, just add 1 Tbsp batter per muffin pan hole, and lower the baking time by 2-3 minutes).
Batter in buttered muffin tins, ready for baking!
Bake at 350 F for about 9-11 minutes, until golden brown. Let rest in the pan for 10-15 minutes before removing carefully to wire rack. You may want to cut briefly around the edges of each tin to release the muffins from the side. Cool fully on wire rack. Enjoy!!!
Fresh from the oven! Let them rest 10-15 minutes like this before removing.
Tasty Aussie bites, ready to eat!
Enjoy!
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