Preparation Time: 30 mins
- 1/2 cup coconut oil
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened shredded coconut
- 1 1/2 cups oat flour*
- 1 1/2 cups rolled oats
- 1/2 cup unsalted roasted pumpkin seeds (or sunflower seeds)
- 1/3 cup flax seed meal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/2 cup dried apricots
- 1/2 teaspoon of coconut oil for coating the pan
Preheat oven to 350 °F
Melt coconut oil in a saucepan. Add maple syrup, stir well and turn off the heat. Set aside.In a large food processor, add oat flour, oats, and pumpkin seeds. Pulse a couple of times. Add the coconut, flax seed meal, baking powder, and salt. Pulse to mix. Remove from the food processor and set aside.In the same food processor, add raisins and dried apricots and pulse until the apricots are approximately the size of raisins.
In the same processor, add the above oats mixture and pour the melted coconut oil and maple syrup over the dry ingredients, then pulse 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.
Using a 12 cup standard muffin pan, coat the cups with a little coconut oil. Scoop by the heaping tablespoonful into the cups of the mini muffin pan. With your fingers, press each gently but firmly to pack and flatten. Bake for about 10-15 minutes until set and edges are golden.
Remove from oven, allowing to cool for about 10 minutes. Use a butter knife to help pop each one out then place on wire rack to cool and set. They may be fragile until completely cooled.Keep at room temperature in an airtight container for up to 3-4 days or can be refrigerated for 10-12 days.
*You can grind your own oat flour by placing rolled oats in a blender/food processor and blending until you get a fine meal.
Sheetal from Foster City, California won $50 for this recipe and photo! Submit yours here!