Brekky BarsDec 07, 2020
These dairy and gluten free breakfast bars are the ideal addition to any lunchbox or morning tea! Super satisfying and moorish, without the added sugar! These bars provide a great energy boost with their essential fatty acids, complex carbohydrates, protein, vitamins, minerals and fibre.
Serves: 20 bars
Time: 50 minutes
60 g pitted dates
30 g dried apricots
40 g walnuts
40 g raw cashew nuts
40 g macadamia nuts
50 g almonds
200 g hazelnuts
3 tbsp raw honey
1 tbsp aloe vera juice
70 g desiccated coconut
40 g dried cranberries
40 g sunflower seeds
40 g sesame seeds
40 g pepitas
Preheat oven to 160°C. Line a slice tin (approx. 18 x 30 cm) with baking paper.
Place apricots, dates, walnuts, cashews and macadamia nuts into food processor bowl and blitz on high until combined and chopped finely. Transfer into a bowl and set aside.
Place almonds and hazelnuts into food processor bowl and blitz until very fine, almost flour consistency.
Add eggs, honey and aloe juice and blitz. Scrape down sides of food processor bowl with spatula.
Add all remaining ingredients, including reserved fruit and nut mixture and combine on medium speed in food processor. Mix well with spatula until fully combined.
Spread into prepared slice tin then, using wet hands, flatten mix out evenly. Bake for 25 - 30 minutes (160°C) or until golden.
While still warm, cut into 20 (or whatever size you want them) rectangular bars then transfer onto a wire rack to cool before serving.
Breakfast bars can be stored up to a week in a sealable container.
For a 'green breakfast bar' with added nutritional value, add ½ tsp spirulina powder or 4 - 6 spirulina tablets to the mix in step 3 and proceed as per recipe (your bars will turn green in colour).
You can substitute honey with maple syrup.
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