Save Recipe
Breakfast Bars
If you know you’ve got a busy week coming up, make a batch of these nutritious, energy-boosting bars for when you’re rushing out the door without time for a proper breakfast. Also good as a lunchbox snack.
Prep Time
25 mins
Cook Time
25 mins
Serves
makes 12 bars
Breakfast
Breakfast
Baking
Dairy Free
Gluten Free
Ingredients
2 cups walnut pieces
3 eggs
2 cups pitted dates
1/2 cup dried fruit, such as apricots, finely chopped
1/4 cup honey
1 cup cashews, coarsely chopped
1 cup shredded coconut
1 cup LSA, (ground linseed/flaxseed, sunflower seed, and almond mix)
a pinch of salt
Method
Preheat oven to 160°C/325°F fanbake and line a 30cm x 24cm/12in x 9½in slice tin with baking paper.
Whizz the walnuts to a fine crumb in a food processor without allowing them to become pasty.
Pulse in the eggs, dates, dried fruit and honey. Stir in the cashews, coconut, LSA and salt.
Press evenly into prepared tin and bake until set (about 25 minutes). Leave to cool, then cut into bars.
Stored in an airtight container in a cool place, they will keep for a couple of weeks.
