Cooking Instructions
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Step 1
In a medium size pot over low/medium heat stir together
Almond Butter (3/4 cup)
,
Brown Sugar (3/4 cup)
,
Unsalted Butter (1/2 cup)
,
Honey (1/4 cup)
and
Coconut Oil (2 Tbsp)
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 (3/4 cup)
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 (1 tsp)
, stir to combine. Mix in the
Oat Flour (1 1/2 cups)
,
Oatmeal (1/2 cup)
,
Unsweetened Shredded Coconut (1/2 cup)
,
Sunflower Seeds (1/4 cup)
,
Dried Apricots (1/4 cup)
,
Raisins (1/4 cup)
,
Chia Seeds (2 Tbsp)
,
Ground Cinnamon (1/2 tsp)
,
Baking Powder (1/4 tsp)
,
Salt (1/4 tsp)
and
Ground Ginger (1/4 tsp)
, 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.
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