BREKKY BARS



INGREDIENTS:

3/4 cup Gluten Free Self-Raising flour

1 cup shredded Coconut

1/3 cup firmly packed brown sugar

1/2 cup Pepitas

1/2 Sunflower seeds

1/3 cup sultanas

1/3 cup chopped dried apricot

3/4 cup low-fat milk, or any other milk

1 egg


METHOD:

1. Preheat oven to 180C (160C fan-forced).

2. Grease a 3cm deep, 17cm x 27cm slice pan, and line with baking paper with a 2cm overhang at long ends.

3. Combine flour, coconut, sugar, pepitas, sunflower sees, sultanas and apricot in a bowl.

4. Whisk milk and egg together and add to flour mixture. Mix to combine.

5. Spoon mixture into pan and smooth top.

6. Bake for 25 – 30 minutes or until firm.

7. Stand slice in pan for 15mins, then turn out onto cooling rack to cool completely.

8. Cut into 12 – 18 rectangles.


Suggestion: Wrap each slice individually in a piece of baking paper and then foil, place in freezer, and grab a slice for brekky on the run, or morning tea.

HEALTH IN OUR HANDS

CONTACT

CLINIC APPOINTMENT TIMES

Christine Youssef

Owner & Principal Therapist

 

Naturopath, Herbalist, Nutritionist, Homeopath

Thai Massage, Remedial Massage, Bowen Therapist

38 Burleigh Ave

Caringbah, NSW, 2229

christine@healthinourhands.com.au

02 9501 0326

Tuesday, Wednesday, Thursday, Friday, Saturday

Initial Consultation: 75mins

 

Follow-Up: 30 - 45mins

Please contact Christine for more information