1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
2. In a large mixing bowl, combine the almond flour, chopped dried apricots, chia seeds, and cinnamon (if using).
3. Gradually pour the soy milk into the dry mixture, stirring continuously until a thick batter forms. The chia seeds will help bind the mixture and provide a nice texture.
4. Allow the mixture to sit for about 10 minutes. This will give the chia seeds time to absorb some liquid and thicken the batter.
5. Once the mixture has thickened, use your hands to form small bite-sized balls, about 3-4 cm in diameter. Place each ball onto the lined baking tray, spacing them about 2-3 cm apart.
6. Bake in the preheated oven for 20-25 minutes or until golden brown and firm to the touch.
7. Remove from the oven and let the bites cool on a wire rack before serving.

Summary:
These Apricot Almond Chia Breakfast Bites are perfect for toddlers over 10 months old as they provide essential nutrients from almond flour, apricots, and chia seeds, all while being easy to hold and chew for little hands. They are gluten-free and dairy-free, making them suitable for various dietary needs.

Storing Options:
Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage (up to 1 month).

Possible Side Effects/Allergies:
Be cautious with dried fruits, as they can pose a choking hazard; always supervise your child while they are eating. If your child has nut or soy allergies, this recipe should be avoided or adjusted accordingly.