Vegan Aussie Bites

These convenient, tasty little bites are like a cross between a granola bar and a muffin. Best of all, they take only about 10 minutes to assemble!

Ingredients

1/2 cup coconut oil

1/2 cup pure maple syrup

1 1/2 cups oat flour

1 1/2 cups rolled oats

1/2 cup unsalted roasted sunflower seeds

1/2 cup unsweetened shredded coconut

1/3 cup flaxseed meal

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup raisins

1/2 cup dried apricots

I didn't have apricots so used dates instead; instead of raisins I used dried cranberries and cherries, and I added some hemp seed and camu camu powder.

Instructions

1. Preheat the oven to 350ºF. Spray the cups of a mini-muffin pan with non-stick spray or rub with a little coconut oil.

2. Heat the coconut oil and maple syrup in a small saucepan over medium-low heat, stirring occasionally, until coconut oil has melted. Set aside.

3. To the bowl of an 8-cup or larger food processor, add oat flour, oats, and sunflower seeds. Pulse a couple of times until the seeds and oats begin to break up. Add the coconut, flaxseed meal, baking powder, and salt. Pulse to mix.

4. Add the raisins and dried apricots and pulse until the apricots are approximately the size of peas.

5. Pour the melted coconut oil and maple syrup over the dry ingredients, then pulse just until combined. Transfer to a large bowl and stir well to make sure all ingredients are well-combined. If any of the apricots and raisins stick together in clumps, use your fingers to separate and distribute them throughout the mix.

6. Scoop by the heaping tablespoonful into the cups of the mini muffin pan (I use a cookie scoop). With your fingers, press each gently but firmly to pack and flatten.

7. Bake for about 12 minutes until set and edges are golden.

8. Remove from oven, allowing to cool for about 10 minutes. 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. They may be fragile until completely cooled.

9. Keep at room temperature in an airtight container for up to 3-4 days, or freeze in a zipper bag.

 (from www.ohmyveggies.com)