Preheat the oven to 350˚F (180˚C). Grease a baking sheet with nonstick spray.
2. Step
Finely chop the Tuscan kale. Mince the garlic.
3. Step
Heat a drizzle of olive oil in a medium pan over medium heat. Sauté the minced garlic and red pepper flakes for 1 minute, until fragrant. Add the kale and cook until softened, about 3 minutes. Remove from the heat and set aside.
4. Step
Chop the sun-dried tomatoes and add to the kale mixture.
5. Step
In a large bowl, beat the eggs, then add the quinoa, oat flour, kale mixture, oregano, basil, parsley, salt, and Parmesan cheese. Mix well.
6. Step
Shape the quinoa mixture into 20 small patties. Place on the prepared baking sheet.
7. Step
Bake for 20 minutes, until the patties are golden brown and crispy.
8. Step
Serve as desired. The bites will keep in the fridge for up to 6 days, or in the freezer for up to 1 month.
