Saturday, April 22, 2017
We tried these little gems for the first time at an inn in Guerneville, California. The hostess mentioned that they were Ozzie Bites purchased from Costco. I was intrigued because they were gluten-free. After our trip Google helped me determine that they were actually Aussie Bites and helped me find this well-researched recipe.
Of course, I can't follow a recipe to save my life and this is no exception. I replaced half the honey with maple syrup to lower the FODMAP quotient and changed out apricots for dates and pepitas for sunflower seeds to match what I had on hand. My husband declared them excellent!
Adapted from The Stay at Home Chef
1 3/4 cup oats
1/4 cup sugar
1/4 cup chopped dates
1/4 cup raisins
1/4 cup ground flaxseed
1/4 cup pepitas
1/4 cup unsweetened shred coconut
1/4 cup quinoa
2 Tblsp chia seeds
1/4 tsp baking soda
1/4 cup honey (or maple syrup for a low FODMAPs version)
1/4 cup butter, melted
1/4 cup vegetable oil
1/2 tsp vanilla
Preheat oven to 350 degrees. Grease two 12-count mini-muffin tins with cooking spray.
In a food processor, process 1 cup of oats for until it becomes a coarse flour. Add the remaining oats, sugar, dates, raisins, flaxseed, pepitas, coconut, quinoa, chia and baking soda. Pulse until the raisins and dates are in small bits.
Add the honey, butter, oil and vanilla and pulse until just combined. Divide the mixture evenly between 24 mini-muffin cups and press with your fingers to pack it down.
Bake for 12 minutes or until golden brown. Let cool in pan to allow the bites to set. Run a butter knife around the edge if they stick slightly. Store in an airtight container for 4 to 5 days or freeze.