Donna Hay’s Breakfast Bars
Ingredients
65g rolled oats
20g flaked almonds
35g sunflower seeds
25g quinoa flakes
2 tablespoons wheatgerm
100g plain wholemeal flour
½ tspn baking powder
1 tspn ground cinnamon
120g brown sugar
125g canola or vegetable oil
1 egg
1 tspn vanilla extract
130g dried cranberries (craisons)
Preparation
1. Preheat oven to 160 degrees.
2. Place oats, almonds, sunflower seeds and quinoa flakes on a baking tray lined with baking paper and bake for 10 minutes, stirring occasionally, or until light golden. Set aside to cool.
3. Place wheatgerm, flour, baking powder, cinnamon and sugar in TM bowl. Mix 3 seconds, speed 7.
4. Add oil, egg and vanilla. Mix 5 seconds, speed 4.
5. Add cooled oat mixture and cranberries. Turn to close lid setting, select reverse and knead for 20 seconds.
6. Pour mixture into 20cm x 30cm slice tin that has been lined with baking paper. Press down gently and bake for 25-30 minutes or until golden brown.
7. Cool in the tin for 10 minutes before turning onto a wire rack to cool completely.
8. Cut into 16 bars when completely cooled.
Notes
I used a handful of whole almonds instead of flaked, toasted and then chopped in tmx using one press of the turbo button.
Members' comments
MF - they are absolutely delicious. Thanks for the recipe Kimmyh. I had to make another batch as the first batch disappeared so quickly.
Cookie - they taste delicious. I made a couple of errors in the preparation but they still tasted lovely. I used quinoa, not quinoa flakes, reduced the sugar a little, and I didn't have any wheat germ. Before I toasted the first ingredients I blitzed them a bit.
