Our breakfast bites are such the perfect on-the-go breakfast or snack that we had to create a nut-free version. These are a perfect treat to bring if you may have a crowd with nut allergies. I love opening my fridge and finding these delicious little bites waiting for me!
Sunflower butter is a wonderful alternative to nut butters. Easily substituted for any nut butter in recipes it adds a unique flavor all its own. Sunflower seeds have been found to prevent many health issues including high cholesterol, high blood pressure, asthma, migraines, indigestion and inflammation.
Sunflower kernels (the meat interior of the seed) contain high levels of Vitamin E and lignans (a phytonutrient found in the hull of the flax seed) which provide us with protection from heart and cardiovascular issues and helps to lower cholesterol.
In kernel form, I love sunflower for their versatility! Sunflower kernels can be added to salads, baked goods, cereals and even popcorn for a wonderful high-protein crunch that is nut-free.
This recipe makes approximately 24 2x2 square breakfast bites. Store in the refrigerator or freezer. Enjoy them chilled or reheat in the toaster as needed.
Sunflower Breakfast Bites
- 1 Cup Apples, Diced with Peel
- ¼ Cup, Dried Figs, Chopped (or Raisins or other Dried Fruit)
- 2 Tablespoons Non-Dairy Butter (Earth Balance
- 1 Teaspoon Cinnamon
- ½ Cup Unsweetened, Plain Greek Yogurt or Soy Yogurt (Oikos or Whole Soy)
- ¼ Cup Applesauce (Santa Cruz)
- ½ Cup Rice Milk (Ryza)
- 2 Large Egg Whites, Lightly Beaten (or sub Ener-G Egg Replacer)
- 4 Tablespoons Sunflower Butter (Once Again)
- ¼ Teaspoon Stevia (equivalent to 1 packet)
- ¼ Teaspoon Vanilla Extract
- 3/4 Cups Gluten-Free Oat Flour (Bob’s Red Mill)
- ¼ Cup Ground Flax Meal (Bob’s Red Mill or Linwoods Blend)
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Sea Salt
- 1 Tablespoon Sunflower Seeds/Kernels (Go Raw Sprouted Sunflower Seeds)
- 1 Cup Gluten-Free Rolled Oats (Bob’s Red Mill)
Preheat oven to 350˚F.
Line a baking pan with parchment paper, lightly coat with canola spray or use a non-stick pan. I prefer to use a brownie bite pan.
Remove stems from dried figs and chop.
Melt butter in a small skillet over low-medium heat. Add apples, sliced figs (or dried fruit) cinnamon and salt. Stir to combine.
Reduce heat to low and cook for about 5-8 minutes until apples soften. Remove from heat to cool.
Add sunflower seeds to a small bowl. Use another smaller bowl and firmly press one bowl into the other to crush the sunflower seeds or use a spoon. Set aside.
In a medium bowl or stand mixer mix together yogurt, applesauce, rice milk, egg, sunflower butter, stevia and vanilla.
In a separate bowl combine oat flour, baking powder and salt.
Slowly add dry ingredients to the yogurt mixture.
Once thick but smooth, add rolled oats, sunflower seeds and finally apple mixture.
Lightly press a heaping spoonful into brownie bite molds or press entire mixture into lined baking pan. Bake about 18-20 minutes until the tops are golden brown.
Remove and allow breakfast bites to cool on racks or a cool plate.
Refrigerate, freeze or enjoy immediately.