GF Oat Free Breakfast bars
This is a great breakfast bar for those on-the-go. The bars will last well in an airtight container for a few days. You can use any seeds or fruit so please feel free to use what you have and like, and swap the recipe around to suit your taste.
Credited to: Coeliac UK
Kcal: 544.0
Serves 8
10 mins prep
20 mins cooking time
Ingredients
- 50g (1½oz) sesame seeds
- 50g (½oz) pumpkin seeds
- 50g (1½oz) dried cranberries or cherries
- 100g (3½oz) dried apricots - chopped
- 100g (3½oz) ground almonds
- 75g (2½oz) desiccated coconut
- 100g (3½oz) gluten free self-rising flour*
- 100g (3½oz) buckwheat flakes*
- 100g (3½oz) demerara sugar
- 3 eggs (beaten)
- 100g (3½oz) butter or margarine
- 100g (3½oz) golden syrup
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Preheat your oven to 170°C/325°F/Gas Mark 3
- Grease and line 8” x 10” baking tin with butter and baking parchment
- In a large bowl mix the sesame seeds, pumpkin seeds, cranberries, apricots, ground almonds, desiccated coconut, gluten free flour, buckwheat flakes, and sugar. Mix together thoroughly
- Melt the butter, and mix together with the golden syrup
- Then add the melted mixture to the dry mixture from above. Add the beaten eggs, and mix all together
- Spoon the completed mixture into your prepared tray bake tin, and make sure it is evenly pressed down
- Put the tray bake into the oven for about 20 minutes, until golden
- Once done remove from the oven and leave to cool in the tin for a short while before taking it out and placing on a cooling rack.
Nutritional information per serving
Kcal
544
Fat
32g
Carbs
54g
Protein
12g
Fibre
5g
