Seedy bites

12 Feb

seedy bites

This recipe for seedy bites is actually more of a template. I pulse some rolled oats for a base, then add whatever I’ve got in the fruit and seed department.

When the mixture resembles damp sand, I pack it into the mini-muffin cups and bake for ten minutes.

They are a bit soft when they first come out, but as long as I let them cool completely in the tin, they firm up nicely.

It’s tempting to scoff six of these seedy bites in one go, but two are surprisingly satisfying.

Seedy bites
(makes 24-30)

  • 1½ cups rolled oats
  • ¼ cup caster sugar
  • ½ cup dried fruit: raisins, cranberries, apricots, dates, figs, goji berries
  • ¼ cup ground flax seed
  • ¼ cup seeds: sunflower, pumpkin, hemp, sesame
  • ¼ cup shredded coconut
  • ¼ cup uncooked quinoa (or millet)
  • 2 Tb chia seeds
  • ½ tsp baking powder
  • ¼ cup maple syrup (or honey)
  • ½ cup sunflower oil (or coconut oil)
  • ½ tsp vanilla
  1. Preheat oven to 350°F (175°C).
  2. In a food processor, pulse the rolled oats until it has the consistency of coarse flour.
  3. Add the caster sugar, dried fruit, flax seed, seeds, coconut, quinoa, chia seeds, and baking powder. Pulse until any larger dried fruits are in small pieces.
  4. Add the maple syrup, sunflower oil, and vanilla. Pulse until it comes together in a mass.
  5. Fill the mini-muffin cups with spoonfuls of mixture.
  6. Bake for about ten minutes, or until golden.
  7. Allow to cool in the tin before storing in an airtight container.

seedy bites

2 Responses to “Seedy bites”

  1. Megala February 12, 2018 at 9:13 am #

    Great recipe with finest ingredients !

  2. Henrietta Watson February 12, 2018 at 9:58 am #

    Reblogged this on All About Writing and more.

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