Name: Aussie Bites Recipe
Ingredients: Rolled Oats (Old-Fashioned): 1 ½ cups (150g) – Avoid instant oats, as rolled oats provide a better, chewier texture.; Unsweetened Shredded Coconut: ¾ cup (60g) – Adds a lovely subtle sweetness and texture.; All-Purpose Flour (or Whole Wheat Flour): ½ cup (60g) – Helps bind the bites. Whole wheat adds extra fiber.; Ground Flaxseed (Flaxseed Meal): ¼ cup (30g) – A fantastic binder and source of omega-3s and fiber.; Sunflower Seeds (Raw, Unsalted): ¼ cup (35g) – For a nutty crunch and healthy fats.; Pumpkin Seeds (Pepitas, Raw, Unsalted): ¼ cup (35g) – Another great source of texture and nutrients.; Dried Apricots (Unsulphured, Chopped): ½ cup (80g) – Provide natural sweetness and chewiness. Chop them into small, raisin-sized pieces.; Raisins (or other dried fruit like cranberries or chopped dates): ½ cup (80g) – Adds another layer of sweetness and texture.; Light Brown Sugar (Packed): ⅓ cup (70g) – For sweetness and moisture. You can slightly reduce if you prefer less sweetness.; Unsalted Butter (Melted): ½ cup (113g or 1 stick) – Binds the ingredients and adds richness. Coconut oil can be a substitute.; Honey (or Maple Syrup): ¼ cup (85g by weight, or 60ml) – Acts as a binder and adds natural sweetness.; Vanilla Extract: 1 teaspoon – Enhances all the other flavors.; Baking Soda: ½ teaspoon – Helps with a little lift and tenderness.; Salt: ¼ teaspoon – Balances the sweetness and brings out flavors.

Ingredients

Rolled Oats (Old-Fashioned): 1 ½ cups (150g) – Avoid instant oats, as rolled oats provide a better, chewier texture.

Unsweetened Shredded Coconut: ¾ cup (60g) – Adds a lovely subtle sweetness and texture.

All-Purpose Flour (or Whole Wheat Flour): ½ cup (60g) – Helps bind the bites. Whole wheat adds extra fiber.

Ground Flaxseed (Flaxseed Meal): ¼ cup (30g) – A fantastic binder and source of omega-3s and fiber.

Sunflower Seeds (Raw, Unsalted): ¼ cup (35g) – For a nutty crunch and healthy fats.

Pumpkin Seeds (Pepitas, Raw, Unsalted): ¼ cup (35g) – Another great source of texture and nutrients.

Dried Apricots (Unsulphured, Chopped): ½ cup (80g) – Provide natural sweetness and chewiness. Chop them into small, raisin-sized pieces.

Raisins (or other dried fruit like cranberries or chopped dates): ½ cup (80g) – Adds another layer of sweetness and texture.

Light Brown Sugar (Packed): ⅓ cup (70g) – For sweetness and moisture. You can slightly reduce if you prefer less sweetness.

Unsalted Butter (Melted): ½ cup (113g or 1 stick) – Binds the ingredients and adds richness. Coconut oil can be a substitute.

Honey (or Maple Syrup): ¼ cup (85g by weight, or 60ml) – Acts as a binder and adds natural sweetness.

Vanilla Extract: 1 teaspoon – Enhances all the other flavors.

Baking Soda: ½ teaspoon – Helps with a little lift and tenderness.

Salt: ¼ teaspoon – Balances the sweetness and brings out flavors.

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Instructions

Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease a 24-cup mini muffin tin generously with butter or cooking spray. Alternatively, you can use paper liners, though greasing often yields a slightly crispier edge. If you don’t have a mini muffin tin, you can press the mixture into an 8×8 inch baking pan lined with parchment paper and cut into squares after baking and cooling (baking time may need adjustment).

Combine Dry Ingredients:
- In a large mixing bowl, add the rolled oats, shredded coconut, all-purpose flour (or whole wheat flour), ground flaxseed, sunflower seeds, pumpkin seeds, chopped dried apricots, raisins, light brown sugar, baking soda, and salt.
- Whisk or stir these dry ingredients together thoroughly until everything is evenly distributed. This step is important to ensure that every bite has a balanced mix of flavors and textures.

Combine Wet Ingredients:
- In a separate, smaller microwave-safe bowl, or a small saucepan over low heat, melt the unsalted butter.
- Once melted, remove from heat and stir in the honey (or maple syrup) and vanilla extract until well combined.

Mix Wet and Dry Ingredients:
- Pour the wet butter-honey mixture over the dry ingredients in the large bowl.
- Using a sturdy spatula or wooden spoon, mix everything together until just combined. Be careful not to overmix; you want all the dry ingredients to be moistened, forming a slightly sticky, cohesive mixture. It will look a bit crumbly but should hold together when pressed.

Portion into Muffin Tin:
- Using a small cookie scoop (about 1 to 1.5 tablespoons capacity) or two spoons, portion the mixture evenly into the prepared mini muffin cups.
- Press the mixture down firmly into each cup using the back of the spoon or your fingers. This is a crucial step! Compacting the mixture ensures the bites hold their shape after baking and don’t crumble. Fill each cup almost to the top.

Bake the Aussie Bites:
- Place the mini muffin tin in the preheated oven.
- Bake for 12-15 minutes, or until the edges are golden brown and the tops are lightly browned and set. Ovens can vary, so start checking around the 12-minute mark. They should feel firm to a light touch.

Cool Completely:
- Once baked, remove the muffin tin from the oven and place it on a wire cooling rack.
- Crucial Step: Allow the Aussie Bites to cool in the muffin tin for at least 15-20 minutes. They are very delicate when hot and will crumble if you try to remove them too soon. This cooling period allows them to firm up.
- After 15-20 minutes, carefully run a thin knife or small offset spatula around the edge of each bite if needed, then gently remove them from the muffin tin and transfer them to the wire rack to cool completely. Complete cooling might take another 30-60 minutes.

Store:
- Once completely cool, store your homemade Aussie Bites in an airtight container at room temperature.

Nutrition

Serving Size: One Normal Portion
Calories: 100-120