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1
Preheat oven to 325u00b0 convection bake or 350u00b0 standard bake. Lightly grease a 24-count mini-muffin tin with coconut oil.
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2
Start cooking the quinoa in a small saucepan (1-1/2 Tbsp quinoa with 3 Tbsp water will make close to the quantity you need. Bring to a boil, reduce heat, cover, and let simmer on low for 15 to 20 minutes or until water is absorbed).
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3
Place oat flour, sugar, sea salt, baking powder, flax meal and flax seeds into the bowl of a food processor. Pulse about 15 times to break up the whole flax seeds a bit.
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4
Add in the rolled oats and dried fruit and pulse about 10 times. Fruit should be broken up, but there will still be some larger bits.
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5
Add in the coconut, cooked quinoa, and chia seeds. Pulse about 5 times (you don't want to grind things up too much).
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6
Add in the sunflower seeds. Do not pulse.
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7
Combine melted coconut oil, melted butter, agave or honey, golden syrup, and vanilla extract. Add to the mixture in the food processor and pulse just until combined, about 10 times.
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8
Divide batter evenly among the prepared muffin tin holes. Lighly press the mixture down.
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9
Bake in the preheated oven for 10 to 14 minutes (depending upon the size of your mini-muffin pan - see note).
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10
Remove pan from oven and (IMPORTANT!) let cool for 15 minutes before attempting to remove the bites. Gently remove the muffins and let cool completely. Store in an airtight container for up to 5 days or freeze.
