Breakfast Bar GF/DF


  • 3/4 cup gluten free oats/blend dry, to become a flour
  • ¼ cup brown rice flour
  • 1 cup shredded coconut
  • 1/2 cup raw cane sugar/xylitol
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/3 cup sultanas
  • 1/3 cup chopped dried apricots
  • 3/4 cup almond milk/rice milk
  • ¾ tsp gluten free baking powder
  • 1 egg


Preheat oven to 180°C/160°C fan-forced.  Grease a 3cm-deep, 17cm x 27cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.

Combine both flours, coconut, sugar, pumpkin seeds, sunflower seeds, sultanas and apricot in a bowl.

Whisk milk and egg together in a jug.  Add to flour mixture.  Mix to combine.

Spoon mixture into prepared pan.  Smooth top.

Bake for 25 to 30 minutes or until firm.  Stand slice in pan for 15 minutes.  Turn out on to a wire rack to cool completely.  Cut into 18 pieces.  Serve.

Breakfast, Dairy Free, Gluten Free, Recipes