Ingredients

1/2 cup sunflower seeds
2 cups oats
1/4 cup butter
1/4 cup coconut Oil
1/2 cup natvia
3 heaped tablespoons rice syrup
2 eggs
2 tablespoons vanilla extract
1/4 cup tahini
2 teaspoons cinnamon
1/4 teaspoon salt
1 heaped teaspoon baking soda
1 cup flax seed meal (ground linseeds)
1 and 1/4 cups cooked quinoa (use a heaped 1/3 cup dry quinoa and 1/2 cup boiling water with lid on for 15 minutes then rest for 10 minutes with lid still on then fluff with fork and leave to cool)
3/4 cup dried figs (you can use apricot too) chopped small
Desiccated coconut - to decorate

Method

Prepare the quinoa and then allow to cool.
Blitz sunflower seeds in a food processor until powdered consistency then add oats and pulse again to blend then set aside.
Preheat oven to 180 degrees and line baking trays.
Place butter, coconut oil, natvia and rice syrup in food processor and blend until thoroughly mixed.
Add eggs one at a time and blend.
Add vanilla, cinnamon, tahini, salt, baking powder, flax meal, quinoa and blend gently until fully incorporated.
Add chopped fruit.
Slowly pour in and mix the oat and sunflower seed mixture.
Using wet hands to avoid stickiness, roll cookie mix into 2cm balls then flatten onto a baking tray.
Top with desiccated coconut and then bake for 15-20 minutes