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.