Breakfast Bites
These energy dense and fiber-filled breakfast bites are Breadtopia's take on the popular snack Aussie Bites. They're absolutely delicious and packed with nutritious oats, quinoa, seeds, and dried fruit. Make them gluten free or use some sourdough discard in the batter.
- Prep time
- 30 min
- Cook time
- 12 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
- Optional 100 grams sourdough discard (1/3 cup)
- 80 g cooked quinoa (1/2 cup)
- 80 g maple syrup or honey (1/4 cup)
- 50 g brown sugar (1/4 cup)
- 35 g flaxmeal (1/4 cup flax seeds, ground in spice grinder)
- 22 g chia seeds (2 Tbsp)
- 1 tsp vanilla extract (4.2 grams)
- 100 g oil, light olive or avocado (scant 1/2 cup)
- 175 g rolled oats, to be processed into coarse oat flour (1 3/4 cups)
- 1 tsp ground cinnamon (2.6 grams)
- 1/4 tsp salt (1.5 grams)
- 1/4 tsp baking soda (1.25 grams)
- 100 g dried fruit (~1 cup) 40 grams apricots, 40 grams dates, 20 grams raisins
- 15 g unsweetened dried shredded coconut (1/4 cup)
- 30 g pumpkin or sunflower seeds (1/4 cup)
Instructions
- 1
Preheat the oven to 350°F and grease two mini muffin tins, preferably non-stick. You can also grease a large baking sheet or line it with parchment paper.
- 2
In a small bowl, combine the optional sourdough discard, cooked quinoa, maple syrup, brown sugar, flaxmeal, chia seeds, and vanilla extract and mix thoroughly. At this point you can add the oil to the top of the mixture and it won't interfere with the gelatinization of the flax and chia. Set aside for about 10 minutes.
- 3
In a food processor with the metal blade, process the rolled oats, cinnamon, salt, and baking soda until you have a coarse flour.
- 4
Add the dried fruit, coconut, and sunflower/pumpkin seeds. Pulse a few times to break up the biggest pieces, then process until these additions are about the size of sunflower seeds or smaller.
- 5
Add the wet mixture to the ingredients in the food processor and pulse until combined. Transfer to a bowl and fill the wells of the mini muffin tin using a 1.5" diameter cookie scoop. With damp fingertips, pat down the batter and add more if needed to reach the edge of each well. You can also make small mounds of batter on a baking sheet with the cookie scoop.
- 6
Bake for 12-14 minutes until the edges of the bites are golden brown.
- 7
Take the pans from the oven and let the bites cool in the tins before removing them.
- 8
Use a thin, not-serrated knife to separate each bite from the pan on two sides before you lift it out.
- 9
Store in a closed container for 4-5 days or freeze for long-term storage.