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No matter if you're planning an elaborate menu or only planning in advance for tomorrow Brekky bars. This recipe comes from several years of participating in at the kitchen. I realize that including a few ingredients into a recipe provides thickness to what exactly is usually bland. You might be searching for lighter meals to produce together with your leftovers. Nice and light Brekky bars perfect for post-vacation. The substances in this recipe get your tongue pounding, and are very waist-friendly once you need a'snack' following an active family vacation. Employing a few elements as options, this soup has been loaded using a fall and spicy flavor that makes it creamy. The perfect Brekky bars to warm you up on cool winter days. Fantastic for applying leftover.

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How to make Brekky bars

Yield = 18 pieces
Prep time: 0:05
Cook time: 0:30
Total time: 0:35

Ingredients

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

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 17cm x 27cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.
  • Step 2 Combine flour, coconut, sugar, pumpkin seeds, sunflower seeds, sultanas and apricot in a bowl. Whisk milk and egg together in a jug. Add to flour mixture. Mix to combine.
  • Step 3 Spoon mixture into prepared pan. Smooth top. Bake for 25 to 30 minutes or until firm. Stand slice in pan for 15 minutes. Turn out on to a wire rack to cool completely. Cut into 18 pieces. Serve.