Gluten-free Breakfast Bars

Ingredients:

70gms brown rice flour
1 tbs linseeds
1 tbs chia seeds
1 small pink lady apple, shredded
200gms mixed dried fruit (dates, cranberries, goji berries, sultanas, apricots)
90gms quinoa flakes
70gms gluten-free puffed brown rice or puffed quinoa
20gms dessicated coconut
2 tbs pepitas
2 eggs
50gms honey
20 gms coconut oil

Topping:

1/2 cup shredded coconut, 1/4 cup pepitas, and 8 chopped dried apricots – to sprinkle on top

Method:

Preheat oven to 180degrees and line a baking dish (31 x 21 x 5cm) with baking paper allowing a 2 cm overhang and set aside

Add the dried fruit to a food processor and chop until all fruit is an even consistency.
Then add the brown rice flour, apple, quinoa flakes, linseeds, chia seeds, puffed quinoa or gluten-free puffed brown rice, dessicated coconut, coconut oil, pepitas, eggs, honey, coconut and blend until well combined.

Transfer mixture into prepared baking dish, sprinkle with topping ingredients and bake for 15-20mins or until golden brown.  Allow to cool in the tin for 20 minutes, then cut into 20 equal portions.

Breakfast bars will keep for 1 week wrapped in cling film and stored in airtight container.