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Servings:

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.

Total Time

1hr

0.0

0 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

3/4 cup

Almond Butter

or Peanut Butter

•

3/4 cup

Brown Sugar

•

1/2 cup

Unsalted Butter

•

4 Tbsp

Honey

•

2 Tbsp

Coconut Oil

•

Large Eggland's Best Classic 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

•

4 Tbsp

Sunflower Seeds

•

4 Tbsp

Dried Apricots , diced

•

4 Tbsp

Sun-Maid Raisins , diced

•

2 Tbsp

Chia Seeds

•

1/2 tsp

Simply Organic Cinnamon, Ground

•

1/4 tsp

Baking Powder

•

1/4 tsp

Salt

•

1/4 tsp

Ground Ginger

•

as needed

Nonstick Cooking Spray

Cooking Instructions

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 (4 Tbsp) and Coconut Oil (2 Tbsp) until smooth and melted.

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.

Preheat oven to 350 degrees F (175 degrees C) and spray mini muffin tins lightly with Nonstick Cooking Spray (as needed) .

Add Eggland's Best Classic 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 (4 Tbsp) , Dried Apricots (4 Tbsp) , Sun-Maid Raisins (4 Tbsp) , Chia Seeds (2 Tbsp) , Simply Organic Cinnamon, Ground (1/2 tsp) , Baking Powder (1/4 tsp) , Salt (1/4 tsp) and Ground Ginger (1/4 tsp) , stirring until just combined.

Scoop batter into prepared tins using a 1-ounce cookie scoop, about 1 1/2 Tbsp.

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.

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.

Nutrition Per Serving

CALORIES

492

FAT

28.2 g

PROTEIN

11.1 g

CARBS

53.3 g