pure maple syrup
or honey – but this won’t be vegan if you use honey
throw some oats in a blender and pulverize until they hit flour consistency
unsalted roasted sunflower seeds
(divided – add half in the beginningand half at the end)
unsweetened shredded coconut
(divided – add half in the beginning and half at the end)
Preheat the oven to 350F.
Grease the wells of a mini muffin pan using coconut oil, or if you’re not vegan – you could use butter
Combine the coconut oil and maple syrup (or honey) in a microwave safe bowl or jug, and heat (about 30 seconds), then whisk until combined. Set aside.
Add oat flour, oats, and half the sunflower seeds to a food processor and pulse a couple of times until the seeds and oats begin to break up (don’t overdo this)
Add half the coconut, flaxseed meal, baking powder, and salt. Pulse to mix.
Add the raisins and dried apricots and pulse until the fruit is JUST broken up. (You still want good sized bits of fruit in there.)
Transfer the mix to a large bowl, and add the remaining coconut and sunflower seeds.
Pour the melted coconut oil and maple syrup over the mixture and stir until well combined.
Fill the cups of the mini muffin pan all the way to the top, then press down to pack the mixture in densely.
Bake for about 10-12 minutes until set and edges are golden.
Remove from oven, cool in the pan for about 10 minutes, then gently
remove from tin and cool on a wire rack.
Keep at room temperature in an airtight container for up to 3-4 days, or freeze in a ziplock bag (just take them out a few minutes before you need them – they thaw fast)
Tried this recipe?
Recipe from KyleeCooks.com | Aussie Bites | https://www.kyleecooks.com/aussie-bites-2/ (copyrighted)