Lunch box snack of the week: Breakfast bars

Lunch box Snack of the Week: Breakfast Bars

Lunch box snack of the week: Breakfast bars

  • Prep/ Cooking Time: 45 minutes
  • Servings: makes 18 bars
  • Storage: Store in an airtight container for up to 5 days.
  • Equipment: baking pan, 2 mixing bowls, mixer, wooden spoon.

Ingredients:

  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/3 cup sultanas
  • 3/4 cup self-raising flour
  • 1 cup shredded coconut
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup chopped dried apricots
  • 3/4 cup low-fat milk
  • 1 egg

Directions:

  1. Preheat oven to 180°C/160°C
  2. Grease a 3cm-deep, 17cm x 27cm baking pan
  3. Line with baking paper, allowing a 2cm overhang at long ends.
  4. Combine flour, coconut, sugar, pumpkin seeds, sunflower seeds, sultanas and apricot in a bowl.
  5. Whisk milk and egg together in a jug. Add to flour mixture. Mix to combine.
  6. Spoon mixture into prepared pan.

    Smooth top.

  7. Bake for 25 to 30 minutes or until firm.

  8. Stand slice in pan for 15 minutes.

  9. Turn out on to a wire rack to cool completely.

  10. Cut into 18 pieces and store in airtight container

Tip:  Remember to use biodegradable wrap. Find out more here or order biodegradable greaseproof paper here or sandwich bags here.

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