Fruity Breakfast Bars
These tasty bars are perfect for children. A batch will last up to one week in an airtight container in the fridge, unless eaten sooner! Compared to most commercial bars - glued together with large amounts of added fat and sugar - these are highly nutritious and contain the goodness of dried fruits and wheatgerm.
- 2 free-range eggs, beaten
- ¼ cup honey
- ¼ cup low fat milk or soy milk
- ½ cup tropical juice, no added sugar
- 1 cup lite desiccated coconut
- 1 cup wheatgerm
- ¼ cup wholemeal self-raising flour
- 2 x 200 g packets chopped dried fruit medley
- ½ cup currants
- Preheat oven to 180°C. Line a rectangular tin (25 x 16 x 3 cm) with baking paper.
- In a large bowl, using a metal spoon, combine eggs, honey, milk and juice. Add the coconut, wheatgerm, flour, fruit medley and currants. Stir until well combined.
- Press the mixture firmly into the prepared tin.
- Bake for 35-40 minutes until golden brown. Allow the slice to cool in the tin.
- Remove slice from the tin and peel off the baking paper. With a serrated-edged knife, cut slice on a chopping board into 15 small bars. Wrap each bar into greaseproof paper, twisting the ends to like bon bons to seal.
Per serve: energy 666 kJ (133 Cal); protein 4 g; fat 3 g; saturated fat 2 g; cholesterol 30 mg; carbohydrate 29 g; fibre 3 g; calcium 32 mg; iron 1 mg
For more delicious recipes, and to see the nutritional analysis for this recipe, please purchase a copy of The Breakfast Book.