Gluten-Free Aussie Bites
Looking for a wholesome snack that's both delicious and nutritious? These Gluten-Free Aussie Bites are the perfect energy-packed treats for busy mornings, post-workout fuel, or midday cravings. Made with hearty gluten-free rolled oats, dried apricots, figs, and chia seeds, they boast a delightful balance of natural sweetness, fiber, and crunch. A touch of honey ties everything together, while quinoa flakes and shredded coconut add a satisfying texture. Baked in mini muffin tins, these bite-sized delights are not only gluten-free but also easy to store, making them a go-to option for healthy eating on the go. Simple to prepare in just 30 minutes, these Aussie Bites deliver big flavor and nutrition in a small package! Perfect for anyone seeking a gluten-free lifestyle without compromising on taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Gluten-free rolled oats
- 0.5 cup Dried apricots
- 0.5 cup Dried figs
- 0.5 cup Shredded coconut
- 0.25 cup Sunflower seeds
- 0.25 cup Chia seeds
- 0.5 cup Honey
- 0.25 cup Melted coconut oil
- 0.25 cup Brown sugar
- 0.5 cup Gluten-free all-purpose flour
- 0.25 teaspoon Baking soda
- 0.25 cup Quinoa flakes
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
Line a muffin tin with paper liners or lightly grease it with coconut oil.
In a food processor, combine the dried apricots and figs. Pulse until finely chopped and sticky.
In a large bowl, combine the chopped apricots and figs with the rolled oats, shredded coconut, sunflower seeds, chia seeds, and quinoa flakes.
In a separate bowl, whisk together the honey, melted coconut oil, and brown sugar until the sugar is dissolved.
Add the honey mixture to the dry ingredients and mix well to combine.
Add the gluten-free flour, baking soda, and salt to the mixture and stir until all ingredients are well incorporated.
Spoon the mixture into the prepared muffin tins, filling each about 3/4 full. Press down gently to compact the mixture.
Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
Remove from oven and let cool completely in the muffin tin on a wire rack before serving.
Store in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 21.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 366.5 g | 133% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 171.2 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1994 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
