Have you ever had those 'Aussie Bites' they sell at Costco? They are so addictive! Unfortunately, they are not allergy-free. I bought some the other day and, because they are so tasty, decided to create an allergy-free version that my daughter could have.
The recipe contains chopped fruit (I used figs because that's all I had on-hand. Dried apricots would be a great choice as well), shredded coconut, and pumpkin seeds. I had to take this picture because I thought all three looked so pretty together.:
I combined all of the dry ingredients in a large bowl:
The wet ingredients were mixed together in a small bowl and then stirred into the dry mixture:
I scooped the lovely, crunchy batter by rounded tablespoons into my mini-muffin pan and pressed each one down so that it had a flat top.
The muffins rose a little bit, but for the most part, they kept their 'Aussie Bite' shape. More importantly, they're delicious and allergy-free!
Shared on: Allergy Free Wednesdays, Tastetastic Thursday, Allergy Friendly Friday, Gluten Free Fridays, Gluten Free Mondays, Gracelaced Mondays
Allergy-free Aussie Bites
Yield: 24 mini muffins
- 1 c GF oats
- 2/3 c GF oat flour
- 1/3 c Coconut flour
- 1/3 c Brown sugar
- 1/2 c Shredded coconut
- 1/3 c Pumpkin seeds
- 2 T Chia seeds
- 1/3 c Dried fruit, finely chopped (figs, apricots)
- 2 T Agave nectar
- 1/2 c Coconut oil, melted
- 1 t Vanilla
- 1 'Egg' (1 T ground flax + 3 T water)
- 1/2 t Baking soda
- 1/2 t Salt
- 1 T Hot water
- Preheat oven to 350 degrees, and spray a mini muffin pan with oil.
- Combine the first 8 ingredients in a large bowl.
- In a small bowl, combine the coconut oil, agave nectar, vanilla, and 'egg'
- Mix the soda and salt with hot water and add to the oil mixture.
- Stir the wet mixture into the bowl of dry ingredients until thoroughly combined.
- Scoop the batter by rounded tablespoons into the mini muffin pan. Press down to flatten each muffin.
- Bake for 10-12 minutes. Allow to cool 10 minutes before removing from the pan.