1/4 c quinoa cooked (can use uncooked but I have not)
2 T Chia seed
1/4 tsp baking soda
1/4 c honey
1/4 c melted butter
1/4 c canola oil
1/2 tsp vanilla
Oven preheated to 350.Lightly grease a 24 count mini tart pan. Pour 1 c oats into food processor. Process 1 min or so till fine flour forms.
Add remaining oats, apricots, raisins, flax seed sunflower seed, coconut, quinoa, chia and baking soda. Pulse until raisins and apricots are in small bits.
Pour in butter, honey canola oil and vanilla. Pulse just till combined. Divide batter evenly between 24 spaces. Bake in preheated oven for 10 to 12 min until a little bit golden. Remove pan from oven and allow to cool on a rack in the pan. Once completely cooled remove from pan and put in air tight container. Very important to allow to cool in the pan otherwise they will not keep their shape.
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