Special K Breakfast Bars with “Rawtella’ Topping

{ THE NUTELLA TREND NOT GOING ANYWHERE. THESE BREAKFAST BARS ARE A CONVENIENT AND DELICIOUS WAY TO EAT BREAKFAST ON THE RUN (AND A CHOCOLATE LOVERS DREAM!). MAKE A BATCH, SLICE THEM UP AND PACK CONVENIENTLY IN YOUR HANDBAG FOR THOSE TIMES WHEN YOU’RE ON THE GO! }

{ INGREDIENTS }

BREAKFAST BARS

3 cups Special K Gluten Free

1 cup desiccated coconut

¼ cup pepita seeds

¼ cup flaxseeds

¼ cup sunflower seeds

4 tablespoons coconut oil

2 tablespoons honey or rice malt syrup

 

“RAWTELLA”

¼ cup coconut oil, melted

¾ cup roasted hazelnuts

¼ cup almond milk

¼ cup rice malt syrup

{ METHOD }

Preheat the oven to 150°C

Line a slice tin with baking paper, allowing the paper to flow over the edge

In a large saucepan, melt the coconut oil and honey and whisk together

Add remaining ingredients and stir, ensuring all ingredients are coated well

Place mixture into the slice tin and pat down firmly

Place in the oven for 15 minutes then transfer to the fridge for at least 2 hours

 

To make the “Rawtella” topping, blend ingredients in food processor or blender until smooth and creamy

Coat half the mixture with the “Rawtella”, place back in the fridge and cut into 8 bars

Prep time:  
Cook time:  
Total time:  
+ 8 +

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Categories: BREAKFAST.