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Healthy, gluten-free, dairy-free AND vegan – these easy to make Aussie Bites are great for making ahead, freezing, or eating entire batches.
For those of you with access to a Costco here in the US, they have in the bakery section, a box of treats called “Aussie Bites”. You can probably find them in other stores, but that’s where I have seen them. I find the name amusing – because for the life of me I couldn’t figure out what made them Australian at all. I suppose they could be based on ANZAC biscuits, but it’s a bit of a stretch. New Zealanders, these are reminiscent of the Tasti brand “Snak Logs”, although not as smooth. And not dipped in chocolate. They’re really really good. Even H agrees. He happily snarfed 3, and asked for more. They’re a great on the road breakfast (I handed him a bag with some grapes and 3 of these Aussie Bites for the trip to daycare). Win!
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup or honey – but this won’t be vegan if you use honey
- 3/4 cup oat flour throw some oats in a blender and pulverize until they hit flour consistency
- 3/4 cup rolled oats
- 1/2 cup unsalted roasted sunflower seeds (divided – add half in the beginningand half at the end)
- 1/4 cup unsweetened shredded coconut (divided – add half in the beginning and half at the end)
- 1/4 cup flaxseed meal
- 1 tsp baking powder
- pinch kosher salt
- 1/4 cup raisins
- 1/4 cup dried apricots
- Preheat the oven to 350F.
- Grease the wells of a mini muffin pan using coconut oil, or if you’re not vegan – you could use butter
- 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.
Tips & Notes:
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.