We really call them cookies.
But only for the sake of the kids never questioning and always loving. Is this lying? It’s all in love right. I mean technically when an Aussie bites recipe is this delicious we can call them cookies.
But for the sake of all things health, 10 minute Aussie bites it is.
Before we get into this amazingly delicious Aussie bites recipe, I want to bring up a common subject in nutrition, snacking.
I feel like snacking is a common denominator in health. This foreign, unknown territory where we’re not sure if it is a good thing or bad thing. But here’s the nitty-gritty truth, because I’m all about truth.
Snacking or no snacking, three meals a day or two, the reality is there is no right or wrong.
Wait.
What?
Three meals a day has been pressured upon us by society, not by our body. There is no owners manual to this game of health but there is one tool and one we must be using, our body. While I could get on my soap box about this topic ->blushing<- the bottom line is do what feels right and normal to you.
If you’re not hungry, don’t eat. On the other hand, if you’re hungry, eat. But by all means don’t stuff yourself for fear of when your next meal might be. Some people need to eat often but smaller meals while others are perfectly satisfied on just two meals a day.
No matter how many times you eat, or what you call your meals or snacks or appetizers one thing is for certain, everyone can use a good snack bite in their life. Am I right?
So in effort of all things good and healthy let me introduce you to this 10 minute Aussie snack bite recipe.
Loaded with nutrient dense super foods, these are about ready to clean up all of the snack bite recipes out there with most nutrients. Let’s take a look at the roster:
- Quinoa – check
- Chia seeds – check
- Coconut oil – check
- Dried apricots – check
- Sunflower seeds – check
- Honey – check
So there you have it. The next must make recipe. You can make a double batch or triple batch and freeze them to be pulled out anytime you’re looking for something quick and satisfying while still fulfilling that need for a cookie.
No matter what you call them, they are healthy and delicious and that is enough for me to prescribe these to you tonight!
If you need some extra hands in the kitchen, we have six for rent. They’re good cooks but messy. Like really really messy. I won’t tell you that one stuck his freshly washed but not dried hand entirely into my tin of chia seeds only to be completely covered in the tiny black seeds. I also won’t mention that they ate nearly all the dough before I could put them in the muffin tins. Or that I caught one of them pouring honey into their mouth straight from the honey bear. I also won’t tell you that they demand to sit on the counter measuring and pouring themselves. And I most definitely won’t tell you how much oatmeal was on the floor after the cooking spree was over. Nope, just six perfectly capable and willing home cooks.
Please, can someone send me a parenting manual.
HEEEEELLLLP!
- 1 cup oats
- ½ cup oat flour
- 1 cup cooked quinoa
- ¼ cup butter (or use coconut oil for vegan)
- ¼ cup coconut oil
- ½ cup apricots
- ½ cup raisins
- ½ cup shredded unsweetened coconut flakes (finely shredded)
- 2 tablespoons chia seeds
- ¼ cup sunflower seeds
- 3 tablespoons honey
- 2 tablespoons coconut coconut sugar
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 350 degrees.
- To food processor add oats, sunflower seeds, chia seeds, apricots and raisins. Process until finely chopped (will be suck together).
- Remove and place in bowl.
- Add in oat flour, quinoa, butter, coconut oil, coconut flakes, coconut sugar, honey, vanilla, baking soda and salt.
- Stir well and place a scoop in the bottom of a small muffin tin (or roll into balls and place on a cookie sheet), pressing together to help stick.
- Place in oven for 8-10 minutes or until just beginning to turn golden. Remove and let cool.
