Except during my pregnancies (when hormones were doing all sorts of strange things), I am not a salty snack person. You can shove a bowl of potato chips right up to my face, and it doesn't tempt me in the least.
At Vegan bites we create delicious, healthy, plant based and gluten free food and treats. Always trying to source the best and healthy ingredients, we use no additives and no artificial sweetener.
Our food is made daily fresh from scratch. Our treats are not only delicious, they are also guilt-free. Our mission is to create the best-tasting food, cookies and snacks using only all-natural ingredients.
All our products are 100% plant based, no dairy, no eggs, no animal byproducts. All our gluten free items are made with oat flour.
Come and enjoy our new creation, vegan | gluten free tiramisu. They’re a bit sweet, a tad salty, a little crunchy, and oh-so very delicious.
They boast a nice, healthy dose of Omega-3s and fiber, and they also make an incredible grab-and-go breakfast or snack. I’ve only ever seen them on the shelves at Costco, but after becoming a bit addicted to the store-bought version, I set out to make my own.
I wanted my version to be as healthy as possible, so I swapped the butter for coconut oil. It took a handful of tries to get these right, but the recipe I settled upon has been a hit among my official taste panel (that would be, um, my toddler, my husband, my sister, my friend, and myself).
These homemade vegan Aussie bites taste a lot like the original, though texture-wise, they’re less like muffins and more like granola bars in mini-muffin form. This homemade version is crunchier, heartier, and more densely packed with seeds and dried fruit.
Well, the two-year-old munched a bit on hers and then murmured something about Red Car and Mater (her latest obsession is watching Disney’s “Cars mouillé!”); but I’m pretty sure that was code for “I find these vegan Aussie bites to be particularly delectable. This recipe results in about four dozen Aussie bites, so if that’s a bit much at one time, just freeze the extras.
Seal them in a zipper bag, put ’em in the freezer, and then pull a couple out and set them on the counter while you’re starting your morning coffee. These convenient, tasty little bites are like a cross between a granola bar and a muffin.
Pulse a couple of times until the seeds and oats begin to break up. Add the coconut, flaxseed meal, baking powder, and salt.
Pour the melted coconut oil and maple syrup over the dry ingredients, then pulse just until combined. If any of the apricots and raisins stick together in clumps, use your fingers to separate and distribute them throughout the mix.
Use a butter knife to help pop each bite out of its respective tin; carefully remove from tin and place on a wire rack until completely cool and set. Keep at room temperature in an airtight container for up to 3-4 days, or freeze in a zipper bag.
** This recipe yields about 48, and I only have a 24-cup mini-muffin pan, so I bake in two separate batches with no issues. I just pulse the items that need chopping or pulverizing as I go, mixing ingredients together in one large bowl.
A lovely lady on a Facebook group that I’m part of asked if anyone had a recipe to replicate the Yuri’s Cauliflower and Potato Bites found in Australian supermarkets. Although I hadn’t eaten or made these before, I jumped at the opportunity to test my recipe making skills.
I went and bought a pack, tried them, and set about making a version that this group member would be able to create at home. Her main motivation for wanting to make these cauliflower and potato bites herself at home was to save on single use plastic.
I also wanted to make mine a little chunkier, as I love seeing bits of the ingredients in this kind of foods. The final flavor is similar but not the same and mine are a lot softer and a bit more delicate.
Vegan Dairy Free Delicious Easy to make with household ingredients Moist Crunchy I served these cauliflower and potato bites with a Sriracha Mayo that I made myself using the Chef Na Plant Based Kitchen Sriracha Sauce (which is so delicious) and some store bought vegan mayonnaise.
If you can avoid eating them all in one go, you can store them in an airtight container in the fridge for a few days. They’d also freeze well too, so don’t be afraid to make a bigger batch and chuck some in the freezer.
These cauliflower and potato bites would make a good snack for work, so cook and store to your hearts content. If you’ve had the store bought cauliflower and potato bites, and you make this recipe, I’d love to hear what you think in the comments below.
Give me your feedback and let me know if there are any other store bought favorites that you’d love a vegan recipe for. Print Pin These cauliflower and pot oat bites are vegan and full of crunch and flab our.
Place the chopped potatoes and cauliflower into a large baking tray and drizzle with the olive oil. Toss to coat the veg in oil and then sprinkle the garlic powder, onion flakes, thyme, can pepper and sea salt.
While the vegetables cool, mix the chia seeds and the hot water in a small bowl. While you coat the balls, heat your vegetable oil in a small to medium size saucepan.
If you don't have a thermometer, try dropping a small cube of bread into the oil, if it turns golden brown in 15 seconds, you're at the right temperature. Place your pinko breadcrumbs into a shallow bowl and coat each ball individually.
If they are browning much quicker than that, turn the heat down and let the oil cool off a little before doing the next batch. Use a slotted spoon to pull them out and allow as much oil to drip off as possible before transferring to your plate.
Place cooked bites on a paper towel and serve with some sriracha mayo. I've been using a delicious sriracha from Chef Na's Plant Based Kitchen which I just mix with some store bought vegan mayo.
Goldfish crackers peanuts almonds Chen corn chips Crunchy Cheetos Life cereal After it is baked, try throwing in some M&Ms, Reese's Pieces, beer nuts or raisins for some sweetness.
Using a wooden spoon, mix well to make sure all the bits and bites are coated in the butter mixture. Stir the bits and bites every 15 minutes, pulling the ones at the bottom up to the top.
Add water gradually and make a thick batter. Dip each blanched cauliflower floret into the batter and arrange on a greased baking tray.
Bake in the hot oven for 15-20 minutes or until it becomes golden and crispy. Serve baked cauliflower bites with a sprinkle of raw onions, chopped cilantro leaves and a squeeze of fresh lemon or lime juice.
Heat a cast iron lava or skillet and spread some oil. After preparing the florets and dipping them in better place them on the oiled lava.
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HariniBaked cauliflower bites is a quick and delicious starter you can make in minutes! Tossed gently in flour and crusted with sesame seeds, this may be that non-greasy snack you are looking for ever.
Better than takeaways, fresh, flavorful and extra crispy, you will love this snack to bits, oh these are vegan too Add water gradually and make a thick batter.
Dip each blanched cauliflower floret into the batter and arrange on a greased baking tray. Serve baked cauliflower bites with a sprinkle of raw onions, chopped cilantro leaves and a squeeze of fresh lemon or lime juice.