Brekky Bars

brunch easy fingerfood gluten free vegetarian Dec 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 eggs

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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