Breakfast Cereal Bars
By Teresa on 09 June 2007 | Viewed 4513 times
Ingredients
100g Butter, softened
25g Muscovado Sugar
2T Golden Syrup
125g Millet Flakes
50g Quinoa
50g Dried Cranberries
75g Raisins
25g Sunflower Seeds
25g Sesame Seeds
25g Pumpkin Seeds
40g Unsweetned Desiccated Coconut
2 Free Range Eggs, lightly beaten
Method
Preheat oven to 180oC. Grease a 28cm x 20cm baking tin. Beat together the butter, sugar and syrup until creamy. Add all the remaining ingredients and beat well until combined. Turn into the tin and level the surface with the back of a dessert spoon. Bake for 35 mins or until a deep golden brown colour. Leave to cool in the tin. Turn out onto a wooden board and cut into fingers. Store up to 5 days.
Comments about this recipe / add yours
I’ve got this recipe in my Gluten-Free Food cookbook (Lyndel Costain & Joanna Farrow). Unfortunately I live where it’s difficult if not impossible to find a variety of grains. I do have millet grains and quinoa flakes…think I can interchange them??
Posted by kim on 07/02/12 at 11:46 AM
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This recipe looks delicious but should the quinoa be cooked first?
Posted by Lorna on 03/12/08 at 07:24 AM