Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a medium size pot over low/medium heat stir together
Almond Butter (240 g)
,
Brown Sugar (165 g)
,
Unsalted Butter (110 g)
,
Honey (85 g)
and
Coconut Oil (30 mL)
until smooth and melted.
Step 2
Remove from heat and allow to cool enough that you can put your hand on the bottom of the pot. This is a good time to cook the
Quinoa (125 g)
according to package directions.
Step 3
Preheat oven to 350 degrees F (175 degrees C) and spray mini muffin tins lightly with
Nonstick Cooking Spray (as needed)
.
Step 4
Add
Egg (1)
and
Pure Vanilla Extract (5 mL)
, stir to combine. Mix in the
Oat Flour (285 g)
,
Oatmeal (25 g)
,
Unsweetened Shredded Coconut (50 g)
,
Sunflower Seeds (35 g)
,
Dried Apricots (30 g)
,
Raisins (35 g)
,
Chia Seeds (20 g)
,
Ground Cinnamon (1 g)
,
Baking Powder (as needed)
,
Salt (2 g)
and
Ground Ginger (as needed)
, stirring until just combined.
Step 5
Scoop batter into prepared tins using a 1-ounce cookie scoop, about 1 1/2 Tbsp.
Step 6
Bake for 12 minutes and remove, allowing to cool in the pan prior to removing to a cooling rack. Snack bites will keep in a sealed container for 3-4 days and up to 1 month in the freezer.
