I came across something called Aussie Bites, which are sold in the USA. They are promoted as being a taste of ‘down under’ though I couldn’t find any confirmation that they are eaten in Australia. However I did like the look of them, as they have lots of very good ingredients, as well as not too much sugar. So I decided to make a version of them, but to call them Mini Oat and Multiseed Bites.
These are made in a mini muffin tin and are very simple to make. I based mine on a recipe on allrecipes.com but I changed a few things and reduced the amounts as I only wanted a batch of 24.
Although I have designated particular ingredients I dont think it matters too much which seeds etc you use, this can be to taste and what you might have readily available. So for instance some chopped nuts might be nice instead of sunflower seeds.
Mine turned out very well, and are just a perfect size for a little snack. The taste and texture are great, with the various seeds and the apricots and raisins add a nice fruity edge.
- 145g(1 3/4 cup) rolled oats
- 48g(1/4 cup) dried apricots
- 40g(1/4 cup) raisins
- 35g(1/4 cup)sunflower seeds
- 25g(1/4 cup)ground flaxseed(linseed)
- 17g(1/4 cup)dessicated coconut
- 12g(2 tbsp) chia seeds
- 50g(1/4 cup) cooked quinoa
- 50g(1/4 cup) caster sugar
- 56g(1/4 cup) butter, melted
- 60ml(1/4 cup) vegetable oil
- 60ml(1/4 cup)honey
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- Preheat the oven to 180C/160C Fan/350F
- Grease a 24 hole mini muffin tin(I only had 12 holes, so cooked in two batches).
- In a food processor(I did everything in an immersion blender grinding half the oats first) place half the oats and grind until fine, then pour into a bowl.
- Place the remaining oats, apricots, raisins, sunflower seeds, flaxseed, coconut, chia seeds, quinoa, sugar and baking powder into the processor and blitz until the raisins and apricot have been chopped into smaller pieces, then pour into the bowl with the ground oats.
- Mix all the dry ingredients together.
- Add the oil, honey, melted butter and vanilla extract and mix until all is well combined.
- Divide the mixture evenly into the muffin tin holes(about 25-26 grams in each) and press down to compact.
- Bake in the oven for 10 to 12 minutes, until the top has risen slightly, dried and changed to a lighter colour.
- Remove from the oven and allow to cool for 5 minutes, then turn out onto a wire rack to cool completely.