Post Time: 2025-02-18
Error: No content files found.A recipe video demonstrating how to make delicious Gluten Free Snack Bites. A healthy-ish snack packed with nut butter, quinoa, nuts and seeds for added nutrition, fibre and protein. They're the perfect two-bite snack for lunches, and backpacks or simply to get a little extra energy throughout your day. #compelledtocook #cookingchannel #foodvideo #recipevideo #bakingvideo #bakingathome #glutenfreerecipe #glutenfreesnacks #snacksrecipe #lunchboxrecipe #snackbites #quinoa #nutbutter #oatflour Makes 45-46 3/4 cup almond or peanut butter see note 3/4 cup brown sugar, packed 1/2 cup unsalted butter 1/4 cup honey 2 tbsp coconut oil find more information 2 large eggs 1 tsp pure vanilla extract 1 1/2 cups oat flour see note 3/4 cup cooked quinoa 1/2 cup oatmeal 1/2 cup unsweetened coconut 1/4 cup unsalted sunflower seeds 1/4 cup diced dried apricots 1/4 cup diced seedless raisins see note 2 tbsp chia seeds 1/2 tsp cinnamon 1/4 tsp baking powder 1/4 tsp salt 1/4 tsp ground ginger -In a medium size pot over low/medium heat stir together nut butter, brown sugar, butter, honey and coconut oil until smooth and melted. -Remove from the heat and allow to cool enough to put your hand on the bottom of the pot ( a good time to cook the quinoa according to package directions) -Preheat oven to 350℉ -To a large bowl add the oat flour, quinoa, oatmeal, coconut, dried fruit, chia seeds, sunflower seeds, baking powder, spices and salt. Stir to combine. -To the cooled nut butter mixture add the eggs and vanilla, and stir to combine. Mix with the dry ingredients and stir Recommended Internet site well. -Spray mini muffin tins lightly with non-stick spray. Scoop the batter into prepared tins using a level 1 1/2 tbsp cookie scoop. -Bake for 12 minutes and remove to a wire rack. Allow to cool completely in the pan before trying to remove. -Snack bites will be kept in a sealed container for 3-4 days and up to 1 month in the freezer. Recipe Notes: -Overfilling the mini tins will make them harder to remove. Be sure to use a level scoop. -You can make your own oat flour by pulsing oatmeal in a spice grinder. It takes about 1 1/3 cups of oatmeal to yield 1 1/2 cups of oat flour. -I've made this recipe with both almond butter and peanut butter. Both are wonderful, it's a matter of preference. -If click home page you have only one 24-count mini muffin pan, keep the unused batter covered and chilled for up to two days and bake when ready.