Rachel’s Homemade (copycat) Aussie Bites

Completely packed with energy through complex carbohydrates, and healthy fats, along with an impressive amount of fiber too!

These are EXCELLENT for someone who is active, training, intense sports, physical job, or maybe someone just trying to get a big dose of nutrients in a little bite that tastes like a treat.

As long as your kids aren’t allergic to nuts, I think these are an AWESOME grab-and-go breakfast or snack for them (and you) alongside some protein such as a boiled egg.

They look like bite-sized lil’ mini-muffins, and are made of various seeds, ground nuts, chopped dried fruits and a bit of healthy oil. Have you seen these at Costco?

🦘After a quick web search I’m still not entirely sure if “Aussie Bites” in fact originate in Australia or simply invented by a marketing team (if you know the answer be sure to school me as I’d love to understand).

What is it about Quinoa?

✅ If you haven’t tried quinoa yet, now is the time!

And if you HAVE tried it and didn’t love it, try it again …
… and this time be sure to rinse the quinoa granules first using a fine mesh strainer – since that can help with the bitter/earthy flavor some varieties can have!

🔥 Quinoa has earned superfood status because of its impressive nutritional profile.

It’s a good source of several important minerals, and it appears to help lower blood sugar levels AND aid in weight loss because it’s packed with protein and fiber.

🌾 Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it can be enjoyed by people who are sensitive to gluten.

REFERENCE:

Medical News Today
HEALTHLINE

➡️Rachel’s Tips:

🍒Many health food stores, and Amazon carry apple juice sweetened dried cranberries.

🍯 The sweetness factor is such a PERSONAL preference, so please consider this when adding in raw honey, or pure maple syrup.

Depending on your taste, you may want a bit more or less.

🧠 Everything You Need To Know About Oats
🍪You’ll love this recipe too:

The Kitchen Sink Monster Breakfast Cookies

makes 24 mini cups

Ingredients:

• 2 cups old-fashioned rolled oats
• 1/4 cup raw shelled pistachios
• 1/4 cup raw pecans or walnuts
• 6 large pitted medjool dates
• 1/4 cup dried apricots
• 1/4 cup dried cranberries or cherries
• 1 cup cooked quinoa
• 2 Tbsps chia seeds
• 2 Tbsps raw sesame seeds
• 1/4 cup raw honey or pure maple syrup
• 1/4 cup melted ghee, clarified butter, or unrefined organic coconut oil

Instructions:

I used a silicone mini muffin tray for these which made them very easy to remove. If you’re using a metal tray, you may want to lightly coat in additional ghee or coconut oil.
Preheat your oven to 350 degrees f.

Place your oats in a food processor or high-speed blender and pulse until mostly finely chopped but not quite flour.

Some oat pieces can still be intact/whole, we’re just breaking it down by half.

Add the raw pistachios and pecans/walnuts then pulse until minced.
Add your pitted dates, apricots, and cranberries, then pulse, until everything is chopped and well combined; You may need to stop and scrape the walls of your food processor using a spatula as needed.

Add the cooked quinoa, chia seeds, sesame seeds, honey, melted ghee and continue to pulse several times, until the mixture is well combined and sticky.

Divide your mixture evenly into a 24 mini cup muffin tray, pressing it firmly into each cavity.

Bake in your preheated oven for 12-15 minutes, or until the edges and tops of the muffins start to nicely brown.

Allow to cool on a cooling rack before serving.

After a few hours, place any leftovers in a sealed container in the refrigerator for up to a week or the freezer for 2 months.
Enjoy!
❤️Rachel

Rachel's Homemade (copycat) Aussie Bites

Category Breakfast Dessert Quick 'n Easy Recipes Sides Snacks

Persons

24

Ingredients

• 2 cups old-fashioned rolled oats
• 1/4 cup raw shelled pistachios
• 1/4 cup raw pecans or walnuts
• 6 large pitted medjool dates
• 1/4 cup dried apricots
• 1/4 cup dried cranberries or cherries
• 1 cup cooked quinoa
• 2 Tbsps chia seeds
• 2 Tbsps raw sesame seeds
• 1/4 cup raw honey or pure maple syrup
• 1/4 cup melted ghee, clarified butter, or unrefined organic coconut oil

Instructions

1. I used a silicone mini muffin tray for these which made them very easy to remove. If you're using a metal tray, you may want to lightly coat in additional ghee or coconut oil.
2. Preheat your oven to 350 degrees f.
3. Place your oats in a food processor or high-speed blender and pulse until mostly finely chopped but not quite flour. Some oat pieces can still be intact/whole, we're just breaking it down by half.
4. Add the raw pistachios and pecans/walnuts then pulse until minced.
5. Add your pitted dates, apricots, and cranberries, then pulse, until everything is chopped and well combined; You may need to stop and scrape the walls of your food processor using a spatula as needed.
6. Add the cooked quinoa, chia seeds, sesame seeds, honey, melted ghee and continue to pulse several times, until the mixture is well combined and sticky.
7. Divide your mixture evenly into a 24 mini cup muffin tray, pressing it firmly into each cavity.
8. Bake in your preheated oven for 12-15 minutes, or until the edges and tops of the muffins start to nicely brown.
9. Allow to cool on a cooling rack before serving.
10. After a few hours, place any leftovers in a sealed container in the refrigerator for up to a week or the freezer for 2 months.

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