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RECIPE
20 INGREDIENTS6 STEPS1hr

Gluten-Free Snack Bites

Gluten Free Snacks Bites are very tasty with bits of chewy fruit, nuts, and coconut. They’re exactly what you need to help fuel your activities.
Gluten-Free Snack Bites Recipe | SideChef
Gluten Free Snacks Bites are very tasty with bits of chewy fruit, nuts, and coconut. They’re exactly what you need to help fuel your activities.
Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
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Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
1hr
Total Time
55min
Active Time
$1.15
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
3/4 cup
or Peanut Butter
3/4 cup
Brown Sugar
1/4 cup
2 Tbsp
Coconut Oil
1
Large  Egg
1 tsp
Pure Vanilla Extract
1 1/2 cups
Oat Flour
3/4 cup
Quinoa , cooked
1/2 cup
Oatmeal
1/2 cup
Unsweetened Shredded Coconut
1/4 cup
Sunflower Seeds
1/4 cup
1/4 cup
Raisins , diced
2 Tbsp
Chia Seeds
1/2 tsp
Ground Cinnamon
1/4 tsp
Baking Powder
1/4 tsp
as needed
Nonstick Cooking Spray
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Nutrition Per Serving

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CALORIES
494
FAT
28.2 g
PROTEIN
11.1 g
CARBS
54.1 g

Author's Notes

-You can make your own oat flour by pulsing oatmeal in a spice grinder. It takes about 1 1/4 - 1 1/3 cups of oatmeal to yield 1 1/4 cups of oat flour. -If you have only one 24 count mini muffin pan as I do, you can keep unused batter covered and chilled for up to two days and bake when ready.

Cooking Instructions

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Step 1
In a medium size pot over low/medium heat stir together Almond Butter (3/4 cup) , Brown Sugar (3/4 cup) , Unsalted Butter (1/2 cup) , Honey (1/4 cup) and Coconut Oil (2 Tbsp) until smooth and melted.
Step 2
Remove from heat and allow to cool enough that you can put your hand on the bottom of the pot. This is a good time to cook the Quinoa (3/4 cup) according to package directions.
Step 3
Preheat oven to 350 degrees F (175 degrees C) and spray mini muffin tins lightly with Nonstick Cooking Spray (as needed) .
Step 4
Add Egg (1) and Pure Vanilla Extract (1 tsp) , stir to combine. Mix in the Oat Flour (1 1/2 cups) , Oatmeal (1/2 cup) , Unsweetened Shredded Coconut (1/2 cup) , Sunflower Seeds (1/4 cup) , Dried Apricots (1/4 cup) , Raisins (1/4 cup) , Chia Seeds (2 Tbsp) , Ground Cinnamon (1/2 tsp) , Baking Powder (1/4 tsp) , Salt (1/4 tsp) and Ground Ginger (1/4 tsp) , stirring until just combined.
Step 5
Scoop batter into prepared tins using a 1-ounce cookie scoop, about 1 1/2 Tbsp.
Step 6
Bake for 12 minutes and remove, allowing to cool in the pan prior to removing to a cooling rack. Snack bites will keep in a sealed container for 3-4 days and up to 1 month in the freezer.
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Nutrition Per Serving
Calories
494
% Daily Value*
Fat
28.2 g
36%
Saturated Fat
10.4 g
52%
Trans Fat
0.0 g
--
Cholesterol
35.3 mg
12%
Carbohydrates
54.1 g
20%
Fiber
7.5 g
27%
Sugars
22.3 g
--
Protein
11.1 g
22%
Sodium
68.7 mg
3%
Vitamin D
0.1 µg
0%
Calcium
113.5 mg
9%
Iron
3.0 mg
17%
Potassium
429.3 mg
9%
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