Oat & macadamia breakfast bites

Who misses chocolate? Yes, me too! And by pure fluke, I somehow managed to make these breakfast bites taste as if they have chocolate in the centre. I was so shocked when I tasted them, I had to keep reminding myself that I made them and that they were definitely chocolate free. Even better, apart from the sugar, these are unbelievably healthy and packed with goodness. As per the photo below, I also made these into cookies which are brilliant and crunchy but don't give off the same chocolatey vibe. Make one at a time or a mixture of both! Two recipes in one - you're welcome ❤️

OAT & MACADAMIA BREAKFAST BITES (OR COOKIES!)

4 large medjool dates, pitted and finely chopped

1 tbsp chia seeds

1/4 C boiling water

Dry

1/2 C raw sugar

1 C rolled oats

2 tbsp coconut flour

1 tsp bicarbonate soda/baking soda

Wet

1/2 C macadamia butter

Tbsp pure Maple syrup

1/4 C cold pressed coconut oil, melted

1. In a small bowl, combine chopped dates, chia seeds and boiling water

2. Stir well to combine and scrape mixture down so that the dates and chia seeds are immersed in water

3. Set aside for 10 minutes

4. Tip dry ingredients into a separate medium sized bowl and stir very well to combine

5. Add wet ingredients to a large mixing bowl and stir very well to combine

6. Add date mixture (after its 10 minute soak) and dry ingredients to mixing bowl and combine very well

For breakfast bites

7. Line 16 muffin tin holes with squares of baking/parchment paper and fill each with 1-2 tablespoons of mixture

8. Press mixture down with your fingers so that the centres are slightly lower than the sides

9. Bake at 180°C/350°F for 7 minutes or until browned

10. Remove from oven and leave to cool for 10 minutes in trays. The mixture in the centre will still be very soft

11. Grip corners of paper/parchment and lift bites from trays onto a rack. Cool completely

12. Leaving paper attached, freeze bites in a ziplock or reusable bag

Enjoy straight from the freezer for best texture and chocolatey flavour ❤️

For cookies

7. Line two baking trays/sheets with baking paper/parchment

8. Take heaped tablespoons of mixture and roll them into balls, placing them well spaced apart on trays

9. Flatten balls with the heel of your hand

10. Bake at 180°C/350°F for 6 minutes or until browned

11. Cool on trays until very firm, then carefully move to a rack to cool completely

12. Store in a ziplock or reusable bag

Enjoy fresh or straight from the freezer ❤️

Ingredient information (based on advice by SIGHI)

- All ingredients are rated 0

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Make sure muffin tin is well lined - any mixture that comes into contact with the tin is likely to stick

🔥 If you only have a 12 hole muffin tin, line a tray/baking sheet and make the other 4-6 as cookies, or simply cook your bites in two batches

🔥 Use desiccated coconut if you don't have coconut flour - simply grind it in a coffee grinder. Be sure to check the package for sulphites etc which are sometimes used in processing

The cookie version - crunchy and delicious
but without the chocolatey flavour