This feels like a celebration and I have been saving today’s post for just this special occasion. Omnia…you know those genius stove top oven folks?…well, they sent me one of their new products to try out. The Muffin Ring…I’ve just finished using it for the first time and I absolutely LOVE it!
The design is really very smart. Silicone construction, which makes clean up a breeze, and the six muffin wells collapse which allow for easy storage inside the baking pan when not in use…and you know how important clean up and minimal space is for we who live in tiny abodes with limited resources.
I’ve been hoarding this recipe purposely for the Muffin Ring’s inaugural launch at Sea Salt Galley Kat. One of my Galley Peeps sent it to me a while ago to try out and believe me, this is a keeper. I’m not sure how Aussie Bites got their name. These little bites, a cross between a muffin and a cookie, are loaded with seeds, nuts, dried fruits and grains….all crunchy and sweet. They keep really well and are super nutritious so perhaps they are a nod to the Australian aboriginals, the ancient hunter-gatherers. Whatever the origin, they are delicious and addictive and I’m so very thankful Judith shared this recipe for me to share with you.
I haven’t yet tried making them with different fruits and nuts but I expect the results would be as delicious as her original. I’m thinking of using dried cherries or blueberries, sunflower seeds or almonds. They are gluten free of course but I imagine I could sub in coconut oil for the butter to make them vegan. I seriously doubt if this batch will last long enough to stash away in the freezer but they can be frozen for longer storage. The ingredients are basic pantry items which most of us keep on hand and if I replaced the butter with coconut oil there is nothing that would need to be stored in our cooler or refrigerator.
I proudly served these little bites at a recent neighbourhood coffee gathering and they were a big hit. A growing number of our family and friends have dietary issues and it was a good feeling to be able to offer this gluten free, nut free, no-face-or-mother-sacrificed-little-treat to our friends and family.
So many thanks to Omnia for this very useful galley item. I’m seeing many more muffins in our future. Sweet or savoury. For breakfast or for tea. Treats to share with family and friends. If you type in ‘muffin’ in my search field you’ll be able to access all of my tiny galley muffin recipes. Or, I can make it a little easier for you…simply click here to start
…but first hang out here for a minute to check out Judith’s Aussie Bite recipe below…
Another keeper stored in my recipe vault.
Judith’s Aussie Bites
- Food processor
- Omnia stove top oven with muffin ring insert (optional for conventional oven folks)
- Muffin pan (for conventional oven folks). A mini muffin pan will produce about 36 bites
- 1 3/4 Cups Rolled oats
- 1/4 Cup White sugar
- 1/4 Cup Dried apricots roughly chopped
- 1/4 Cup Raisins
- 1/4 Cup Ground flaxseed
- 1/4 Cup Pumpkin seeds
- 1/4 Cup Unsweetened shredded coconut
- 2 Tbsp Chia seeds
- 1/4 cup Uncooked quinoa
- 1/4 Tsp Baking soda
- 1/4 Cup Grapeseed oil
- 1/4 Cup Melted unsalted butter
- 1/4 Cup Honey
- 1 Tsp Vanilla
- Place 1 cup of oats in your food processor and take then for a spin until the consistency of flour
- Add the rest of the oats and dry ingredients and pulse. You want the fruits finely chopped with some texture.
- Add the remaining ingredients and pulse until mixture holds together.
- Scoop mixture into prepared muffin tin or Omnia muffin ring, pressing down firmly so the mixture is compacted.
For Omnia users
- Insert filled muffin ring into Omnia baking pan, cover and set on pre-heated base plate.
- Cook for 15-20 minutes on medium heat or until mixture has set and slightly browned around the edges. Allow to cool completely before removing from pan.
For conventional oven users
- Bake in pre-heated 350 ° oven for 15 minutes or until set and slightly browned. Let cool completely before removing from pan.
- Store in a cool dry place for five days or freeze for up to 3 months.