Coconut and Dried Fruit Breakfast Bars
Breakfast bars have become a big trend in recent years: simple and quick to prepare, they are ideal for starting the day at best and without getting too much tired. On the market, there are many types of breakfast bars, with or without sugar, with fresh or dried fruit, with chocolate and so on.
The coconut and fruit gluten-free breakfast bars I’m going to present to you are and soft and contain an unspecified number of seeds and dried fruits and are light but nutritious: they can be eaten as a snack but also soaked in milk or any other vegetable drink.
They are sweet but not overwhelming and if you love chocolate they can be converted by removing the apricots and replacing them with dark chocolate drops: the time these bars take for preparation is really small and the end result is really nice to the point that these bars can become really good substitutes for cereals or, even better, cookies.
Once prepared, they last for about 5 days if stored in a glass or in an aluminum container. Avoid plastic that helps in softening them quickly.
Breakfast bars are so versatile there are thousands of recipes around; click for some of the best and then read and try to make your morning bars with my easy recipe! And if you’re a chocolate person, do not miss my RECIPE to make your BOUNTY BAR AT HOME!
Ingredients for 18 breakfast bars
- Butter to grind the pan
- 100gr rice flour
- 100gr coconut flour
- 100gr brown sugar
- 70gr pumpkin seeds
- 70gr sunflower seeds
- 50gr raisin
- 50gr dried apricots
- 200ml di skimmed or rice milk
- 1 egg
- Heat the oven to 180° and grind a medium-large baking tray with butter. Cover the baking tray with oven paper, allowing it to protrude about 2 cm from the edge. Mince the apricots.
- Mix the rice flour, the coconut flour, the seeds, the raisins and the apricots. In another bowl, beat the milk with the egg by hand and then mix the liquid to the floury mixture.
- Pour the compound (which is supposed to be quite hard!) into the pan and level the surface. Cook for 25-30 minutes at 180° then leave in the oven to rest for another 10-15 minutes with the oven off and the oven door open.
- Remove from oven, pour the cake on a cutting board and cut into 18 bars.
Preparation time: 1 hour