Loaded Homemade Aussie bites are made in homage to a frequent purchase at Costco– the good ole tub of Aussie bites that seem to call out to me as I walk by. My affection with the Costco version waned when I took gluten out of my diet. Their product isn’t certified gluten free so I set out to make a version at home. Loaded with dried fruit and nuts, these homemade Aussie bites will be a favorite!
The #CreativeCookieExchange decided to bake with whole grains this month, and these loaded homemade aussie bites are perfect! Gluten free oats and quinoa are my pantry staples. Quinoa is an ancient grain from South America that is gluten free and a complete protein. Added to these whole grains is a list of energy-packed ingredients that you can customize as you wish. Apricots, dates, raisins, dried cherries, pistachios, and coconut flakes rounded out these loaded homemade Aussie bites. Breakfast, snack, dessert, these Aussie bites check off all of the boxes.
Choosing gluten free oats for this loaded Aussie bite is the first step to keeping the ingredient list gluten free. Take care in buying ingredients that are clearly marked as gluten free. Oats technically “should” be gluten free but often are contaminated with gluten unless otherwise noted that they are tested and certified as gluten free. Bob’s Red Mill is the brand used here (although they sell oats that are NOT gluten free as well so check and double check your labels).
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Loaded Homemade Aussie bites are a copycat recipe that take the Costco favorite and makes a gluten free version filled with your favorite dried fruits and nuts. Whole grains of oats and quinoa are the base of these energy bites. Apricots, dried cherries, raisins and pistachios add to the flavor.
2 cups gluten free oats (separated into 1 cup portions)
1 cup cooked quinoa (gluten free)
1/4 cup dried apricots
1/4 cup dried cherries
1/2 cup pitted dates
1/4 cup raisins
1/4 cup honey
1/4 cup pistachios
1/2 cup coconut flakes
3 tablespoons unsalted butter, melted
1 teaspoon baking soda
Preheat the oven to 350 degrees F. Spray a mini muffin tin with baking spray.
Use a food processor to process 1 cup of the oats until consistency is like flour. Pour into a medium size bowl. Add the remaining cup of oats and the quinoa. Stir to combine.
No need to clean the food processor. Add the apricots, dried cherries, dates, and raisins. Process until a smooth paste. Add the oats and dates back into the food processor. Add the honey, coconut flakes, pistachios, melted butter, and baking soda. Pulse until the mixture comes together. It will likely form a ball.
Place about 1 tablespoon of the mixture into each mini muffin space. Press down to fill the muffin cavity. Bake for 12-14 minutes or until the edges start to brown. Let cool in the muffin tin completely before removing.
The #CreativeCookieExchange is baking with WHOLE GRAINS in April and we’d love for you to join us! The possibilities begin with whole wheat and oats, but maybe you’ll find a new grain to bake with in your kitchen such as quinoa, amaranth, or buckwheat! Check out with the #CreativeCookieExchange bakers shared this month:
Amaranth Lemon Cookies from A Shaggy Dough Story
Buckwheat Toffee Cookies from Food Lust People Love
Loaded Homemade Aussie Bites from A Baker’s House
Only Oats Cookies from What Smells So Good?
Rye Chocolate Chip Cookies from Karen’s Kitchen Stories
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at [email protected] and she will get you added to our Facebook group, where we discuss our cookies and share links.
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