Healthy Living: Amazing Apricot Energy Bites

Have you ever had an Aussie Bite? Well, chances are if you've got a Costco membership, you have. They are dense little mini-muffins loaded with nuts and seeds, but also unfortunately loaded with unhealthy fats and processed sugars. Well, we were wandering through Costco with our cart full of goodies over the weekend, when my husband and little one both grabbed an Aussie Bite sample from one of the available trays. Both of them loved them. I was shocked. I quickly told them both we wouldn't be getting a package, and explained why. But... I told them... I could make these at home, and make them healthier. So, I did. And they are awesome. Grab two as a pre-workout snack, or with your morning cup of coffee if you don't have time for breakfast. They are packed full of fiber and healthy fats, so though my bet is you'll want to eat as many of these little energy superstars as you can grab, you wont be able to manage more than a few at once {which is a good thing. Even a healthy snack can be bad for you if you eat 20 at a sitting!} 

Little one and husband pronounced their approval. So try them yourself, and Enjoy!

INGREDIENTS


2 cups rolled oats
1 cup blanched almond flour
1 cup spelt flour (or whole wheat flour)
1/2 cup flax meal
1/4 cup salba (or wheat germ)
1 1/4 cups flaked coconut
1/2 cup palm sugar (or agave nectar)
1/4 cup baking stevia
1/2 Tsp sea salt
1 Tsp baking soda
1 cup finely chopped dried apricots (or other dried fruits)
1/2 cup raw sunflower seeds
1/2 cup raw almonds, chopped
1 cup palm shortening (or organic unsalted butter)
2 Tbs raw honey
2/3 cup organic unsweetened applesauce
1/2 cup light coconut milk

DIRECTIONS {makes 48 mini muffins}


Preheat oven to 350. Combine first 13 ingredients in a large bowl. Melt shortening or butter in microwave. Add remaining ingredients to melted shortening and stir to combine. Add to dry ingredients and stir until well mixed. Fill mini-muffin cups 2/3 full with batter, smoothing tops to create a flat surface. Cook 15 minutes, or until golden brown. Remove from oven and let cool. Store in an airtight container for up to 3 days, or one week refrigerated. Enjoy!

♥ Jen

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