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All Your Seeds

Course Breakfast, Dessert
Cuisine Gluten free
Servings 24 mini-cups
Author Carolina Jantac, MS, RD, LD


  • ¼ cup of Once Again Sunflower Seed Butter lightly salted
  • ¼ cup of dried apricots
  • ¼ cup of raisins
  • ¼ cup of ground flaxseeds
  • ¼ cup of unsweetened coconut
  • ¼ cup of sunflower seeds roasted
  • 2 tablespoons of chia seeds
  • ¼ cup of Once Again Killer Bee Honey
  • ½ cup of coconut oil
  • ¼ cup uncooked quinoa or cooked
  • 1 ¾ cups of oats pulsed to flour in food processor
  • ¼ teaspoon of baking soda


  1. Start by pulsing oats in food processor until you obtain a flour-like consistency.
  2. Then add in apricots, raisins, flax seeds, coconut, sunflower seeds, Chia seeds and quinoa.
  3. Pulse a few times until the apricots are rendered in small, chopped bits. Lastly, add coconut oil, honey, Once Again Sunflower Seed Butter and baking soda.
  4. Pulse a few times until you obtain an even mixture. Add a spoonful to a mini-muffin tin sprayed with oil or buttered. Place in an oven preheated to 350 degrees Fahrenheit for 10 to 12 minutes or until golden brown around the edges. Wait until the bites cool before removing them from the muffin pan. Store them in an airtight container for up to 5 days.

Recipe Notes