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Copycat Aussie Bites

Preheat your oven to 350F. Grab 2 mini muffin tins, and spray with a cooking spray, set aside. In a large food processor add 1 cup of oats. Process the oats until they resemble a flour, takes about 1 to 2 minutes. Add all the rest of the dry ingredients to the food processor. Pulse the ingredients until the apricots and raisins have broken down into small pieces. Pour all the wet ingredients into . . .

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Servings: 24

Prep Time: 00:15

Cook Time: 00:15

Main Ingredients

1 3/4 cup of rolled oats

1/4 cup of sugar

1/4 cup of dried turkish apricots

1/4 cup of raisins

1/4 cup of ground flaxseed

1/4 cup of hulled raw sunflower seeds

1/4 cup of unsweetened shredded coconut

1/4 cup of uncooked quinoa

2 tablespoons of chia seeds

1/4 teaspoon of baking soda

1/4 cup of melted salted butter

1/4 cup of canola oil

1/2 teaspoon of pure vanilla extract

Preparation

1Preheat your oven to 350F. Grab 2 mini muffin tins, and spray with a cooking spray, set aside.

2In a large food processor add 1 cup of oats. Process the oats until they resemble a flour, takes about 1 to 2 minutes.

3Add all the rest of the dry ingredients to the food processor. Pulse the ingredients until the apricots and raisins have broken down into small pieces.

4Pour all the wet ingredients into the food processor, and pulse until everything is wet and evenly incorporated.

5Evenly divide the batter into the mini muffin tins, gently press the batter down. Bake in the oven for 10 to 12 minutes, or until golden brown. Remove from the oven and place on a wire rack and allow to cool completely before removing.

6Can be stored in an air tight container for 5 days in the pantry, or you can freeze them and store for 1 month.

Reviews: 0

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