Homemade “Aussie Bites” – Vermont Local Recipe

You may have seen these in the store… They are little bites packed with nutrition, and this recipe is gluten free! 

Makes 26 servings

Ingredients:

• 1/2 cup maple syrup (or a mix agave and maple syrup, if you prefer)
• 1.5 cups gluten free whole grain oat flour
• 1.5 cups hazelnut flour
• .5 cups hulled sunflower seeds
• 7 tablespoons flaxseed meal
• .5 cups dried cranberries
• 9 dried apricot halves, diced small
• 8 tablespoons organic virgin coconut oil
• 8 tablespoons unsweetened shredded coconut

 Instructions:

1. Preheat the oven to 350 degrees 
2. Grease a mini (24 count) muffin tin
3. Place dry ingredients in a food processor and pulse until mixed, or mix thoroughly by hand
4. Heat the coconut oil and syrups in a pan until mixed
5. Cut the apricots into quarters and add along with cranberries to the dry ingredients, cut smaller pieces if hand mixing
6. Pulse or hand mix
7. Add the heated oil and syrups to the dry mixture and pulse of hand mix until the dough is thoroughly mixed and dense
8. Pack into the greased muffin tin
9. Bake for 12 minutes and cool for 10 minutes.  (the cooler the muffins the less chance they will crumble)  
10. Remove by lifting each muffin gently with a butter knife
11. Store in a closed container

 
Each muffin is 158 calories; 11 g fat; 5 g saturated fat; 14 g carbohydrate; 3 grams fiber; 7 grams sugar; 3 grams protein; 3 mg sodium; potassium 61 mg; iron 5%; vitamin A 1%; calcium 1%.